Ganache Cups: Preheat your oven to 350 degrees F
(180 degrees C). Place the hazelnuts on a baking sheet and bake for about 13 to 15 minutes or until the skins start
to blister and the nuts are fragrant. Remove from oven and place on a wire
rack. Immediately place a clean
towel over the nuts
and let them ‘steam’ for about 10 minutes. Then rub the towel and nuts briskly to remove
the skins. Let cool completely. Remove the 45 hazelnuts to be used as garnish
and then place the remaining hazelnuts in a food processor and process until
Place the finely
chopped chocolate in a heatproof bowl.
In a small saucepan, bring the
cream to a boil. Immediately, remove from heat and pour over the chopped chocolate.
Let stand for a few minutes.
Gently stir the mixture until smooth and then add the Frangelico (if using), hazelnut praline
paste (if using), and finely ground
hazelnuts. Let stand at room temperature for about 10 to 15 minutes (until at
room temperature) and then transfer the mixture to a
pastry bag fitted with a large plain tip. Pipe the Ganache into small candy cups until
they’re about 3/4 full. Place a toasted hazelnut, pointed end facing up, into
the center of each Ganache Cup. Place in the refrigerator until they are firm (about 1 hour).
Store in an
airtight container, in the refrigerator, for several weeks or they can be frozen
for about two months. Best served at room
Makes about 45
Hazelnut Ganache Cups.