Chocolate Hazelnut Truffles is one delicacy that no one can refuse. The roasted hazelnut compliments the rich cacao powder. Store the truffles in container in the fridge for up to 5 days, but they will disappear from the fridge a lot faster, trust me on this.
Chocolat Hazelnut Truffles
- 30 g hazelnuts
- 150 ml heavy whipping cream
- 200 g dark chocolate (60-70% cacao)
- 50 g unsalted butter
- 2 Tbsp cacao powder
- Preheat oven to 350 degrees F. Spread the nuts in an even layer on the baking sheet, and roast it for 10-15 minutes. Stirring every 3 minutes. Check the nuts. You are looking for the color to be a few shades darker. When the nuts are browned and smell nutty, remove from the oven and transfer onto a plate. Cool it and clean from the flakes. I like my truffles extra tiny, so I cut each hazelnut in half. You don’t have to cut them if you are making large truffles.
- Bring the heavy cream to a boil. Pour the cream over the chocolate chips. Wait 1-2 minutes until chocolate melts.
- Add butter and whisk until smooth. Place it in the frizzer for about 2 hours, until firm enough to roll.
- Use a teaspoon or small cookie scoop to portion the ganache, hide one hazelnut inside each piece, roll the balls between hands, until smooth and place on a plate.
- Roll in cacao powder.
- Refrigerate for at least 1 hour.
King Cake is a very popular French pie that celebrates the Epiphany, in early January. My children love this cake as well as chocolate so the Chocolate King Cake makes them twice as happy!
Chocolate King Cake (Galette des Rois)
- 100 ml heavy whipping cream
- 100 g dark chocolate (60-70% cacao)
- 50 g softened butter
- 50 g sugar
- 1 egg
- 50 g almond flour
- 2 sheets ready-to-use puff pastry
- 1 egg yolk
- Bring the heavy whipping cream to a boil. Pour it on the chocolate, wait a few seconds then mix well until the mixture is homogeneous.
- Beat the softened butter and sugar together.
- Beat in the egg. Mix.
- Then, add the almond flour and mix well.
- Add the melted chocolate to the almond preparation and mix well. If this preparation is too thin (because it is still hot), leave to cool in the refrigerator for 10-15 minutes.
- Roll out one sheet of puff pastry. Spread the chocolate-almond filling over the center of the dough, leaving a 1 inch (1.2 cm) exposed border. If you wish, place a little porcelain figurine “fève” in the filling.
- Brush the edges of the pastry with water and cover with another circle of dough on top and press down to seal the edges.
- If you want, with a knife or just with your fingers, decorate the edges.
- Brush with beaten yolk. Place in the refrigerator for at least 1 hour.
- Preheat oven to 390F (190C).
- Brush with yolk one more time. Using a knife, create a design on top of your galette. Poke 3-5 holes, to allow steam to escape while baking.
- Bake for 30 minutes or until the pastry is golden brown.
Chocolate Yule Log (Bûche de Noël) is the French roll cake very popular during the Holiday season. This is a delicious version of Yule Log you can make at home using very simple ingredients you can find in every store.
Chocolate Yule Log (Bûche de Noël)
- 150 g sugar
- 300 ml water
- 200 ml heavy whipping cream ( 35%)
- 200 g dark chocolate (60-70% cacao)
- 15 g unsalted butter
- 4 eggs (at room temperature)
- 120 g sugar
- 120 g all purpose flour
- 1 Tbsp cocoa powder
- 250 ml heavy whipping cream ( 35%) very cold
- 45 g mascarpone cheese
- 1.25 Tbsp sugar
- Few meringues, pieces of chocolat
- In a small pot, bring cold water and sugar to the boil. Keep boiling for a few minutes, stir constantly until the sugar dissolves completely. Remove the pan from the heat and let cool down. When the syrup is cold, you may add vanilla or the Triple Sec liqueur (optional).
- Preheat oven to 380 degrees F (180°C). Line a baking sheet with parchment paper.
- Using an electric mixer, beat eggs and sugar until the mixture becomes thick, fluffy, and triples in volume.
- Using a spatula, gently fold in flour and cocoa powder.
- Spread the batter evenly in thin layer into the prepared baking sheet. Bake for 7 to 8 minutes in the preheated oven until a toothpick inserted in center of biscuit comes out clean.
- Turn upside down onto clean kitchen towel and carefully remove parchment paper. Let cool down.
- Boil the heavy whipping cream. Pour the boiling cream over the dark chocolate. Wait for one minute.
- Then mix it until the mixture is smooth.
- Add butter and mix until this is fully dissolved.
- Let cool the ganache for about 30 minutes in the fridge. Mix and check frequently: the ganache is ready when it’s not anymore liquid and has a spreadable texture.
- Beat together very cold heavy cream and cold mascarpone cheese until this is whipped. Keep gradually adding sugar.
- Paint the biscuit with sugar syrup.
- Spread the chantilly cream evenly over the biscuit.
- Roll up firmly.
- Tightly cover with plastic wrap, and keep in the fridge until chocolate ganache is ready.
- Remove the plastic wrap. Spread the ganache over the cake. Using a fork make lines to look like a log. Transfer the cake to a serving platter and let stand in the fridge for a night or at least 3 hours.
- Before serving, dust with cacao cocoa powder and decorate with meringues or pieces of chocolate.
You don’t have to be a famous chef or spend days in your kitchen to make a delicious dessert. You can make this amazing, stress-free chocolate tart in no time, especially when using a ready to bake pie crust. The hardest part is to wait for chocolate to firm up, then you can finally try a piece…. or two 🙂
Stunning French Chocolate Tart
- 1 sheet ready to bake pie crust
- 360 ml heavy cream
- 300 g dark chocolate (60-70% cacao)
- For easy removal, grease the bottom of the tart pan with butter or line the bottom with parchment paper. Roll the dough out, transfer to the tart pan, trim the excess dough and prick all over with a fork. Refrigerate for 30 minutes.
- Preheat oven to 350 degrees F. Place the tart in the oven for 20 minutes, or until golden. Remove from the oven and set aside on the serving plate.
- Meanwhile, bring the heavy cream to a boil, then pour over the chocolate. Let stand for 2 minutes. Stir gently until the mixture becomes smooth and dark.
- Pour chocolate ganache into crust to the top. Cool completely. If you made this dessert during the hot summer, it will be the best to refrigerate it. If it’s not too hot in your kitchen, let it stand on the counter top at room temperature.