Gianduja Mousse Pie with Chocolate Cookie Crust

An ode to Nutella.

That’s what this tart is to me, at least. Some of my acquaintances bake frequently, but don’t eat their desserts. Now this befuddles my raging sweet tooth. Why bake, stir, mix, fold, frost IF YOU’RE NOT GOING TO DEVOUR THE CREAMY, LUSCIOUS PUDDING DESSERT ( See below) IF YOU’RE GOING TO ABSTAIN? Granted, my enthusiasm for all sweets makes gym sessions more frequent (Sigh), but I share the loo0o0ove with my family. So obviously I have to marry the Cheangs’ familial tastes into a singular dessert.

TADA! CHOCOLATE MOUSSE! BANANAS! BOOZE! OREOS!

Such a mouthful but only when you PUT THE WHOLE DAMN THING IN YOUR MOUTH… (Strongly suggested). When your whole family loves meat and dessert was always a far far afterthought in the household, you know something is a keeper when the WHOLE MOUSSE PIE VANISHES THE NEXT DAY.  

The star really is the hazelnut mousse, made with pure hazelnuts instead of just Nutella – creamy, luscious and melts with every mouthful. The crust is a no brainer press in, so don’t skip the extra steps to make this nutty, boozey confection! 

Gianduja Mousse Pie with Oreo Cookie Crust

For the Oreo cookie crust

·    24 Oreo cookies

·    ¼ cup melted butter

In a medium-sized bowl or a food processor, add the Oreo cookies and blend until the texture of coarse meal or crumbs. Add the melted butter and blend until well combined.

Place the ground crumb mixture into a 9- or 10-inch deep-dish pie pan and press onto the bottom and up the sides evenly. Tip : I like to use a measuring cup to make layers even.

To make the hazelnut butter

2 cups roasted and skinned hazelnuts (Can be bought from Phoon Huat)

Process the nuts until smooth and blended. This will make a helluva lot of noise as it takes 12-15 minutes. Stop and scrape down the sides occasionally. Continue until you have a runny, smooth paste.

For the Gianduja mousse

·       6 oz. bittersweet or semisweet chocolate, finely chopped

·       1-1/2 cups heavy cream

·       2/3 cup hazelnut butter at room temperature

·       2 tsp. pure vanilla extract

·       2 tablespoons Baileys’ liquor

·       2 bananas, sliced thinly

·       2 tablespoons Nutella, microwaved till runny

·       2 teaspoons lemon / lime juice

To make the mousse

Melt chocolate in a microwaveable bowl in 30 second bursts, until smooth and melted. Stir. In a separate small saucepan, heat 1/2 cup of the cream over medium heat to just below the boiling point. Pour the hot cream into the melted chocolate and stir together with the spatula until well blended. Using a handheld mixer, add the hazelnut butter and vanilla, Baileys and mix till smooth. 

In a chilled mixing bowl, using chilled beaters, beat the remaining 1 cup cream until it holds soft peaks. With a rubber spatula, fold the whipped cream into the chocolate mixture in four batches, blending thoroughly after each addition. Pour the mousse into the prepared individual cookie crusts.

Garnish with thinly sliced bananas and chopped hazelnuts. Using a fork, drizzle the pies with a melted Nutella sauce. Brush the bananas with lime juice to prevent them from browning. Sprinkle with chopped hazelnuts. 

Baker’s Notes

1.    This dessert is best made in stages, as there are many steps. I’d suggest making the Oreo cookie crust and nut butter on day 1. Finish the mousse and filling the tarts on day 2.

2.    Yellow bananas that just ripe are perfect as a firm garnish. Their brown, spotty counterparts are too mushy. If you are making these ahead, brush the bananas with lemon / lime juice. The acid prevents them from browning.

3.    I love love love Baileys’ and they gave such a boozy kick to the mousse. You can also add Frangelico liquor to punch up the hazelnut flavour.

Vietnamese Coffee Bread Puddings

I baked this because…

1.     The first time I had bread pudding with at a restaurant in Bath, England. My mind was BLOWN (!!!) by how an everyday staple could be transformed into a rich, custardy pudding that was soft and gooey.

2.    Nutella sauce on anything makes things right, even for a few seconds. And right now, with all the upheaval and parental complaints at work – I TAKE WHAT I CAN (EAT).

3.   Bananas, bread, coffee, condensed milk = everyday pantry staples for a quick, gratifying dessert.

4.   People stress eat. I stress bake. Then stress eat. Not so different from everybody else after all, hahaha.

Vietnamese coffee powder is a favourite in my household because the flavor is strong AND fragrant. Vietnamese coffee is ‘gao’, hence the addition of condensed milk and eggs. The coconut extract, cinnamon and banana make this pudding ‘tropically’ and balance well with the coffee! Usually bread pudding recipes call for stale sweeter breads like challah and brioche, but I like to clear my pantry and used a cinnamon raisin variety instead. 

