for 8 portions
3 cups cocoa crispy rice cereal (75 g)
1 cup semi-sweet chocolate chips (175 g)
4 tablespoons unsalted butter, 1/2 stick
non-stick cooking spray, for lubrication
CHOCOLATE AND HAZELNUT MOUSSE
½ cup chocolate and hazelnut spread (60 g)
1 ½ cups heavy cream (360 g), cold
¼ cup sugar (50 g)
CRISPY COCOA RICE TOPPING
⅓ cup sugar(65 g)
1 tablespoon unsalted butter
½ cup cocoa crispy rice cereal (15 g)
½ cup roasted hazelnuts (75 g), coarsely chopped
¼ teaspoon kosher salt
Make the crust: Add the crispy rice cereal in a ziplock bag, seal it and crush it into crumbs with a rolling pin. Transfer crumbs to a large bowl.
In a medium bowl, combine the chocolate chips and butter. Microwave at 30-second intervals, stirring in between, until melted and smooth, about 1 minute total.
Pour the melted chocolate mixture over the cereal crumbs and stir to blend.
Grease the 9½-inch pie tin (24 centimetres) with nonstick spray. Pour the crust mixture into the pan and press to an even layer on the bottom and sides of the pan.
Place in the refrigerator while you make the mousse.
Prepare the chocolate and hazelnut mousse: Cook the chocolate and hazelnut spread in the microwave for 30 seconds. Set aside.
In a large bowl, beat the cold heavy cream with an electric mixer until soft peaks form. Add the sugar and beat to incorporate.
Using a rubber spatula, fold the hot chocolate and hazelnut spread into the whipped cream until incorporated.
Remove the crust from the refrigerator and pour in the mousse. Spread in an even layer.
Cover the pie with plastic wrap and place in the freezer for at least 6 hours, or overnight.
Prepare the crispy rice filling : Line a baking sheet with baking paper.
Add sugar to a medium non-stick skillet over medium-high heat. Cook without stirring for 1-2 minutes, until the sugar begins to caramelize. Swirl it around in the pan to help caramelize evenly.
Once sugar is slightly amber, reduce heat to low and add butter. Use a rubber spatula to stir until the butter is melted, then turn off the heat. Add the crispy rice cereal and toasted hazelnuts and stir quickly to coat.
Transfer the topping to the prepared baking sheet and sprinkle with salt. Use two forks to separate the mixture into small pieces, being careful not to touch the hot sugar with your hands. Let cool completely, about 15 minutes. The filling can be prepared one day ahead. Once cooled, store in an airtight container.
Just before serving, take the pie out of the freezer. Decorate the top with the crispy rice filling. Let the pie stand at room temperature for 10 minutes before slicing with a sharp knife. Warm the blade in hot water and wipe between each cut to obtain clean slices.