For sheer indulgence chocolate creme brulee has to beat them all. Serve with these easy little hazelnut biscuits for a wonderful dinner party desert that's impressionante
Make yourself some yummy home-made hazelnut desert biscuits for a special occasion or just a family tea. They go really well with a creamy desert, ice-cream or just coffee. For the best desert ever try a chocolate crème brulee with hazelnut biscuits.
If you don’t have or can’t find any ground hazelnuts it’s very quick and easy to whizz some hazelnuts up in a food processor until fine.
This recipe will take about 40 minutes to prepare including chilling time and make around 30 biscuits.
Hazelnut Desert Biscuits
Ingredients
- 140g plain flour
- 50g ground hazelnuts, hazelnut flour or whole hazelnuts
- 50g caster sugar
- 140g softened butter
- 2 tsp vanilla sugar
- 2 tbsp icing sugar, sifted
Method
- Put the oven on to heat at 150C, line a baking sheet with greaseproof paper.
- In a large bowl mix the flour, ground hazelnuts and caster sugar together. Add the softened butter and work it well with your fingers to form a soft dough. Wrap the dough in cling film and put it in the fridge for 20 minutes or as long as you like.
- When ready to bake the biscuits pinch off small pieces of the dough and make them into circles of about 4cm. Place them on a baking sheet slightly apart.
- Push your thumb into the center of the biscuit to make a slight indentation.
- Bake the biscuits for 15-20 minutes until they are a light golden colour.
- Mix together the vanilla sugar and the icing sugar and dredge it thickly onto the biscuits.
Indulgent Chocolate Crème Brulee
Ingredients
- 285 ml double cream
- 285 ml single cream
- 1 vanilla pod
- 115g plain desert chocolate
- 4 egg yolks
- 1 tbsp light soft brown sugar (level)
- 6 tbsp caster sugar
Method
- Half fill a double saucepan with water or a normal saucepan and use a mixing bowl on top, but not touching the water.
- Put both the cream and the vanilla pod in the bowl and heat until the cream is scolding, not boiling. Take the pan off the heat and remove the vanilla pod.
- Melt the chocolate in a separate saucepan, but don’t let it boil, add the cream.
- In another bowl cream the egg yolks with the brown sugar, then whisk in the chocolate mixture.
- Return to the saucepan and stir until the mixture thickens.
- Strain into six small ramekin dishes and chill for a minimum of 2 hours, they can be made the day before and left overnight.
- Heat the grill to high. Put the caster sugar on top of the chocolate mixture, and place under the hot grill. The sugar will brown, be careful not to let it burn. Chill in the fridge for 30 minutes or up to four hours before serving.
Enjoy.
The copyright of the article Hazelnut Bix & Chocolate Brulee in Dessert Recipes is owned by Rachel L. Webb. Permission to republish Hazelnut Bix & Chocolate Brulee in print or online must be granted by the author in writing.
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