What started as a Wordless Wednesday Post made its way to the oven preheated at 350F, then roasted for 10 minutes. However, the rest of the journey proved to be more trying. Three recipes followed, with results not to my liking, and the tiny tastings left me with mild itching, burning, swelling in the mouth and throat. Although I am allergic to hazelnuts, I do not want the Little Man to miss out. To remedy the trio of disappointments, I now bring back one of my favorites from LA Times Food’s Test Kitchen: White Chocolate Ganache. I can see this being reinvented many times with different liqueurs, spices, fruits, and nuts. For today’s twist, bittersweet chocolate replaced white chocolate. I added hazelnut butter for flavor profile.
Bittersweet Chocolate-Hazelnut Filling
ingredients
- 5 ounces bittersweet chocolate
- 1/3 cup heavy cream
- 1 tablespoon butter
- 2 ounces hazelnut paste
- 1/4 teaspoon kosher salt
directions
- Grind hazelnuts and salt to a paste in a food processor.
- Put the chopped chocolate in a heatproof bowl.
- Bring the heavy cream to a boil, and then pour it over the chocolate. Working with a whisk or spatula, gently stir the chocolate and cream together. Stir in the butter and hazelnut paste when the ganache is smooth.
- Cool the ganache by putting the bowl in a larger bowl filled with ice cubes and cold water. Stir almost constantly, so it doesn’t harden; when the ganache is thick enough to pipe and stay where it’s piped, spoon it into the pastry bag and fill the macarons.
Yum! Even better ground up with chocolate
EA-The Spicy RD recently posted..Farmers Market Finds: Nagoya Kale, Orange Honey Almonds, and the Chubbiest Carrots Ever!
Chocolate does wondrous things
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what a beautiful picture! and i love hazelnuts, except the peeling part~
juniakk @ mis pensamientos recently posted..Citruslove: Grapefruit Chia Pudding
I learned that today, Junia!
Beautiful shot of the hazelnuts Annapet. Looking forward to see what you do with them.:)
foodwanderings recently posted..Majdool Dates & Tamarind Chutney, Sweetened Yogurt & Red Swiss Chard & Dinosaur Kale Chips Chaat
Thanks for stopping by, Shulie! I tested a few recipes and decided to put a twist on an old favorite. I think this will be a progressive post
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The Daily Palette recently posted..Bittersweet Chocolate-Hazelnut Filling
What a gorgeous combination and I agree with Junia, peeling hazelnuts is not a fun task! Well, maybe if you, Junia, Shulie and I were all in the kitchen peeling hazelnuts!? That would be definitely fun!
Marnely Rodriguez recently posted..Cookbooks: The Art of Beef Cutting
Thanks, Marnely! Yes, skinning them was not fun, and I had to learn another way to do it! It would be a dream to cook with friends indeed, and have a glass of wine or two
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The Daily Palette recently posted..Bittersweet Chocolate-Hazelnut Filling
How pretty are those? Chocolate and hazelnuts? You could not go wrong with those two together.
Xai Losito recently posted..chocolate lab – chocolate shortbread cookies + raspberry Italian buttercream + randall’s issues
Thanks, Xai! Oh, my…I was just on your site admiring the Israeli couscous you posted. Yep, I am so behind, huh?
The Daily Palette recently posted..Bittersweet Chocolate-Hazelnut Filling
Goodness…I really do want this right now…2 of my favourite flavors & together they are even better!
Mairi @ Toast recently posted..Just Photos – Waiheke, Island of Wine
Love love love hazelnuts — craving some for now. Or more
Kiran @ KiranTarun.com recently posted..Roasted Beet Salad