INGREDIENTS
Crust
* 1 ½ cups graham cracker or shortbread cookie crumbs
* ⅓ cup toasted hazelnuts, finely chopped
* ⅓ cup melted butter
* 1 pinch of salt
Praline Mousse
* 1 cup Allo Simonne hazelnut praline spread
* 1 cup cold 35% cream
* 250 g cream cheese, softened
* ¼ cup icing sugar
* 1 tsp vanilla
Topping
* ⅓ cup Allo Simonne hazelnut praline spread
* 2 to 3 tbsp 35% cream
* Crushed toasted hazelnuts
PREPARATION
1. Mix the cookie crumbs, hazelnuts, melted butter, and salt. Press the mixture into the bottom of an 8-inch springform pan. Refrigerate for 20 minutes.
2. In a bowl, whisk the cream cheese with the icing sugar and vanilla until smooth.
3. Add the hazelnut praline spread and mix until the mixture is well combined.
4. In another bowl, whip the 35% cream until stiff peaks form. Gently fold the whipped cream into the praline mixture.
5. Pour the mousse over the crust and smooth the top. Refrigerate for at least 4 hours, ideally overnight.
6. For the topping, gently heat the praline spread with the cream until it reaches a pourable consistency. Let cool slightly, then pour over the cake.
7. Garnish with crushed hazelnuts, slice and serve chilled.