20 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
ice cream recipes
strawberry recipes
healthy baking
lemon recipes
apple recipes
pumpkin recipes
cranberry recipes
candy recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
trifle recipes
blueberry recipes
valentine's baking
thanksgiving baking
easter baking
halloween baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Hazelnut Ganache Cups Tested Recipe

Printer Friendly Page

Hazelnut Ganache Cups Recipe

Hazelnut Ganache Cups are a rich and elegant, bite-sized petit four made with a creamy mixture of semi sweet chocolate, heavy cream, and ground hazelnuts. The mixture is chilled, piped into pretty paper candy cups and then each ganache cup is garnished with a whole toasted hazelnut. They are perfect for the holiday season as they can be stored in the refrigerator for several weeks or else frozen.  These are best served at room temperature. 

Now, the taste and quality of the ganache is primarily dependent on the quality of chocolate you start with.  Remember not all chocolates are the same. Chocolate begins with the beans from the tropical tree Theobroma which translates to "Food of the Gods". There are three types of cacao beans (Forastero, Criollo, and Trinitario) and the type and/or blend of beans, their quality, and where they are grown all contribute to the quality and taste of the chocolate. Other factors affecting taste and quality are how the beans are roasted, how the beans are ground into a mass called chocolate liquor, how much extra cocoa butter is added to the chocolate liquor, quality and amount of other ingredients added, and how long the chocolate liquor is conched (processed). A chocolate with a velvety smooth texture will produce a ganache that is velvety smooth. However, the most important point to consider when choosing either a bittersweet or semi-sweet chocolate for making your ganache, is whether you like the chocolate when eaten out of hand. 
Related Recipes You May Like

Chocolate Truffles

Rum Balls

Bourbon Balls

Fruit & Nut Balls (Sugarplums)

Chocolate Hazelnut Torte

Chocolate Torte

Hazelnut Ganache Cups: Preheat oven to 350 degrees F (177 degrees C).  Bake the hazelnuts for 10 - 15 minutes or until the skins start to blister and the nuts are fragrant.  Remove from oven and wrap the nuts in a clean towel and steam for 5 minutes.  Rub the towel briskly to remove the skins.  Let cool.  Remove 60 hazelnuts to be used as garnish and then place the remaining cooled hazelnuts in a food processor and process until finely ground.  Set aside.

Coarsely chopped the chocolate and place in a heatproof bowl. 

In a small saucepan bring the cream to a boil.  Immediately, remove from heat and pour over the chopped chocolate.  Gently stir the mixture until smooth and then add the alcohol (or vanilla extract) and finely ground hazelnuts.  Cover with plastic wrap and refrigerate the mixture until thick but not solid (about 30 minutes).

Transfer the mixture to a pastry bag fitted with a large plain tip and pipe the ganache into small candy cups until they are 3/4 full.  Place a toasted hazelnut, pointed end up, on top of each cup.  Chill the ganache cups until they are firm (about 1 hour).

Store in an airtight container in the refrigerator for several weeks or they can be frozen for a few months.  Best served at room temperature.

Makes about 60 1-inch (2.5 cm) ganache cups.

References:

Bloom, Carole. 'Truffles, Candies, & Confections'. The Crossing Press. Freedom, CA: 1992.

Yard, Sherry. 'The Secrets of Baking'. Houghton Mifflin Company. New York: 2003.

 

Hazelnut Ganache Cups:

8 ounces (226 grams) bittersweet or semisweet chocolate, coarsely chopped

3/4 cup (180 ml) heavy whipping cream (contains 35-40% butterfat)

1 tablespoon alcohol (brandy, Grand Marnier, rum or bourbon) or 1 teaspoon pure vanilla extract (optional)

2/3 cup (100 grams) hazelnuts plus 60 whole hazelnuts to be used for garnish

 

 

 

 
 
     
 

 

 

New Videos

   
 

 

     

Top 40 Video Recipes of 2016

Watch them all here on YouTube

1. Vanilla Cake

2. CrĂªpes

3. Pound Cake

4. Simple Chocolate Cake

5. Hash Brown Breakfast Cups

6. Cake Pops

7. Simple Vanilla Cake

8. Pancakes

9. Homemade Doughnuts

10. Red Velvet Cake

11. Black Forest Cake

12. Chocolate Chiffon Cake

13. Chocolate Cake with Swiss Buttercream 14. French Baguette 15. Raspberry Macarons
16. American Sponge Cake 17. Cake Doughnuts  18. Orange Chiffon Cake 19. Cream Puffs 20. Red Velvet Cupcakes
21. Rice Krispies Treats 22. Brownies 23.Banana Chocolate Cupcakes 24. Carrot Cake 25. Apple Pie
26. New York Cheesecake 27. Spritz Cookies  28. Homemade Croissants 29. Cream Cheese Brownies 30. Biscuits
31. Caramels 32. Pie Crust 33.Chocolate Eclairs 34. Cinnamon Rolls 35. Coconut Cake
36. Light Fruit Cake 37. Vanilla Ice Cream 38. Peanut Butter Cups 39. Madeleines 40. Royal Icing
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2017 iFood Media LLC