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White Chocolate Hazelnut Tartufo

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  Whole hazelnuts 3⁄4 Cup (12 tbs)
  Egg yolks 3 Large
  Sugar 1⁄3 Cup (5.33 tbs)
  White chocolate 9 Ounce
  Whipping cream 1 Cup (16 tbs)
  Hazelnut flavored liqueur 2 Tablespoon

Spread hazelnuts in a 9-inch pie pan and bake in a 350° oven until fragrant and golden beneath skins (about 10 minutes), shaking pan occasionally.
Pour nuts into a wire mesh colander; set colander in a sink and rub nuts with a clean dishtowel to remove as much of skins as possible.
Lift out nuts; set aside.
In a large bowl, beat egg yolks with an electric mixer until light-colored and thick.
Set aside.
In a 1- to 1 1/2-quart pan, combine sugar and water; bring to a boil over high heat.
Boil until syrup reaches 234°F on a candy thermometer (to read, tilt pan so syrup covers tip of thermometer).
At once, beat yolks on high speed while pouring in syrup in a slow, steady stream (avoid pouring syrup on beaters).
Continue to beat until mixture cools and turns very thick (about 5 minutes).
Cut 6 ounces of the chocolate into chunks; place in the top of a double boiler, set over simmering water, and stir until chocolate is melted.
Immediately pour melted chocolate into egg yolk mixture and stir

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