Frozen Hazelnut Creams with Chocolate Sauce

1. 1

   In a saucepan, combine sugar and 1/2 cup water.

2. 2

   Bring to boil over high heat, stirring, until sugar is dissolved and boil syrup for 5 minutes.

3. 3

   In a large bowl, beat yolks until thick and pale.

4. 4

   Add hot syrup in a thin stream, beating, and beat mixture until it is cool.

5. 5

   In a chilled bowl, beat cream until it holds soft peaks.

6. 6

   Fold it into yolk mixture with the brandy and vanilla, and fold in hazelnuts.

7. 7

   Spoon into 10, 3/4-cup ramekins and freeze, covered with plastic wrap, for atleast 4 hours and up to 3 days.

8. 8

   For sauce: Melt chocolate in milk or cream.

9. 9

   Remove from heat and stir in butter until melted and sauce is glossy.

10. 10

    To assemble: Dip molds in warm water.

11. 11

    Invert creams onto dessert plates and spoon chocolate sauce over.

* Per serving · 4 servings · Values may vary.

No additional tips available.