Yield: 1 Servings
|1 cup||Granulated sugar|
|¾ cup||Unsweetened cocoa powder|
|½ cup||Hot water|
|½ teaspoon||Almond extract - optional|
|¾ cup||Butter - softened|
|1 cup||Hazelnuts - roasted - coarsely chopped|
"Valerie Soon, a B.C.-born chef, offers this great Christmas have-on-hand item. She spreads this luscious butter on warmed pound cake or between vanilla wafers. Frozen, it can be scooped into balls and dusted with cocoa for instant truffles." In small heavy saucepan whisk together sugar, cocoa and water; cook over medium-low heat, stirring with wooden spoon, until sugar is dissolved. Bring to boil; boil, whisking, for 1 minute. Remove from heat; stir in vanilla and almond extract. Let cool to room temperature. In bowl, beat butter until light. Gradually beat in chocolate mixture until fluffy and light incolor. Fold in nuts. Scrape into jar; cover and refrigerate until chilled or for up to 2 weeks. Makes 2½ cups.
Hazelnut, filbert, cobnut and noisette are all the nut of the Corylus tree.
Hazelnut is the accepted term worldwide. Roast shelled nuts on baking sheet at 350F 8-10 minutes or until fragrant. Or microwave 1 cup at High 3-4 minutes or until skins crack. While warm, rub nuts vigorously in tea towel to remove most of the skins.
Recipe by: Canadian Living: December 1997, Page 221.
Posted to recipelu-digest Volume 01 Number 345 by Peg Baldassari <Baldassari@...> on Dec 6, 1997