Hazelnut Ganache Piadina with Raspberries and Coconut
Category: Desserts
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Piadine (flatbreads) | 4 |
| Fresh Raspberries | 100g |
| Shredded Coconut | 15g |
| Dark Chocolate (finely chopped) | 230g |
| Fresh Cream (liquid) | 150g |
| Crushed Hazelnuts | 15g |
Instructions:
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Prepare the Hazelnut Ganache:
Begin by heating the fresh cream in a small saucepan over medium heat. Keep an eye on it as it nears the boiling point, but remove it from the heat just before it starts to boil. Add the chopped dark chocolate to the warm cream, stirring gently until the chocolate completely melts and combines with the cream to form a smooth ganache.
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Add the Hazelnuts and Let it Set:
Stir in the crushed hazelnuts to the ganache for added crunch and flavor. Let the mixture sit at room temperature for about 1 hour to thicken and set slightly. -
Prepare the Piadine:
While the ganache is setting, heat the piadine (flatbreads) on a griddle or skillet until slightly warm and soft, ensuring they’re not overcooked or crispy. -
Assemble the Dessert:
Spread a generous amount of the hazelnut ganache over each warm piadina, making sure to cover the surface evenly. Top with fresh raspberries and a sprinkle of shredded coconut for a tropical touch. -
Serve:
Roll up each piadina, carefully slicing them into portions for a delightful, indulgent dessert. Serve immediately to enjoy the creamy ganache and the fresh burst of berries.
Notes:
This hazelnut ganache piadina with raspberries and coconut is the perfect balance of creamy, crunchy, and fruity, with the rich flavors of dark chocolate and the freshness of raspberries. It makes for an elegant yet easy-to-make dessert that’s sure to impress.
