Jan 30, 2014
Triple Chocolate Hazelnut Pie

Triple Chocolate Hazelnut Pie!

  • Chocolate Cookie Crust:
  • 2 cups fine cookie crumbs, Nabisco Famous Chocolate Wafers
  • 8 Tbl butter, melted
  • Truffle Layer:
  • 1 cup semi-sweet chocolate pieces
  • 1/2 cup heavy whipping cream
  • 1/2 cup chopped toasted hazelnuts
  • Chocolate Mousse:
  • 3/4 cup Nutella
  • 1 ( 4.4 oz) Lindt Hazelnut Milk Chocolate bar, broken into small pieces
  • 1 (14 oz) can sweetened condensed milk
  • 2 cups whipping cream
  • Whipped Cream:
  • 1 cup chilled whipping cream
  • 1/4 cup powdered sugar
  1. Chocolate Cookie Crust: Preheat oven to 375.  Stir together chocolate crumbs and butter.  Press into bottom  and 1” up sides of sprayed 9” springform pan (would work well in a large deep dish pie plate).  Bake for 8 minutes.  Cool.
  2. Truffle Layer: Put chocolate pieces in heatproof bowl.  In small microwave safe measuring cup, heat heavy cream hot, almost boiling.  Pour hot cream over chocolate pieces, let sit for 1 minute.  Gently stir to melt chocolate.  Pour over crust, sprinkle chopped nuts over and refrigerate.
  3. Chocolate Mousse: Warm Nutella and pieces of milk chocolate slowly in microwave, just until melted.  Stir in sweetened condensed milk.  Chill in fridge for 10 minutes.  Whip cream to stiff peaks.  Gently fold cooled chocolate mixture into whipped cream.  Spoon in and spread over nuts.  Refrigerate for at least 5 hours, preferably overnight to set up as much as possible.
  4. Whipped Cream: With electric mixer, whip cream to stiff peaks and add powdered sugar and vanilla.  Spread on pie or add a big dollop when serving each slice.  Sprinkled with chocolate curls and chopped toasted hazelnuts

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