Best Choc Hazelnut Cream Liqueur Dairy Free Recipes

HAZELNUT CHOCOLATE MOUSSE

Steps:

• Arrange a rack in the middle of the oven and preheat to 350°F. Arrange the hazelnuts in a single layer on a baking sheet and toast until golden, 10 to 12 minutes. Lay a tea towel out flat and transfer the hot toasted nuts onto it. Fold the edges of the towel over to cover the nuts and gently roll them to loosen the skins. Reserve about 1/4 cup nuts for the garnish and transfer the rest to the bowl of a food processor. Process the nuts, scraping the sides down, until a smooth paste forms, about 2 minutes.
• In a large bowl, mix the cream cheese with a wooden spoon or rubber spatula until smooth. Add the liqueur and chocolate and set aside.
• In a medium bowl, whisk together the eggs. In a medium pot over moderate heat, combine the nut paste, the milk, and sugar. Warm to just below the boiling point, then slowly whisk a few splashes of the hot milk into the beaten eggs. Add the warmed egg mixture to the pot and return to moderately low heat. Stir constantly, until it thickens and holds a slight ribbon when stirred, about 2 minutes.
• Pour the hot egg-milk mixture into the bowl with the chocolate mixture and whisk until smooth. Nest the bowl in an ice water bath and stir until cool but still easy to stir, 5 to 8 minutes. (Or, chill the mixture in the refrigerator, stirring occasionally, until cool, about 45 minutes.)
• Using a large wire whisk or an electric mixer, whip the cream until it holds distinct peaks. Fold about one-third of the cream into the chocolate mixture to lighten it, then gently fold in the remaining two-thirds until just incorporated. Transfer the mousse to individual dishes or 1 large serving dish and chill, loosely covered, at least 1 hour. Before serving, roughly chop the reserved 1/4 cup toasted hazelnuts and use them to garnish each portion.
• The MOUSSE can be prepared and refrigerated, loosely covered, up to 1 day ahead.

CHOC-HAZELNUT CREAM LIQUEUR (DAIRY FREE)

Steps:

• Break chocolate into pieces. Process chocolate 15 seconds, on high. Set aside. No need to rinse bowl/jug.
• Blitz hazelnuts 20 seconds, med-high speed, so it looks like nut meal. Add almond milk and set to 3 min on high. Test texture. If still grainy or gritty between your fingers do another 2 min on high.
• Put chocolate back in the bowl, add brown sugar and hot water. Mix for 3 min on low - medium speed.
• Add alcohol of choice. 10 seconds on low - medium speed.
• Serve immediately over ice or refrigerate for 2 hours, preferably overnight for best results. It thickens upon refrigeration. I put it in sterilised pasata bottles, so you can spoon it out if required.
• Once flavours have infused, serve over ice. Can water down if too thick.
• Makes about 1.5L give or take tasting and tweaking. Can keep for up to 2-3 months - if it lasts that long. I've had it longer in the fridge.
• NOTES:.
• * Yes there is a lot of sugar! It's a substitute for condensed milk. The nut to liquid ratio determines the thickness of the liquid.
• * To make this into a custard/mousse, reduce the water to 250 grams. It's very rich, so only small serves.
• * Be warned! It's addictive! :).