Chocolate Ganache Nutella Tart for Peoria Magazine
Mary DiSomma is celebrating February with chocolate recipes, including an exclusive recipe for Peoria Magazine that’s a sneak peak at her next cookbook.
Ingredients
- 2 cups graham cracker crumbs
- ½ cup finely ground toasted hazelnuts
- 2 tablespoons dark brown sugar
- ¼ cup unsalted butter, melted and slightly cooled
- 1 teaspoon hazelnut liqueur, optional
- 12 ounces coarsely chopped bittersweet chocolate
- ¼ cup Nutella
- 1½ cups heavy cream
- 1 tablespoon hazelnut liqueur, optional
- ¾ cup chopped toasted hazelnuts
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