| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Garden1 | 1 | servings | |
INGREDIENTS
| 1 | c | Whole hazelnuts; roasted, then |
| Finely chopped | ||
| 7 | oz | Bittersweet chocolate |
| 3 | tb | Water |
| 1 | c | Sugar |
| 2 | ts | Vanilla |
| 8 | oz | Cream cheese; softened |
| 1/3 | c | Hazelnut liqueur or extract |
| 1 | ts | Heavy whipping cream |
| 1/4 | c | Sugar |
| 1 | ts | Vanilla |
INSTRUCTIONS
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, 1/3 cup hazelnut liqueur or extract, and 1 cup hazelnuts. Set aside to cool. Whip 1 pint heavy whipping cream, 1/4 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@prodigy.com Converted by MM_Buster v2.0l.
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