Yield: 1 servings
|1 cup||Whole hazelnuts; roasted, then|
|7 ounces||Bittersweet chocolate|
|8 ounces||Cream cheese; softened|
|⅓ cup||Hazelnut liqueur or extract|
|1 teaspoon||Heavy whipping cream|
Roast whole hazelnuts in the oven to bring out the flavor. Remove the skins and chop. Set aside. Melt chocolate in microwave or over double boiler.
Make a simple syrup by stirring together 3 tablespoons water, 1 cup sugar, and 2 teaspoons vanilla in a heavy saucepan. Add to chocolate and bring just to a boil over low heat. Remove saucepan from heat and fold in 8 ounces cream cheese, ⅓ cup hazelnut liqueur or extract, and 1 cup hazelnuts. Set aside to cool. Whip 1 pint heavy whipping cream, ¼ cup sugar, and 1 teaspoon vanilla until stiff. Fold the cooled chocolate mixture and all but a few tablespoons of the whipped cream mixture gently together, being careful not to over-mix. Pour into individual serving cups.
Garnish with remaining whipped cream and coarsely chopped hazelnuts.
Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - cwbj78a@...
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