Spooky Chocolate Hazelnut Pizzelles with Chocolate Orange Mousse

We have a spooky little treat to share with you today! Jill and I have been having a blast leaning more into our creativity with food lately, and we have lots of fun things planned in the comings months. As we continue to build our brand and skills, it always feels like there is something new to learn and grow into. When I started this blog, I barely knew how to cook anything! So while I cannot consider myself a true food artist, I am having fun stretching my arms into that territory of wanting to share recipes that are both fun, creative, and still achievable for the home cook.

We wanted to share a Halloween inspired sweet that was still classy, and I think we were able to achieve that with these beautiful pizzelle stacks. A combination of chocolate, hazelnut, and orange turns these cookies into an incredibly rich treat. It reminded us of biting into a chocolate from a holiday chocolate box. So yummy!

pizzelle baker:

We were gifted the CucinaPro Non-Stick Polished Pizzelle Baker to give these cookies a try! We love this pizzelle iron for its beautiful design and quickness at cooking incredibly crisp pizzelles. There are so many creative ways to use pizzelle cookies, and CucinaPro has a bunch of ideas, too!

This iron’s cookies measure at around 5 inches and cooks them in mere minutes.

spider chocolate mold:

We added a cute little white chocolate spider to the tops of our pizzelle stacks using this chocolate mold. Simply pour bit of melted white chocolate into the mold, let it harden, and remove the mold. For added definition, we used an exacto knife to carve away excess chocolate.

These are a fun little way to celebrate spooky season before it is over! We love these pizzelle stacks for a fun evening with family or friends. They create a beautiful presentation for even the humblest of events. If you are looking for a gorgeous yuletide treat, we love this recipe for the winter holiday season as well!

xoxo Kayla

CLICK HERE TO SHOP THE CUCINAPRO PIZZELLE BAKER

Chocolate Hazelnut Pizzelles with Chocolate Orange Mousse

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Yield: 4

Author: Kayla Lobermeier

Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M

Ingredients

Chocolate Hazelnut Pizzelles

• 1 3/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup salted butter, melted
• 2 tsp hazelnut extract

Chocolate Orange Mousse

• 2 1/2 cups heavy cream, divided
• 1 cup semisweet chocolate chips
• 4 large egg yolks
• 1/4 cup granulated sugar
• 1/2 tsp kosher salt
• zest of one orange
• 2 tbsp orange juice
• white chocolate shavings, for serving

Instructions

To make the pizzelles

1. In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside.
2. In a large bowl, whisk together the eggs and sugar until bright yellow and syrupy. Add the melted butter and hazelnut extract and whisk until combined. Add in the dry ingredients and bring together with a wooden spoon until a soft cookie-like dough forms.
3. Heat a pizzelle iron. Spray with cooking spray and place about 1.5 to 2 tbsp worth of dough on the bottom of the pizzelle iron. Close the iron and cook according to the iron's instructions. Remove the pizzelle from the iron with a fork, carefully, and move to the counter or a wire cooling rack to cool completely. It will be VERY hot, so be cautious, and it may break as they are delicate.
4. Repeat with the remaining dough, which should result in about 12-14 pizzelle cookies.

To make the mousse

1. In a medium saucepan, warm 2 cups of the heavy cream. Add in the chocolate chips and stir, melting the chocolate. Do not boil the cream.
2. Meanwhile, in a small bowl, whisk the egg yolks and sugar until foamy and bright yellow. Once the chocolate has fully melted, pour about 2 tablespoons worth of the warm cream into the bowl of egg yolks. Stir immediately, tempering the eggs and preventing them from curdling. Pour the warmed egg yolk mixture into the pot of cream and chocolate and whisk. Add in the salt.
3. Cook the cream over medium-low heat, barely simmering, until it thickens and can easily coat the back of a spoon. Remove the cream from heat and chill in the refrigerator until it has fully chilled, about 1 hour. To speed up this process, you can occasionally stir the chocolate cream to dispense the heat.
4. Once chilled, whip up the remaining 1/2 cup of heavy cream until it forms stiff peaks. Stir in the orange zest and orange juice. With a hand whisk or electric handheld mixer, whip the whipped cream into the chilled chocolate cream until it blends into a delicious rich mousse.
5. At this point, you may chill the mousse until ready to use. I like to put mine into the freezer for about 20-30 minutes before moving it to a piping bag, so that the mousse is shapeable.

To assemble the pizzelle stacks

1. To begin making the pizzelle stacks, begin with a first layer of pizzelle cookie. With a piping bag with a star tip, top the cookie with some chocolate mousse. Sprinkle white chocolate shavings over the top.
2. Continue this layering process until you have 3 to 4 cookies layered and topped with mousse.
3. At the end, you may wish to decorate your pizzelle cookies with a white chocolate spider. (Links to the chocolate mold are in the blog post).

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