"Delicious desserts are one thing, but delicious sustainable desserts are another," says Matthew Taylor, executive chef at the Arbor Day Foundation's Lied Lodge restaurant in Nebraska City, Nebr.
These hazelnut chocolate bouchons meet both criteria, Chef Matt says, because he uses hazelnuts harvested from the hybrid hazelnut field 500 feet from the kitchen. "They add nutritious, great-tasting flavor to a variety of dishes we serve here at Lied Lodge," he says.
Hazelnut Flourless Chocolate Bouchons
2 lbs. chocolate
1 tsp. salt
1 cup heavy cream
1 cup whole milk
2 vanilla beans
1½ cups sugar
1 oz. powdered gelatin
2 cups crushed toasted hazelnuts
6 egg whites
Cocoa powder
1 cup whole toasted hazelnuts
Melt the chocolate in a double boiler over low heat for approximately 15 minutes. Combine salt, cream, milk, vanilla beans, sugar and gelatin in a sauce pan and bring to a scald. Be careful not to boil. Set aside to cool. Slowly stir the cream mixture into the melted chocolate and reserve at room temperature; add the crushed hazelnuts. Chill a bowl and the egg whites, and then whip the egg whites into stiff peaks. Fold into the chocolate mixture. Spray a silicone mold with pan spray and dust with cocoa powder. Bake at 325 degrees for about 25 minutes or until picks come out clean. Chill the mold. Remove for serving, and garnish with toasted hazelnuts.
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