When I need a fancy and easy dessert, I turn to these Giada White Chocolate and Hazelnut Tartlets. The crispy phyllo shells filled with rich, airy white chocolate mousse and nutty hazelnuts are simply irresistible. Each bite melts in your mouth with a perfect hint of crunch.

These tartlets are great to prep in advance for special occasions or a quiet weekend at home. Serve them with a warm latte or chilled herbal tea, and you’ll have a treat that’s as beautiful as it is delicious.

Recipe Ingredients

• 8 (17 × 13-inch) frozen phyllo pastry sheets, thawed
• 8 tbsp of unsalted butter, melted
• 6 oz of good-quality white chocolate, chopped
• 1½ cups of heavy cream
• ½ cup of hazelnuts, toasted, skinned, and finely chopped
• ¼ cup of chocolate-hazelnut spread (optional)
• 1 (3-ounce) bar of bittersweet chocolate, grated, for garnish
• Edible flowers, for garnish

How To Make Giada White Chocolate and Hazelnut Tartlets

Prepare the Phyllo Cups:

1. Preheat Your Oven: Preheat the oven to 375°F to get it ready for baking the phyllo cups.
2. Layer the Phyllo Sheets: Place 1 phyllo sheet on your work surface and brush it with melted butter.
3. Stack and Butter: Add another phyllo sheet on top and brush it again with butter. Repeat with 2 more sheets and butter.
4. Cut and Press: Cut the stacked sheets into six 5-inch squares. Press each square into the cups of a 12-cup muffin tin, allowing the edges to ruffle above the rims.
5. Repeat for More Cups: Repeat the layering process with the remaining 4 phyllo sheets to make 12 phyllo cups in total.
6. Bake the Phyllo Cups: Bake the phyllo cups in the oven until they are golden brown, which should take about 9 minutes. Let them cool completely on a rack.

Prepare the White Chocolate Mousse:

1. Melt the White Chocolate: In a small saucepan, stir the white chocolate with ¼ cup of heavy cream over low heat until melted and smooth. Let it cool to lukewarm, then stir in the hazelnuts.
2. Whip the Cream and Combine: In a separate bowl, beat the remaining 1¼ cups of cream until medium-firm peaks form. Gently fold the whipped cream into the chocolate mixture in 2 batches. Cover and refrigerate for about 1 hour.

Assemble the Tartlets:

1. Add Chocolate-Hazelnut Spread (Optional): If desired, spoon 2 teaspoons of chocolate-hazelnut spread into each cooled phyllo cup.
2. Fill and Garnish: Spoon the white chocolate mousse into the phyllo cups, mounding it slightly. Garnish with grated bittersweet chocolate and edible flowers before serving.

Recipe Tips

• For added flavor, sprinkle sea salt over the phyllo cups before baking. This step enhances the buttery taste and creates a delicious sweet-and-salty combination with the white chocolate filling.
• To make a dairy-free version, use coconut cream instead of heavy cream and dairy-free white chocolate. This tweak keeps the tartlets light, creamy, and perfect for guests with dairy restrictions.
• Add a splash of vanilla extract to the white chocolate mixture before folding in the whipped cream. This adds a warm, sweet aroma that enhances the depth of the white chocolate flavor.
• Swap hazelnuts for chopped pistachios or almonds for a twist on the original recipe. Both options add a unique, nutty flavor and a satisfying crunch that pairs perfectly with white chocolate.

Recipe FAQs and Variations

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