Chocolate Hazelnut Torte Recipe
chocolate mousse, hazelnut praline, vanilla whipped cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
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.
