Hazelnut Crunch Ganache

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Experience the delightful crunch of Hazelnut Crunch Ganache, where rich chocolate meets the distinctive flavor of hazelnuts and the texture of cocoa nibs. This recipe creates indulgent ganache squares, featuring a smooth chocolate base infused with creamy filbert paste and crunchy cocoa nibs. Finished with a glossy chocolate coating and an extra sprinkle of cocoa nibs, these ganache squares offer a perfect balance of flavors and textures. Ideal for gifting or savoring as a treat, this recipe guides you through creating a confection that's both sophisticated and delicious.

Create Hazelnut Crunch Ganache Squares

Gather your supplies, including filbert paste, cocoa nibs, and high-quality chocolate, and follow along with our recipe to make irresistible Hazelnut Crunch Ganache. With these ingredients and simple steps, you’ll craft a deliciously crunchy and creamy treat that’s perfect for any occasion!

Ingredients

1/2 cup heavy cream
2 teaspoons corn syrup
1 pound chocolate, melted
1 tablespoon invert sugar
1 tablespoon butter, softened
2/3 cup filbert paste
1/4 cup cocoa nibs
candy thermometer
parchment paper
bench scraper
dipping tool

Instructions

In a heavy saucepan, bring cream and corn syrup to boil. Add butter and invert sugar. Cool to at least 98°. Melt chocolate. Blend with a whisk until a smooth consistency is reached. Stir in 2/3 cup filbert paste and 1/4 cup cocoa nibs.
CUT GANACHE:

Spread the mixture into a 9” x 9” pan lined with parchment paper, keeping the top as smooth as possible. Chill for several hours in the refrigerator. Remove from pan and cut into squares using a bench cutter, pizza cutter or a cut shapes using a cookie cutter. Dip into melted candy coating or melted and tempered chocolate. The squares may be kept in the refrigerator for ease of dipping. Immediately after dipping, sprinkle with cocoa nibs.