This lovely pie tastes just like hazelnut bon bons. The crust is a mixture of chocolate and toasted hazelnuts with a layer of dark chocolate truffle and then the pillow soft chocolate hazelnut filling, garnished with chopped hazelnut bon bons for a little bit of crunch
Chocolate Hazelnut Chiffon Pie
74 grams butter,melted
1 1/2 cups chocolate wafer crumbs
1 1/2 cups toasted, finely ground hazelnuts
2 envelopes unflavored gelatin
2 cups water
6 tablespoons granulated sugar
2 teaspoons pure vanilla extract
2 cups marshmallow cream or fluff
2 cups hazelnut spread
4 cups heavy cream
8 oz. bittersweet chocolate , finely chopped
5 oz. heavy cream
Hazelnut bon bons, chopped-optional
Preheat oven to 350 degrees. Combine all the ingredients; stir to combine. Press into a large deep dish pie plate. Place in oven and bake 10 minutes. Remove from oven and allow to cool completely.
Place the chopped chocolate in a separate bowl. Heat heavy cream to just boiling. Pour the hot cream over the chopped chocolate. Stir until smooth and shiny.
Pour all but about 1/2 cup of the truffle layer into the cooled crust. Smooth over bottom and sides of crust; set aside.
Reserve left over truffle filling for final assembly.
In a mixing bowl whisk the hazelnut spread and marshmallow cream until combined; set aside.
In a medium saucepan, combine 1 cup of water and the gelatin. Allow this to rest 1 minute. Over low heat , stirring constantly, dissolve the gelatin. Once gelatin is dissolved, remove from heat and stir in the sugar , vanilla and remaining 1 cup of water. Stir mixture until the sugar is dissolved . Pour into hazelnut mixture and whisk until thoroughly combined. Place mixture in refrigerator and chill until mixture forms mounds when dropped from a spoon.
In a large bowl beat the heavy cream until stiff. Fold into the properly chilled hazelnut mixture. Spoon the filling into the truffle lined crust. Sprinkle the chopped bon bons over the top and drizzle the remaining truffle mixture over the top. If the truffle mixture has firmed up too much, gently reheat in microwave to soften to drizzle consistency. Chill for at least 4 hours or overnight before serving.