If you can't get to the Dessert Truck in New York City to try their thick and creamy chocolate and hazelnut-flavored Gianduja pot de crème, here's a recipe to make it at home! It's comprised mostly of half and half, chocolate, hazelnut butter, and eggs. Mm, fatty deliciousness.
Also, be sure to check out the dessert-by-dessert review of the Dessert Truck on Ed Levine Eats.
- makes about 5 dozen cookies -
Adapted from Dolce Italiano by Gina DePalma
2 cups unbleached all-purpose flour
1/3 cup unsweetened Dutch-processed cocoa
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup whole hazelnuts, skinned or unskinned
1 cup (2 sticks/8 ounces) unslated butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
5 ounces semisweet or bittersweet chocolate, finely chopped
1 1/2 cups confectioners' sugar, for dusting
Subscribe to our RSS Feeds:
All of Serious Eats, Talk, Required Eating, Videos, Eating Out, Recipes
Subscribe by email:
