Chocolate Hazelnut Pear Crumble

What is it with crumble that it looks so totally not sexy in photos? This Chocolate Hazelnut Pear Crumble has taken me so long to post because of the images but in the end, I gave up and these photos will have to do. All that matters is the recipe – your proof is in the pudding!

chocolate hazelnut pear crumble

This Chocolate Hazelnut Pear Crumble is so quick to make and ticks all the autumn-winter-spring pear comfort-food dessert boxes. We love this not just for dessert but any leftovers are pounced on for breakfast, weekend brunch and – typically French – for teatime too as a crrrrumbeulle with a pot of tea.

Comice pears Parisian market

All throughout Autumn and Winter, we’ve had a constant supply of ripe-firm pears at our local market, which are just right for this crumble.  In February, and now in March, they’re still going strong! For this recipe I use Comice pears but you can use Williams, Conference – any of the winter varieties.

Pears, Apples and Chocolate Heaven

chocolate hazelnut pear crumble recipe method

As I was developing the recipe, I found that adding some apple helped soak up the juices, as pears for a crumble do tend to be rather wet and juicy, which could make it a bit soggy if used on their own.  However, the mixture of the two together and cooking them lightly at the beginning will prove to be just right.

Chocolate hazelnut pear crumble method

To make this recipe a little less in gluten than my classic apple crumble, I’ve replaced some of the flour with oats and the hazelnuts just add that incredible flavour.  It’s like having a homemade Nutella crumble but much healthier.

Although I add unsweetened cacao powder to the hazelnut crumble, the real secret is hidden underneath: good quality dark bittersweet chocolate (at least 64% cacao), in cooking disks or grated, just merges in to the fruit. It’s a perfect marriage in a baking dish.

Chocolate Hazelnut Pear Crumble

This one is ready to go in the oven. Just ensure that the chocolate and fruit are hidden underneath the crumble.

Chocolate Hazelnut Pear Crumble

5 from 4 votes
chocolate hazelnut pear crumble
Chocolate Hazelnut Pear Crumble
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

An easy chocolate oat crumble that's a great compromise for a family dessert with fruit - the ultimate comfort-food with extra dark chocolate and lower in gluten than the classic crumble.

Course: Breakfast, Brunch, Dessert, teatime
Cuisine: British, French
Keyword: baking with oats, chocolate crumble, chocolate hazelnut recipes, low gluten, pear recipes
Servings: 8 people
Calories: 318 kcal
Author: Jill Colonna
Ingredients
Chocolate Hazelnut Crumble
  • 50 g (2oz) Ground Hazelnuts
  • 50 g (2oz) Plain (all purpose) flour
  • 75 g (3oz) medium oats (porridge oats)
  • 2 tbsp unsweetened cocoa powder
  • 100 g (4oz) butter unsalted
  • 1 good pinch salt (fleur de sel)
  • 40 g (1.5oz) soft light brown sugar (cane sugar)
Fruity Filling
  • 10 g (0.5oz) unsalted butter
  • 3 firm to ripe Large Williams or Comice pears peeled, cored, chopped
  • 5-6 Granny Smith apples peeled, cored, chopped
  • 10 g (0.5oz) vanilla sugar or cane sugar with 1/2 tsp vanilla powder
  • 50 g (2oz) dark bittersweet chocolate (min 64%) (good quality, in button form or grated)
Instructions
  1. Combine all the crumble ingredients in a large bowl, lightly rubbing through your fingertips until the mixture resembles breadcrumbs. Set aside.

  2. Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
  3. Peel, core and chop up the apples and pears roughly into chunks. Melt the butter in a large non-stick frying pan, toss in the fruit chunks and sprinkle over the vanilla sugar. Leave to cook over a medium heat, turning the apples and pears now and again, for about 5-8 minutes. The fruit should not be mushy, just lightly cooked. Drain off any excess fruit juice if there is any (set aside and reduce over medium heat to serve apart with the crumble later so that there's no waste).

