Food Network: White Chocolate Hazelnut Tartlets

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White Chocolate Hazelnut Tartlets
Recipe courtesy Giada De Laurentiis

Ingredients
8 (17 by 13-inch) frozen phyllo pastry sheets,
thawed
1/2 cup unsalted butter, melted
6 ounces good-quality white chocolate, chopped
1 1/2 cups heavy whipping cream
1/2 cup hazelnuts, toasted, husked, and finely chopped
1/4 cup chocolate hazelnut spread (recommended: Nutella), optional
1 (3-ounce) bar bittersweet chocolate, grated, for garnish
Edible flowers, for garnish

Instructions

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 more butter and 2 more phyllo sheets. Cut
the stacked phyllo sheets into 6 (5-inch) squares. Line each muffin cup with 1
stacked phyllo square, allowing the edges to ruffle and extend above the cup rims.
Repeat with the remaining 4 phyllo sheets and melted butter. Bake until the phyllo
cups are 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 chocolate hazelnut spread into each phyllo cup, if using.
Spoon the white chocolate mousse into the cooled phyllo cups, mounding slightly.
Arrange the mousse-filled phyllo cups on plates. Sprinkle the bittersweet
chocolate over the mousse, or garnish with edible flowers, and serve.

Do-Ahead Tip: The unfilled phyllo cups can be made 2 days ahead. Store them in an
airtight container at room temperature. The white chocolate mousse can be made up
to 8 hours ahead. Keep it refrigerated. The filled phyllo cups can be assembled up
to 1 hour ahead. Cover and refrigerate them.