Gianduja, the supersilky Swiss mix of chocolate and hazelnuts, is a darling of pastry chefs, who love its rich, deep flavor. Tiffany MacIsaac melts bars of gianduja in warm cream to create a luscious filling for this tart, crusted with crushed chocolate cookies and topped with crunchy toasted hazelnuts.
These treats are a cross between an oatmeal cookie and a chocolate-hazelnut cookie—a brilliant idea courtesy of Dagmara Kokonas. She perfected the recipe meticulously, making 12 batches until she got it exactly right.
As if the chocolate-hazelnut spread gianduja isn't delicious enough straight off the spoon, its folded in whipped cream and crème fraîche for a truly decadent (and ridiculously easy) mousse. For a supereasy ice cream sandwich, spoon the mousse between chocolate wafers and freeze overnight.
Grace Parisi breaks up whole, cream-filled chocolate sandwich cookies in a food processor with hazelnuts and butter to create a supercrunchy crust for these delectable little cheesecakes. The cream filling in the cookies both sweetens the crust and prevents it from becoming too crumbly.