Crispy Rice Chocolate Hazelnut Mousse Pie
A decadently sinful mousse pie with a crispy pie crust.
- 3 cups cocoa crispy rice
- 1 cup chocolate chips
- 4 tbsp unsalted butter
- 1 1/2 cups heavy cream
- 1 tbsp sugar
- 1/2 cup warm chocolate hazelnut spread
- 1/3 cup sugar
- 1 tbsp unsalted butter
- 1/2 cup cocoa crispy rice
- 1/2 cup toasted hazelnuts
- 1/4 tspn salt
Pour the 3 cups of crispy rice into a large ziplock bag, close, and lightly crush the cereal. Pour into a large mixing bowl.
In another bowl, combine the chocolate chips and 4 tbsp butter and microwave for 30 seconds. Stir and microwave for another 30 seconds. Combine with the crushed rice cereal and mix well.
Grease a round baking tray and pour the rice cereal mixture in. Press the cereal from the center out so that it goes up the walls of the baking tray and creates a pie-crust like shape. Refrigerate.
While adding 1 tbsp of sugar, whip the heavy cream until thick.
Add the hazelnut spread and fold in. Pour into the rice cereal pie crust. Cover and freeze 6 hours to overnight.
Over medium to medium-high heat, heat 1/3 cup sugar in a non-stick pan until it is melted and caramelized.
Add 1 tbsp butter and mix well.
Add 1/2 cup crispy rice cereal and 1/2 cup toasted hazelnuts and mix well. Place the mixture onto a baking sheet. Evenly sprinkle the salt over and then break apart using two forks. Top over the mousse pie.