These Mini Chocolate Hazelnut Mousse Pies are decadent, easy…and served chilled! They’re a great sweet treat for a summer picnic on the back porch!
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My wife and I have decided that we are Funcle David and Faunt Laura…as in the fun uncle and fun aunt. We’re the ones who are going to spoil the heck out of little Blakely and then send her home to her parents. In fact, we just got back from visiting Blakely for the first time, and my carry-on item on the plane was a 3-foot tall stuffed Dumbo. (I had a heck of a time getting his trunk to fit into that little overhead bin…but I made it!) It turns out that Dumbo really can fly…
Speaking of our trip, my sister and her family live in Nashville, Tennessee. I grew up in the South, and I always love going back…but holy heat wave, I had forgotten how hot it is down there! It’s funny how quickly your perspective changes when you move to other areas of the country. Now that we live in upstate New York, anything higher than 85° is hot. (85° was a nice, balmy day back when we lived in Atlanta!) Of course, as soon as the thermometer hits 50° in the Spring up here, I’m outside in a t-shirt and shorts. Like I said, it’s all relative!
When my wife and I were down in Nashville, we pretty much hung out by the pool every day. (Like I said, it was hot…really hot!) I appreciated anything cold and refreshing…which is where these awesome Mini Chocolate Hazelnut Mousse Pies come in! Aside from baking the crust for 10 minutes, these bad boys didn’t require much work at all, and they were amazingly decadent. I mean, who doesn’t love chocolate?? Add some hazelnut, and you’ve got a party! I used International Delight’s Hazelnut Coffee Creamer to bring a bit of nutty flavor to this classic chocolate mousse pie. This was an incredibly easy recipe to make, too! In fact, the longest part was just prepping and baking the chocolate cookie crust. While we ended up
eating devouring these treats one night by the pool, they would actually make great desserts to bring to a summer picnic or barbecue. The pies need to rest in the fridge overnight to set, which means you can make them the day before and then not worry about them again until you’re ready for the party!
As I mentioned above, I used International Delight’s Hazelnut Coffee Creamer in this recipe. If you’ve never used coffee creamer in recipes, then you’re missing out! I add just a touch of cream to my cup of coffee every morning, and I’m pretty excited about International Delight’s new fat-free and sugar-free creamers.
(Oh, and sign up for their site while you’re there. You’ll get a free coupon and you’ll also be entered in all sorts of fun member-only giveaways.)
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
Mini Chocolate Hazelnut Mousse Pies
For the Crust
For the Filling
- 1½ cups International Delight Hazelnut Coffee Creamer
- 12 oz semisweet chocolate finely chopped
- 2¾ cups heavy cream
- chocolate syrup optional garnish
- ¼ cup toasted chopped hazelnuts (optional garnish)
For the Crust
- Preheat oven to 350°F.
- Place the chocolate sandwich cookies in a food processor or mini-chopper and pulse until finely ground. Transfer to a medium bowl and add the brown sugar and melted butter. Stir until well combined.
- Press the crust mixture into the bottom and sides of 6 4” mini-pie or tart pans. (Tip: Use the bottom of a glass to help press the crust mixture into the pan.) *See note
- Sprinkle 1/2 cup of chocolate morsels evenly across the tops of the crusts. Bake for 10 minutes at 350°F. Set crusts aside to cool for at least 45 minutes.
For the Filling
- Pour the Hazelnut Coffee Creamer into a medium saucepan and heat over medium heat until it begins to simmer. Add the finely chopped chocolate and stir until chocolate has fully melted and mixture is smooth. Set mixture aside to cool to room temperature.
- In a large bowl, whip the heavy cream until stiff peaks form.
- Once the chocolate mixture has cooled to room temperature, fold in the whipped cream.
- Pour Mousse Filling into the cooled crusts. (Tip: Transfer the Filling into a large piping bag with a large portion of the tip cut off. Then just place the piping bag vertically in the middle of the crust and squeeze to transfer the Filling. This extra step will create smoother and cleaner finished pies!)
- Place pies in a sealed container and refrigerate overnight.
For the Garnish (optional)
- Before serving, drizzle a small amount of chocolate syrup across the tops of the pies.
- Sprinkle a couple of chopped, toasted hazelnuts in the center of each pie.
- Serve chilled.