Cherry-Nut Mudslides
Cherry-Nut Mudslides might be just the beverage you are searching for. One portion of this dish contains roughly 2g of protein, 10g of fat, and a total of 165 calories. This recipe serves 60. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. If you have flour, bittersweet chocolate, pistachios, and a few other ingredients on hand, you can make it.
Instructions
Toast the hazelnuts in a pie plate for 12 minutes, until the skins blister.
Transfer to a towel and rub to remove the skins. Coarsely chop the nuts.
In a large bowl set over a pan of simmering water, melt 1 pound of the bittersweet chocolate with all of the unsweetened chocolate.
In a small bowl, whisk the flour, baking powder and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the butter at medium speed until creamy. Beat in the sugar until sandy. Beat in the eggs, then beat in the melted chocolate. At low speed, beat in the dry ingredients. Fold in the pistachios, cherries, hazelnuts and the remaining bittersweet chocolate.
For each cookie, scoop 2 tablespoons of dough onto a parchment-lined baking sheet and roll into a ball; space them about 1 1/2 inches apart.
Bake in batches for 15 minutes, just until the tops are lightly cracked; shift the sheets from top to bottom and front to back halfway through for even baking.
Transfer the sheets to racks to cool slightly, then transfer the cookies to a rack.
Serve warm or at room temperature.