Egg whites – 4 ea
White sugar- 1 1/3 cup
Water - ¼ cup
Cocoa powder - 1 1/3 cup
Room temp butter - 1/3 cup
Hazelnuts toasted and crushed - ½ cup
Hazelnuts whole toasted - ¼ cup
Heavy cream - 1/3 cup
Toasted Hazelnuts – 300 degrees for about 10 minutes or until light brown then cool at room temperature
Combine hot water and sugar and stir until sugar is diluted then cool
Whisk egg whites and sugar mixture to medium peak, then whisk in sifted cocoa powder. Add tempered butter until incorporated, fold hazelnuts and cream. Use a piping bag or a scoop and put into serving container. I like to use small glass canning jars and put the top on until you are ready to enjoy.
Serve with whipped cream and caramel sauce or top with chopped berries or coconut.
Sign up to receive a weekly email from FOX4 with the recipes we featured on our FOX4 newscasts.
Click here to add your name to the list.