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Hazelnut Chocolate Ganache


With Nick Honeyman

Hazelnut Chocolate Ganache

Ingredients
250g milk
250g cream
100g yolks
50g sugar
225g dark chocolate (minimum 65%)
100g Nutella
50g hazelnuts
8 tennis biscuits
Olive oil

Method
Pour the milk and cream into a pot and bring to the boil.
In the meantime, whisk the yolks and sugar together until pale white and doubled in volume.
Pour the boiling milk over the egg/sugar mixture, mixing well and return to the heat and cook to 82C or until the mixture coats the back of the spoon.
Place the chocolate and Nutella together into a bowl and pour the hot custard mixture over the top.
Stir slowly until all is combined.
Set in the fridge.

To serve, spoon a large scoop of the ganache into a bowl, grate hazelnut and crush biscuits over the top. Dress with olive oil and serve.

(Broadcast: 2 May 2012)


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