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Ingredients
- 1/2 c. hazelnuts
- 3 Tbsp. hazelnut-flavor liqueur (such as Frangelico)
- 3/4 c. whipping cream
- 6 ounce semisweet chocolate minced
- 4 lrg egg whites
- 1/4 tsp cream of tartar
- 3 Tbsp. granulated sugar
- 6 x Souffle Crepes, 8" dia (see recipe) Powdered sugar as needed Vanilla ice cream (optional)
Directions
- In a 350 degree regular or possibly convection oven, bake nuts in an 8- or possibly 9-inch-wide pan till lightly browned under skin, about 15 min. Pour onto a towel; fold towel to enclose nuts and rub packet between your hands to remove as much brown nut skin as possible. Let cold. Lift nuts from towel, leaving skins behind. Whirl nuts in a food processor or possibly blender with liqueur till a smooth paste forms; scrape container sides as needed.
- In a 1- to 2-qt pan over high heat, stir whipping cream till boiling. Remove from heat; add in chocolate and stir till sauce is smooth. Measure 1/4 c. chocolate sauce into a microwave-safe bowl; set aside for garnish. Add in hazelnut-liqueur paste to chocolate sauce in pan, nest in ice water, and stir till well mixed. Stir often till mix cools to room temperature, 3 to 4 min.
- In a deep bowl with mixer on high speed, beat egg whites and cream of tartar till they form a thick foam. Continue to beat, gradually adding granulated sugar and till whites hold distinct peaks.
- Stir about 1/4 of the whipped whites into the chocolate-hazelnut mix. Scrape chocolate-hazelnut mix into bowl with remaining whites and fold gently till blended.
- Lay crepes on a counter, pale-sides up and slightly apart. Mound equal portions of chocolate-hazelnut mix in the center of crepes and quickly fold all crepe sides over filling to enclose, making packets 3 to 3 1/2 inches square. Lay packets seam-side down.
- Butter 6 shallow ramekins (5- to 6-inch-wide rounds or possibly 4- by 6-inch ovals) and lay 1 filled crepe, seam down, in each dish. Or possibly arrange crepes slightly apart in a buttered 10- by 15-inch pan.
- Bake in 400 degree regular oven or possibly 375 degree convection oven till centers barely jiggle when lightly touched, 10 to 15 min. If reserved chocolate sauce in bowl has solidified, hot in a microwave oven on full power (100%) for about 1/2 minute, stirring once or possibly twice.
- Serve dessert in ramekins or possibly use a wide spatula to transfer to plates. Sift powdered sugar over crepes. Top with ice cream and chocolate sauce.
- This recipe yields 6 dessert servings.
- Comments: If making up to 1 day ahead, prepare through step 6. Cover filled crepes and reserved sauce separately and chill. Unwrap crepes to bake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 6 servings | |
| Calories 257 | |
| Calories from Fat 196 | 76% |
| Total Fat 23.1g | 29% |
| Saturated Fat 12.82g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 49mg | 2% |
| Potassium 333mg | 10% |
| Total Carbs 16.15g | 4% |
| Dietary Fiber 5.1g | 17% |
| Sugars 6.92g | 5% |
| Protein 7.02g | 11% |
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