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Hazlenut Ganache

  • Yield: Makes about 2 cups


  • 1/2 cup heavy cream
  • 1/2 pound gianduja chocolate, chopped
  • 1/2 pound gianduja chocolate, chopped
  • 1/2 cup hazelnuts, toasted and finely chopped
  • 2 tablespoons unsalted butter, room temperature


  1. In a small saucepan, bring the cream to a boil. Add the gianduja chocolate and vanilla. Remove from heat, and stir until melted. Stir in the hazelnuts until incorporated. Transfer to a medium bowl. Stir in the butter. Refrigerate until firm, about 30 minutes.

  2. When ready to use, remove from refrigerator and stir with a wooden spoon until softened, about 1 minute.

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