Chocolate & Hazelnut Cookie Ganache Squares
Ingredients
12 Chocolate Chocolate Cookie Dough Balls
A little flour, for rolling
For the filling:
325 ml double cream
1 tsp vanilla extract
150 g good-quality dark chocolate, finely chopped
150 g good-quality milk chocolate, finely chopped
100 g chocolate and hazelnut spread (not vegan)
30 g golden syrup
To decorate:
About 100 g blanched hazelnuts, roughly chopped (see tip)
Our cookie dough is a delicious alternative to pastry bases in tart recipes… like in this heavenly hazelnut recipe. Imagine a layer of classic chocolate chip cookies, topped with a rich and creamy hazelnut and chocolate ganache, finished with a sprinkling of toasted hazelnuts for that all important crunch! What could be more delicious?
Method
Preheat the oven to 180ºC (160ºC fan) Gas 4. Grease and line an 8 in | 20 cm square tin with greaseproof paper.
Tip the Chocolate Chip Cookie Dough Balls into a large bowl. Bring together, using your hands, to form one large ball.
Lightly dust a work surface and rolling pin with flour and roll out into a square just larger than the tin. Trim to fit the tin.
Carefully transfer into the base of the prepared tin, using the trimmings to press into the square to create a flat cookie dough base (with no gaps). Prick with a fork.
Bake in the preheated oven for 12-15 minutes until cooked (make sure it doesn’t burn). Remove from the oven and leave to cool completely.
Meanwhile, make the filling: pour the cream into a saucepan and slowly bring to a simmer. Stir in the vanilla extract. Remove from the heat and stir in the finely chopped chocolates, chocolate and hazelnut spread and golden syrup until you have a melted and smooth mix.
Pour on top of the cooled biscuit base and smooth into an even layer. Leave to cool completely.
Tip the hazelnuts into a frying pan over a medium heat. Toast gently, watching all the time and gently shaking to make sure they don’t catch and burn, until fragrant and golden. Remove from the heat and tip onto a flat plate. Leave to cool completely.
Sprinkle the toasted hazelnuts on top of the chocolate ganache – you don’t have to use them all. Cover and chill in the fridge for at least 4 hours – or until set.
Remove from the tin, peel off the greaseproof and set onto a flat plate. Chill until ready to serve. Slice into 9 large or 12 smaller squares and enjoy!
Cook’s Tip
You could also use our Salted Caramel & Dark Chocolate cookie dough for the base if you prefer. The amount of hazelnuts you use to decorate depends on your individual preference.
