Recipe: Chocolate Hazelnut Truffle Dessert

CHOCOLATE HAZELNUT TRUFFLE DESSERT

TRUFFLE DESSERT:
1 c. whipping cream
3/4 c. powdered sugar
1/4 c. butter
3 T. orange juice
2 (8 oz.) bars semi-sweet baking chocolate
1 c. coarsely chopped hazelnuts, toasted
4 egg yolks

CUSTARD:
1 c. whipping cream
3 egg yolks
1/4 c. sugar
1 t. vanilla
1 t. cornstarch

GARNISH:
Finely chopped hazelnuts

In saucepan combine 1 cup whipping cream, butter and chocolate. Cook over medium heat, stirring occasionally, until chocolate is melted, 5 to 7 minutes. With wire whisk stir in 4 egg yolks, one at a time. Continue cooking, stirring constantly, until mixture reaches 160 and thickens slightly, 3 to 4 minutes.

Remove from heat; whisk in powdered sugar and orange juice. Stir in hazelnuts. Line 8x4-inch loaf pan with foil leaving 1-inch of foil over each edge. Pour chocolate mixture into prepared pan. Freeze 8 hours or overnight.

In saucepan cook 1 cup whipping cream over medium heat until it just comes to a boil, 4 to 6 minutes. Do not boil because egg yolks will curdle. Refrigerate 8 hours or overnight. Remove truffle dessert from pan by lifting out using foil. 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. Garnish with finely chopped hazelnuts.