Giant Hanuta

Name: Giant Hanuta
Cook time: 25 min
Total time: 25 min
Yield: 16
Ingredients: 100 g Whole milk couverture; 300 g Dark chocolate coating; 700 g Whipped cream; 100 g chopped hazelnuts; 2 wafer sheets (each approx. 23.5 x 29 cm); 7-10 Tbsp Spray or freezer bag; 7-10 Tbsp Mint

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 16

100 g Whole milk couverture
300 g Dark chocolate coating
700 g Whipped cream
100 g chopped hazelnuts
2 wafer sheets (each approx. 23.5 x 29 cm)
7-10 Tbsp Spray or freezer bag
7-10 Tbsp Mint

Directions

1
Roughly chop the chocolate coating. Warm the cream (do not boil) and melt the chocolate coating in it. Chill the chocolate cream for at least 2 hours. Roast the nuts in a pan without fat. Cut the waffles into squares (approx. 23.5 x 23.5). Cut cut wafer edges into small pieces.
2
Remove 1 tablespoon of the chocolate cream and fill it into a small piping bag or freezer bag. Whip the remaining cream with the whisk of the hand mixer. Fold in wafer pieces and hazelnuts and spread the mixture on one wafer, then cover with the other. Cut off a small corner from the piping or freezer bag and decorate the wafer lid with chocolate cream. Place Hanuta in a cool place for about 1 1/2 hours, while slightly weighting down the top corners, otherwise they will bend upwards. Decorate Hanuta with mint
3
3 1/2 hours waiting time