  4. Transfer the fruit to a gratin or pudding dish (no need to butter it) and scatter over the dark chocolate. Sprinkle on a generous amount of crumble until the fruit and chocolate are completely covered.

  5. Bake for about 25 minutes, or until the top is toasted or lightly browned. Leave to cool slightly before serving.

Recipe Notes

Serve warm or at room temperature.

Replace the dark chocolate with milk chocolate according to taste.

We normally serve this chocolate hazelnut pear crumble on its own but if you prefer, add some vanilla ice cream, pouring cream or an adult boozy ice cream such as this non-churn Calvados ice cream (replace the Drambuie with Calvados).

 

Jill Colonna

MadAboutMacarons.com

 

More Crumble Love

If you love crumbles, have you tried these yet?

More Pear Recipes

chocolate hazelnut pear crumble

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Poire Belle Helene – A Musical Story

I do love a story – especially when it’s about something as delicious as a poached pear sitting on good vanilla ice cream and given a warm, clinging thick coat of French chocolate sauce. Did you know that the Parisian classic dessert, Poire Belle Helene, was born when a famous chef fell in love with a  silky soprano’s voice? It’s a pair-fectly scumptious love story between music and dessert.

Poire Belle Helene

The scrumptious musical inspiration happened in Paris, 17 December 1864 at the Théâtre des Variétés on Boulevard Montmartre. The French soprano, Hortense Schneider (known as la Snédèr) was singing the title role of Helen of Troy (or Sparta) in the first performance of Jacques Offenbach’s opera bouffe, La Belle-Hélène.

Funnily enough, the soprano was originally turned down by the Théâtre des Variétés when she came to Paris from Bordeaux. It’s thanks to Offenbach who invited her to the Théâtre des Bouffes Parisiens in Passage Choiseul, which the composer founded in 1855 for the performance of his operettas and opera bouffes. From then on, Hortense Schneider became a real Parisian celebrity – even if she was renowned for being a bit of a Prima Donna.

Poire Belle Helene - French recipes with a story

Captivated by Schneider’s silky smooth voice as the beautiful Helen at that first performance, the young chef, Auguste Escoffier – who would be a mere 18 years old – dreamt up this symphony of flavours: a pear poached in vanilla syrup, served with vanilla ice cream and topped with the silkiest smooth French chocolate sauce. Could the soprano have been a bit pear-shaped?

Here was chef Escoffier’s Beautiful Helen Pear or Poire Belle Hélène. Somehow it sounds so much better in French, doesn’t it?  Like a good tune, it’s all in the mixing of simple, good ingredients.  So, please use good quality chocolate for the sauce, good fresh Pear Williams (ripe but firm; not turnips, either!) – and if you don’t use homemade ice cream, then use good quality which uses vanilla beans/pods rather than just an aroma.

Poire Belle Helene #pears #dessertlove #parisian

As you can see from some of the photos, the chocolate sauce thickened as it became cool in taking these pictures. If you prefer your sauce to be more liquid, then add just a little more cream before reheating.

Poire Belle Helene #dessertstory #pears #chocolatedesserts

Normally the Pear Belle Helene dessert is garnished with grilled flaked almonds but, as I adore chocolate and hazelnuts together, toasted broken hazelnuts add a cracking crescendo to a delicious finale.  A chocolate hazelnut macaron adds a fabulous Encore (recipe in Mad About Macarons)

Pear Belle Helene Recipe

Poire Belle Helene – the Recipe

5 from 6 votes
Poire Belle Helene
Poire Belle Helene Dessert
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

The Classic Parisian dessert of a poached pear, vanilla ice cream and thick French chocolate sauce was invented by legendary chef, Auguste Escoffier, after hearing the French soprano, Hortense Schneider, sing the title role in Offenbach's Belle-Hélène in Paris, 1864.

