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.