| 34 cup hazelnuts toasted, skinned | | 8 oz bittersweet chocolate chopped | | 8 oz milk chocolate chopped | | 2 tbl unsalted butter | | 2 cup heavy cream | | 2 tbl hazelnut liqueur | | ACCOMPANIMENT SUGGESTIONS | | Banana slices | | Crisp thin cookies such as | | lace cookies, sables, or shortbread | | Squares of pound cake | | Fresh coconut pieces | | Orange scented cake or cookies | | Candied orange peel |
| | Process hazelnuts in a food processor until finely chopped. | | In the top of a double boiler over simmering water melt chocolates and butter , stirring until smooth and butter is thoroughly incorporated. | | In a saucepan heat cream until hot but not boiling. Stir into melted chocolate little by little, stirring until completely incorporated between additions. Stir in hazelnuts and liqueur. | | Serve in a fondue pot over a very low flame, with your choice of accompaniments. | | This recipe yields 6 to 8 servings, about 3 1/2 cups fondue. |
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