CHOCOLATE CHIP HAZELNUT BREAD
4 cups all-purpose flour.....................................................1 cup granulated sugar
1 tsp. baking powder..........................................................3 tsp. baking soda
1/2 tsp. salt.......................................................................2 large eggs
1-3/4 cups milk (any type ~ I like unsweetened almond milk)
2/3 cup vegetable or canola oil..........................................1 to 1-1/2 cups chopped hazelnuts
1 cup chocolate chips (mini-morsels are best, because the bread will slice easier)
Chocolate Ganache
1 good quality chocolate bar (semi-sweet, dark, or unsweetened)
(NOTE: This Lindt 90% Cocoa Supreme Dark bar has only 3 g. sugar per 4 squares, so it would have negligible sugar per muffin or cookie)
probably about 1/4 to 1/2 cup half-and-half (depends on size of your chocolate bar)
OPTIONAL: SPRINKLES
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PREHEAT oven to 350° F. Spray two 9" loaf pans with non-stick baking spray (containing flour).
COMBINE flour, sugar, baking powder, baking soda and salt in large bowl. Combine eggs, milk and vegetable oil in medium bowl. Add to flour mixture; mix just until moistened. Stir in morsels and nuts. Spoon into prepared loaf pans.
BAKE for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans. Cool on wire racks ~ then drizzle with chocolate ganache (and add sprinkles, if you want). You can also drizzle with the ganache while the breads are still in the pan, if you want.
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CHOCOLATE GANACHE
I use a 2 cup pyrex measuring cup and put the chocolate bar in there (broken into pieces or squares). Heat for 45 seconds in the microwave. Stir and see if it's melted through ~ if not, put back in for another 15 seconds. Take it out and stir with a small spoon, until all the chocolate is melted.
Now, gradually add in the half-and-half (stirring or whisking constantly). It WILL seize up (harden), but just add more half-and-half and keep stirring. After about 4 additions of half-and-half, it should be nice and smooth, and thick enough to spread (add a touch more half-and-half, if you want to drizzle it).
After I'm done using it, I put all of the leftover ganache (use a rubber scraper to get it all) into a small, covered glass container. When I want to use it again, take off the top and microwave for about 25 seconds. Stir and use. (I usually tape a label on the top because I have so many extra frostings in my refrigerator ~ but if you have "chocoholics" in the house, you might want to skip the label or label it something else because this IS delicious with a spoon right out of the refrigerator! it tastes like fudge.)