Food Network Star finalist David Rose is making a mouth-watering dessert that serves ten.
Chocolate Hazelnut Mousse Tart with Praline Crust and Raspberry Compote
- 6 ounces pecan pralines
- 32 Biscoff cookies
- 4 ounces unsalted butter
- 4 large egg yolks
- 3 cups heavy cream, divided
- 6 tablespoons granulated sugar
- 8 ounces bittersweet chocolate
- ¾ cup Nutella hazelnut spread
- 4 tablespoons Confectioners sugar, divided
- Pinch Kosher salt
- 6 ounces fresh raspberries
- ¼ cup Grand Marnier
- Juice of one orange
- Zest of one orange
- 10.5” tart pan
- Preheat the oven to 375 degrees.
- Add Biscoff cookies, pralines and pinch of Kosher salt to a food processor. Blend until mixture resembles coarse sand. Place contents into medium bowl.
- Add melted butter and mix until well incorporated and resembles wet sand.
- Press the crust mixture into the tart pan, pressing firmly into the bottom and sides.
- Bake the tart for 5 minutes. Remove from oven and place in the refrigerator until completely cool.
Chocolate Hazelnut Mousse
- Place the chocolate chips into a medium mixing bowl.
- In a medium saucepot, whisk together egg yolks, 1 cup heavy cream and granulated sugar until well incorporated.
- Over medium-low heat, consistently stir the custard mixture until it thickens and coats the back of a spoon. *Be careful not to boil.
- Whisk in Nutella until it melts into the custard, about 1 minute.
- Remove warm custard mixture from heat, and strain through a sieve/strainer onto the chocolate chips in bowl. Mix with a rubber spatula until the chocolate melts and is well incorporated.
- Place in refrigerator until completely cool, at least 15 to 20 mins.
- Chill a large bowl in the freezer for 10 to 15 mins until ice cold.
- Place 1 cup heavy cream and 2 tablespoons confectioners sugar into chilled bowl. Whisk rapidly until cream develops stiff peaks.
- Fold 1/3 of the whipped cream into the chilled chocolate hazelnut custard until well incorporated.
- Add the chocolate hazelnut custard to the large bowl of remaining whipped cream and gently fold until well incorporated into a smooth mousse consistency.
- Pour the custard mixture into the prepared tart shell. Chill for at least 6 to 8 hours or overnight.
- Place Grand Marnier, orange juice, orange zest, and 2 tablespoons granulated sugar into a medium sauce pot and whisk together. Bring to a boil.
- Add the raspberries. Mash and stir occasionally.
- Reduce the liquid by half. About 5 to 7 minutes.
- Remove from the heat and allow to cool completely.
- Chill a medium bowl in the freezer for 10 to 15 minutes until ice cold.
- Rapidly whisk 1 cup of cream and 2 tablespoons of confectioner’s sugar until stiff peaks develop.
Slice the tart into 10 even wedges and garnish with a spoonful of Raspberry Compote and a dollop of fresh whipped cream.
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