Recipe - Hazelnut Steak Butter

20 Whole hazelnuts with the
skin
2 tablespoon Rich cream
1 tablespoon Milk
130 g Dark chocolate; (compound or
; couverture) (about
; 1/4lb)
One half tablespoon Grand Marnier
One half cup Cocoa

Preheat oven to 220ºC/450ºF.

Place hazelnuts on an oven tray and roast until the skin cracks and the
hazelnuts colour a little but not too much. Place hazelnuts in a tea towel
or kitchen paper and rub them against one another to remove most of the
skin. Place hazelnuts in a food processor and blend to a powder.

Bring cream and milk to the boil in a saucepan and on a low heat, stir in
chocolate until it has all melted. Stir in hazelnut powder and Grand
Marnier. Transfer preparation to a bowl and refrigerate for about 3040
minutes, during which time you need to stir it two or three times with a
wooden spoon. It will stiffen like thick icing.

Stir chocolate mixture again before spooning it into the piping bag. Pipe
small mounds of chocolate, about the size of a twenty cent piece or shape
the mixture with a teaspoon. It is easier to do this on baking paper.
Refrigerate truffles for about 30 minutes.

Place cocoa in a bowl. Using a spatula, lift each truffle and roll in the
cocoa. To obtain a round shape, roll the coated truffles rapidly between
the hands without pressing too hard. Then roll the truffles again in the
cocoa and refrigerate until required.

Converted by MC_Buster.

Per serving: 754 Calories (kcal); 46g Total Fat; (45% calories from fat);
15g Protein; 107g Carbohydrate; 2mg Cholesterol; 30mg Sodium Food
Exchanges: 1 One half Grain(Starch); One half Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat;
5 One half Other Carbohydrates

Converted by MM_Buster v2.0n.