Course: Dessert
Cuisine: French
Servings: 6 people
Calories: 238 kcal
Author: Jill Colonna
Ingredients
  • 250 g (9oz) sugar
  • 500 ml (18fl oz) water
  • 1/4 tsp vanilla powder (optional)
  • 6 pears (Williams, ripe but firm) peeled, stalk and core left intact
  • 1 litre tub vanilla ice cream
  • 40 g (1.5oz) broken hazelnuts, grilled (for garnish)
Chocolate Sauce
  • 100 ml (3.5 fl oz) double cream (Crème fleurette 30% fat)
  • 50 ml (2fl oz) full cream milk
  • 125 g (4.5oz) dark chocolate bittersweet (at least 64%)
Instructions
  1. In a large saucepan, boil the water and sugar to form a syrup. Add the vanilla powder, if using.

  2. Peel the pears, leaving the stalk and the core intact. Ensure the pears are covered by the syrup by placing parchment paper on top and cover with a lid.  Poach in the syrup for about 30 minutes until tender.

  3. Remove the pears from the syrup and finely cut the ends off so that each pear can stand up right without falling over. Chill in the fridge until needed.

Chocolate Sauce:
  1. Heat together the cream and milk over a medium heat until nearly boiling. Break the chocolate into a bowl, pour over the hot cream and stir until the chocolate sauce is smooth.

Assembly:
  1. In each serving dish, serve 2 scoops of ice cream, top with a pear and pour over the sauce.  Garnish with grilled or toasted hazelnuts and serve immediately.

Recipe Notes

Serve with chocolate or chocolate-hazelnut macarons or with chocolate hazelnut cookies.

Nutritional Information: 238 calories per serving; 4g protein; 12g fat; 29g carbohydrates.

 

 

Jill Colonna

MadAboutMacarons.com

Poire Belle Helene Hazelnuts #dessertstory #dessertrecipes #chocolatepear

To bring out the tasty crunch of the toasted hazelnuts, serve with Hazelnut and Chocolate Chip Cookies – another perfect duet that sings along with Hortense’s interpretation of Offenbach and a Poire Belle Helene dessert!

Poire Belle Helene #dessertstory #Parisian

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Poire Belle Helene #dessertstory #chocolatedessert #dessertrecipes

Poire Belle Helene – a Parisian Recipe with a Story

Chocolate Ginger Fondant Cake

A little birdie told me you like the combination of chocolate and ginger. Is that right? Following on from the photo of my chocolate ginger macarons, I had to share this Chocolate Ginger Fondant Cake beauty. It’s such a quick and versatile French classic that lends itself to all sorts of delicious flavour alliances.

Chocolate Ginger Fondant Cake

What’s more, it tastes even better next day! So, even although it’s quick to make, prepare this fondant a day before serving and you’re already prepared for tomorrow’s dessert.

French Fondant Classic

There’s nothing really mind-boggling new really. Based on a classic French flourless chocolate cake, a speciality of the Aquitaine region, the ratio is normally the equivalent amount (200g) of good quality dark (bittersweet) chocolate, butter and sugar with 4-5 eggs.

Over the years, however, I’ve lowered the sugar to appreciate the chocolate better – and, ever since I discovered Trish Deseine’s idea of adding just a tablespoon of flour “as an afterthought” (from her wonderful book, Nobody Does it Better), I’ve used this version and cut down the sugar. If you prefer to keep this cake gluten free, then omit the flour (or replace with almond flour).

This is my family’s favourite version with lowered sugar and added candied ginger.

chocolate ginger macaron

Candied Ginger

Have I told you before about the fantastic candied (glacé) ginger we can get in France? The best hails from the market town of Apt in the Luberon (Provence), where it’s the world Capital of Candied Fruits. Apt Union is the address if you’re heading in that direction. Buy by the kilo, as it’s great value for money (incidentally, I see they only deliver in France). If you can’t find it, no worries – use stem ginger in syrup. It tends to be a lot hotter, so thinly slice it and add only as much as you dare! (update: I see you can buy candied ginger from Trader Joe’s, Amazon and Walmart in the USA)

Add candied ginger to chocolate macarons (as I do in the recipe in Mad About Macarons) and it’s the best surprise ever to bite into the middle of a fudgy, fondant macaron.

