Yield: 12 servings
Ingredients:
4 cups Hood light cream
2 cups Hazelnuts, toasted, coarse chop
1 cup (about 8oz.) Sunny Fresh egg yolks
32 oz. Callebout milk chocolate, chopped
1/4 cup Hazelnut liqueur (like Frangelico)
1 tbsp. Comsource vanilla extract
2 oz. DFS butter, room temperature
Topping:
16 oz. Hood whipping cream
1/2 cup Domino confectioner's sugar
1 tbsp. Comsource vanilla extract
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| Directions:
1. Pour light cream into saucepan and heat to
simmering. Add 2 cups hazelnuts,
remove from heat and let stand for 2-4 hours.
2. Strain cream through a fine sieve, discarding nuts. Return
cream to saucepan and
heat over low heat while whisking in egg yolks, one at a time, stirring
constantly.
Continue stirring until mixture is slightly thickened and temperature
reaches 160F.
Remove from heat and stir in chocolate until melted. Mix in
hazelnut liqueur and vanilla.
Cool slightly and whisk in butter.
3. Divide mixture among twelve 1/2 cup serving dishes.
Refrigerate until firm.
4. For topping, whip cream until soft peaks form, gradually adding
confectioner's sugar
and vanilla. Top each serving with whipped cream and sprinkling of
chopped hazelnuts.
Recipe provided by the Hazelnut Marketing Board
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