the goods:
crust:
18 sugar cones (6 ounces total)
1/2 teaspoon coarse salt
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted and cooled
filling:
1 and 3/4 cups heavy cream
5 ounces bittersweet chocolate, coarsely chopped
2 tablespoons confectioners' sugar
topping:
1/3 cup peeled raw hazelnuts
1/4 cup granulated sugar
1/4 teaspoon salt
Make crust: Preheat oven to 325 degrees. In a food processor, combine cones, salt, and sugar; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand.
Press crumbs in bottom and up sides of a 9-inch fluted tart pan with a removable bottom.
Bake until crust is golden brown and set, 25 minutes. Let cool completely in pan on a wire rack.
Make topping: In a small saucepan, combine hazelnuts, granulated sugar, salt, and 1/4 cup water. Bring to a boil; cook 1 minute. Strain hazelnuts and spread in a single layer on a parchment-lined baking sheet.
Bake until nuts are toasted and shiny, 15 minutes. Let cool completely.
Make filling: In a medium saucepan, bring 3/4 cup cream to a simmer; remove from heat and add chocolate. Let stand 5 minutes; whisk to combine, then let cool to room temperature.
In a large bowl, whip 1 cup cream with confectioners' sugar until stiff peaks form.
Gently fold in chocolate mixture until combined.
Pour filling into cooled crust and refrigerate until chilled and completely set, about 1 and 1/2 hours.
To serve, top with hazelnuts.
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