Back to the fondant cake!

Add That Extra Touch to Chocolate

As with many plain chocolate fondant cakes (including those chocolate coffee individual fondants), I adore melting a teaspoon of coffee granules into the chocolate.  It brings out the earthiness of the chocolate and renders it extra smooth. If you prefer without the coffee, a couple of good pinches of salt (fleur de sel) is just as good, as I use in this recipe.

For spice lovers who want to go the full monty, then add a good pinch of cayenne pepper – you’ll see: bittersweet dark chocolate with cayenne is incredible!

chocolate ginger fondant cake

Adding candied ginger to the bottom of the cake tin – the result is it hides into the chocolate – totally melt-in-the-mouth

5 from 2 votes
Chocolate Ginger Fondant Cake
Prep Time
20 mins
Cook Time
20 mins
Cooling time
20 mins
Total Time
40 mins
 

A deliciously fondant dark, bittersweet fudgy chocolate cake with candied ginger for that extra kick - a French classic which can easily be turned into a gluten-free dessert by replacing the spoonful of flour with almond flour. Best made in advance and served next day at room temperature.

Course: Dessert, teatime
Cuisine: French
Keyword: bittersweet fudgy chocolate cake, chocolate fondant, French chocolate fondant recipe, quick chocolate cake
Servings: 8 people
Calories: 454 kcal
Author: Jill Colonna
Ingredients
  • 200 g (7oz) dark (bittersweet) chocolate No less than 60% cacao
  • 200 g (7oz) unsalted butter cut roughly into cubes
  • 150 g (5.5oz) sugar
  • 1/2 tsp salt (fleur de sel) (or tsp coffee granules if making a plain chocolate cake)*
  • 5 organic eggs (medium)
  • 1 tbsp plain (all-purpose) flour if gluten free, replace with almond flour
  • 50 g (2oz) candied ginger (or one stem ginger in syrup, sliced)
Instructions
  1. Preheat oven to 180°C/160°C fan/360°F/Gas 4.
    Grease a round cake tin (25cm/10 inch) and line with cooking parchment.

  2. Over a pot of simmering water, place the chocolate and butter in a heatproof bowl (bain-marie) and melt the chocolate gently for about 10 minutes.

  3. As soon as the chocolate and butter have melted, take off the heat. Add the sugar and mix together with a spoon, gradually add the eggs and then add the flour, mixing until just combined.

  4. Place the candied ginger at the bottom of the cake tin then pour over the chocolate mixture and bake for 20 minutes.

  5. Remove from the oven (don't worry if it looks uneven, it will flatten out while cooling) and leave to cool for about 20 minutes then turn out of the tin on to a serving plate.

Recipe Notes

Nutritional Information per serving:

454 Calories; 6g protein; 35g Carbohydrates; 32g fat.

Serve with the Chai Tea Crème Anglaise or with a dollop of Drambuie ice cream for a special occasion - or simply on its own.

* add a couple of pinches of cayenne pepper for that extra subtle dynamite.

Jill Colonna

MadAboutMacarons.com

 

chocolate ginger fondant cake

Serving Suggestions for Chocolate Ginger Fondant Cake

Either serve on its own slightly warmed or at room temperature with vanilla ice cream, Drambuie ice cream or Parisian restaurant style with a classic vanilla Crème Anglaise.

Even better, this Chai Tea Creme Anglaise is the perfect match with just enough warming spice to complement the chocolate ginger fondant cake.

chocolate ginger fondant cake

Have you made any of the recipes from le blog, my books, or fancy making this Chocolate Ginger Fondant Cake?  Please leave a comment below or take a picture and hashtag it #MadAboutMacarons and share it on Instagram or Facebook . Even better, spread the word; tell your friends or family about the website.

THANK YOU so much for sharing the recipes!

chocolate ginger fondant cake

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Teatime in Paris by Jill Colonna

Photo courtesy of Waverley Books

Personal Gifts

Don’t forget that both recipe books, Mad About Macarons and Teatime in Paris (my personal favourite, as it’s macaron recipes plus pastries too), are great gifts. If you grab your copy now, I can send you a personalised label to stick inside either book.

