White Chocolate Hazelnut Tartufo Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Whole hazelnuts3⁄4 Cup (12 tbs)
 Egg yolks3 Large
 Sugar1⁄3 Cup (5.33 tbs)
 White chocolate9 Ounce
 Whipping cream1 Cup (16 tbs)
 Hazelnut flavored liqueur2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3257 Calories from Fat 2086

% Daily Value*

Total Fat 234 g360.2%

Saturated Fat 111 g555.2%

Trans Fat 0 g

Cholesterol 917.4 mg

Sodium 333.3 mg13.9%

Total Carbohydrates 240 g79.9%

Dietary Fiber 10 g40.2%

Sugars 225.3 g

Protein 41 g82%

Vitamin A 25.7% Vitamin C 21.1%

Calcium 92.3% Iron 33.9%

*Based on a 2000 Calorie diet

Directions

Spread hazelnuts in a 9-inch pie pan and bake in a 350° oven until fragrant and golden beneath skins (about 10 minutes), shaking pan occasionally.
Pour nuts into a wire mesh colander; set colander in a sink and rub nuts with a clean dishtowel to remove as much of skins as possible.
Lift out nuts; set aside.
In a large bowl, beat egg yolks with an electric mixer until light-colored and thick.
Set aside.
In a 1- to 1 1/2-quart pan, combine sugar and water; bring to a boil over high heat.
Boil until syrup reaches 234°F on a candy thermometer (to read, tilt pan so syrup covers tip of thermometer).
At once, beat yolks on high speed while pouring in syrup in a slow, steady stream (avoid pouring syrup on beaters).
Continue to beat until mixture cools and turns very thick (about 5 minutes).
Cut 6 ounces of the chocolate into chunks; place in the top of a double boiler, set over simmering water, and stir until chocolate is melted.
Immediately pour melted chocolate into egg yolk mixture and stir
Quantcast