Chef Chuck's Chocolate Hazelnut Gelato

Gelato di Nocciole e Cioccolato


A super chocolaty gelato enriched with toasted hazelnuts is a creamy, smooth chocolate dessert. An elegant treat to enjoy on these hot summer days.

Chocolate Hazelnut Gelato
2 1/2 cups whole milk
1/2 cup heavy cream
2 eggs, lightly beaten
8 ounces semi sweet chocolate
1 teaspoon vanilla
3/4 cup sugar
1/4 cup cocoa
pinch of salt
1/2 cup hazelnuts, toasted


In a small frying pan toast hazelnuts on low heat for about 7 minutes, chop, set aside. In a medium size pot combine all ingredients, including half of the nuts. On medium heat whisk constantly till mixture comes to a boil. This takes about 8-10 minutes. Strain chocolate into a bowl and place in refrigerator for 3-4 hours. Pour into an ice cream machine and mix until gelato thickens. Top with the other half of hazelnuts. Serve soft or put in a plastic container and freeze to serve more frozen.

Chef Chuck's Hazelnut and Pistachio Torrone

Torrone Morbido

An ancient confection that is quite popular in Italy, especially around the holiday season. Torrone, meaning tower, and morbido meaning soft is a sweet and nutty nougat, that dates back to the 14th century. Simple ingredients with an extraordinary outcome.

Hazelnut and Pistachio Torrone
7 ounces honey
3/4 cup water
2 1/3 cups sugar
3 egg whites
3 cups hazelnuts
1 cup pistachios
wax paper or rice paper

Melt honey in a double boiler till it reaches 225 degrees, check water level. Heat sugar and water till 250 degrees stirring constantly. Toast nuts in an 300 degree oven for 10 minutes, but keep nuts hot. Using a mixer whisk egg whites till soft peaks appear, trickle in sugar and water syrup. Then slowly add honey, whisk 5 minutes. Replace whisk with beater paddle add hot nuts and mix for 2 minutes. While mixing the nougat you should maintain a temperature of 200 degrees, this can be obtained by using a torch! Carefully heat the metal bowl. Pour nougat on paper place another sheet of paper on top. Using a rolling pin gently press to get out any air bubbles, nougat should be 3/4 to 1 inch high. Let set out at room temperature for a couple of hours. Cut with paper on and store in an airtight container. Keeps for two weeks.
For chocolate covered torrone, melt 1/2 cup dark chocolate, 3/4 cup heavy cream and 2 tablespoons butter. Heat over a double boiler and pour over candy.

Chef Chuck's Chocolate Hazelnut Cake

Torta alle Nocciole


Chocolate hazelnut cake is a divine recipe so chocolaty and creamy. The combination of the hazelnuts and chocolate is one of my favorites.

Chocolate Hazelnut Cake
11 tablespoons butter, softened
2/3 cup sugar
4 eggs, separated
3/4 cup flour, sifted
2 teaspoons yeast
3/4 cup hazelnuts, toasted
and finely chopped
1 cup dark chocolate, chopped
pinch of salt


Whipped Cream

1 cup heavy cream
1/2 teaspoon vanilla
1 tablespoon powdered sugar


Ganache Frosting

1/2 cup semi sweet chocolate
1/4 cup heavy cream


Melt chocolate in a double boiler, set aside. Toast hazelnuts in a small pan on low for about 5 minutes, in a food processor chop nuts till fine. In a mixer beat butter and sugar on high for 3 minutes. Lower mixer and add yolks one at a time, sift flour and yeast together add to batter. Mix hazelnuts and melted chocolate together, pour in batter. In a separate bowl beat egg whites with a pinch of salt till stiff peaks form. Gently fold egg whites into batter till all is incorporated. Pour into a buttered and floured 8 inch pan, bake at 350 degrees for 35 minutes. Cool on rack, remove from pan and cut in half. When cake is completely cooled prepare whip cream. Use a cold mixing bowl, add cream and beat 30 seconds then add vanilla and sugar whisk till firm peaks. Spread on one layer and place other half of cake on top. Melt chocolate and heavy cream over a double boiler, stirring occasionally, till melted, cool a few minutes. Pour frosting on cake and spread, refrigerate cake.