Chocolate Hazelnut Galettes Recipe

Today's dessert recipe is for a classic French dessert that requires absolutely no cooking (apart from melting a little chocolate) yet it looks elegant and can be served in individual portions.


This French dessert looks stunning, but requires no cooking. However, you do need to allow time for the chocolate layers to set.

Chocolate Hazelnut Galettes

Serves: 4

Ingredients:

175g (6 oz) plain chocolate, broken into squares (should be at least 65% cocoa solids)

3 tbsp single cream

2 tbsp flaked (sliced) hazelnuts

115g (4 oz) white chocolate, broken into squares

175g (3/4 cup) fromage frais (or mascarpone)

1 tbsp dry sherry

toasted hazelnuts

8 physalis (cape gooseberries), dipped in white chocolate (for garnish)

Method:

Place the chocolate in a small heat-proof bowl, set over a pan of barely-simmering water and stir until melted. Take off the heat and stir in the cream until well blended.

Draw a dozen 8cm (3 in) circles on sheets of baking parchment. Turn the paper over and spread the chocolate and cream mixture evenly over each marked circle, ensuring that you cover with a thin, even, layer.

Sprinkle the flaked hazelnuts over four of the circles then put aside until set.

Place the white chocolate in a small heat-proof bowl, set over a pan of barely-simmering water and stir until melted. Take off the heat and stir in the fromage frais or mascarpone and the dry sherry. Mix until smooth then fold in the chopped, toasted, hazelnuts. Set aside to cool until the mixture holds its shape.

When they have completely set carefully remove the chocolate rounds from the paper and sandwich them together in stacks of three, spooning the hazelnut cream between each layer and using the hazelnut-covered rounds on the top.

Transfer to the refrigerator and chill for about 60 minutes before serving.

To serve, arrange the galettes on individual plates and decorate with the chocolate-dipped physalis.