Just let me know by getting in touch privately via this contact form with your address details, what you’d like me to say in particular, and I’ll send it out to you with the warmest of wishes!

Chocolate Banana Marble Cake

Lucie squealed when she saw this chocolate banana marble cake peeking out from the aluminium foil in the kitchen. I squealed since that bottom layer wasn’t very marbled and the top was a bit too browned – but hey, nobody’s perfect.

Chocolate Banana Marble Cake

To see the marble effect, of course, someone had already cut a few slices before the ‘official opening’. By the opening, you’ll understand what I mean if you want to photograph a whole cake for a blog or book before it’s attacked.

Really, the girls think I’m some kind of expert French police detective but it doesn’t take much to notice when a squirrel has sneaked off with the hidden edibles in the kitchen, does it?

Chocolate Banana Marble Cake

Marble Cake

To create a marble or swirl effect like a tiger (hence its other names) divide up the batter towards the end, layer each ten make zig-zags with a fork from one end to the other – or swirl a couple of times in a figure 8 with a skewer.

Although, in this case, you could say it’s a chocolate banana cake that’s lost its marble!

Chocolate Banana Marble Cake

Normally we enjoy this for breakfast with a typical large French bowl of coffee to accompany it and take our time. However, this chocolate banana marble cake is also delicious coated in a fudgy dark chocolate glaze for teatime.

Chocolate Cake Glaze Festive Decor

If you have any chocolate macaron shells handy, then stick them on top for a soft yet almond crunch. To create an instant holiday decor, sprinkle on some edible glitter (I use edible metallic lustre powder to brush on macarons from DecoRelief in Paris – see stockists on the FAQ page) for a quick golden effect.

Chocolate Banana Marble Cake

Chocolate Banana Marble Cake

5 from 3 votes
chocolate banana marble cake
Chocolate Banana Marble Cake
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

A reduced sugar chocolate banana marble cake (or banana bread) perfect for breakfast or brunch, either topped with roasted banana or served at teatime with a fudgy dark chocolate ganache.

Course: Breakfast, Brunch, teatime
Cuisine: British, French
Keyword: bananabread, chocolate banana swirl, Chocolate Banana,, Chocolate Marble,, Marble Cake,
Servings: 8 people
Calories: 330 kcal
Author: Jill Colonna
Ingredients
  • 100 g (3.5oz) butter (unsalted) softened
  • 75 g (2.75oz) cane sugar
  • 3 eggs (organic) at room temperature
  • 170 g (6oz) plain (all-purpose) flour
  • 2 tsp baking powder
  • 2 (approx.225g/8oz) very ripe bananas + 1 for decor (optional)
  • 1 tbsp unsweetened cocoa powder
  • 100 g (3.5oz) dark chocolate chips good quality (bittersweet)
Teatime Chocolate Glaze (optional):
  • 50 g (2oz) dark (bittersweet) cooking chocolate good quality (64-74% cacao)
  • 50 g (2oz) icing (confectioner's) sugar sifted
  • 50 g (2oz) butter (unsalted)
  • 50 g (2oz) single or whipping cream at least 30% fat
Instructions
  1. Grease and flour a loaf tin, otherwise if you’re using a silicone mould there’s no need. Preheat the oven to 180°C/360°F/Mark 4/160°C fan.

  2. In a large mixing bowl, cream the butter and sugar until soft, light and creamy (this is even easier if you beat together in a stand mixer). Gradually add the eggs, one by one until well mixed. Incorporate the flour and baking powder until the batter is smooth.

  3. In another bowl, mash the banana with a fork and transfer half of it to the other bowl. In one of them, add the chocolate powder and chocolate chips and mix well.

  4. Pour the chocolate mix into the bottom of the tin, then pour in the banana batter, then the chocolate again then banana.
  5. Marble the cake by making zig-zags with a fork from one end to the other - or swirl a couple of times in a figure 8 with a skewer. If making this without the teatime glaze, cut the extra banana horizontally (if using) and place on top of the batter. Transfer to the oven and bake for 45-50 minutes. 

