Um, Yum!
I am such a sucker for Sweet + Salt!
A perfect dessert to serve a crowd-
this is sure to impress your dinner guest
I made this Vegan and Gluten Free for Thanksgiving-
believe me, no one knew!
Ingredients:
3/4 cup Dry Roasted Hazelnut
1 1/2 cups heavy cream (I used 14oz Silken Tofu- Blended in the cuisinart)
12 oz Semisweet chocolate chip
Sea Salt for Garnish
Heat oven to 350
In a food processor, finely grind 1/2 a cup of Hazelnuts.
Add the crushed cookies and butter and pulse until smooth
Press the mixture into the bottom of a 9 inch removable bottom pan
Bake of 10-12 minutes, let cool on a wire rack
Meanwhile, in a double broiler melt the chocolate
Add the chocolate to the heavy cream (of tofu in the blender
Pour chocolate mixture onto the cooled crust
Refrigerate for at least 1 hour
Sprinkle with remaining nuts and sea salt
Served on a pretty blue platter I picked up in Todos Santos, Baja California
