Best 2 Cocoa Crispy Rice Chocolate Hazelnut Mousse Pie Recipes
Indulge in a symphony of flavors with this extraordinary Cocoa Crispy Rice Chocolate Hazelnut Mousse Pie, where textures dance and taste buds rejoice. Embark on a culinary adventure with our meticulously curated collection of recipes, each step adorned with detailed instructions and enticing visuals. Prepare the Cocoa Crispy Rice Crust, a symphony of crispiness and chocolate decadence, followed by the luscious Chocolate Hazelnut Mousse, a velvety embrace of rich chocolate and roasted hazelnuts. Finally, create the luscious Chocolate Ganache Glaze, a glossy, mirror-like finish that elevates this pie to a masterpiece. As you navigate through the recipes, discover additional culinary gems: the delectable Chocolate Hazelnut Fudge Sauce, an irresistible accompaniment, and the versatile Chocolate Hazelnut Spread, a taste sensation to savor.
Check out the recipes below so you can choose the best recipe for yourself!
COCOA CRISPY RICE CHOCOLATE HAZELNUT MOUSSE PIE RECIPE BY TASTY
Here's what you need: cocoa crispy rice cereal, semi-sweet chocolate chips, unsalted butter, nonstick cooking spray, chocolate hazelnut spread, heavy cream, sugar, sugar, unsalted butter, cocoa crispy rice cereal, toasted hazelnuts, kosher salt
Provided by Betsy Carter
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Make the crust: Add the crispy rice cereal to a zip-top bag, seal, and crush into crumbs with a rolling pin. Transfer the crumbs to a large bowl.
- In a medium bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring between, until melted and smooth, about 1 minute total.
- Pour the melted chocolate mixture over the cereal crumbs and stir to combine.
- Grease 9½-inch (24-centimeter) pie dish with nonstick spray. Pour the crust mixture into the dish and press into an even layer against the bottom and up the sides of the pan.
- Chill in the refrigerator while you make the mousse.
- Make the chocolate hazelnut mousse: Microwave the chocolate hazelnut spread for 30 seconds. Set aside.
- In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Add the sugar and beat to incorporate.
- Using a rubber spatula, fold the warm chocolate hazelnut spread into the whipped cream until incorporated.
- Remove the crust from the refrigerator and pour in the mousse. Spread in an even layer.
- Cover the pie with plastic wrap and freeze for at least 6 hours, or overnight.
- Make the crispy rice topping: Line a baking sheet with parchment paper.
- Add the sugar to a medium nonstick skillet over medium-high heat. Cook without stirring for 1-2 minutes, until the sugar begins to caramelize. Swirl it around in the pan to help caramelize evenly.
- Once the sugar is light amber in color, reduce the heat to low and add the butter. Use a rubber spatula to stir until the butter is melted, then turn off the heat. Add the crispy rice cereal and toasted hazelnuts and quickly stir to coat.
- Transfer the topping to the prepared baking sheet and sprinkle with the salt. Use two forks to separate the mixture into smaller chunks, being careful not to touch the hot sugar with your hands. Let cool completely, about 15 minutes. The topping can be made 1 day ahead. Store in an airtight container once cooled.
- When ready to serve, remove the pie from the freezer. Decorate the top with the crispy rice topping. Let the pie sit at room temperature for 10 minutes before slicing with a sharp knife. Warm the blade in hot water and wipe between each cut for clean slices.
- Enjoy!
Nutrition Facts : Calories 519 calories, Carbohydrate 49 grams, Fat 37 grams, Fiber 3 grams, Protein 4 grams, Sugar 34 grams
COCOA CRISPY RICE CHOCOLATE HAZELNUT MOUSSE PIE RECIPE
Provided by Skeff
Number Of Ingredients 15
Steps:
- Make the crust: Add the crispy rice cereal to a zip-top bag, seal, and crush into crumbs with a rolling pin. Transfer the crumbs to a large bowl. In a medium bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring between, until melted and smooth, about 1 minute total. Pour the melted chocolate mixture over the cereal crumbs and stir to combine. Grease 9½-inch (24-centimeter) pie dish with nonstick spray. Pour the crust mixture into the dish and press into an even layer against the bottom and up the sides of the pan. Chill in the refrigerator while you make the mousse. Make the chocolate hazelnut mousse: Microwave the chocolate hazelnut spread for 30 seconds. Set aside. In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Add the sugar and beat to incorporate. Using a rubber spatula, fold the warm chocolate hazelnut spread into the whipped cream until incorporated. Remove the crust from the refrigerator and pour in the mousse. Spread in an even layer. Cover the pie with plastic wrap and freeze for at least 6 hours, or overnight. Make the crispy rice topping: Line a baking sheet with parchment paper. Add the sugar to a medium nonstick skillet over medium-high heat. Cook without stirring for 1-2 minutes, until the sugar begins to caramelize. Swirl it around in the pan to help caramelize evenly. Once the sugar is light amber in color, reduce the heat to low and add the butter. Use a rubber spatula to stir until the butter is melted, then turn off the heat. Add the crispy rice cereal and toasted hazelnuts and quickly stir to coat. Transfer the topping to the prepared baking sheet and sprinkle with the salt. Use two forks to separate the mixture into smaller chunks, being careful not to touch the hot sugar with your hands. Let cool completely, about 15 minutes. The topping can be made 1 day ahead. Store in an airtight container once cooled. When ready to serve, remove the pie from the freezer. Decorate the top with the crispy rice topping. Let the pie sit at room temperature for 10 minutes before slicing with a sharp knife. Warm the blade in hot water and wipe between each cut for clean slices.
Tips:
- For the best results, use high-quality chocolate. A good quality chocolate will have a smooth, rich flavor and will melt evenly.
- If you don't have a food processor, you can crush the rice cereal by placing it in a plastic bag and using a rolling pin to crush it.
- To make the mousse filling ahead of time, prepare it up to 2 days in advance and store it in the refrigerator. When you're ready to assemble the pie, let the mousse soften at room temperature for about 30 minutes before using.
- To make the pie crust ahead of time, prepare it up to 3 days in advance and store it in the refrigerator. When you're ready to assemble the pie, let the crust come to room temperature for about 30 minutes before filling it.
- If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the excess dough around the edges of the plate.
Conclusion:
This cocoa crispy rice chocolate hazelnut mousse pie is a delicious and decadent dessert that is perfect for any occasion. The combination of chocolate, hazelnut, and crispy rice cereal is irresistible, and the mousse filling is light and fluffy. This pie is sure to be a hit with everyone who tries it.
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