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"Gianduia" Fondue




Source of Recipe


Recipe courtesy Emeril Lagasse, 2001


Recipe Introduction


Prep Time: 10 minutes Cook Time: 10 minutes Yield: 6 to 8 servings, about 3 1/2 c


List of Ingredients




3/4 cup hazelnuts, toasted and skinned
8 ounces bittersweet chocolate, chopped
8 ounces milk chocolate, chopped
2 tablespoons unsalted butter
2 cups heavy cream
2 tablespoons hazelnut liqueur

Accompaniment suggestions:

Banana slices
Thin, crisp cookies such as lace cookies, sables, or shortbread
Pound cake squares
Fresh coconut pieces
Orange scented cake or cookies and/or candied orange peel

Recipe



Process hazelnuts in a food processor until finely chopped. In the top of a double boiler over simmering water melt chocolates and butter, stirring until smooth and butter is thoroughly incorporated.

In a saucepan heat cream until hot but not boiling. Stir into melted chocolate little by little, stirring until completely incorporated between additions. Stir in hazelnuts and liqueur.

Serve in a fondue pot over a very low flame, with your choice of accompaniments.