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Archive for vanilla madagascar bourbon

Chocolate Hazelnut Tart

Friday, January 13th, 2017
Chocolate Hazelnut Tart

Chocolates and hazelnuts never looked so good!

We love chocolate. It makes a delicious standalone treat but it also goes well with or in any dish you can imagine. And when we combine chocolate and hazelnut, magic happens!
This chocolate hazelnut tart offers a perfect balance of creamy chocolate filling and crunchy toasted hazelnuts. It also uses both bittersweet chocolate for the filling and milk chocolate for the topping, so you’re really covering all the bases with this delicious treat.

Enjoy it with a steaming cup of coffee as an afternoon snack or bring it to a dinner party to knock the socks off your friends. It takes a bit of planning and effort, but it’s truly worth it when it all comes together! Make sure you save this recipe and give it a try then next time you’re feeling an itch for some chocolate.



    1. Begin by making the topping first, as it should rest in the refrigerator at least 4 hours or overnight before whipping.
    2. TOPPING: Heat cream to almost boiling and pour over the chopped milk chocolate and Amoretti Hazelnut Praline.
    3. Let sit for 3-4 minutes before whisking to combine.
    4. Cover and chill for minimum 4 hours or overnight.
    5. CRUST: Place hazelnuts on a sheet pan and bake/roast in a 350 degree oven for 8-10 minutes. Place toasted nuts onto a towel and rub back and forth to remove as much of the skins as possible.
    6. For nuts to be used in crust, separate 2 T and chop or pulse in a food processor until finely chopped. For nuts to be used as topping, chop roughly.
    7. Combine Amoretti Hazelnut Flour, AP flour, sugar, salt and fresh hazelnuts in a mixer with paddle.
    8. Add egg and Amoretti Madagascar Bourbon Vanilla Ext. and mix briefly to combine.
    9. Add cold, cubed butter and mix until a dough is formed.
    10. Wrap and chill for 30 minutes.
    11. Filling: Heat cream and sugar to almost boiling.
    12. Pour over the chopped bittersweet chocolate and Amoretti Hazelnut Praline.
    13. Let sit for 3-4 minutes so chocolate can melt.
    14. Whisk to combine thoroughly.
    15. Cover and set aside.
    16. Roll out dough between 2 pieces of parchment dusted with flour.
    17. This dough is very sticky and will soften quickly, so the colder it is the easier it is to work with.
    18. Roll out to fit whatever tart shell you have.
    19. Lightly spray bottom and sides of tart shell.
    20. Place dough into tart shell, pressing sides and bottom to an even thickness. Chill 10 minutes in freezer.
    21. Place a piece parchment paper into the tart shell and pour in pie weights (or beans or rice) and bake in a 350°F oven for 15-20 minutes.
    22. Remove parchment and pie weights and return shell to oven for another 10-15 minutes.
    23. Let cool.
    24. Pour filling into tart shell and smooth top.
    25. Chill for 1 ½ hours.
    26. Stir topping before pouring into mixer, then whip to soft peak. This will whip up quickly, so keep an eye on it so you don’t over-whip it.
    27. Remove tart from refrigerator and using a tip cover the top sides of the tart.
    28. Drizzle toasted, finely chopped hazelnuts down the center of the tart.

      • Cut the chocolate into small pieces. This will make it easier to melt into the cream.
      • Make the topping first. Preferably, make it the day before so it has time to sit in the refrigerator overnight.
      • It’s easier to work with the dough when it’s cold.
      • If you don’t have pie weights, use dried beans or rice.

Pumpkin Mousse

Friday, October 28th, 2016
pumpkin mousse, fall dessert, creamy dessert, mousse dessert

Kick off Fall with this light and fluffy mousse!


    Amoretti ingredients, pumpkin mousse ingredients, natural flavors for pumpkin mousse, extract for a pumpkin mousse

    Key ingredients for this delicious dessert!

    • ¼ cup diced, toasted hazelnuts
    • ¼ cup Amoretti® Hazelnut Flour
    • ½ cup all-purpose flour
    • ¾ cup oats
    • 2 tbsp brown sugar
    • 1 tbsp baker’s sugar
    • 1 stick cold, cubed butter


    1. Bloom gelatin and set aside.
    2. Warm cream, but do not boil.
    3. Melt white chocolate in double boiler or VERY SLOWLY, at 30 second intervals, in microwave, stirring every 30 seconds.
    4. Melt bloomed gelatin, but do not boil.
    5. Whisk to combine melted gelatin, cream and white chocolate, then emulsify with a hand blender until very smooth. No lumps.
    6. Cover and chill at least two hours or overnight.
    7. MOUSSE: Heat ½ cup pumpkin purée and ¾ cup sugar on low, stirring, just to dissolve sugar.
    8. Remove from heat and add Amoretti Pumpkin Spice Compound and Vanilla Extract. Stir to combine, then place mixture in another bowl and set aside to cool.
    9. Bloom gelatin in water.
    10. Whip cream to soft peak.
    11. Melt bloomed gelatin and add to warm pumpkin mixture.
    12. Add remaining pumpkin purée and stir to combine.
    13. Gently fold in whipped cream in thirds, being careful not to mix too quickly.
    14. Fold slowly until pumpkin and cream are completely combined.
    15. Cover and chill.
    16. HAZELNUT STREUSEL: In a mixer bowl, stir together toasted nuts and dry ingredients.
    17. Add cold cubed butter and mix until butter is in small, pea-sized bits.
    18. Chill for 1 hour.
    19. Spread onto a sheet pan and bake at 350°F for 10-15 minutes, then set aside to cool.
    20. PLATING: Whip White Chocolate Vanilla Cream to soft peak.
    21. Place in a piping bag.
    22. If Pumpkin Mousse has set and is firm, whip to soften and place in piping bag.
    23. Pipe Pumpkin Mousse into bowls or glasses.
    24. Pipe a layer of White Chocolate Vanilla Cream on top of Mousse.
    25. Crumble a bit of Streusel on top.