Hazelnut Ganache
Ingredients
Ganache
- 1 pound Good-quality Dark Chocolate (I use between 56% and 72%)
- 2 cups Heavy Cream (35%)
- 1 ½ cups of Hazelnuts - Peeled, Roasted, Chopped
Read It!
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Chop the chocolate as finely as you can. Place it in a heatproof bowl. Alternatively, you can also use callets.
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Pour the cream into a heavy saucepan and place over medium-high heat. Bring just to a simmer. You should see bubbles around the edges of the pot and movement just under the surface of the cream. Do not let it boil.
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Pour the hot cream over the chocolate and cover the bowl with a lid, large plate or cake pan. Let stand for 10 to 15 minutes.
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Uncover the bowl and gently stir with a spatula, starting in the middle and working your way out. The ganache will start to darken and come together into a velvety mixture. To ensure that no lumps are left, pour the ganache through a sieve into a clean bowl.
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Place your peeled and roasted hazelnuts in a food processor and pulse until roughly chopped.
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In a large bowl, gently mix in the chopped hazelnuts into the ganache. Be careful not to overmix or your ganache will split!
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Your hazelnut ganache is ready to use! If you won’t be using the ganache within a day, transfer it to an airtight container and store in the refrigerator for up to 1 week or in the freezer for up to 2 to 3 months. Before using refrigerated or frozen ganache, let it warm up to room temperature for a spreadable consistency, or reheat slowly to obtain the drippable consistency.
Congratulations you did it!
