Ingredients

Makes about 215 g (2/3 cup)

　　55 g heavy cream (1/4 cup)

　　60 g gianduja chocolate, melted (2 ounces)

　　65 g hazelnut paste (1/4 cup)

　　1/4 recipe Fudge Sauce (page 136) [38 g (3 tablespoons)]

　　1 g kosher salt (1/4 teaspoon)

　　

Step 1

Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat.

　　

Step 2

Meanwhile, combine the melted gianduja, hazelnut paste, fudge sauce, and salt in a medium bowl.

　　

Step 3

Pour the cream into the bowl and let sit undisturbed for 1 minute. With a hand blender or a whisk, slowly mix the contents of the bowl until the mixture is glossy and silky-smooth. This will take 2 to 4 minutes, depending on your speed and strength. Use immediately, or store in an airtight container in the fridge for up to 2 weeks; do not freeze.

　　

notes

Step 4

Gianduja is a sweet chocolate that contains hazelnut paste. It’s like a soft brick of Nutella—pick it up at a specialty grocery store or online. We use Cacao Barry gianduja.

　　Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.