    The cake is ready when a knife inserted in the middle comes out clean. If not, bake for another 5 minutes. Leave the cake to cool then remove from the mould to a wire rack to cool.

For the Teatime Glaze (optional):
  1. Melt the chocolate, icing sugar and butter in a bowl placed over a pan of simmering water (bain-marie). When melted, stir in the cream until the glaze is well blended.  Leave to cool for about 5 minutes then pour over the cake, evening the glaze with a knife and decorate whatever takes your fancy. I added some mini macaron shells and finally dusted it with gold food powder, just tapping it over with a couple of fingers.

Recipe Notes

Please resist temptation to eat this straight away, as the marble cake tastes even better the next day.  Can keep for 3 days in a cool place stored in an airtight tin or in aluminium foil (although not in the fridge) - if you're lucky not to have tigers around!

Jill Colonna

MadAboutMacarons.com

Chocolate Banana Marble Cake

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Have you made any of the recipes from le blog or fancy making this Chocolate Banana Marble Cake?  Please do leave a comment below or take a picture and hashtag it #MadAboutMacarons.  I love to see your creations on Instagram and Facebook. Thanks so much for popping in and for making and sharing the recipes!

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chocolate banana swirl loaf

Lightest Dark Chocolate Mousse

Trust the French to transform just a few simple yet good quality ingredients into a most elegant dessert. This dark chocolate mousse is also an extremely light chocolate mousse. Unlike many recipes I’ve tried, this one essentially consists of dark chocolate with whipped egg whites. So, it’s a light yet dark French chocolate mousse, without any cream!

It’s not unlike this egg white-based light-as-a-feather white chocolate mousse with orange blossom but this dark chocolate one is decadent for serious chocolate lovers.

Dark chocolate mousse recipe

Just before Julie left recently for her new studies in London, I’d asked what she’d love as her favourite meal together as a special send-off.  It was classic lasagna (it was also a toss-up for this Corsican Cheese and Spinach Lasagne), loads of unpasteurised cheese, followed by this dark chocolate mousse for dessert.

Her list didn’t stop there, though; she added, “and a batch of chocolate, chestnut and cinnamon macarons, please.” with her most beautiful eyes sparkling over a cheesy grin that melted my heart. How can a Mum refuse that?

dark chocolate mousse with macarons

So, as you can see, her wish was granted – including an extra bonus of unusually warm weather so that dinner was outdoors – and before I could say, “Let’s keep some macarons for teatime tomorrow ….” the whole lot disappeared.  I wasn’t complaining; I’d kept the other box aside, hidden at the back of the fridge! Although, they’ve got used to that trick by now so ended up putting the rest in the freezer.

Incidentally, the recipe for the dark chocolate macarons with chestnut and cinnamon is in my book, Teatime in Paris.

dark chocolate mousse

As you can see from the recipe card below, the recipe is so easy: it’s basically melting (good quality) dark chocolate and unsweetened chocolate powder together over a pan of simmering water, then adding one egg yolk and whipped up egg whites with sugar. Although slightly tweeked with more dark chocolate, less powder and the addition of salt, this is my favourite recipe inspired by Raymond Blanc.

Speaking of Blanc, only ONE egg yolk is used, so I’d suggest making any of the recipes from the egg yolk recipe database in advance. That way you can put aside plenty of egg whites (I normally store them in a clean jam jar in the fridge for up to 5 days) to make this mousse – and indeed, homemade macarons!

dark chocolate mousse recipe method

Dark Chocolate Mousse

5 from 1 vote
dark chocolate mousse
Dark Chocolate Mousse
Prep Time
20 mins
Cook Time
10 mins
Chilling Time
1 hr 30 mins
Total Time
30 mins
 

A French classic without any cream: a light and intensely bittersweet dark chocolate mousse for serious chocolate lovers - topped with the most fondant macarons.

