Tuesday, November 29, 2011

Hazelnut Spread - make a drink and a mousse


This spread is one of the most versatile recipes that I ever made. Maybe it turned out to be versatile for me because I don't see how chocolate and bread could go together (besides chocolate croissants of course) so I always give a different use for this delicious hazelnut spread. This batch for example I used to make the most delicious hot chocolate you could ask for plus a mousse as one of my desserts for thanksgiving. The hot chocolate was inspired by a famous spot here in NY called Marie Belle where I often go to have a tiny cup. After having it two times I figured that the taste was nothing but a sort of hazelnut spread dissolved in some hot half and half, which makes the the hot drink even creamier .
Everybody here knows my love affair with hazelnuts and chocolate or should I say my voyeur desire to watch them blend together? Anyways, having something in a jar where you can simply play with and come up with delicious results is never too much.

Regarding the mousse I just incorporated some of the spread still warm (easier to incorporate) with a basic mousse structure that contains whipped egg whites and whipped heavy cream and the result was very pleasant and the texture just perfect! The hazelnut spread can be held in your fridge for up to a week and meanwhile you will have time to figure out what is the best use for you ;)



Ingredients:
adapted from David Lebovitz 
for spread:
1/3 cup (40g) almonds - skinless
1 1/3 cup (160g) hazelnuts
1 3/4 cup (400g) whole milk
1 cup (60g) powdered whole milk
3 tbsp (40g) honey
pinch os salt
170g bittersweet chocolate
140g milk chocolate (at least 33% cacao solids)
for hot chocolate:
3/4 cup half and half
2/4 cup hazelnut spread
Bring the half and half to a boil, add the hazelnut spread and stir until it dissolves.
for mousse:
3 large egg whites room temperature
3 tbsp granulated sugar
400g chilled heavy cream
3 cups warm hazelnut spread
In a stand mixer or hand mixer whip the egg whites until soft peaks form and slowly add the sugar . Whip to hard peaks (until glossy and thick). To learn how to proper whip the egg whites watch this video at 1:18min.
Whip the chilled heavy cream to hard peaks. Be careful not to overbeat it.
Carefully incorporate the spread with the egg whites and then fold in the whip cream. Chill and serve.


9 comments:

  1. Such great ideas !!!

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  2. Oiii!
    Procurando por uma receita de creme de avelã, meu namorado encontrou o teu canal no youtube..Na hora ele me mostrou e eu me encantei com tudo!
    Dá tanta vontade de fazer todas as receitas, gostei muito.
    Eu fiz um post sobre o teu canal no meu blog, espero que tu não se importe! :)

    Beijos!

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  3. Oi Raiza, tudo bem?
    Estava pesquisando receitas de macarrons e encontrei seu video no youtube, e era dublado. Lendo os comentarios percebi que voce era brasileira e fazia os videos em ingles! Achei otima a ideia e procurei pelo seu blog - que é muito lindo e organizado - e faço um pedido a voce: coloque as receitas no blog em portugues tambem, porque há pouquissimos blogs brasileiros sobre culinaria e o seu é tao bom que precisa ser compartilhado! Vejo o quanto voce se dedica a esse espaço e espero que leia meu comentario! Obrigada

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  4. Oi Cecilia, eu coloquei ha poucos dias uma bandeirinha do brasil que traduz todo o conteudo do site para portugues, basta clicar. espero que isso ajude. Um beijao

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  5. Love your video!
    Love you kitchen tools!!!
    What do you mean by half and half?
    Thanks
    Yaarit

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  6. This looks amazing!!! But how long can it stay in the fridge before it goes bad? :)

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  7. parabéns pelo seu trabalho muito bom sou ivana brasileira amo todos as pessoas especialmente quem ama o brasil!! vc gosta das nossas musicas então sinta se em casa adorei você!!! 2013bijos!!!!

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  8. quando fiz este comentario achei q vc n fosse brasileira até ver outros comentarios .... rrsrsrsr muito bom agora estou m feliz ainda de saber que uma brasileira linda faz muito sucesso fora de nosso brasil parabéns mais uma vez!! 2013bjs!!!

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