This month (and every February), I’m all about the chocolate. I went all-out with chocolate recipes this year—I even made homemade mole sauce for my chicken enchiladas. From matcha hot chocolate to truffles, twisted chocolate brioche, and Nutella®-stuffed chocolate-covered strawberries, I just couldn’t get enough! I even made chocolate brownie pie bars with espresso-flavored whipped cream. SO GOOD.
Since I was already on the chocolate train (or was I conducting it?) I decided to share a chocolate recipe from my pie book—Chocolate Ganache Nutella Tart—and I have to say, it was absolutely divine.
This one was truly a labor of love. I decided to go with a tart because 1) they are so delicious, and 2) it would make a perfect addition to my upcoming pie cookbook. Surprise! If you loved A Gift of Cookies: Recipes to Share with Family and Friends, you are going to adore this pie cookbook, too. So keep your eyes peeled! Make sure to check out my signature kitchen collection and my cognac barrel-aged Madagascar Bourbon pure vanilla extract in the meantime. Want more chocolate? Check out my favorite Valentine’s Day recipes.
Is it even dessert if it doesn’t have chocolate in it?
My kids loved hazelnuts and could not get enough Nutella flavored treats when they were little. Naturally, chocolate desserts also became favorites at our house. That’s why I’ve included more than ten amazing chocolate desserts in my new book, My Life in Pies. From classic tarts and pies to making your own chocolate sauce, I’ve got you covered!
Mary DiSomma’s Chocolate Ganache Nutella Tart
Ingredients
Instructions
- Line a tart pan with a removable bottom with parchment paper. Spray pan bottom and side with nonstick cooking spray.
- Preheat the oven to 350°F. In the bowl of a food processor, place graham cracker crumbs, brown sugar and hazelnuts. Pulse to form fine crumbs. With the processor on, drizzle butter through the food tube along with liqueur, if using. Transfer mixture to prepared pan. Using your fingers, press crumbs firmly into the bottom and side of the pan. Refrigerate lined tart pan for 15 minutes. Place on a baking sheet pan. Bake for 10 minutes.
- Place chopped chocolate and Nutella into a heat-proof mixing bowl. In a small pot, heat heavy cream until small bubbles appear on the side. Pour cream over the chocolate and Nutella. Let sit for 1 minute. Stir until completely smooth. If using, stir in the hazelnut liqueur.
- Transfer chocolate mixture into the crust. Using an offset spatula, smooth top of the mixture. Refrigerate for 6 hours or overnight. Garnish with chopped hazelnuts.
