Diana's Desserts - www.dianasdesserts.com
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Chocolate Gianduja Cups
in Diana's Recipe Book
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| Servings: Makes 30 1-inch cups |
Ingredients:  FOR THE FILLING: 9 ounces bittersweet chocolate, chopped 1 cup heavy cream 1/4 cup coarse-ground espresso beans 2 tablespoons Kahlua or other liqueur, optional 4 tablespoons unsalted butter, softened 8 ounces Gianduja chocolate, (milk or bittersweet chocolate with finely ground hazelnuts)* About 3 tablespoons chopped roasted hazelnuts, for garnish FOR THE SHELLS: 1-2 lbs. bittersweet chocolate, chopped Several wooden dowels, about 2 inches long, or wine corks, wrapped in plastic wrap |
| Instructions: FOR THE SHELLS: Slowly melt about 3/4 of the chocolate in a double boiler. When the chocolate is completely melted (approx.120°), remove from the heat and add some of the remaining chocolate. This will lower the temperature and begin to bring the chocolate into temper to avoid streaking. Stir until the chocolate is approximately 90°. When the chocolate is ready, dip the wrapped dowel sections halfway into the tempered chocolate. Set upside down, and allow the chocolate to set completely (15-20 min.). Remove the chocolate shell, carefully peeling the plastic away from the chocolate cup. Repeat for desired number of chocolate cups. FOR THE FILLING: Place the chocolate in a mixing bowl. In a saucepan, bring the cream to a boil. Add the espresso beans, remove from the heat, and infuse for 5 minutes. Return to the heat and return the cream to a boil. Pour the cream through a fine strainer over the bowl of chocolate. Discard the beans. Stir the chocolate into a smooth ganache. Add liqueur, if using. and allow to cool to room temperature. Cream the butter and fold into the cooled ganache. Place in a pastry bag fitted with a plain tip, and pipe the mixture into the chocolate cups, filling each cup 3/4 full. Chop the Gianduja chocolate into small pieces. Place in a mixer bowl over a pot of hot water. When 1/4 melted, place in a mixer with paddle attachment. Mix the chocolate until it is creamy, smooth and pipeable. Reheat it as necessary for a smooth consistency. Quickly place in a pastry bag fitted with a #4 star tip and pipe rosettes onto the top of the dark chocolate filling. Garnish with chopped hazelnuts if desired. *Note: Valrhona makes a Gianduja Chocolate for confectionery use and baking. Valrhona Chocolate can be purchased online at Chocosphere. Their web URL is: http://www.chocosphere.com. |
| Source: DianasDesserts.com |
| Date: July 23, 2002 |