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Chocolate Hazelnut Cupcakes with Chocolate Ganache Frosting: 1 cup heavy cream, 12 ounces chocolate, chopped into small pieces – Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Cool to thicken before whipping.
Chocolate Hazelnut Cherry Tart Source: Adapted from Smitten Kitchen's Great Unshrinkable Sweet Tart Shell. 1 cup flour 1/4 cup cocoa powder 1/4 hazelnuts, blanched, toasted and ground fine 1/2 cup powdered sugar 1/4 tsp salt 1/2 cup + 1 tbsp unsalted butter, cold and cut into pieces 1 egg 8 ounces semisweet chocolate, chopped 3/4 cup heavy cream 2 tbsp unsalted butter