Chocolate Hazelnut Ganache

• 55 g heavy cream (1/4 cup)
• 60 g gianduja chocolate, melted (2 ounces)
• 65 g hazelnut paste (1/4 cup)
• 1/4 recipe Fudge Sauce (page 136) 38 g (3 tablespoons)
• 1 g kosher salt (1/4 teaspoon)

1. Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat.
2. Meanwhile, combine the melted gianduja, hazelnut paste, fudge sauce, and salt in a medium bowl.
3. Pour the cream into the bowl and let sit undisturbed for 1 minute.
4. With a hand blender or a whisk, slowly mix the contents of the bowl until the mixture is glossy and silky-smooth.
5. This will take 2 to 4 minutes, depending on your speed and strength.
6. Use immediately, or store in an airtight container in the fridge for up to 2 weeks; do not freeze.
7. Gianduja is a sweet chocolate that contains hazelnut paste.
8. Its like a soft brick of Nutellapick it up at a specialty grocery store or online.
9. We use Cacao Barry gianduja.

heavy cream, chocolate, hazelnut paste, kosher salt

Taken from www.epicurious.com/recipes/food/views/chocolate-hazelnut-ganache-382409 (may not work)