Chocolate Hazelnut Chiffon Pie

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This lovely pie tastes just like hazelnut bon bons. The crust is a mixture of chocolate and toasted hazelnuts with a layer of dark chocolate truffle and then the pillow soft chocolate hazelnut filling, garnished with chopped hazelnut bon bons for a little bit of crunch

Chocolate Hazelnut Chiffon Pie

Crust

74 grams butter,melted

1 1/2 cups chocolate wafer crumbs

1 1/2 cups toasted, finely ground hazelnuts

Pie Filling

2 envelopes unflavored gelatin

2 cups water

6 tablespoons granulated sugar

2 teaspoons pure vanilla extract

2 cups marshmallow cream or fluff

2 cups hazelnut spread

4 cups heavy cream

Truffle Layer

8 oz. bittersweet chocolate , finely chopped

5 oz. heavy cream

Hazelnut bon bons, chopped-optional

Crust

Preheat oven to 350 degrees. Combine all the ingredients; stir to combine. Press into a large deep dish pie plate. Place in oven and bake 10 minutes. Remove from oven and allow to cool completely.

Truffle Layer

Place the chopped chocolate in a separate bowl. Heat heavy cream to just boiling. Pour the hot cream over the chopped chocolate. Stir until smooth and shiny.

Pour all but about 1/2 cup of the truffle layer into the cooled crust. Smooth over bottom and sides of crust; set aside.

Reserve left over truffle filling for final assembly.

Filling

In a mixing bowl whisk the hazelnut spread and marshmallow cream until combined; set aside.

In a medium saucepan, combine 1 cup of water and the gelatin. Allow this to rest 1 minute. Over low heat , stirring constantly, dissolve the gelatin. Once gelatin is dissolved, remove from heat and stir in the sugar , vanilla and remaining 1 cup of water. Stir mixture until the sugar is dissolved .  Pour into hazelnut mixture and whisk until thoroughly combined. Place mixture in refrigerator and chill until mixture forms mounds when dropped from a spoon.

In a large bowl beat the heavy cream until stiff. Fold into the properly chilled hazelnut mixture. Spoon the filling into the truffle lined crust. Sprinkle the chopped bon bons over the top and drizzle the remaining truffle mixture over the top. If the truffle mixture has firmed up too much, gently reheat in microwave to soften to drizzle consistency. Chill for at least 4 hours or overnight before serving.

Chocolate Hazelnut Cupcakes are gifts from the gods.

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Cupcakes:

2 cups flour

1 1/4 tsp. baking soda

1 tsp. salt

1/4 tsp. baking powder

1 cup hot water

2/3 cup cocoa powder

3/4 cup shortening

1 1/2 cups sugar

2 eggs

1 tsp. vanilla

3/4 cup toasted,  skin removed, finely chopped hazelnuts

Hazelnut Ganache:

6 cups semi sweet chocolate chips

1 lb. butter

1 cup hazelnut spread with cocoa

1 1/3 cups heavy cream

1/2 cup finely chopped toasted , skin removed, hazelnuts

24 hazelnut bon bons

Cupcakes:

Preheat oven to 350 degrees. Line 2 muffin pans to make 24 cupcakes, set aside.

In a bowl of a stand mixer fitted with a paddle attachment cream the shortening and sugar until light and fluffy.  Beat in the eggs one at a time. Add the vanilla. In a separate bowl whisk together the flour, baking soda, baking powder, and salt, set aside. In a small bowl stir until well combined the cocoa and hot water, set aside. Add 1/3 of the dry ingredients to the shortening mixture and 1/2 the cocoa mixture. Continue until all dry and cocoa ingredients are blended. Stir in the chopped nuts. Scoop into 24 liners and bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool 5 minutes in pan and then remove to a wire rack to cool completely.

Once cooled , using an apple corer, core out the center of each cupcake.

Ganache:

Combine all the ingredients in a sauce pan and heat on medium low until completely melted and smooth, stirring often. Place the mixture into a pitcher and pour ganache into each core part of the cupcakes. Place filled cupcakes in refrigerator to firm up. Once the cupcakes filling is firm remove from refrigerator. With the remaining cooled room temperature ganache , place in a bowl of a stand mixer fitted with the whisk attachment; beat until mixture begins to lighten and of a consistency to pipe. Place whipped ganache into a pastry bag fitted with a large star tip. Swirl on whipped ganache onto each top of cupcake. Sprinkle the cupcakes with chopped hazelnuts and place a hazelnut bon bon on top. Store in airtight container in the refrigerator. Bring cupcake to room temperature before eating.

Dreamy Chocolate Hazelnut Creams

Chocolate Hazelnut Creams

Choux Paste:

1 cup milk

1/2 cup butter

1/4 tsp. salt

1 cup flour

4 eggs

 

Hazelnut Cream:

1 1/2 cups heavy cream

1/2-3/4 cup chocolate hazelnut spread

Ganache:

4 oz. chopped bittersweet chocolate

4 oz. heavy cream

Toasted skinned, chopped Hazelnuts

 

Choux Paste:

Preheat the oven to 425 degrees.

In a sauce pan, combine the milk and butter over medium heat and cook until butter is melted. Dump the flour into the milk mixture and stir with wooden spoon until mixture comes together as a dough and flour begins to coat the bottom of the pan. Place hot dough into a bowl of a food processor fitted with a metal blade. Add the eggs and process until dough is incorporated and thick. Place the dough into a pastry bag or using spoon spoon onto parchment lined sheets to desired size. Bake for about 20 minutes or until golden. Turn off oven.  Pierce the side with a knife and allow them to rest in oven for 10 minutes or until they sound hollow when thumped. Remove from oven and allow to cool completely.

Hazelnut Cream:

Combine ingredients and beat until thick. Add additional chocolate hazelnut spread to taste. Pipe into sliced puffs.

Ganache:

Place ingredients in small bowl and microwave at 15 second intervals until chocolate is barely softened. Stir until the chocolate is melted and fully combined.

Dip the tops of the puffs into the ganache and sprinkle with the toasted chopped hazelnuts.

Baked Salmon with Hazelnut Butter Sauce makes a light elegant dinner.

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2 (4oz. ) salmon fillets

1/4 cup hazelnuts, toasted, skinned and finely chopped

olive oil

2 tablespoons butter

white wine

Preheat oven to 425 degrees. In a ovenproof skillet add the butter and a good drizzle of olive oil. Melt the butter on the stove top. Remove from heat. Place salmon fillets on top of the melted butter and turn over in butter so that both sides are coated. Season with salt and pepper. Place in oven and bake for 4 minutes. Remove from oven and add a splash of whit wine and top the salmon fillets with the chopped hazelnuts. Bake another 4 minutes or until salmon is cooked. Remove from oven and spoon sauce from pan over fillets when served.