Chocolate Hazelnut Mousse Tarts

If you are having a family gathering or are bringing a dessert to a friends house, chocolate mousse is always a winner. My variation uses mascarpone cheese instead of cream cheese and adds Nutella chocolate hazelnut spread giving you a smooth, creamy, rich and chocolaty moose in a buttery pie shell topped with slivered almonds that screams “more please”.

Makes 24 Mousse Tarts

Filling Ingredients
1 C Heavy Cream
¼ C + 2 TBS Confectionary Sugar
8 oz Mascarpone Cheese (chilled)*
1 tsp Vanilla Extract
1 C Chocolate Hazelnut Spread (ex. Nutella)*

1 14.1oz pkg Refrigerated Pie Crusts (2 9” Pie Shells) *
12 C Cup Cake Tin
6 TBS Slivered Almonds

Refrigerate the bowl and beater of your electric mixer in the refrigerator for at least 1 hour prior to making your mousse. In the chilled bowl of your electric mixer beat the 1 cup of heavy cream until it starts to foam. Sprinkle 2 tablespoons of powdered sugar over the top of the whipped cream and continue to whisk on high until it forms stiff peaks (see photo). Place the whipped cream into another bowl.

In the same bowl of your electric mixer, whisk the 8 oz of mascarpone cheese (do not bring to room temperature before whipping or it may separate), 1 tsp vanilla extract and ¼ C of powdered sugar on low just until incorporated. Add the cup of chocolate hazelnut spread and whip until you have no streaks. Remove the bowl from the electric mixer and add 1/3 of the whipped cream and fold into the chocolate mixture until no streaks appear using a rubber spatula. Fold in the remaining whipped cream until incorporated. It’s ok to have some white streaks. Chill in the refrigerator for 2 hours.
 

Baked Tartlet Shell

Preheat your oven to 425°F. Place the refrigerated prepared pie crust on a cutting board and let it stand at room temperature for 15 minutes.

Using a 4-inch round cutter, cut out 6 rounds from each pie crust.  Using two thumbs press each round into the bottom of an ungreased cupcake cup.  Pierce the bottom of the pie crust four times with a fork.

Bake the pie crusts for 8 minutes or until golden brown.  Carefully remove the tartlet crusts from the pan and place them on a wire rack to cool for 15 minutes. Toast the slivered almonds but placing them in a small skillet over high heat, tossing often until the turn light brown. Immediately place them in a small bowl to cool.

Assemble the mousse tarts by placing 2 tablespoons of mousse into each cup and top with some toasted slivered almonds. Keep refrigerated until served.

PREPARE AHEAD
If you are entertaining the last thing you want to do is make Mousse just before the company arrives. The tartlet crusts can be made up to 2 days in advance if kept in an airtight container or frozen for up to two months. Make the mousse the day before and assemble just before the company arrives. This is ideal for a holiday meal, buffet or brunch party.

* PRONTO SUBSTITUTES

Mascarpone Cheese – Mascarpone should be used straight from the refrigerator or it will separate. Cream cheese can be substituted but it will give you a sweeter filling and must be at room temperature.
Chocolate Hazelnut Spread – Nutella is the original chocolate hazelnut spread from Italy however you can use any brand of chocolate hazelnut spread such as Jiff.
Pie Crust – You can use your own homemade pie crust rolled out to 11 inches. You can also use fillo shells purchased in the frozen food section.

To print a copy of this recipe go to Chocolate Hazelnut Mousse Tarts.