Chocolate Hazelnut Mousse Tart

Chocolate hazelnut mousse tart | All that's Jas
Chocolate hazelnut mousse tart with ice cream cone crust

Chocolate Hazelnut Mousse Tart

My girl Martha S. was right once again. This 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 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.


Serves 8

For the crust:

18 Sugar Cones, coarsely crushed
½ teaspoon coarse Salt
2 tablespoons Granulated Sugar
6 tablespoons (3/4) stick unsalted Butter, melted and cooled

For the topping and filling:
1/3 cup peeled raw Hazelnuts (if you can’t find peeled hazelnuts, use unpeeled and see the tip below on how to peel them)
¼ cup Granulated Sugar
¼ teaspoons coarse Salt
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)


Make crust: Preheat oven to 325 degrees Fahrenheit. In a food processor, combine cones, salt, and sugar; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Press crumbs in bottom and up the side of a 9-inch fluted tart pan with removable bottom. Bake until crust is golden brown and set, about 20 minutes. Let cool completely in pan on a wire rack.
It really helps to read the recipe entirely before starting to bake: I bought the first tart pan in sight without paying attention to the size. I came home with an 11-inch pan and thought the tart would turn out too thin. Since I was in the middle of preparation, there was no time for another run to the store.  I took the chance of ruining the tart while mumbling some profanities directed to myself. It turned out perfect and I wonder now if I would have too much filling if I had the right size pan. If you try this recipe with the 9-inch, please, PLEASE let me know how it turned out!
Meanwhile, make topping: In a small saucepan, combine peeled hazelnuts, granulated sugar, salt, and ¼ cup water.  Bring to a boil; cook 1 minute. Strain hazelnuts and spread in a single layer on a parchment-lined baking sheet. Bake until nuts are toasted and shiny, 12-15 minutes. Let cool completely.

TIP that you won’t get from Martha: to peel hazelnuts, bring 1 cup water to a boil. Add 1 ½ spoons 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.  

hazelnuts on a chocolate mousse tart

Make filling: In a medium saucepan, bring ¾ cup cream to a simmer; remove from heat and add chocolate. Let stand 5 minutes; whisk to combine, and then cool to room temperature. If you prefer, you can now add Nutella to the chocolate and whisk to combine. I liked how Nutella added a delicate hint of hazelnut flavor without overpowering the filling.

Delicous and creamy Chocolate hazelnut mousse tart

In a large bowl, whip 1 cup cream with confectioners’ sugar until stiff peaks form. Gently fold in chocolate mixture until combined. Pour filling into cooled crust and refrigerate until chilled and completely set, about 1 ½ hours. To serve, top tart with hazelnuts and whipped cream if desired.

a slice of chocolate hazelnut mousse tart


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publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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15 Comment

  1. Reply
    August 4, 2013 at 1:54 am

    Wow, looks fantastic! Love all your photos! 🙂

    1. Reply
      August 4, 2013 at 12:00 pm

      Thank you Sibella! I very much enjoy your recipes and pictures 🙂

  2. Reply
    August 8, 2013 at 2:03 pm

    I love anything with Hazelnut. I saw you linked up at Thursday’s Favorite Things and came to wave hello. 🙂 The mousse tart looks fantastic.

    1. Reply
      August 8, 2013 at 7:24 pm

      hello back at you and thank you for stopping by! 🙂

  3. Reply
    Katherines Corner
    August 8, 2013 at 2:53 pm

    oh my, divine!! Thank you for sharing at the Thursday Favorite Things blog hop xo

    1. Reply
      August 8, 2013 at 7:24 pm

      Thank you for hosting Katherine!

  4. Reply
    Kera @ Nugget On A Budget
    August 10, 2013 at 11:55 am

    This looks delicious! I love anything with chocolate and hazelnut 🙂

    1. Reply
      August 14, 2013 at 7:31 pm

      Thank you Kera, that makes two of us 😉
      Have a blessed day!

  5. Reply
    October 21, 2013 at 12:44 am

    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!

    1. Reply
      October 22, 2013 at 9:34 pm

      Thank you for stopping by and trying it out. Have a blessed day! 🙂

  6. Reply
    October 21, 2013 at 8:55 pm

    Oh, dear. I just realized that I wrote “mouse” instead of “mousse” in my previous post. I can assure you no mice were placed in tart crusts.

    1. Reply
      October 22, 2013 at 9:34 pm

      Hahaha Christina, that’s too funny! I hope you liked the “mouse” 😉

  7. Reply
    June 21, 2015 at 9:16 am

    This is a fantastic and mouth-watering tart!!

    1. Reply
      June 21, 2015 at 9:30 am

      Thank you, Winnie. It really is that good 😀

  8. […] an adult, I’ve moved on to more sophisticated treats like this chocolate hazelnut mousse tart. But now that I have grandkids, Nutella popsicles are a […]

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