Chocolate - Hazelnut Decadence

CHOCOLATE - HAZELNUT BOATS

1. Soak raisins in a bowl of warm water for 15 min.
2. Cut five 6 in. x 6 in. (15 cm x 15 cm) squares of parchment paper.
3. Melt the chocolate in a double boiler.
4. Drain raisins and transfer to a heat-resistant bowl.
5. Stir in melted chocolate, hazelnuts and hazelnut butter.
6. Scoop 3 tbsp. (45 ml) portions of mixture onto each square of parchment paper.
7. Spread mixture to form 4 in. (10 cm) disks.
8. Transfer onto a baking sheet and refrigerate 15 min., until disks are set but flexible.
9. Taking one disk at a time (still on paper), fold opposite sides upward 90 degrees into a taco-like shape, resting sides against two glasses. (The boats will stay in place more easily this way.)
10. Let stand until boats hold their shape, about 15 min.
11. Refrigerate boats until chocolate is firm, about 30 min.
12. Let stand at room temperature at least 30 min. before serving so they can soften slightly.
13. Carefully remove paper.

HAZELNUT CREAM

Combine hazelnut butter and maple syrup.

ASSEMBLY

Fruit of your choice (bananas, pears, raspberries, blueberries, pineapple or other). Just before serving, divide hazelnut cream into chocolate-hazelnut boats and top with fruit to taste.

VARIATION: CHOCOLATE-HAZELNUT COOKIES

To simplify the recipe, make cookies instead of boats. Simply spread the chocolate mixture into six 3 in. (8 cm) disks. Refrigerate and bring back to room temperature 1 hour before serving.

NOTE

To toast hazelnuts, spread on a baking sheet. Toast in a 350°F (180°C) preheated oven for 15 to 20 min. Let cool. Transfer hazelnuts to a plastic freezer bag and crush with a rolling pin or a meat mallet.