Chocolate and Almond Foie Gras Lollipops

  • Difficulty: Medium
  • 4 hours and 40 minutes
  • 6 servings

The well-known refinement of the French cuisine can manifest itself also by combining in a playful way, apparently incompatible ingredients. Mix the foie gras with butter and form the mixture into hazelnut-cored lollipops. Raise the bar by coating them with chocolate and crumbled hazelnuts. Transform your kitchen into a playground by experimenting with these delicious appetizers.

Ingredients Needed for Chocolate and Almond Foie Gras Lollipops

9 ounces of foie gras
3 tablespoons of butter
½ cup hazelnuts
½ cup melted dark chocolate

How to Cook Chocolate and Almond Foie Gras Lollipops

  1. Add the foie gras and butter to the mixer bowl. Mix until even.
  2. Transfer the foie gras mixture to a piping bag. Fill with it 18 spherical candy molds, gently level them, and refrigerate for 60 minutes.
  3. Line a baking tray with parchment paper, add the hazelnuts and roast them for 12 minutes.
  4. Add the hazelnuts to a strainer and rub and mix them using a spatula to peel them. Set aside 9 of them.
  5. Transfer the rest to the work surface and chop them using a big knife. Transfer them again to a strainer and strain them. You want to keep just the bigger crumbles. Set aside.
  6. Make hazelnut-small holes on half of the foie gras hemispheres using the tip of a knife. Shortly charr the surface of the remaining hemispheres.
  7. Fit and gently press each of the 9 hazelnuts into one of the charred foie gras hemispheres. Refrigerate for 3 hours.
  8. Pair each hazelnut-fitted hemisphere with a drilled one. Stick into each sphere thus formed a lollipop skewer.
  9. Coat each lollipop with melted chocolate and crumbled hazelnuts.

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