John Myers
Creamy Hazelnut Chocolate Heart
The perfect creamy hazelnut chocolate heart recipe with a picture and simple step-by-step instructions.
- 100 g Nut chocolate
- 100 g Hazelnuts
- 100 g Cake scraps
- 40 ml Hazelnut liqueur
- 20 ml Rum
- 100 g Butter
- 20 g Cane sugar
- 20 g Cocoa powder
- Gently melt the hazelnut chocolate together with the hazelnut liqueur – meanwhile, grind the hazelnuts together with the cake remnants into fine crumbs (if you didn’t use them instead of ground ladyfingers) – add the crumbs to the melted chocolate and mix well
- Heat the butter together with the sugar until it starts to foam and has some color – now add the hot, sweet butter and rum to the chocolate mixture and mix well – refrigerate for a short time
- Meanwhile, dust the confectionery molds with cocoa inside well – fill in the mixture and press firmly – place in the freezer for about 1 hour (this way the hearts can be pushed out more easily without damaging them) – after the hearts have been cooled long enough, they will be out squeeze out the molds and roll them again extensively in cocoa powder – finally the hearts are placed in paper molds and then … enjoy
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