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Hazelnut Ganache Cups Recipe & Video

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Hazelnut Ganache Cups Recipe

Hazelnut Ganache Cups are a rich and elegant, bite-sized petit four made with a creamy mixture of semi sweet chocolate, heavy cream, and ground hazelnuts. The mixture is chilled, piped into pretty paper candy cups and then each ganache cup is garnished with a whole toasted hazelnut. They are perfect for the holiday season as they can be stored in the refrigerator for several weeks or else frozen.  These are best served at room temperature. 

Now, the taste and quality of the Ganache is primarily dependent on the quality of chocolate you start with. The most important point to consider when choosing either a bittersweet or semi-sweet chocolate for making your Ganache, is whether you like the chocolate when eaten out of hand. 
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Hazelnut Ganache Cups: Preheat your oven to 350 degrees F (180 degrees C). Place the hazelnuts on a baking sheet and bake for about 13 to 15 minutes or until the skins start to blister and the nuts are fragrant. Remove from oven and place a clean towel over the nuts and let 'steam' for about 10 minutes. Then rub the towel briskly to remove the skins. Let cool completely. Remove 45 hazelnuts to be used as garnish and then place the remaining hazelnuts in a food processor and process until finely ground.

Coarsely chopped the chocolate and place in a heatproof bowl. 

In a small saucepan bring the cream to a boil. Immediately, remove from heat and pour over the chopped chocolate. Let stand for a few minutes. Gently stir the mixture until smooth and then add the alcohol, hazelnut praline paste (if using), and finely ground hazelnuts. Let stand for about 10 to 15 minutes and then transfer the mixture to a pastry bag fitted with a large plain tip and pipe the Ganache into small candy cups until they about 3/4 full. Place a toasted hazelnut, pointed end facing up, in the center of the Ganache. Chill the Ganache Cups until they are firm (about 1 hour).

Store in an airtight container, in the refrigerator, for several weeks or they can be frozen for two months. Best served at room temperature.

Makes about 45 Hazelnut Ganache Cups.

Hazelnut Ganache Cups:

2/3 cup (100 grams) raw hazelnuts plus about 45 whole hazelnuts to be used for garnish

8 ounces (225 grams) bittersweet or semisweet chocolate, coarsely chopped

3/4 cup (180 ml) heavy whipping cream (contains 35-40% butterfat)

2 tablespoons (40 grams) Hazelnut Praline Paste (optional)

1 tablespoon Frangelico Liqueur (optional)

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