Hazelnut Recipe
Hazelnut-Chocolate Waffle Cone, Milk Chocolate Whipped Ganache
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Ingredients
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Hazelnut-Chocolate Waffle Cones
Milk Chocolate Whipped Ganache
Finish & Assembly
Method
Hazelnut-Chocolate Waffle Cones
- 1
Prepare hazelnuts
If you don't have pre-toasted hazelnuts, preheat oven to 350°F (175°C). Spread 0.5 cups whole hazelnuts on a baking sheet and toast for 8–10 minutes until fragrant and skins blister. Let cool slightly, then rub between a towel to remove loose skins. Reserve 2 tablespoons finely chopped hazelnuts for garnish; pulse remaining nuts in a food processor until they form a fine meal (about 1/2 cup). Allow hazelnut meal to cool completely before using.
- 2
Mix dry ingredients
In a medium bowl whisk together 1.25 cups all-purpose flour, 0.5 cups hazelnut meal, 2 tablespoons unsweetened cocoa powder, 1 tablespoon granulated sugar, 2 tablespoons light brown sugar (packed), 1/4 teaspoon fine sea salt, and 1/2 teaspoon instant espresso powder (if using). Make sure there are no lumps.
- 3
Combine wet ingredients
In a separate bowl whisk 1 large egg until lightly beaten. Whisk in 3/4 cup whole milk, 4 tablespoons melted and cooled unsalted butter, and 1 teaspoon vanilla extract until homogenous.
- 4
Make batter
Pour the wet mixture into the dry ingredients and stir just until combined; do not overmix. Batter should be pourable but slightly thicker than pancake batter. If needed, rest batter for 10 minutes to hydrate the hazelnut meal; add a splash (1–2 tablespoons) of milk if it thickens too much.
- 5
Cook waffle cones
Preheat a waffle-cone iron or thin-waffle ( pizzelle/waffle) maker until hot and well-oiled. Brush plates with 1 teaspoon vegetable oil or melted butter. Pour a scant 3 tablespoons of batter onto the center (adjust to your iron size). Close and cook 30–60 seconds, until the waffle is set, pliable around edges, and has deep golden brown color with crisp edges. Timing varies by machine—test 1–2 times and adjust.
- 6
Shape cones
Immediately remove the hot wafer with a heatproof spatula and quickly roll it around a cone mold or a metal cone form, tucking one edge to form a sealed point. Use a dab of melted chocolate to seal the seam if desired. Work quickly while the waffle is pliable; if it stiffens, reheat briefly in the iron for 5–10 seconds. Place cones upright in a cone rack or mug to cool and hold shape. Repeat with remaining batter. You should have about 6–8 cones depending on size.
- 7
Optional rim finish
If dipping rims: melt 4 oz chocolate gently in a double boiler or microwave in 20–30 second bursts, stirring until smooth. Dip each cooled cone rim about 1/2 inch into melted chocolate, then immediately dip into 3 tablespoons crushed toasted hazelnuts (or sprinkle). Set cones aside until chocolate sets.
Milk Chocolate Whipped Ganache
- 8
Heat cream
Place 1 cup heavy cream in a small saucepan and heat over medium until it just begins to simmer and small bubbles form around the edge (do not boil). Remove from heat.
- 9
Make ganache base
Place 10 oz finely chopped milk chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit 1–2 minutes to soften, then whisk gently from the center outward until glossy and fully combined. Whisk in 1 tablespoon room-temperature unsalted butter, 2 tablespoons hazelnut paste or Nutella (if using), 1/2 teaspoon vanilla extract, and 1/8 teaspoon fine sea salt until smooth. If ganache seems grainy, warm briefly over a double boiler and whisk until smooth.
- 10
Cool and chill
Let the ganache cool to room temperature, stirring occasionally to release heat. Cover the bowl and chill in the refrigerator until the ganache is thick but still spreadable — about 1 to 1.5 hours. You want it firm enough to whip but not set rock-hard.
- 11
Whip ganache
Once chilled, transfer ganache to a mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed until the ganache becomes lighter in color and fluffy — about 2–4 minutes. With the mixer running, pour in 1/2 cup cold heavy cream and continue whipping until you achieve a stable whipped ganache with soft peaks (another 1–2 minutes). Do not overbeat or the mixture may split. Taste and adjust salt or hazelnut paste if desired.
- 12
Pipe or scoop
Transfer whipped ganache to a pastry bag fitted with a large round or star tip, or use a spoon. Keep chilled until ready to fill cones but allow 5–10 minutes at room temperature for ease of piping if very firm.
Finish & Assembly
- 13
Fill cones
Fit each cooled cone into a rack or stand. Pipe the milk chocolate whipped ganache into cones, filling about two-thirds to three-quarters full to allow room for a garnish or scoop of ice cream if desired.
- 14
Garnish and serve
Top each filled cone with a small dollop of ganache and sprinkle with reserved 2 tablespoons finely chopped toasted hazelnuts. Optionally finish with a pinch of sea salt flakes or a few chocolate shavings. Serve immediately for crisp cone texture. If making ahead, store filled cones upright in the refrigerator for up to 12 hours (cones will lose crispness over time).
- 15
Storage
Unfilled cones: store in an airtight container at room temperature for up to 5 days. Whipped ganache: keep refrigerated in an airtight container for up to 3 days; bring to cool room temperature and re-whip briefly before using if it loses volume.