Course: Dessert
Cuisine: French
Servings: 4 people
Calories: 133 kcal
Author: Jill Colonna
Ingredients
  • 170 g (6oz) dark (bittersweet) cooking chocolate best at 70% (but no less than 64%)
  • 15 g (0.5oz) unsweetened cocoa powder (I use Van Houten)
  • 290 g (10.5oz) organic egg whites (from approx. 10 eggs)
  • 30 g (1oz) sugar
  • 1 organic egg yolk
  • pinch salt fleur de sel
Instructions
  1. Melt the chocolate and cocoa powder together in a bowl over a pan of simmering water (Bain-marie), taking care not to overcook the chocolate (don't have the water at a rolling boil, just simmering gently). As soon as the chocolate is easy to stir, switch off the heat and stir until smooth, keeping the bowl over the pan to keep warm.

  2. In a clean bowl, whisk the egg whites (using a stand mixer or electric beaters) with the sugar until soft peaks form.

  3. Quickly stir in the egg yolk and half of the fluffy egg whites then fold in the rest of the whites using a spatula, adding the pinch of fleur de sel salt.

  4. Spoon into serving glasses and place in the fridge to chill for about 1.5 hours until ready to serve.

Recipe Notes

Serve with good quality chocolate macarons and garnish with edible flowers.

Jill Colonna

MadAboutMacarons.com

 

dark chocolate mousse

Have you made any of the recipes from le blog, my books, or fancy making this dark chocolate mousse recipe?  Please leave a comment below or take a picture and hashtag it #MadAboutMacarons on Instagram / Facebook, or just tell your friends to join me on le blog! Thanks so much – I love to see you enjoying the recipes!

Wood Cottage like chocolate

As the dark chocolate mousse was chilling nicely in the fridge, we popped along to Wood Cottage in Le Vésinet (just west of Paris, in les Yvelines), for a FREE (!) jazz concert.  How lucky everyone was that day with such glorious weather.

Now classed a historical monument, the 1864 Wood Cottage buildings look remarkably like chocolate, don’t they? I’ll be writing more about Le Vésinet and many other of our lovely local towns just outside Paris soon, so don’t forget to sign up below so you don’t miss any new posts.

dark chocolate macarons

While we’re on the subject of chocolate, stay tuned for the most incredible chocolate shop personality just 5 minutes’ walk from Le Moulin Rouge in Montmartre, à l’Etoile d’Or with Denise Acabo.

French dark chocolate mousse no cream

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Chocolate Chip Hazelnut Cookies

Do you need a quick and easy solution sometimes? Mine is often a batch of almost brownie-like, intense dark Chocolate Chip Hazelnut Cookies – especially after making chocolate macarons.

Why? Surely seeing a batch of finished, sandwiched macarons together, there’s no problem, right?

chocolate chip hazelnut cookies

Chocolate Chip Hazelnut Cookies – BEFORE …

Sit down with a cup of tea and imagine the scene: there’s this large batch of dark chocolate and hazelnut macarons sitting sandwiched together with gooey ganache on a baking tray and their incredible aromas are snake-drifting around the house. Suddenly, a numbed expectant devouring silence hits the air, as my chocolate-loving teenagers and husband remember… they are NOT ready to eat just yet.

They’ve learned over time not to pinch one. Instead, it’s totally worth the wait for macarons to mature to their ultimate, crispy and fondant perfection. So, as the heavy macaron-laden box disappears in the fridge for a couple of days to perform their magic, my favourite nutty cookies come to the rescue.

Why haven’t I posted my favourite cookie recipe yet? Perhaps because, paradoxically, I make them so often. Or perhaps it has been my safely guarded secret, passed to me by our local chocolate factory.  Yes, one of our neighbours a couple of blocks away was the Chocolaterie du Pecq. Alas, I say ‘was’, as they are permanently shut down following a fire that took place a couple of years ago.

