- sugar horns - 18 pieces (roughly ground (180 g))
- salt - 1/2 teaspoonfuls
- of sugar - 2 items. spoons
- unsalted butter - 6 items. spoons (melted and cooled)
- For the filling: peeled hazelnuts - 1/3 Cups
- granulated sugar - 1/4 Glass
- large salt - 1/4 teaspoons
- fat cream - 1 3/4 Glass
- bitter chocolate - 150 grams (large-sliced)
- confectionery sugar - 2 Art. spoons
Make the dough. Preheat the oven to 160 degrees. In a food processor combine horns, salt and sugar. While the combine is working, slowly pour in the oil. Beat until the mixture looks like wet sand. Put the dough into a baking dish with a removable bottom. Bake until golden brown for 25 minutes. Allow to cool completely in the form. Meanwhile, in a small saucepan mix nuts, sugar, salt and 1/4 cup of water. Bring to a boil, cook for 1 minute. Put the nuts in one layer on parchment and bake for 15 minutes. Allow to cool completely. Prepare the filling. In a medium saucepan bring 3/4 cup of cream to a boil, remove from heat and add chocolate. Allow to stand for 5 minutes, whisk, and then allow to cool to room temperature. In a large bowl, whip 1 cup of cream with sugar. Gently add to the chocolate mixture and mix. Pour the chocolate mousse on the chilled dough. Put in the refrigerator for 1 1/2 hours or up to 2 days, wrapping tightly. Before serving sprinkle cake with hazelnuts.
Servings: 8