17 Oct 2009
|Sweet unsalted butter||1 Pound|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Skinless hazelnuts||2 Cup (32 tbs), ground|
|Whipping cream||1 Quart|
Cream until fluffy.
Add to creamed mixture.
Beat until smooth and fluffy.
Whip stiff and fold into mixture.
Spoon into assembled Charlotte pan.
Chill 5 hours or overnight.
Chocolate Cream Recipe