Individual Milk Chocolate Gianduia Mousse Tarts

Individual Milk Chocolate Gianduia Mousse Tarts


Milk chocolate gianduia mousse:
1 cup heavy cream
3 tablespoons unsweetened cocoa powder, regular or alkalized
8 ounces milk chocolate, finely chopped
1/2 cup Nutella brand hazelnut-chocolate spread
2 tablespoons unsalted butter
1/2 cup granulated sugar
1/3 cup water
3 large egg whites, at room temperature

Chocolate hazelnut crumb crusts:
1 1/2 cups chocolate cookie crumbs, or 24 chocolate wafer cookies
1/3 cup skinned hazelnuts
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted

Optional garnish:
Shaved bittersweet chocolate or chopped hazelnuts


1. Make mousse: In medium saucepan whisk cream and cocoa together; bring to a boil. Remove pan from heat; stir in milk chocolate. Let stand 1 minute; stir until chocolate is melted and mixture is smooth. Stir in Nutella and butter until melted and smooth. Transfer to a large bowl; cool to room temperature.

2. In a small, heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Cook until sugar syrup registers 234°F on a candy thermometer. Meanwhile, place egg whites in bowl of an electric mixer fitted with whisk attachment. Once sugar syrup passes 220°F, begin to beat egg whites. Beat egg whites to soft peaks. With mixer running at medium speed, carefully pour hot syrup down side of bowl. Increase mixer speed to high; beat meringue until it has cooled to just warm. Fold one-third of meringue into chocolate mixture to lighten it; gently fold in remaining meringue. Cover surface of mousse with plastic wrap and refrigerate until cold and firm, about 5-6 hours.

3. Make chocolate-hazelnut crumb crusts: Position a rack at center of oven and preheat to 350°F. Spread hazelnuts on a baking sheet. Bake for 5-8 minutes, until golden and fragrant. Place chocolate cookies or crumbs in a food processor with hazelnuts and sugar; pulse until mixture is finely chopped. Add butter; pulse to combine. Divide mixture evenly among four 4" x 1" round tart pans with removable bottoms, a generous 1/3 cup crumb mixture each. With your fingers, press mixture onto bottom and up side of each tart pan. Place tart pans on a baking sheet; bake for 8-10 minutes, until crust is set. Cool tart shell completely before continuing with recipe.

4. Assemble tarts: Place one-half of chilled mousse into a large pastry bag fitted with a large star tip. Pipe mousse into prepared shells. Refrigerate until ready to serve. Garnish with shaved bittersweet chocolate or chopped hazelnuts, if desired.

For more gourmet chocolate recipes, and other ways to create a specialty chocolate gift, please see our chocolate recipes section. Thank you for visiting Please take time to browse our website if you would like to buy chocolate or send chocolate to a friend.

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