Restaurants›Teatro Ristorante›Chocolate Hazelnut Recipe

Chocolate Hazelnut Recipe

Name: Teatro Ristorantes Chocolate Hazelnut Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Dessert
Ingredients: 2 cups cherries, pitted and halved; 2 cups plain yogurt; 1 tbs honey or maple syrup; 1 tsp vanilla extract; 1 cup dark chocolate, chopped; 1 cup heavy cream; 1 cup hazelnuts, toasted and chopped; 1 tbs nutella or hazelnut spread; 1 tbs coconut oil

Inspired by Teatro Ristorante

Time1h

Serves4

Cherry yogurt ice cream, dark chocolate ganache, hazelnut creme

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ice Cream Base

2 cups cherries, pitted and halved2 cups plain yogurt1 tbs honey or maple syrup1 tsp Watkins vanilla extract

Dark Chocolate Ganache

1 cup dark chocolate, chopped1 cup Heavy cream

Hazelnut Creme

1 cup hazelnuts, toasted and chopped1 tbs nutella or hazelnut spread1 tbs coconut oil

Method

Ice Cream Preparation

Make Cherry Yogurt Ice Cream

In a blender, combine the pitted cherries, yogurt, honey or maple syrup, and vanilla extract. Blend until smooth. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Freeze until firm.

Ganache Preparation

Prepare Dark Chocolate Ganache

In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and add the chopped dark chocolate. Let sit for a few minutes, then stir until smooth. Set aside to cool.

Hazelnut Creme Preparation

Make Hazelnut Creme

In a bowl, mix the toasted hazelnuts, Nutella or hazelnut spread, and coconut oil until well combined. Adjust sweetness and creaminess to taste.

Assembly

Assemble the Dessert

Scoop the cherry yogurt ice cream into bowls. Drizzle with dark chocolate ganache and top with hazelnut creme. Serve immediately.