CHOCOLATE HAZELNUT TRUFFLE DESSERT

Chocolate Hazelnut Truffle Dessert image

Provided by Cassie * @1lovetocook1x

Number Of Ingredients 13

1 cup(s) whipping cream
1/4 cup(s) butter
2 - bars ( 8 ounces each) semi-sweet chocolate
4 - egg yolks
3/4 cup(s) powdered sugar
3 tablespoon(s) rum or orange juice
1 cup(s) coarsley chopped hazelnut or filberts, toasted
CUSTARD
1 cup(s) whipping cream
1/4 cup(s) granulated sugar
1 teaspoon(s) corn starch
3 - egg yolks
1 teaspoon(s) vanilla

Steps:

For truffle dessert, in 2 - quart saucepan combine 1 cup whipping cream, butter and chocolate. Cook over medium heat, stirring occasionally, until chocolate is melted, 5 to 7 minutes. Whisk in 4 egg yolks, one at a time. Continue cooking, stirring constantly, until mixture reaches 160 F and thickens slightly, 3 to 4 minutes.
Remove from heat; whisk in powdered sugar and rum or orange juice. Stir in hazelnuts.
Line 8 x 4 inch loaf pan with aluminum foil leaving 1 inch of foil over each edge. Pour chocolate mixture into prepared pan. Freeze 8 hours or overnight.
FOR CUSTARD: In a 2 quart saucepan cook 1 cup whipping cream over medium heat until it just comes to a boil, 4 to 6 minutes. Remove from heat.
Meanwhile, in a medium bowl combine granulated sugar and corn starch. Whisk in 3 egg yolks until mixture is light and creamy, 3 to 4 minutes. Gradually whisk hot cream into beaten egg yolks. Return mixture to saucepan; stir in vanilla, cook over medium heat, stirring constantly, until custard reaches 160 degree and is thick enough to coat back of metal spoon, 4 to 5 minutes. (Do not boil because egg yolks will curdle). Refrigerate 8 hours or overnight
To serve, remove truffle dessert from pan using foil to lift out. Remove foil. Slice truffle dessert with hot knife into 16 slices. Spoon about 1 tablespoon custard onto individual dessert plates; place slice of truffle dessert over custard.