Hazelnut Chocolate Mousse Tart recipe for managing PCOS and pregnancy on Fertility Chef

Dessert: Hazelnut Chocolate Mousse Tart

Recipe by Stephanie Spencer The interplay of crunchy, fudgy, and silky-smooth textures in this ultra-rich dessert makes it our go-to choice when we're looking for something easy and splashy.

This recipe includes fertility superfoods such as:

Nuts

Health and fertility benefits of Hazelnut Chocolate Mousse Tart

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/2 cup raw, skin-on hazelnuts*
6 ounces (about 20) thin chocolate wafer cookies such as Famous Chocolate Wafers
6 tablespoons butter, melted
Chocolate Hazelnut Spread

Instructions

Preheat oven to 350 °. Make crust: Roast hazelnuts on a rimmed baking sheet until light golden, about 18 minutes. Rub the warm nuts in a kitchen towel to remove skins. Reduce oven temperature to 325 °.
Whirl cookies and hazelnuts in a food processor until finely ground. Add butter and whirl until crumbs start to clump together. Press crumbs over bottom and up sides of a 9 1/2-in. tart pan with a removable rim.
Bake until crust is set, about 10 minutes. Let cool completely. Spread chocolate-hazelnut spread over crust. Chill until spread is firm, about 30 minutes.
Make mousse: Melt chocolate, sugar, and 2 tbsp. water in a small saucepan over low heat until smooth, stirring frequently, about 10 minutes. Set aside.
Beat eggs whites in a medium bowl using a mixer until they hold stiff peaks. Beat cream in another bowl until stiff. Stir yolks and liqueur into chocolate mixture.
Fold chocolate mixture gently into egg whites, then fold in cream until no streaks remain. Pour mousse into crust and spread evenly (if using pasteurized egg whites, chill 20 minutes at this point). Sprinkle with chopped hazelnuts and chill until mousse is firm at least 3 hours and up to 2 days. Remove rim from pan and cut into wedges.