Chunky Ganache & Hazelnut Chunk
Ingredients
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16 ounces bittersweet chocolate, 60-65% cocoa content
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4 tablespoons butter, unsalted
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1 1/2 cups heavy cream
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1 1/2 cups hazelnuts, chopped
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2 tablespoons Marsala or Francelico
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8 ounces bittersweet chocolate, chopped
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1 cup heavy cream
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1/4 cup hazelnuts, chopped tiny
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1/4 cup pistachio nuts, chopped tiny
Method
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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.
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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.
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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.
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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.
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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.
Notes
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SERVINGS: 16
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SOURCE: Apple Charlotte
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