• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Double Mocha Madness Part 1 of 2

  • Recipe Submitted by on

Category: Chocolate, Desserts

 Ingredients List

  • ---------------------------KAREN PHILLIPS CBTX40A---------------------------


1/4 c Hazelnuts
1/2 c Granulated sugar
1/4 ts Lemon juice

8 oz Semi-sweet chocolate;
-broken into 1/2 oz pcs
2 oz Unsweetened chocolate;
-broken into 1/2 oz pc
1/4 c Brewed coffee; full strength
2 tb Instant espresso powder
2 c Heavy cream
1 c Half-and-half
1 c Granulated sugar
5 Egg yolks

EQUIPMENT: 2 baking sheets with sides, 2 large
100%-cotton towels, food processor with metal blade, 2
2 1/2-qt saucepans, metal spoon, 2 2-quart plastic
containers with lids, double boiler, electric mixer
fitted with a paddle, rubber spatula, 2 stainless
steel bowls (1 large), instant-read test thermometer,
ice-cream freezer

Preheat the oven to 325 degrees. Toast and skin the
hazelnuts, then allow the nuts to cool to room
temperature. In the bowl of a food processor fitted
with a metal blade, chop the hazelnuts into pieces 1/8
inch in size. Spread the chopped hazelnuts onto a
baking sheet with sides.

Combine 1/2 cup granulated sugar and the lemon juice
in a 2 1/2-qt saucepan. Stir with a whisk to combine
(the sugar will resemble moist sand). Caramelize the
sugar for 4 1/2 to 5 minutes over medium-high heat,
stirring constantly with a whisk to break up any lumps
(the sugar will first turn clear as it liquefies, then
light brown as it caramelizes). Pour the caramelized
sugar over the chopped hazelnuts. Stir the mixture
with a spoon, then spread it into an uneven mass,
about 4 to 5 inches in diameter. Allow the pralines to
cool to room temperature. Break the pralines into
uneven pieces, then place in the bowl of a food
processor fitted with a metal blade. Chop the pralines
into 1/8-inch pieces. Transfer the chopped pralines to
a plastic container with a lid. Freeze until needed.
Makes 1 1/2 quarts

Directions Continued >>>

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