Recipe by Stefan Predorf & Katelynne Wooldridge
Chocolate hazelnut galettes
- 175g 55% dark chocolate
- 45ml (3 tbsp) fresh cream
- 115g Belgian white chocolate
- 175g fromage frais
- 15ml (1 tbsp) sherry
- 60ml (¼ cup) hazelnuts, finely chopped
- 30ml (2 tbsp) hazelnut flakes
Draw twelve 7,5cm circles on nonsticky baking paper, turn over and place on baking trays.
Melt the dark chocolate in a double boiler (do not allow the water to touch the bottom of the bowl) and stir in the cream. Spread the chocolate onto the baking paper circles and allow to cool.
Melt the white chocolate and add the fromage frais and sherry. Fold in the chopped hazelnuts and set aside to cool.
To construct the galettes, alternate the dark-chocolate rounds with several small balls of white-chocolate mixture until there are 3 layers of chocolate discs and 2 layers of white balls. Decorate with the flaked hazelnuts.