No-Bake Chocolate Hazelnut Mousse Tart

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A luscious no-bake tart featuring silky chocolate mousse layered over a crunchy hazelnut crust, perfect for a refined dinner party dessert. This French-inspired recipe, ready in about 40 minutes, layers hazelnuts, graham cracker crumbs, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 8 French cuisine 420 cal/serving

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Ingredients

1 cup hazelnuts
1 cup graham cracker crumbs
6 tbsp unsalted butter
8 oz bittersweet chocolate chips
1 1/4 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
2 tbsp dark chocolate shavings

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Instructions

Step 1: Preheat oven to 350°F. Spread 1 cup of hazelnuts on a baking sheet and toast for 10 minutes until fragrant and lightly browned, then let cool and finely chop.
Step 2: In a medium bowl, combine 1 cup graham cracker crumbs, the chopped toasted hazelnuts, and 6 tbsp melted unsalted butter. Press mixture evenly into the bottom and up the sides of a 9-inch tart pan. Bake crust for 10 minutes until set and golden, then cool completely.
Step 3: Chop 8 oz bittersweet chocolate chips finely and place in a heatproof bowl. Heat 1 cup of heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour over the chopped chocolate. Let sit for 2 minutes, then stir gently until smooth and glossy.
Step 4: In a separate bowl, whip the remaining 1/4 cup heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla extract until soft peaks form. Fold the whipped cream gently into the chocolate mixture until fully combined.
Step 5: Pour the chocolate mousse into the cooled tart crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight to set.
Step 6: Before serving, garnish with 2 tbsp dark chocolate shavings evenly over the tart surface for an elegant finish.