Every December, they would open their doors for a few hours to the public. Us locals would queue, unusually for the French – even if it was more sideways than a normal straight British-style queue – on our allotted early morning Saturday slot. As we were tasting their latest magic (another reason for going sideways and becoming high on cacao), we’d complete our order forms for bulk packs of the most exquisite dark chocolate chips, praline, unsweetened cocoa powder and ballotins of our favourite filled chocolates.

chocolate chip hazelnut cookies

Chocolate Chip Hazelnut Cookies – AFTER …

Chocolate Chip Hazelnut Cookies – with Toasted Nuts & Salt!

Thankfully, the chocolate factory’s recipes go on – and this is one of them. Over the years, I’ve used their original recipe, cutting down on the sugar (if it’s too sweet, how can you appreciate all the flavours in there?) but if you have a few more minutes (that’s all), take the cookies to the NEXT LEVEL and toast some hazelnuts and add a tablespoon of unsweetened cocoa powder. It’s all in the recipe below!

Have you put dark chocolate and good quality salt (fleur de sel from Brittany) together? The chocolate becomes even more intense in flavour. If you’ve never tried this before, then I urge you to give it a go.  Added to these cookies, it makes them even more addictive.  And speaking of salty cookies, have you tried these palets bretons, the deliciously salty butter biscuits from Brittany?

chocolate chip hazelnut cookies

Gooey and intense in dark chocolate with toasted hazelnuts and a hint of fleur de sel salt

Next time you make a batch of chocolate macarons, just remember this quick and easy cookie recipe – and, if you have extra whites left over, then make some crunchy Tuiles or delicious buttery Financiers from my book, Teatime in Paris!

I can sense that this will be seen as “just another cookie recipe post”. Am I right? Prove me wrong and try the recipe. If you do, please tell me and rate the recipe below!

5 from 3 votes
chocolate chip hazelnut cookies
Chocolate Chip Hazelnut Cookies
Prep Time
20 mins
Cook Time
17 mins
Total Time
37 mins
 

Perfectly gooey, crumbly and intense in dark chocolate, these toasted hazelnut cookies are addictive with a touch of French fleur de sel salt to add that extra oh-la-la factor while waiting for your chocolate macarons to mature.

Course: Breakfast, Snack, teatime
Cuisine: American, French
Servings: 12 cookies
Calories: 158 kcal
Author: Jill Colonna
Ingredients
  • 80 g (3oz) unsalted Butter softened, nearly melted
  • 50 g (1.75oz) cane Sugar or Cassonade French sugar
  • 50 g (1.75oz) ground hazelnuts hazelnut flour
  • 80 g (3oz) plain flour all-purpose
  • 1 tbsp unsweetened cocoa powder (I use Van Houten) OPTIONAL
  • 1 egg (organic) at room temperature
  • 1 tsp baking powder
  • 1 tsp salt fleur de sel
  • 100 g (3.5oz) dark chocolate chips (good quality)
  • 40 g (1.5oz) hazelnuts OPTIONAL
Instructions
  1. Preheat the oven to 200°C/180°C fan/400°F/Gas6.

    In a large bowl, whisk together the butter and sugar until it looks a moussy mixture

  2. Dry fry the hazelnuts for about 5 minutes over a high heat until toasted.

  3. Add all the other ingredients and mix together using a spatula or spoon. If adding the extra toasted hazelnuts, chop them roughly or break them up in a mortar & pestle or crush them in a ziplock bag using a rolling pin. 

  4. Line a baking sheet with baking parchment or a silicone mat. Using a dessert spoon or ice cream scoop, form about 10-12 balls well spaced apart. You may need a second baking sheet, depending on the size of yours. 

  5. Turn down the oven to 160°C/140°C fan/320°F/Gas3 and bake them for 17 minutes. Remove and cool on a wire rack.

Recipe Notes

NUTRITIONAL INFORMATION per 40g serving (makes 12 cookies): 158 Calories; 3g protein; lipids 10g; glucides 14g.

Best eaten on the day but store in a cookie jar and eat within 24 hours so they're at their best.

Jill Colonna

MadAboutMacarons.com

 

chocolate chip hazelnut cookies

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