Noisette Hearts

Name: Noisette Hearts
Cook time: 50 min
Total time: 50 min
Yield: 56
Ingredients: 60 g ground hazelnuts; 150 g Whipped cream; 250 g firm nut nougat mass; 60 g Dark chocolate; 1 Layer whole milk heart half-shells (56 pieces); 7-10 Tbsp shelled hazelnuts, almond kernels and pistachios; 25-30 g Dark chocolate or dark couverture to decorate; 1 TEASPOON Icing sugar; 1 One piping bag

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 56

60 g ground hazelnuts
150 g Whipped cream
250 g firm nut nougat mass
60 g Dark chocolate
1 Layer whole milk heart half-shells (56 pieces)
7-10 Tbsp shelled hazelnuts, almond kernels and pistachios
25-30 g Dark chocolate or dark couverture to decorate
1 TEASPOON Icing sugar
1 One piping bag

Directions

1
Roast ground hazelnuts in a pan without fat, remove from the pan immediately and let them cool down. Bring the cream to the boil in a saucepan. Cut nougat roughly into pieces, chop chocolate. Remove the cream from the stove, melt the nougat and chocolate in it while stirring. Stir in ground hazelnuts and let the mixture cool down (30-45 minutes). Pour the mixture into a piping bag with a medium-sized punched spout and squirt the whole milk hearts to the brim. Decorate immediately with a hazelnut, almond or pistachio.
2
Put in a cool place for 3-4 hours. Roughly chop the remaining chocolate and melt it on a hot water bath. Put liquid chocolate in a disposable piping bag, cut off a small corner and decorate the hazelnuts with a dab and the almonds with strips. Let them dry as well. Then dust with icing sugar as desired and serve. Well packed and stored in a cool place, they keep for about ?? (Store without powdered sugar !)