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White Chocolate Hazelnut MiniTarts
8 frozen phyllo pastry sheets, thawed
1/2 cup unsalted butter, melted
6 ounces white chocolate, chopped
1 1/2 cups heavy whipping cream
1/2 cup hazelnuts, toasted, and finely chopped
1/4 cup Nutella
1 bar semi sweetmilk chocolate, grated, for garnish
Preheat the oven to 375 degrees F.
Lay 1 phyllo sheet on a work surface. Brush the phyllo with melted butter. Top with another phyllo sheet. Repeat with 2 more sheets the same way. Cut the stacked phyllo sheets into 6 (5-inch) squares. Line each muffin cup with 1 stacked phyllo square, letting the edges ruffle over the edges of the cup rims. Repeat with the remaining 4 phyllo sheets. Bake until golden brown, about 9 minutes. Transfer the muffin pan to a cooling rack and cool completely.
Meanwhile, stir the white chocolate and 1/4 cup cream in a heavy small saucepan over low heat until the chocolate is melted and smooth. Pour into a large bowl and cool to barely lukewarm. Stir in the hazelnuts. Using an electric mixer, beat the remaining 1 1/4 cups cream in another large bowl to medium-firm peaks. Fold the cream into the white chocolate mixture in 2 batches. Cover and refrigerate until cold, about 1 hour.
Spoon 2 teaspoons of the Nutella spread into each phyllo cup. Spoon the white chocolate mousse into the cooled phyllo cups, mounding slightly. Sprinkle the semi sweet milk chocolate over the mousse and serve.
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