Sinfully decadent ganache, soft enough to eat with a spoon but with plenty texture to fill your mouth with rich hazelnut chocolate goodness! The toasted hazelnuts on top add that extra something that makes you want more and more.
Yield: 4 cups of about 170g = 6oz each
• 14oz = 400g heavy cream
• 7oz = 200g hazelnut chocolate spread
• 5oz = 150g dark chocolate 65%+ (good quality!)
• 1 tsp vanilla paste (or extract)
• pinch of salt
• 57g = 2oz whole hazelnuts
Heat the heavy cream in a pot. Bring to a simmer or between 85º-90ºC.
Chop the dark chocolate into small pieces and combine in a bowl with the hazelnut chocolate spread.
Add the vanilla paste or extract and the pinch of salt.
Pour the heavy cream over the chocolates in the bowl and let stand for 1-2 minutes.
Begin mixing with a spatula or a whisk until it begins to come together. It will look broken or separated at the beginning, but don’t worry, it will come together nicely.
Continue mixing with an immersion blender if you have one, so that you emulsify the cream and chocolate very well. Otherwise just continue with the whisk.
Once it all comes together, fill out the cups and tap them on the table about three times to try to bring the air bubbles to the top.
Leave in the refrigerator preferably overnight or at least 4 hours.
Toast the hazelnuts in a pan or in the oven for about 7 minutes at 350F. Make sure you let them cool down completely on the vessels you used to toast them to ensure full crunchiness. Give them a rough chop once they are completely cooled. Store them in an airtight container or bag until you are ready to eat the ganache.
Sprinkle the chopped hazelnuts on each cup and enjoy this amazing combination of crunchiness and chocolate silky-rich goodness!