Nutella Chocolate Mousse Tart

Sunday, November 21, 2010

Nutella Mousse with Toasted Meringue and Hazelnuts

Nutella  Chocolate Mousse

3/4 cup Nutella
1/3 cup unsalted butter
4 eggs, separated
1 tablespoon sugar

In a double boiler or oven proof bowl, over simmering water, melt the Nutella and butter, stir to combine. Beat in the egg yolks, one at a time, stirring after each addition. Remove from the heat and set aside.

In large bowl, beat the egg whites until soft peaks form, then add the sugar and continue beating until smooth and glossy.
 Gently fold in 1/4 of the egg whites to the Nutella mixture using a spatula, then add the remaining whites and combine completely. Spoon into cooled pie crust and cool in the refrigerator 4 hours.
Chocolate Butter Crust :
Makes  1 large tart shell in pan with removable bottom
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
2 large egg yolks
2 tablespoons heavy cream, chilled
1/2 teaspoon pure vanilla extract


Place flour, cocoa, sugar, and salt in the bowl mix together with electric heavy duty mixer. Add butter, mixture will resembles coarse meal, about 10 seconds. Add yolks, cream, and vanilla; process until mixture comes together, keep adding cream if too dry, a little at a time.

Turn out dough onto a piece of plastic wrap, and flatten into a disk with the palm of your hand. Wrap well, refrigerate at least 30 minutes or until ready to use, up to 2 days.

Line the bottom of a removable tart pan with pistachio nuts. Unwrap dough, roll the dough out about 1/2 thick on the clear wrap, lift still on the wrap and place on over the nuts, to line the tart pan. With plastic wrap push still over the top, press sides in to make sure all dough is in the fluted edges to the top. Remove plastic wrap. Prick the dough with a fork on the bottom and bake on 350 until tart is done around 25 minutes. I make sure the toothpick is clean in the center before removing from the oven. Cool around 5 minutes, loosen edges if they look stuck with a knife and gently move from the fluted edges then flip onto on board to cool.
Then line a cookie sheet with wax paper and flip it right side up.  Fill  when cooled with mousse, add a  toasted meringue- or whipped cream topping and chopped hazelnuts.


3 egg whites from large or jumbo eggs, at room temperature
1/4 cup superfine sugar
1/4 teaspoon cream of tartar
In a chilled clean bowl, beat the egg whites at high speed with an electric mixer until soft peaks form. With mixer running, add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. But don't walk away and overbeat as I did! It will not be smooth and get dry as you see in the picture...don't even answer the phone! That's what happened to me and this is the result too stiff of peaks formed!
Pile on to the top of your pie and seal edges to crust. (Sprinkles with nuts after its sealed and starts to brown or they will sink in.) Bake at 400°F  until lightly browned. Watch this closely as it will brown quickly in different ovens.

The bowl must be cold I put my bowl and beater in the refrigerator first! The bowl must be immaculately clean!

Sugar fills an important role in meringue. It stabilizes the beaten egg white foam which enables it to sit longer and hold its shape. Sugar pulls the water from the eggs and allows it to set better. When using sugar, your meringue can run the risk of getting a gritty texture so I only use superfine sugar when making meringue because it dissolves faster than table sugar. Use meringue within 5 minutes after beating as they will deflate quickly.

The challenge in making perfect meringue is neither to under or over beat the eggs. Under beating introduces too little air, and the whites will rise inadequately. If over beaten the mixture will separate. Seal your pie to the edges before baking. Its also better to make just before you serve as refrigerating will cause it to seperate from the edges and get runny.


  1. Oh yes! I can't imagine this tasting anything less than heavenly.

  2. You gotta stop this Nutella thing before I come over and eat all your Nutella. =) Gorgeous!

  3. Well doesn't this look WONderful. I've never bought Nutella, really need to give it a try.

  4. This goes right to my little chubby heart. Nutella is not just for spoon feeding! This is so wonderfully holiday decadent.

  5. I have to go buy a new keyboard, mine has drool all over it.

  6. This is a gorgeous tart! Drooling!

  7. Another amazing Nutella recipe. It looks so good with the meringue topping. Great job.

  8. I could not have imagined a Nutella decadent dessert like this, and you actually produced one.
    All I can say is...Wow, perfect meringue topping, on a heavenly chocolate mousse tart. Nothing can top this!

  9. Oh my, you have hot on Poppa Trix's weak spot right here - nutella. You could lure him anywhere with a jar of it - he would LOVE LOVE this!

  10. so,nutella again!the tart looks amazing!

  11. Nutella rocks and so does your tart! It looks fabulous!

  12. mmmm...that looks wonderful, nutella in a tart.

  13. Looks lovely as everything you make does, pegauslegend. Thank you for sharing another good looking and sounding recipe.

  14. Another great recipe! Tart looks easy to make, I love the idea of nutella as a filling, meringue is beautiful!

  15. i do you believe you are the Nutella Queen, this one sounds just fabulous - love it Claudia

  16. Wonderful dessert! The combination of delicious and nutty nutella chocolate layer and the airy meringue sounds magical!

  17. Oh my Claudia! How gorgeous! You sure know how to please a Nutella junkie!!

  18. Another heavenly dessert from you Claudia! I hope you saved me a giant slice!

  19. Looks fabulous. Beautiful meringue. Love desserts with Nutella. ;)

  20. OMGosh...what did I just miss...thank goodness I come adventuring through your blog. To think I would have missed this gem of a dessert.
    I have to try making this...excellent treat ;o))

    Flavourful wishes,

  21. Came over here from Foodbuzz, just to say that tart looks absolutely gorgeous!! It's so bookmarked :D


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