15 oz Refrigerated pie crusts
1 1/2 c Semi-sweet chocolate chips
1 oz Unsweetened chocolate,
— coarsely chopped
1 ts Instant espresso granules
— or coffee crystals
1/4 c Whipping cream
1 tb Butter or margarine
1/2 c Chopped Oregon hazelnuts
1 c Whipping cream
Whipped cream, if desired
Oregon hazelnuts, if desired
Yield: 10 to 12 servings.
Prepare pie crust according to package directions for baked shell
using a 9-inch pie pan. (Refrigerate remaining crust for later use.)
Bake at 450 for 9 to 11 minutes or until lightly browned. In small
saucepan, combine chocolate chips, unsweetened espresso granules, 1/4
cup whipping cream, and butter. Cook over low heat until mixture is
smooth, stirring constantly. Remove from heat. Cool about 15 minutes
or until mixture is slightly warm, stirring occasionally. Stir in
Oregon hazelnuts. In medium bowl, beat 1 cup whipping cream until
soft peaks form. Fold warm chocolate mixture into whipped cream.
Spread over bottom of cooled crust. Refrigerate 3 to 4 hours. Let
stand at room temperature for about
30 minutes before serving.
Garnish with additional whipped cream and hazelnuts, if desired. Store
leftovers in refrigerator.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board