Currently featured in our newest culinary experience at our olive mill, this delicious bite is the perfect end to your night! Pair it with our Louis Bovet Reserve Cabernet Sauvignon for a decadent experience.
1 1/3 cups powdered sugar
½ cup flour
5 egg whites, room temperature
1 cup hazelnut, toasted, finely ground
½ cup Blood Orange Olive Oil
1 vanilla bean, scraped
1 pinch of salt
Preheat oven to 350 F
Prepare silicone muffin trays or muffin tins lined with paper
Sift the powdered sugar and flour together
Whip the egg whites until frothy. With the mixer running, slowly emulsify the olive oil.
Add the vanilla bean and salt
Add the hazelnut and mix well
Add the flour mixture all at once. Mix well until just combined.
Fill baking vessel ¾ full.
Bake for 15 minutes or until lightly browned on top and a wooden skewer comes out clean
4 oz 68% TCHO chocolate
4 oz heavy whipping cream
Finely chop the chocolate and reserve in a heat-resistant bowl
Bring the cream to just simmering. Pour hot cream over the chocolate and mix well.
Allow ganache to cool to room temperature.
Transfer ganache to a piping bag and reserve for use.