Chocolate-Hazelnut Crémeux

This is essentially a Ferroro Rocher, except BETTER. Yeah, we said it. Jeremiah Stone and Fabian Von Hauske of NYC’s Contra and Wildair are giving you all the tools to make this delight at home.


  • 1 sheet silver gelatin
  • 2/3 cup milk
  • 2/3 cup heavy cream
  • 1 1/3 cups gianduja chocolate, chopped
  • 2/3 cup unsalted butter
  • Flaky sea salt


  1. Soak the gelatin in a medium bowl of ice water until completely softened.
  2. In a medium pot, bring the milk and cream to a simmer.

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Chocolate Hazelnut Tart