Hanuta XXL

Ingredients for 1 servings:

• 100 g milk chocolate coating
• 300 g dark chocolate coating
• 700 ml whipped cream
• 120 g hazelnuts, ground
• 60 g hazelnuts, chopped
• 2 large waffles (wafer sheets)
• some mint for garnishing, if desired

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes

Edge length approx. 24 cm

Roughly chop both types of chocolate coating. Heat the cream, but do not boil, and then melt the chopped chocolate coating while stirring. Then cover and chill everything for at least two hours. Briefly toast the chopped and ground hazelnuts in a non-stick pan without fat. Cut the wafer sheets into squares with sides measuring approximately 24 cm using a sharp knife. Finely chop approximately 30 grams of the trimmed wafer edges. Whip the chocolate cream with the whisk attachment of a mixer. Take a tablespoon of it and fill it into a piping bag fitted with a small nozzle. Add the toasted hazelnuts and chopped wafer pieces to the chocolate cream and fold in. Spread the mixture onto one wafer sheet. Smooth the top and edges with an angled spatula or a large knife. Then place the second wafer sheet on top. Decorate the top of the wafer sheet with lines of chocolate cream from the piping bag. Refrigerate for at least another 30 minutes. Place weights (e.g., empty shot glasses) on the corners of the waffle sheet to prevent them from curling upwards during the cooling process. Then, optionally, garnish with a few mint leaves and serve.