Bread puddings are usually topped with ice cream or whipped cream, but my love for Nutella prevails with this easy chocolatey drizzle. There’s no recipe, just mix your desired amount of Nutella with some milk, and you can even add some coffee powder for an additional flavour boost!

Vietnamese Coffee Banana Bread Pudding

Makes 6 muffins

·       5 ounces raisin bread, torn into pieces

·       1 cups milk

·       2 tablespoons Vietnamese coffee powder

·       2 large egg yolks

·       1 egg

·       2 tablespoons cup light brown sugar

·       1/2 teaspoons ground cinnamon

·       ¼  teaspoons ground nutmeg

·       5 ounces sweetened condensed milk

·       1 teaspoons vanilla extract

·       1/2 teaspoons coconut extract

·       1 ripened banana, mashed

Directions

Grease muffin tins with cooking spray or butter. Preheat oven to 160C.Meanwhile, place 1/2 cup milk in small microwave-safe bowl or glass liquid measuring cup and microwave 1 minute. Add espresso powder and stir until dissolved.

In large bowl, whisk egg yolks, egg, light brown sugar, cinnamon, nutmeg, and until smooth. Whisk in condensed milk, espresso-milk mixture, remaining 1/2 cups milk, vanilla extract, and coconut extract; whisk until thoroughly combined.

Gently stir bread and bananas together in a separate bowl. Add mixture to bread mixture, gently fold until everything has been soaked. Transfer to muffin pans and let the bread soak for a minimum of 20 minutes, or overnight.

Place dish on rimmed baking sheet and bake on middle rack until custard has set and releases no liquid when pressed, about 15 minutes. Cool for 10 minutes before turning them out. Drizzle with Nutella sauce or garnish with freshly whipped cream.

Baker’s Notes

1.     Internet sites vary on their advice on how long to soak the bread, but I settle for a medium of 4 hours. 20 minutes makes my pudding too dry and overnight – too soggy!

2.    Bread pudding is done when the tops are puffed and golden brown, no ‘juice’ should seep out when you press the pudding.

Hummingbird Bread Pudding with Cream Cheese Glaze

In Singapore, I grew up on a rice based diet with occasional soupy inflections of noodles (beehoon, ramen - the works!) So bread pudding was a completely foreign and off putting dessert to me. Mucky white bread in soup? Eh Meh. But enlightenment dawned when a friend suggested we try Nigella’s caramel croissant bread pudding and I’ve never looked back.

This recipe is loosely based off my ALL TIME FAVOURITE desserts show - Unique Sweets (Episode-Something Old, Something New). Donna Bell Bake Shop in NYC twisted a classic American cake into bread pudding. EVERYTHING SHOULD BE MADE INTO A BREAD PUDDING. This one has white chocolate, pineapples and bananas, slathered with a cream cheese glaze and toasted walnuts. A welcome tropical twist on a usually heavy dessert.  

I don't know about other parts of the world, but the cupcake trend is still alive and well in Singapore. Hopefully one day with the help of instagram / social media, a bread pudding craze will descend on our shores! ONE CAN DREAM.. 

Hummingbird Bread Pudding (Serves 6) 

Recipe Adapted from Donna Bell's Bakeshop

• 1 cup whole milk
• 1  1 greased jumbo muffin tin
• 2 tablespoons vanilla extract
• 3 eggs
• 1/2 cup sugar
• 1/2 tablespoon ground cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 2 bananas, 1 mashed, 1 cut into small bites
• 225g (1 cup) crushed pineapple, drained
• 1 cup chopped white chocolate
• 4 stale croissants (torn into pieces)
• Zest + juice of 1 lemon

For the bread pudding: Preheat the oven to 350 degrees F. Grease a jumbo muffin pan with flavourless oil. Whisk together the eggs, milk, vanilla, lemon juice and zest. Add the sugar, salt and spices. Mix in the smashed banana. Fold in the banana pieces, pineapple and white chocolate. Mix in the croissant pieces and let the mixture sit for 10 to 15 minutes, stirring after 5 to 10 minutes. Pour mixture into the pan and bake for about 20 minutes. (45 minutes if using a serving dish)

Cream Cheese Pecan Sauce

·  60g cream cheese, softened

·  2 tablespoons powdered sugar, plus extra if needed

·  2 tablespoons milk, plus extra if needed

·  1/4 teaspoon vanilla extract

·  1/2 cup toasted crushed pecans, for sprinkling on top

·  Zest + juice of 1/2 lemon

Whip the cream cheese with a spoon, then slowly add in the sugar until smooth. Mix in the milk and vanilla. Let the bread pudding cool slightly, and then drizzle the cream cheese sauce over the warm cake. Top with the toasted pecans.

Baker's Notes

1. The recipe called for regular french bread, but I prefer croissants because they're slightly buttery-er. Stale bread is best because it soaks up more of the custard!

2. The addition of citrus to the custard and sauce gives the pudding a lighter, tangier take.