You don't always have to use complicated, time consuming recipes to make gorgeous and delicious desserts. This easy dessert recipe tastes as delicious as it looks. There are three components to this dessert, a crunchy and nutty hazelnut crunch, topped with a candied orange slice, which I spiced with saffron and finally a quenelle of utterly soft dark chocolate ganache. Each layer balances this dessert to the ultimate satisfaction. Please scroll down for the recipe.
Somethings to note:
When making ganache always keep in mind the percentage of cacao in your chocolate, the ratio of chocolate to heavy creams depends on it. Higher the percentage more whipping cream ratio you might have to use. I use 70% dark chocolate and I use around 1:1 ratio for my purpose.
Before you scoop the chocolate ganache, keep it out at room temperature for 30-60mins. So that the ganache relaxes a bit and is easy to scoop.
You can substitute caramelized oranges with any fruit you like, I suggest citrusy or sour fruits as they complement and balance the richness of chocolate very well.
Dark Chocolate Ganache with Candied Saffron Orange slice and Hazelnut Crunch
Prep Time: 40mins Incubation Time: 4hrs (or O/N) Total time: 4h 40mins Serves: 6
Ingredients:
Dark Chocolate Ganache:
150g 70% Dark Chocolate (sweetened)
200g Heavy Cream
60g Unsalted Butter (room temperature)
50g Hazelnut Praline (optional)
13g Invert Sugar or Glucose Syrup (optional)
Pinch of salt
Candied Saffron Orange Slices:
2 Navel or Juice Orange
60g Caster Sugar
10ml Water
Pinch of Saffron
Hazelnut Crunch
90 g Unsalted Butter ((Room Temperature)
140 g Plain Flour
30 g Ground Almonds
30 g Caster Sugar
25 g Egg (Whisked)
50 g Chopped Hazelnuts (or other nuts)
Pinch of Salt
Directions:
Dark Chocolate Ganache:
Chop the dark chocolate fine and transfer into a bowl. If using Praline, scoop in the praline in the bowl.
- 150g 70% Dark Chocolate
- 50g Hazelnut Praline
Heat the Heavy cream with invert sugar in a heavy bottom sauce pan. Bring it to a boil and pour it on top of the chocolate and let it sit for 2-3 mins.
- 150g Heavy Cream
- 13g Invert Sugar or Glucose Syrup
Mix slowly but throughly using a whisk until it forms a smooth paste. Once the chocolate reaches approximately 40 - 45C add the butter and whisk to mix until the butter dissolves completely. Finally add the remaining cold heavy cream and mix.
- 60g Unsalted Butter (Room Temperature)
- 50g Remaining Heavy Cream
Transfer the chocolate mix to another bowl or a box and cover it with plastic wrap in a way that wrap touches the surface of the chocolate. Cool it down in the fridge for at-least 4hrs or preferably overnight.
Candied Saffron Orange slices:
Peel and slice the oranges into not too thin slices.
- 2 Navel Oranges
In a sauce pan, add the sugar, water and saffron. Once the sugar dissolve, simmer for 5-8mins for the saffron to release its flavors.
- 60g Caster Sugar
- 10ml Water
- Pinch of Saffron
Place the orange slices in the syrup and cook for few minutes both sides. Scoop the slices out and place them on a plate to cool.
Hazelnut Crunch
Pre heat the oven to 160C
Into the bowl, add the butter, ground almonds, caster sugar, egg and salt. Beat using a whisk or hand mixer until the mixture is smooth. - 90g Unsalted Butter - 30g Ground Almonds - 30g Caster Sugar
- 25g Egg (Whisked) - Pinch Salt
Finally, add the flour and the hazelnuts and mix until the mixture is crumbly. - 140g Plain Flour
- 50g Chopped Hazelnuts
Spread the mixture onto a parchment paper and bake for 20-25mins or until the mixture is light and golden.
Remove from the oven and let it cool. Once cooled, break the larger crumbs to desired size using hand or a blender
Assembly:
Take out the ganache for at-least 30-60mins before serving. On a plate, first scoop some hazelnut crunch and place a slice of caramelized orange. Finally, scoop soft dark chocolate ganache on the top. Optional garnish with orange zest.
Thank you for visiting the page and reading out this recipe, it means a lot. I hope you like it and will try to make it at home. Tag us on instagram @frompistachiowithlove if you to make this recipe.
Enjoy From Pistachio With Love!