A mix of crispy, soft and chunky texture in this chocolate hazelnut mousse tart will please your palate. Chocolate mousse and sugar cone crust deliver a sweet combination of crunchy and creamy.
Note: This recipe was originally published in 2013 and has been updated in March 2019 with photos and recipe tips.
My girl Martha S. was right once again: "The crispy crust made from ice cream sugar cones is the perfect match to the velvety chocolate mousse".
I am hesitant using Martha’s baking recipes mainly because she is such a pro and intimidates the cake out of an amateur like me.
But, besides my husband, hazelnut is my favorite nut and I had to give it a try. I even changed it up a bit by adding Nutella to the chocolate mousse. I can tell you with confidence that this is the hands-down best tart I ever made; ignoring the fact that it is also the first one I ever made. ๐
Ingredients for Chocolate Hazelnut Mousse Tart
This tart recipe is easy to make using sugar cones for the crust and chocolate mousse for the filling.
For the crust
- Sugar cones - waffle sugar cones, crushed
- Coarse salt (sea salt, table salt, kosher salt are all fine)
- Granulated sugar. Sugar substitutes are a healthier option.
- Butter - melted
For the filling
- Heavy cream
- Bittersweet chocolate - coarsely chopped. You can also use chocolate chips.
- Confectioners’ sugar - aka powdered sugar.
- Nutella - chocolate hazelnut spread (optional, but highly recommended).
For the hazelnut topping (optional)
- Raw hazelnuts -peeled. See tip below how to easily peel hazelnuts.
- Granulated sugar
- Coarse salt
What is a tart?
A tart is a sweet or savory baked dish made with a filling over a pastry base and an open top.
Caramelized hazelnuts are easy to make and also make a perfect snack. Case in point: I ate too many before finishing the tart and only had a few for garnish. But that's OK. The crust is crunchy enough on its own, the kind that cracks audibly when you dig into it with your fork.
How to skin [peel] hazelnuts?
- To peel hazelnuts, bring 1 cup water to a boil. Add 1 ½ spoon of baking soda – the water will foam up. Add nuts to the boiling water and boil for about 3 minutes.
- Meanwhile, prepare a bowl of ice-cold water. Remove nuts with a slotted spoon and immerse them into the ice water. Peel the skins away with your fingers. It works like a charm.
How do I make this German chocolate mousse?
*Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips, or click on the “Skip to Recipe” button at the top of the page.
- Make the crust - combine sugar cones and sugar in a food processor. Add melted butter and press firmly into a tart pan. Bake on 350 for 20 minutes. Let cool.
- Make the mousse filling - pour hot cream over chocolate to melt. Add Nutella and let cool. Beat the heavy cream with powdered sugar then fold into chocolate mixture. Pour over the crust and chill in a refrigerator. Top with caramelized hazelnuts if you wish.
Recipe Notes:
- Don't overbake the crust. It will taste bitter and become too hard.
- The Nutella is optional but I highly recommend it. It adds a delicate hint of hazelnut flavor without overpowering the filling.
- Depending on where you live, finding skinned hazelnuts can be a challenge. See the tip in the post on how to peel them.
- You can substitute hazelnuts with nuts of your preference or omit them if your household has nut allergies (in that case, omit Nutella as well - it'll still taste delicious).
- The mousse tart will keep fresh in the refrigerator for up to a week.
Other delicious tarts on All that's Jas:
- SOUTH AFRICAN NO-BAKE MILK TART
- RUSTIC PLUM RICOTTA FILLO TART
- CRANBERRY ORANGE CREAM TART
- PEAR AND ALMOND FRENCH TART
Liked this recipe? Leave a โญโญโญโญโญ rating in the recipe card below and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Chocolate Hazelnut Mousse Tart with Sugar Cone Crust
EQUIPMENT
- 11-inch tart pan with removable bottom
Ingredients
For the crust
- 18 sugar cones, coarsely crushed
- ½ teaspoon coarse salt
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted and cooled
For the filling:
- 1 ¾ cups heavy cream
- 5 oz bittersweet chocolate, coarsely chopped (I used chocolate chips)
- 2 tablespoons confectioners’ sugar
- ½ cup Nutella chocolate hazelnut spread, optional
For the hazelnut topping (optional)
- โ cup peeled raw hazelnuts
- ¼ cup granulated sugar
- ¼ teaspoons coarse salt
Instructions
Crust
- Preheat oven to 325 degrees Fahrenheit.
- Add crushed cones, salt, and sugar to a food processor. Process until fine crumbs form. Slowly pour butter through the feed tube while the machine is running and process until the mixture resembles wet sand.
- Press crumbs into the bottom and up the side of an 11-inch tart pan with removable bottom. Bake until crust is golden and set, about 15 minutes. Cool completely in pan on a wire rack.
Filling
- With an electric mixer, beat 1 cup cream with powdered sugar in a large bowl until stiff peaks form. Gently fold in chocolate and Nutella mixture until combined.
- Pour filling into cooled crust and refrigerate until chilled and completely set, about 1 hour.
- To serve, top tart with hazelnuts and whipped cream if desired.
Hazelnut topping (if using)
- In a small saucepan, combine peeled hazelnuts, granulated sugar, salt, and ¼ cup water. Bring to a boil and cook for one minute.
- Strain hazelnuts and spread in a single layer on a parchment-lined baking sheet. Bake until they are toasted and shiny, 12-15 minutes. Let cool completely.
Notes
- Don’t overbake the crust. It will taste bitter and become too hard.
- The Nutella is optional but I highly recommend it. It adds a delicate hint of hazelnut flavor without overpowering the filling.
- Depending on where you live, finding skinned hazelnuts can be a challenge. See the tip in the post on how to peel them.
- You can substitute hazelnuts with nuts of your preference or omit them if your household has nut allergies (in that case, omit Nutella as well – it’ll still taste delicious).
- The mousse tart will keep fresh in the refrigerator for up to a week.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.
Amy says
OMG, this looks amazing. I love hazelnut, and I am loving the sugar cones in the crust. It's almost too pretty to eat...almost. ๐ Thanks for sharing at Sweet Inspiration!
Jas says
So happy you like it, Amy! xx
Karly says
That crust!! Amazing!
Jas says
Glad you like it, Karly! xx
Christina says
I made this tonight in a 9" tart pan. I only needed about 2/3 of the crust mixture to cover the sides and bottom of the pan, but the mouse itself fit perfectly. Unfortunately, it's still chilling so I haven't had any yet. It's so hard to be patient, but I'm sure it will be worth the wait. Thanks so much for sharing!
mail4rosey says
I love anything with Hazelnut. The mousse tart looks fantastic.