Ingredients: |
Ingredients: Ingredients:
For the topping:
3/4 cup (7 to 7.5 ounces) assorted unsalted nuts
1/2 tablespoon unsalted butter, melted
1/2 tablespoon light or dark brown sugar
pinch salt
For the crust:
5.5 ounces vanilla wafer crumbs
1/4 cup unsalted butter, melted
For the mousse:
6 ounces bittersweet chocolate
2 tablespoons confectioners’ sugar, sifted
1 & 1/2 teaspoons vanilla extract
1 & 1/2 cups heavy cream
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Directions: |
Directions:Directions:
To make the topping:
Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.
Toss together the nuts, butter, brown sugar, and salt. Spread in a single layer on prepared pan.
Bake 10 minutes, or until the nuts are toasted. Set aside to cool.
To make the crust:
Lightly grease a 4″x 13″ tart pan with a removable bottom*.
Combine the cookie crumbs and butter. Press evenly into the bottom and up the sides of the prepared pan.
Bake 15 minutes. Set aside to cool.
To make the mousse:
Place the chocolate in a small saucepan. Melt over medium heat, stirring until smooth.
Remove from heat and stir in the confectioners’ sugar and vanilla. Transfer to a large mixing bowl. Allow to sit for 5-10 minutes.
Using an electric mixer with a whisk attachment, whip the cream until soft peaks form.
Add about 1/4 of the whipped cream to the chocolate mixture. Stir until combined. Gently fold in the remaining whipped cream.
Spread the mousse evenly in cooled crust. Top with the cooled nuts.
Cover and refrigerate at least 2 hours before serving.
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This recipe for Chocolate Mousse Tart with Glazed Nuts is from