| 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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