Amore della Casa – Love of the House

Allergens

Eggs, Dairy (Milk, Cream)

Ingredients

• 1. 8 oz dark chocolate (60
• 70% cocoa) 2. 1 cup roasted hazelnuts 3. 1/2 cup heavy cream 4. 1/2 cup whole milk 5. 4 large egg yolks 6. 1/3 cup granulated sugar 7. 2 tbsp cornstarch 8. 1 tsp pure vanilla extract 9. 1 pinch of sea salt

Instructions

1. In a double boiler, gently melt the dark chocolate and set aside to cool slightly.
2. Blend roasted hazelnuts into a fine powder using a food processor.
3. In a saucepan, heat heavy cream and milk over medium heat until steaming, but not boiling. Remove from heat.
4. In a separate bowl, whisk together egg yolks, sugar, cornstarch, vanilla extract, and sea salt. Slowly pour in the hot cream mixture while continuously whisking to prevent lumps.
5. Return the mixture to the saucepan and cook over medium low heat, stirring constantly until it thickens and coats the back of a spoon (about 8 10 minutes).
6. Remove from heat and pour the custard over the cooled chocolate. Stir until smooth.
7. Add the hazelnut powder to the chocolate mixture and mix well.
8. Transfer the mixture to individual serving dishes and refrigerate for at least 4 hours or until set.
9. Before serving, garnish with a light dusting of cocoa powder and a single roasted hazelnut.

Chef’s Insight

The use of high-quality chocolate is essential for the perfect balance of bittersweet and indulgent flavors.

Notes

Adjust the hazelnut powder to your desired consistency.