Ingredients :
- For Crust
- 1 1/4 cups cups buttercookies, crushed, I used Pepperidge Chessman butter cookies
- 4 tablespoons melted butter
- For Hazelnut Chocolate Mousse
- 8 ounces hazelnut milk chocolate bars, crushed, I used Lindt classic recipe milk chocolate with roasted hazelnut bars
- 1 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- For Garnish
- shaved hazelnut chocole bar,as needed
- whipped cream as needed for serving
Method :
- Start Hazelnt Chocolate Crunch Mousse, it needs time to chill
- Have crushed hazelnut chocolate in a large bowl, I used a food processor to finely crush bars
- Heat cream until hot but not boilig, add vanilla, pour over hazelnut chocolate, let sit 1 minute then stir until smooth. Cool to room temperature and then refrigerste until very cold about 2 hours, but it can wait longer
- Spray a 10 inch torte pan with a removable sides well with bakers spray
- Make Crust
- Crush cookies in the food processor
- Combine cookie crumbs and melted butter in a bowl until moistened
- Press into prepared torte pan
- Refrigerate while preparing filling
- Beat hazelnut chocolate mixture just until light and fluffy and holding its shape
- Pile into crust and refrigerate at least 2 hours before slicing
- Remove sides of pan. Garnish with shaved hazelnut chocolate, and serve each slice with fresh whipped cream
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