Italian Gianduia Loaf with Custard Sauce

Ingredients

  • ¼ cup Frangelico
  • 2 cups half and half
  • 1 vanilla bean, split lengthwise
  • 12 ounces imported milk chocolate (such as Lindt), chopped
  • 1 cup (2 sticks) unsalted butter
  • 6 egg yolks
  • 6 tablespoons sugar
  • + 14 more ingredients
    • 1 cup chilled whipping cream
    • 3 ounces imported milk chocolate (such as Lindt), finely chopped
    • 12 husked toasted hazelnuts
    • 1/3 cup light corn syrup
    • ½ cup chilled whipping cream
    • 6 tablespoons Frangelico (hazelnut liqueur)
    • 4 large egg yolks
    • 2 tablespoons sugar
    • 2 tablespoons water
    • 1 cup very finely chopped toasted hazelnuts (about 4 ounces)
    • ½ cup sour cream
    • 9 ounces bittersweet (not unsweetened) or semisweet chocolate,chopped
    • 10 tablespoons unsalted butter
    • 3 tablespoons light corn syrup

1. For Filling: Line 5 1/2- to 6-cup metal loaf pan with plastic wrap, overlapping sides. Melt chocolate and butter with corn syrup in heavy large saucepan over medium-low heat, stirring until smooth. Cool to lukewarm, whisking occasionally. 2. Whisk 1/4 cup cream, 4 tablespoons Frangelico, yol...

View full recipe at SpringPad

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