3.5 oz. (3/4 cup) hazelnuts

  • bake in a single layer for 15 minutes at 350°F
  • wrap in a kitchen towel and rest for 1 minute
  • rub to remove skins (it’s fine if they don’t all come off), then cool completely
  • chop in food processor to desired consistency

8 oz. dark chocolate
1 cup cream

  • chop chocolate and put in a heat-proof bowl
  • heat cream to a simmer (190°F) then pour over chocolate
  • cover and rest 5 minutes
  • gently stir until combined and chocolate has melted into a silky smooth mixture
  • fold in hazelnuts
  • use immediately to pour over cakes, or let cool to room temperature to spread

source: https://howtocakeit.com/blogs/recipes/hazelnut-ganache

02/06/2024: makes a very dark, bittersweet ganache. when used as a cupcake frosting, it highlights the sweetness of the cake. also makes a good truffle filling (though definitely with a milk chocolate or other sweet coating).