Get ready to experience a heady hazelnut bliss when you pair Kristin Celeste Shroeger’s hazelnut hot chocolate and rustic hazelnut truffles. The decadent Northern Michigan recipes include Grocer’s Daughter Chocolate Ecuadorian dark cocoa discs and cocoa powder, Food for Thought’s maple syrup and a drizzle of hazelnut oil from Pressmeister Oils.
Kristin is the food writer, recipe developer and photographer behind The Intentional Minimalist website. The Intentional Minimalist encourages cooking in harmony with the seasons using sustainable whole foods and allergy friendly ingredients.
- Dark cocoa discs
- Raw hazelnuts
- Hazelnut milk
- Hazelnut oil
- Dried cherries
- Hazelnut press cake
- Dark cocoa powder
- Flake finishing salt
- Roasted dark cocoa bean nibs
- Maple syrup
Note: Hazelnut flour can be substituted for the hazelnut press cake
Hazelnut Hot Chocolate Directions:
Add two inches of water in the bottom of a medium metal saucepan over medium heat. Place a glass bowl over the saucepan. Melt one quarter cup dark cocoa discs in the glass bowl, slowly stirring with a spatula. While cocoa discs are melting, stir in one teaspoon dark cocoa powder until blended. Whisk in two cups hazelnut milk and two tablespoons maple syrup. Continue to whisk hot chocolate until well blended and creamy.
Remove pan from heat and ladle hot chocolate into mugs. Drizzle each serving with one-quarter teaspoon hazelnut oil before serving.
Add two inches of water in the bottom of a medium metal saucepan over medium heat. Place a glass bowl over the saucepan. Melt two cups dark cocoa discs in the glass bowl, slowly stirring with a spatula. While cocoa discs are melting, finely chop one-quarter cup raw hazelnuts. Remove pan from heat once dark cocoa discs are melted.
Stir in four tablespoons of hazelnut milk and two tablespoons of hazelnut oil into the melted cocoa discs. Once ganache ingredients are incorporated, slowly stir chopped hazelnuts in ganache and place the glass bowl in the refrigerator to cool for five minutes.
Place parchment paper on a chilled metal cookie sheet. Remove chilled ganache from the refrigerator and use a metal melon baller to scoop the ganache onto the parchment paper. Let ganache balls harden at room temperature for fifteen minutes.
Finely chop two tablespoons dried cherries. Place two tablespoons hazelnut press cake on a dinner plate. Place two tablespoons cocoa powder on a separate dinner plate. Alternate rolling truffles in cocoa powder, hazelnut press cake or sprinkle with flake finishing salt and topping with dried cherries and roasted cocoa bean nibs. Place truffles in a tightly sealed container, refrigerate and eat within five days.
Find more chocolatey treats in MyNorth’s recipe directory!
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