If you like the earthy tones of hazelnuts and the taste and texture of creamy dark chocolate than this one is for you. I took the original recipe, ‘tweaked’ it a bit and then added a kick. Take it for a test drive and see what you think.
Software:
3 ½ tablespoon cornstarch
1 cups whole milk
½ cup heavy cream
1 tablespoon cocoa powder (dark is best)
½ cup Frangelico liqueur (If you choose to omit this ingredient, use ½ cup whole milk instead. Note that you won’t get as ‘nutty’ a ganache.)
¼ cup Nutella
2 ounces dark, bittersweet chocolate bar
4 tablespoon sugar
1/8 teaspoon salt
Hardware:
Plastic wrap
4-5 oz ramekins
Preparation –
1) Stir cornstarch with ½ cup of Frangelico in a bowl until cornstarch completely dissolves.
2) Heat milk, heavy cream, cocoa powder, sugar and salt in a small saucepan over medium-low heat, whisking occasionally, until well mixed.
3) Add Nutella, whisking occasionally, until well mixed.
4) Raise heat to medium; cook, whisking occasionally, until almost boiling (steam will rise from the surface).
5) Stir cornstarch-milk mixture again until smooth; add to saucepan in a thin stream, constantly whisking.
6) Bring mixture to a simmer, continuing to whisk, for 2 minutes more. (Mixture will thicken as it heats.)
7) Pour into four 5-ounce cups; press plastic wrap against the surface of ganache to prevent a skin from forming.
8) Refrigerate at least 2 hours.
9) Prior to serving, shave some dark chocolate on top and serve cold.
Presentation –
On this one, I first dusted the bottom plate with some of the dark cocoa and then placed the ramekins on the plate. I also added 3 small pieces of ‘Ritter’ hazelnut-chocolate candy (one white chocolate, one milk chocolate and one dark chocolate) and a couple of fresh hazelnuts as garnish. I finished off the presentation with a small snifter of some of the Frangelico, also on the plate.
Not bad, if I do say so myself.
3 ½ tablespoon cornstarch
1 cups whole milk
½ cup heavy cream
1 tablespoon cocoa powder (dark is best)
½ cup Frangelico liqueur (If you choose to omit this ingredient, use ½ cup whole milk instead. Note that you won’t get as ‘nutty’ a ganache.)
¼ cup Nutella
2 ounces dark, bittersweet chocolate bar
4 tablespoon sugar
1/8 teaspoon salt
Hardware:
Plastic wrap
4-5 oz ramekins
Preparation –
1) Stir cornstarch with ½ cup of Frangelico in a bowl until cornstarch completely dissolves.
2) Heat milk, heavy cream, cocoa powder, sugar and salt in a small saucepan over medium-low heat, whisking occasionally, until well mixed.
3) Add Nutella, whisking occasionally, until well mixed.
4) Raise heat to medium; cook, whisking occasionally, until almost boiling (steam will rise from the surface).
5) Stir cornstarch-milk mixture again until smooth; add to saucepan in a thin stream, constantly whisking.
6) Bring mixture to a simmer, continuing to whisk, for 2 minutes more. (Mixture will thicken as it heats.)
7) Pour into four 5-ounce cups; press plastic wrap against the surface of ganache to prevent a skin from forming.
8) Refrigerate at least 2 hours.
9) Prior to serving, shave some dark chocolate on top and serve cold.
Presentation –
On this one, I first dusted the bottom plate with some of the dark cocoa and then placed the ramekins on the plate. I also added 3 small pieces of ‘Ritter’ hazelnut-chocolate candy (one white chocolate, one milk chocolate and one dark chocolate) and a couple of fresh hazelnuts as garnish. I finished off the presentation with a small snifter of some of the Frangelico, also on the plate.
Not bad, if I do say so myself.
