Chunky Ganache & Hazelnut Chunk


  • 16 ounces bittersweet chocolate, 60-65% cocoa content
  • 4 tablespoons butter, unsalted
  • 1 1/2 cups heavy cream
  • 1 1/2 cups hazelnuts, chopped
  • 2 tablespoons Marsala or Francelico
  • 8 ounces bittersweet chocolate, chopped
  • 1 cup heavy cream
  • 1/4 cup hazelnuts, chopped tiny
  • 1/4 cup pistachio nuts, chopped tiny


  • Place chopped chocolate in porcelain bowl. In a small pan on the stove, heat cream and butter until just under boiling. Pour over chocolate in bowl. Wait about 2 minutes and whisk until melted and creamy. Add nuts & liquor.
  • Line metal bread pan with aluminum foil reaching into the corners for a tight fit. Pour chocolate mixture into lined pan. Cover with plastic wrap and place in refrigerator.
  • Swish: Make this right before serving so that it is hot. Heat cream in same fashion as above. Pour over chopped chocolate, sit 2 minutes, and whisk. This will be a creamy, pour-able mixture.
  • To Serve: Remove the ganache from refrigerator about 30-45 minutes before serving. Remove the ganache, aluminum foil and all, from the pan. Unwrap the foil from the sides.
  • Make a swish across the dessert plate in a zig-zag fashion, without going on the rim. Do every plate. Then with a knife, break off irregular "chunks" of the ganache (about 3-4 ounces) and place in the middle of the zig-zag swish. Garnish with tiny chopped hazelnuts and pistachios all around.


  • SERVINGS: 16
  • SOURCE: Apple Charlotte