Gianduia Fondue (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
3/4 cup hazelnuts, toasted and skinned |
8 ounces bittersweet chocolate, chopped |
8 ounces milk chocolate, chopped |
2 tablespoons unsalted butter |
2 cups heavy cream |
2 tablespoons hazelnut liqueur |
banana slices |
thin, crisp cookies such as lace cookies, sables, or shortbread |
pound cake squares |
fresh coconut pieces |
orange scented cake or cookies and/or candied orange peel |
Directions:
1. Process hazelnuts in a food processor until finely chopped.
2. In the top of a double boiler over simmering water melt chocolates and butter, stirring until smooth and butter is thoroughly incorporated.
3. In a saucepan heat cream until hot but not boiling. Stir into melted chocolate little by little, stirring until completely incorporated between additions. Stir in hazelnuts and liqueur.
4. Serve in a fondue pot over a very low flame, with your choice of accompaniments.
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