Chocolate Hazelnut Tart is filled with silky chocolate mousse and drizzled with ganache for one of the dreamiest chocolate desserts you’ll ever make. As beautiful as it is delicious, this chocolate tarte steals the show!
Love Nutella? Try these Ferrero Rocher Cupcakes. Topped with a dreamy nutella buttercream, these are the decadent treat you’ve been craving!
Why this Recipe Works
The only thing better than a chocolate tarte is a chocolate tarte with Nutella. And this, my friends, is it. The dessert of every chocolate lover’s dreams.
I originally made this tart for Valentine’s Day because nothing says “love” like chocolate on chocolate on chocolate. Make this for your special someone or just for yourself–you deserve love, too!
This tart recipe starts with making a rich crust with chocolate and hazelnuts.
Then you top it with a creamy, nutella mousse and drizzle with chocolate ganache. So indulgent and so very worth it.
If you love Nutella, be sure to add our Nutella brownies to your baking list soon.
Important Ingredients
- Hazelnuts– if you absolutely can’t find hazelnuts for the crust, you can use pecans or walnuts if you prefer. You’ll still get hazelnut flavor thanks to the Nutella.
- Mascarpone cheese– this is a soft Italian cream cheese. If you can’t find it, full-fat-cream cheese will work just fine.
- Bittersweet chocolate– choose one that is over 60%.
- Gelatine– use fresh gelatine (not one that’s been in your pantry for years). This is a plain gelatine (not flavored Jello).
How to make crust for a chocolate tarte
If you’ve never made your own tart before, the crust can be the most intimidating step. Don’t be worried–it’s easy! Much easier than a pie crust!
Here’s my method:
- STEP 1. Pulse hazelnuts in food processor with sugar until finely ground. It should resemble a flour.
- STEP 2. Add flour, cocoa and salt to the food processor.
- STEP 3. Pulse in the butter, until a soft crumbly dough forms.
- STEP 4. Butter the bottom of a spring form pan. Spread the dough into the pan and–here’s the fun part–poke it with a fork all over.
Bake the crust by itself in a 375 degree oven for 18-20 minutes. Cool completely before adding the chocolate mousse!
Nutella Chocolate Mousse
Making chocolate mousse from scratch takes a few steps but the results are well worth the while.
Here’s what you do:
STEP 1. Make a gelatin mixture.
Pour cold water in a sauce pan and sprinkle with gelatin. Let the gelatin powder absorb the water (bloom) for a couple of minutes, then heat it on low. Whisk the gelatin and water together for a few minutes to combine, then remove it from heat.
STEP 2. Mix with Nutella.
In a mixing bowl, beat the gelatin mixture with Nutella and mascarpone cheese. Set aside.
STEP 3. Make whipped cream.
In another mixing bowl, beat whipped cream with cocoa powder and sugar until soft peaks form. This takes several minutes depending on the strength of your beaters.
Step 4. Combine.
Fold in the Nutella-geltain mixture. Pour over cooled crust and refrigerate for several hours (or overnight).
Serving Suggestions
Ahh, my favorite part! When you serve this tart, you drizzle a little creamy chocolate ganache over each slice. The contrast of the cold chocolate mousse and the warm ganache is absolute perfection.
I make this ganache by melting chocolate into heavy cream on the stove. Then you pour as much of the chocolate ganache over your tart as you like. Simple, beautiful and always delicious.
Skip the ganache and use homemade whipped cream instead. Serve with some fresh berries!
How to remove tart from pan
- You can slice and serve this chocolate tart right from the insert in your spring form pan!
- Run a plastic knife along the inside edges of the pan. Release the spring and press up the inserted plate. Your tart should be set up nicely!
Storing
Chocolate Hazelnut Tart will keep well covered in the fridge for about 3 days. I like the taste when it’s cold, but you could also allow it to come to room temperature before serving.
Make the chocolate ganache immediately before serving so it doesn’t soak into the crust and make the whole tart soggy!
More topping ideas
I kept this tart all chocolate (and hazlenut) this time, but it’s perfect for dressing up with other garnishes! Try decorating the tart with raspberries or sliced strawberries for Valentine’s Day or for adding a pop of color.
Chocolate chips, Oreo Cookies or chopped nuts would be tasty, too!
Enjoy! And tell each other “I love you.” With chocolate.And nutella. And lovey dovey gushy stuff.
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Chocolate Hazelnut Tart
Ingredients
For the Crust:
- 5 Tablespoons hazelnuts skinless
- ¼ cup sugar
- ¾ cup flour
- 6 Tablespoons butter softened
- 3 Tablespoons unsweetened cocoa powder
- ¼ teaspoon kosher salt
For the Mousse:
- ½ cup cold water
- 1 envelope unflavored gelatin
- 1 cup Nutella
- 1 cup mascarpone cheese
- 3 cups heavy cream
- ¼ cup unsweetened cocoa powder
- ⅔ cup sugar
For the Ganache:
- ½ cup heavy cream
- 6 oz bittersweet chocolate chopped
Instructions
- For the crust, pulse hazelnuts in food processor with sugar until finely ground. Add flour, cocoa and salt. Pulse in the butter, until soft dough forms (crumbly). Press into buttered 9-inch springform pan, bottom only. Poke with fork all over and bake in a 375 degree oven for 18-20 minutes. Cool completely.
- For the filling, pour cold water in small saucepan. Sprinkle with gelatin, allow to bloom (absorb water) for 2 minutes. Heat saucepan on low and whisk gelatin water for several minutes until completely absorbed and dissolved. Remove from heat.
- In mixing bowl, beat gelatin mixture with Nutella and mascarpone cheese. Set aside.
- In mixing bowl, beat whipped cream with cocoa and sugar until soft peaks form (several minutes). Fold in nutella mixture. Pour over cooled crust and refrigerate for several hours (or overnight).
- To remove springform pan, use plastic knife and run along edges. Release spring and lift up. Tart should be set up nicely on insert.
- When ready to serve, place heavy cream and chocolate in small saucepan. Heat on medium-low and stir until smooth. Drizzle over slices of tart. Enjoy!
Notes
- Chocolate Hazelnut Tart will keep well covered in the fridge for about 3 days. I like the taste when it’s cold, but you could also allow it to come to room temperature before serving.
- Make the chocolate ganache immediately before serving so it doesn’t soak into the crust and make the whole tart soggy!
- See blog post for more recipe tips and tricks and ingredient notes.
Nutrition
Chocolate Hazlenut Tart with Nutella Mousse is the dessert every chocolate lover will rave over. No need to wait for a special occasion–you need chocolate tarte in your life now!
WANT!….Query…Just how much is “one envelope of gelatin”?…Alas…In France, I fear the gram quantity may not be the same as in the U.S…..Could it be a tablespoon?..Thank you for any enlightenment…My husband would absolutely salivate over the filbert crust!
Wow! This looks really special!
This sounds SO good! I wish I could make it, but I’ve never been able to find marscapone cheese where I live and I can’t have gelatin. Any sub ideas? This looks perfect for Valentines Day this year.