Chocolate Hazelnut Torte Recipe
chocolate mousse, hazelnut praline, vanilla whipped cream
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Ingredients
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Chocolate Mousse
Hazelnut Praline
Vanilla Whipped Cream
Method
Chocolate Mousse
- 1
Melt Chocolate and Butter
In a heatproof bowl, combine the semisweet chocolate and unsalted butter. Melt over a double boiler or in the microwave in 30-second intervals, stirring until smooth. Allow to cool slightly.
- 2
Prepare Egg Mixture
In a separate bowl, whisk the eggs and granulated sugar together until the mixture is pale and slightly thickened. Stir in the vanilla extract.
- 3
Combine Mixtures
Fold the melted chocolate mixture into the egg mixture until fully combined.
- 4
Whip Cream
In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until no white streaks remain.
- 5
Chill Mousse
Pour the mousse into a prepared torte pan and refrigerate for at least 4 hours or until set.
Hazelnut Praline
- 6
Roast Hazelnuts
Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast for 10-12 minutes, until golden and fragrant. Remove and let cool, then chop coarsely.
- 7
Make Caramel
In a saucepan, combine the granulated sugar and water. Cook over medium heat until the sugar dissolves, then increase the heat to high and cook until the mixture turns a deep amber color.
- 8
Combine Hazelnuts with Caramel
Quickly stir in the chopped hazelnuts and mix to coat evenly. Pour the mixture onto a parchment-lined baking sheet and let it cool completely.
- 9
Break into Pieces
Once cooled, break the praline into shards or small pieces to use as a topping.
Vanilla Whipped Cream
- 10
Whip Cream
In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
- 11
Serve
Transfer the whipped cream to a serving dish or piping bag for decorating the torte.
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