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Chocolate Hazelnut Mousse Tart with Praline Crust and Raspberry Compote

Chocolate Hazelnut Mousse Tart with Praline Crust and Raspberry Compote

Food Network Star finalist David Rose is making a mouth-watering dessert that serves ten.
Ingredients
  • 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
Equipment
  • 10.5” tart pan

Directions

For the Praline Crust
1. Preheat the oven to 375 degrees.
2. Add Biscoff cookies, pralines and pinch of Kosher salt to a food processor. Blend until mixture resembles coarse sand. Place contents into medium bowl.
3. Add melted butter and mix until well incorporated and resembles wet sand.
4. Press the crust mixture into the tart pan, pressing firmly into the bottom and sides.
5. Bake the tart for 5 minutes. Remove from oven and place in the refrigerator until completely cool.

For the Chocolate Hazelnut Mousse
1. Place the chocolate chips into a medium mixing bowl.
2. In a medium sauce pot, whisk together egg yolks, 1 cup heavy cream and granulated sugar until well incorporated.
3. Over medium-low heat, consistently stir the custard mixture until it thickens and coats the back of a spoon. *Be careful not to boil.
4. Whisk in Nutella until it melts into the custard, about 1 minute.
5. 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.
6. Place in refrigerator until completely cool, at least 15 to 20 mins.
7. Chill a large bowl in the freezer for 10 to 15 mins until ice cold.
8. Place 1 cup heavy cream and 2 tablespoons confectioners sugar into chilled bowl. Whisk rapidly until cream develops stiff peaks.
9. Fold 1/3 of the whipped cream into the chilled chocolate hazelnut custard until well incorporated.
10. Add the chocolate hazelnut custard to the large bowl of remaining whipped cream and gently fold until well incorporated into a smooth mousse consistency.
11. Pour the custard mixture into the prepared tart shell. Chill for at least 6 to 8 hours or overnight.

For the Raspberry Compote
1. Place Grand Marnier, orange juice, orange zest, and 2 tablespoons granulated sugar into a medium sauce pot and whisk together. Bring to a boil.
2. Add the raspberries. Mash and stir occasionally.
3. Reduce the liquid by half. About 5 to 7 minutes.
4. Remove from the heat and allow to cool completely.

For the Whipped Cream
1. Chill a medium bowl in the freezer for 10 to 15 minutes until ice cold.
2. Rapidly whisk 1 cup of cream and 2 tablespoons of confectioner’s sugar until stiff peaks develop.

To Serve
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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