Chocolate Hazelnut Tart with Chocolate Mousse

by aimee @ shugarysweets on February 14, 2012

Chocolate Nutella Mousse Tart Recipe

HAPPY VALENTINE’S DAY!! This is what we are having tonight. To celebrate. You know, all that lovey dovey gushy valentine’s stuff.

Actually, we may or may not be having this tonight. See, it’s business as usual here at the Shugary house. Between homework, sports and carpools, exercise (haha, just making sure you’re paying attention), and dishes we will hopefully have time to enjoy this beautiful chocolate tart.

The crust is very rich, with chocolate and hazelnutes. Then you top it with a creamy, nutella mousse and drizzle with chocolate ganache. So indulgent.

Enjoy! And tell each other I love you. With chocolate. And nutella. And lovey dovey gushy stuff.

PS. If you’re not as fortunate as myself to find already peeled hazelnuts (filberts), check out this awesome tutorial here!


Chocolate Hazelnut Tart with Chocolate Mousse

Rating: 51

Prep Time: 2 hours

Cook Time: 18 minutes

Yield: 8 servings

Chocolate Hazelnut Tart. Fluffy nutella mousse with a rich chocolate ganache! The ultimate decadent chocolate dessert recipe!


    For the Crust:
  • 5 Tbsp hazelnuts, skinless
  • 1/4 cup sugar
  • 3/4 cup flour
  • 6 Tbsp butter, softened
  • 3 Tbsp unsweetened cocoa powder
  • 1/4 tsp kosher salt
  • For the Mousse:
  • 1/2 cup cold water
  • 1 envelope unflavored gelatin
  • 1 cup Nutella
  • 1 cup mascarpone cheese
  • 3 cups heavy cream
  • 1/4 cup unsweetened cocoa powder
  • 2/3 cup sugar
  • For the Ganache:
  • 1/2 cup heavy cream
  • 6 oz bittersweet chocolate, chopped


  1. For the crust, pulse hazelnuts in food processor with sugar until finely ground. Add flour, cocoa and salt. Pulse in the butter, until soft dough forms (crumbly). Press into buttered 9inch springform pan, bottom only. Poke with fork all over and bake in a 375 degree oven for 18-20 minutes. Cool completely.
  2. For the filling, pour cold water in small saucepan. Sprinkle with gelatin, allow to bloom (absorb water) for 2 minutes. Heat saucepan on low and whisk gelatin water for several minutes until completely absorbed and dissolved. Remove from heat.
  3. In mixing bowl, beat gelatin mixture with Nutella and mascarpone cheese. Set aside.
  4. In mixing bowl, beat whipped cream with cocoa and sugar until soft peaks form (several minutes). Fold in nutella mixture. Pour over cooled crust and refrigerate for several hours (or overnight).
  5. To remove springform pan, use plastic knife and run along edges. Release spring and lift up. Tart should be set up nicely on insert.
  6. When ready to serve, place heavy cream and chocolate in small saucepan. Heat on medium-low and stir until smooth. Drizzle over slices of tart. Enjoy!

{ 23 comments… read them below or add one }

movita beaucoup February 14, 2012 at 12:35 pm

Oh my! It looks so decadent! Yum…


Winnie February 14, 2012 at 1:00 pm

Wowwwww This cakes look soooooooooo delicious
The kind of dessert I could never resist


carolinaheartstrings February 14, 2012 at 1:49 pm

Wow does that look delicious. Happy Valentine’s Day. Come visit today and found out all about chocolate. We also have a wonderful couscous recipe to share.


Jocelyn February 14, 2012 at 3:43 pm

hahahaha…exercise:-) You made me giggle!!!

But really this looks amazing…seriously chocolatey and lovey dovey gushy amazing!!!! Would it freak you out too much if I said I love you for this recipe? Ok, better not:-)


Hilliary@ Happily Ever Healthy February 14, 2012 at 7:30 pm

Happy Valentines day! I hope you sqeaze in a little time to enjoy that tart! It looks delicious!


Something Swanky February 14, 2012 at 7:33 pm

oooooooh mama! Will YOU be my valentine???


TheChocolatePriestess February 14, 2012 at 8:43 pm

I need exercise beyond my therapy for my arm.


Kiri W. February 14, 2012 at 10:43 pm

Oooooh my! That looks … WOW.


Amy February 15, 2012 at 12:02 am

This looks and sounds SO deLICious! I’d love some right now!!! Thanks for the great recipe! I’d love for you to share here:


Michelle February 15, 2012 at 1:30 am

I am so glad I found your blog. CHOCOLATE! What dreams are made of!I am now following you on Linky follower. I would love it if you followed me back.I always enjoy meeting new Bloggers.


Dorothy @ Crazy for Crust February 15, 2012 at 2:52 am

Wow. That crust is epic. Awesome!!


Lori February 15, 2012 at 5:07 am

So glad I found your lovely blog. I’m following you with the new Linky tool, straight from the Linky blog hop. I look forward to getting to know you better, Lori


Brandy J. February 15, 2012 at 3:01 pm

This recipe looks AMAZING! Thanks for sharing and leaving my hungry even though I just ate breakfast!!


Tiffany February 16, 2012 at 10:37 pm

Oh my goodness! I’m drooling just at the thought. There’s not much I love more than chocolate and hazelnuts together. Looks heavenly :)


Jill @ February 17, 2012 at 2:56 pm

Looks so good…I Love this! We just posted our 2nd Kitchen Fun and Crafty Friday Link Party today and would love for you to share this!


Magic of Spice February 18, 2012 at 8:26 pm

Oh goodness that looks delectable!


shopannies February 21, 2012 at 2:22 am

oh so yummy come see what I shared at


Jenn Erickson February 21, 2012 at 4:11 am

How utterly luscious!


Six Sisters February 23, 2012 at 4:29 am

This looks so delicious! Thanks for coming to our “Strut Your Stuff Saturday.” We hope you’ll join us again next Saturday with more great recipes! -The Sisters


Kara at Petals to Picots May 4, 2012 at 4:03 pm

Oooh, this looks so yummy too!


Kelly @ Hdden Fruits and Veggies February 3, 2013 at 5:24 pm

This sounds SO good! I wish I could make it, but I’ve never been able to find marscapone cheese where I live and I can’t have gelatin. Any sub ideas? This looks perfect for Valentines Day this year.
Kelly @ Hdden Fruits and Veggies recently posted..Healthy Gluten Free Donuts with NutsMy Profile


Scott February 20, 2013 at 8:17 pm

Wow! This looks really special!


Donna October 27, 2013 at 12:04 pm

WANT!….Query…Just how much is “one envelope of gelatin”?…Alas…In France, I fear the gram quantity may not be the same as in the U.S…..Could it be a tablespoon?..Thank you for any enlightenment…My husband would absolutely salivate over the filbert crust!


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