Hazelnut Chocolate Ganache Piadina with Raspberries and Coconut

Introduction

Indulging in a decadent dessert that harmonizes rich chocolate, crunchy hazelnuts, juicy raspberries, and a hint of tropical coconut can elevate any dining experience to a new level of culinary delight. The Hazelnut Ganache Piadina with Raspberries and Coconut, featured on Love With Recipes, combines the comforting warmth of freshly toasted flatbreads with the luxuriousness of silky ganache, complemented by fresh berries and aromatic shredded coconut. This dessert not only seduces the palate with its layered textures and flavors but also showcases a blend of simple ingredients elevated through technique and presentation.

Designed to serve four, this recipe emphasizes the importance of precise preparation and thoughtful assembly, resulting in a dish that is both visually appealing and irresistibly tasty. Whether preparing for a special occasion, an elegant dinner party, or a cozy night in, this hazelnut ganache piadina with raspberries and coconut promises to impress and satisfy every sweet tooth. Its versatility allows for customization—adding your favorite toppings or adjusting sweetness levels—making it a perfect addition to your dessert repertoire.

Time

• Preparation Time: 20 minutes
• Cooking Time: 10 minutes
• Chilling/Setting Time: 1 hour
• Total Time: Approximately 1 hour and 30 minutes

Needed Equipment

• Saucepan (preferably heavy-bottomed for even heating)
• Heat-resistant spatula or wooden spoon
• Griddle or skillet (for warming piadine)
• Cutting board and sharp knife (for chopping chocolate and hazelnuts)
• Measuring spoons and cups
• Mixing bowls (preferably glass or stainless steel)
• Small bowl or container for setting ganache
• Serving plates or flat trays
• Optional: pastry brush for spreading ganache
• Refrigerator (for chilling and setting)
• Spatula or butter knife (for spreading ganache)
• Optional: food processor (for finely crushing hazelnuts)

Tags

• Dessert
• Chocolate
• Nut-based
• Fruity
• Easy to Make
• Party Food
• Elegant

Serving Size

Each serving is approximately one piadina cut into two or three slices, depending on preference, with the entire recipe yielding four servings.

Difficulty Level

Intermediate—requires basic understanding of melting chocolate, handling hot liquids, and assembling layered desserts. Attention to temperature control and timing ensures optimal results.

Allergen Information

• Contains: Gluten (from piadine), Dairy (cream and chocolate), Tree Nuts (hazelnuts), Coconut
• Contains traces of: May contain traces of soy (from chocolate processing)

Dietary Preference

• Vegetarian
• Gluten-containing
• Nut-rich

Course

Dessert

Cuisine

European / Mediterranean-inspired

Ingredients

Instructions

Preparing the Hazelnut Ganache

Start by gathering all the necessary ingredients for the ganache. Place a small saucepan on the stove over medium heat. Pour in the 150g of fresh cream, ensuring the heat is moderate to prevent boiling over or scorching. As the cream heats, gently swirl or stir occasionally with a spatula to promote even warming. Keep a close eye on the cream as it approaches the boiling point—small bubbles will form around the edges, and steam will begin to rise. Just before the cream reaches a rolling boil, remove the saucepan from the heat.

Next, add the finely chopped dark chocolate—230g—to the hot cream. This step benefits from using high-quality chocolate to ensure a smooth, glossy ganache. Let the mixture sit undisturbed for about 2 minutes to allow the heat to soften the chocolate. Then, using a spatula or wooden spoon, gently stir the mixture in small circular motions. Continue stirring until the chocolate is fully melted and the mixture is smooth, shiny, and homogeneous. The resulting ganache should have a velvety texture, with no lumps or streaks of unmelted chocolate.

Adding Hazelnuts and Setting the Ganache

Once the ganache is smooth, incorporate the 15g of crushed hazelnuts. These nuts add texture and a rich, nutty flavor that complements the dark chocolate beautifully. Mix thoroughly to distribute the hazelnuts evenly throughout the ganache. Transfer the mixture into a small bowl or container. Cover loosely with plastic wrap or a lid and set it aside at room temperature for about 1 hour. During this time, the ganache will thicken slightly, developing a richer consistency suitable for spreading.

Preparing the Piadine

While the ganache cools and thickens, prepare the flatbreads. Heat a griddle or skillet over medium heat. Lightly brush or spray with a small amount of oil if desired, but typically piadine require minimal oil. Place each flatbread on the heated surface and warm for 1-2 minutes on each side until they become soft and slightly warm. Do not overcook; the goal is to maintain a tender, pliable bread, not crispiness. Remove from heat and set aside.

