Chocolate Mousse Pie with a Hazelnut Crust

8 Jun
Photo by Jess B.

Photo by Jess B.

Last week when I was feeling down and disheartened about everything, we needed to do something to cheer me up. Food, especially a dessert, and even more especially one involving chocolate, is a sure fire way to put a smile on my face (and a few more pounds on my hips, but that’s another story).

So we made a hazelnut meal crust and filled it with chocolate mousse. And oh. my. gosh. Even if I say so myself, it was AMAZING. It definitely made me smile. The crust was nutty with a hint of sweetness and crunch which contrasted perfectly with the rich creaminess of the indulgent chocolate mousse.

May-June 2013 095

I struggle with a lot of chocolate mousses because often they often contain copious amounts of cream which is rather unfriendly to my poor IBS addled dairy hating tummy. But THIS chocolate mousse does not contain any cream. It is lactose free. Eggs and 70% cocoa dark chocolate are its main ingredients which makes a light and utterly delicious mousse. I posted the recipe for this chocolate mousse  back in April so I’m going to focus on the hazelnut crust recipe in this post. You can find the chocolate mousse recipe here.

The hazelnut crust is gluten, wheat and dairy free (does contain egg). The crust is also FODMAP friendly (in my opinion).

For a 9 inch deep flan or pie dish, you will need:

  • Sunflower oil to grease dish
  • 2 cups of hazelnut meal flour (we used Bob’s Red Mill)
  • 1/2 cup powdered sugar (icing sugar to us Brits)
  • 4 tbsp of dairy free sunflower spread (or your choice of butter or butter substitute)
  • 3 tbsp of beaten egg (less than 1 egg)
  • Corn starch to dust (corn flour to us Brits)
All ingredients in food processor. Photo by Jess B.

All ingredients in food processor. Photo by Jess B.

On cling film dusted with corn starch. Photo by Jess B.

Dough on cling film dusted with corn starch. Photo by Jess B.

In dish ready to bake. Photo by Jess B.

In dish ready to bake. Photo by Jess B.

Method:

  1. Pre-heat oven to 220° C (200° C for fan assisted).
  2. Line the base of your dish with baking parchment and lightly grease the edges of the dish with the oil.
  3. Place all ingredients (save for the oil and corn starch) in a food processor, process for a few minutes until ingredients bind into a ball.
  4. Wrap in clingfilm dusted with corn starch so dough does not stick.
  5. Chill in fridge for 15 minutes.
  6. Once chilled, roll out dough on a sheet of baking parchment dusted with a little corn starch. **
  7. Transfer to dish and trim to fit.
  8. Prick all over with a fork and bake blind for 15 minutes.

* If the dough will not roll out easily (or if you don’t have a rolling pin to hand) place ball of dough in centre of dish and press out with fingers and back of a spoon to fit.

Crust baked, cooled and ready for the mousse. Photo by Jess B.

Crust baked, cooled and ready for the mousse. Photo by Jess B.

Once the crust is completely cool (we left ours overnight), make the chocolate mousse following the method given here save for step #8 – instead of pouring into pretty glasses, pour the mousse into pie crust, gently tapping the side of the dish to dispel any air bubbles.  Chill in the fridge for a good couple of hours before serving.

Ta Daa! Ready to chill and then eat! Photo by Jess B.

Ta Daa! Ready to chill and then eat! Photo by Jess B.

Using the quantities for the crust given in this post we had a little dough left over so in addition to the pie crust we made 4 little hazelnut cookies. This was perfect as using the quantities given in my chocolate mousse recipe we had ample filling for the pie crust and enough leftover to make 3 small individual mousses, which we ate with the cookies! Perfect!

Hazelnut cookies!

Hazelnut cookies! Photo by Jess B.

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One Response to “Chocolate Mousse Pie with a Hazelnut Crust”

Trackbacks/Pingbacks

  1. Glamping with a chocolate mousse! | my journey thru M.E. - June 8, 2013

    […] cookie featured in the photos is a hazelnut biscuit hand made by my sister. You can get the recipe here. I’ll give you one tip from the glamping […]

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