Chocolate.comArticles

Individual Milk Chocolate Gianduia Mousse Tarts

Individual Milk Chocolate Gianduia Mousse Tarts


Ingredients

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


Preparation

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 chocolate.com. Please take time to browse our website if you would like to buy chocolate or send chocolate to a friend.


Next Article:  Jamocha Chocolate Sorbet

All Chocolate Articles | Christmas Chocolate

Join

Stay in Touch

Sign-up for our newsletter to receive a $5 Gift Certificate!

About Us

The Global Chocolate Network

We offer unique gifts shipping from small businesses in over 200 cities (USA and Canada). Our selection includes something sweet for all occasions: Birthdays, Weddings, saying 'Thank you', and more. Our network includes a variety of shops: nut-free facilities, kosher chocolatiers, and creative gift basket makers - all under one virtual roof. Shipping specialists work hard to fulfill your order according to schedule, and with care for your recipient. All shipments include the option for a gift note. Our favorite items are featured in our Chocolate of the Month Club - a gift that will make a lasting impression. Thank you for shopping with us! Please keep us in mind for Easter GiftsMother's Day Gifts.
Thanks for your quick and helpful response. - Carol S. from Jacksonville, FL