Assembling the Dessert

Take each warm piadina and lay it flat on a serving plate. Using a spatula or butter knife, spread a generous layer of the prepared hazelnut ganache over one side of each piadina. Cover the surface evenly, leaving a small border around the edges for aesthetic appeal and easier rolling. Distribute the fresh raspberries evenly over the ganache, allowing their vibrant color and juicy texture to contrast beautifully with the dark chocolate. Sprinkle the shredded coconut over the raspberries to add a tropical aroma and a slight chewiness.

Final Presentation and Serving

Once assembled, carefully roll each piadina into a tight cylinder or fold it into a semi-circle, depending on your presentation preference. For a more refined look, you can slice the rolled piadina into smaller portions, about 2-3 inches each, revealing the colorful layers inside. Serve immediately to enjoy the warm ganache contrasting with the cool raspberries and coconut. For an elegant touch, garnish with additional raspberries or a light dusting of powdered sugar.

Preparation Tips

• Use high-quality dark chocolate for a glossy, flavorful ganache. The chocolate quality directly impacts the taste and texture.
• Ensure the cream is heated properly but not boiled to prevent it from curdling or developing a skin.
• Chop the chocolate finely to facilitate quicker melting and a smoother ganache.
• Crush hazelnuts gently to avoid overly fine powder; a slight crunch adds a desirable texture.
• If the ganache becomes too thick after setting, gently reheat it over a double boiler or in short bursts in the microwave, stirring in between, to loosen it before spreading.
• Warm the piadine just before assembling to keep the ganache soft and spreadable.

Nutritional Information

Tips and Tricks

• For a richer ganache, consider adding a splash of hazelnut liqueur or a pinch of sea salt.
• If fresh raspberries are unavailable, frozen berries thawed naturally make a good substitute.
• To enhance presentation, dust the assembled piadina with cocoa powder or powdered sugar before serving.
• Experiment with alternative toppings like thinly sliced bananas or toasted almonds for variation.
• Ensure the flatbreads are not too thick; thin, pliable piadine work best for rolling and presentation.

Add-ons

• Whipped cream or vanilla ice cream for additional creaminess.
• Drizzle of caramel or berry sauce for extra flavor.
• Chopped toasted hazelnuts or almonds for more crunch.
• Fresh mint leaves for a refreshing aroma.

Side Dishes

• Light fruit salad with citrus segments.
• Vanilla bean ice cream or gelato.
• Crunchy biscotti or almond cookies.
• Freshly brewed herbal tea or coffee to complement the sweetness.

Improvements

• Use dark chocolate with a higher cocoa percentage for a more intense flavor.
• Incorporate a hint of espresso powder into the ganache for a subtle coffee undertone.
• Add a layer of mascarpone or cream cheese for extra richness and creaminess inside the piadina.
• Experiment with different berries such as blueberries or blackberries for variety.

Save and Store

Because the assembled piadina is best enjoyed fresh, it is recommended to assemble just before serving. However, you can prepare the ganache in advance, store it covered in the refrigerator for up to 24 hours, and reheat gently before use. Leftover ganache can be stored in an airtight container in the fridge for up to 3 days, but note that it will firm up; gently rewarm to restore spreadability. Avoid storing assembled piadina, as the flatbread may become soggy if kept for too long.

FAQ

Can I use milk chocolate instead of dark?

Using milk chocolate will result in a sweeter, creamier ganache but may alter the overall flavor profile. For a balanced taste, dark chocolate with at least 70% cocoa is recommended.

What if the ganache hardens too much?

If the ganache becomes too firm after cooling, gently reheat it using a double boiler or microwave in short bursts, stirring in between, until smooth and spreadable.

Can I make this dessert vegan?

Yes, substitute the cream with coconut milk or a plant-based cream alternative, and use vegan dark chocolate. Adjust the recipe accordingly for best results.

How do I prevent the piadine from becoming soggy?

Warm the flatbreads just before assembly, and serve immediately to maintain their texture. Avoid adding too much moisture from berries or toppings that might release liquid over time.

Conclusion

This Hazelnut Ganache Piadina with Raspberries and Coconut exemplifies a sophisticated yet approachable dessert that combines classic flavors with contemporary presentation. Its layered textures—creamy ganache, crunchy hazelnuts, juicy berries, and tender flatbread—create a symphony of sensations that excite the senses on every bite. By carefully controlling each step—from tempering the chocolate to assembling the layers—you craft a dessert that is not only delicious but also visually stunning.

Perfect for sharing at gatherings or indulging alone, this recipe embodies the art of combining simple ingredients into a luxurious treat. Its flexibility allows for endless variations, making it a versatile addition to any dessert repertoire. Remember to always source high-quality ingredients, especially chocolate and fresh berries, to ensure the best possible outcome. With patience and attention to detail, you will create a memorable dessert experience that delights everyone, from chocolate lovers to fruit aficionados.

References

• Chocolate Lovers’ Guide to Confections, by Ann Reardon
• Gourmet Food Science, by David Kilcast and Persis Subramaniam