Chocolate Almond Dessert Crepes Recipes

CHOCOLATE CREPES

Steps:

• Crepe batter: in a large bowl, mix together eggs, milk, water, flour, sugar, 1 teaspoon butter, and cognac.
• Filling: beat pudding mix, instant coffee and whipping cream together with an electric mixer until the mixture is thick.
• Sauce: in a small saucepan, melt the chocolate, butter, evaporated milk, and confectioners' sugar together until the mixture is a little thick.
• Crepes: heat a small skillet (or crepe pan) to a high temperature. Place a small amount of batter into the skillet and swirl it around until the batter covers the bottom of the pan. When the crepe is slightly browned flip the crepe over and let the other side brown for a few seconds. The first crepe will most likely not turn out well, but the rest will. Stack the crepes on top of each other to let tem cool before filling.
• Spoon the filling into the center of each crepe and roll the crepe up around it. Spoon the sauce over the crepes and serve.

CHOCOLATE-ALMOND PRALINE COOKIES

Steps:

• Place racks in upper and lower thirds of oven; preheat to 350°F. Toast almonds on a rimmed baking sheet on upper rack, tossing halfway through, until slightly darkened in color and fragrant, 6-8 minutes. Let cool.
• Gather almonds into a tight pile on a nonstick silicone baking mat or a rimmed baking sheet coated with nonstick spray. Cook granulated sugar in a small saucepan over medium heat, undisturbed, until it begins to liquefy and turn golden brown around the edges. Use a heatproof rubber spatula to incorporate melted sugar into unmelted sugar and continue to cook, stirring occasionally, until all sugar is melted and caramel turns a medium amber color, 6-8 minutes. Carefully pour caramel over almonds and let cool.
• Break almond mixture into large pieces and transfer to a food processor. Process, scraping down sides occasionally, until praline paste is very smooth and creamy (it should be as smooth as peanut butter with a slightly oily sheen; this takes time, so be patient), 12-16 minutes.
• Cook butter in a medium skillet over medium heat, swirling occasionally, until it foams, then browns, about 5 minutes. Let cool until just warm.
• Whisk flour, kosher salt, and baking soda in a medium bowl. Using an electric mixer on medium-high speed, beat brown butter, praline paste, and brown sugar in a large bowl until mixture is smooth, about 2 minutes. Reduce speed to medium, add egg yolk and vanilla, and beat just to combine. Reduce speed to low and gradually add dry ingredients. Mix until mostly combined. Using a wooden spoon, mix in chocolate. Scrape out dough onto a sheet of parchment paper and roll up into a 1 3/4"-diameter log. Chill until very firm, at least 2 hours.
• Reheat oven to 350°F. Slice dough into generous 1/4"-thick slices with a serrated knife and place on 2 parchment-lined baking sheets, spacing 1" apart. Sprinkle with sea salt and bake until cookies are firm around the edges and slightly darker, 9-10 minutes. Let cool on baking sheets.
• Do Ahead
• Praline paste can be made 1 week ahead; store airtight at room temperature. Dough can be made 3 days ahead; wrap in plastic and keep chilled, or freeze up to 1 month.

CHOCOLATE ALMOND TIRAMISU CREPES

Steps:

• In small/medium bowl, mix filling ingredients well with whisk, chill in fridge.
• Prepare coffee and espresso, pour into small bowl, and add extracts and Splenda, stir well. *Taste for sweetness, add more Splenda if desired.
• Set aside or chill if desired.
• Prepare crepes and keep warm in low oven. *Frozen crepes can be used, follow package directions.
• Divide filling and place evenly down center of each crepe.
• One at a time, dip (both sides) each Lady Finger into coffee mixture turning over several times to soak just a tiny bit.
• Place each Lady Finger on top of filling down center of each crepe.
• Roll up (or fold over sides) of each crepe and place seam-side down onto plates.
• Drizzle each with 1 Tbl. s/f chocolate syrup.
• Top each with a 1/4 cup s/f Cool Whip.
• Sprinkle each with sliced almonds.
• Top each with a fresh cherry.
• Sprinkle each with cocoa powder.
• Serve immediately.
• Serves 2-4.
• *If pits are not removed, please warn guests!

CHOCOLATE CREPES

Steps:

• For batter, place the first 9 ingredients in a blender or food processor. Cover and process until smooth. Refrigerate for 1 hour., Meanwhile, in a large bowl, beat cream cheese and sugar until light and fluffy. Beat in sour cream and vanilla. Fold in creme de cacao and whipped topping. Cover and refrigerate for at least 1 hour., For the fudge sauce, in a large saucepan, melt chocolate chips and butter over low heat. Stir in sugar and cream. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Set aside and keep warm., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. , Spoon 1/4 cup filling down the center of each crepe; roll up. Top with fudge sauce. Sprinkle with mint candies if desired.

ORANGE CHOCOLATE ALMOND BUTTER CREPES RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together flour, sugar, and salt.
• In a large bowl, whisk together the milk and eggs. Add the flour mixture in thirds, whisking until smooth after each addition. Knead 1 squeeze pack of Justin's® Maple Almond Butter in your hands until softened, then add half of the squeeze pack to the crepe batter and whisk until totally smooth. Whisk in 1 teaspoon of orange zest. Let the batter rest for 15 minutes.
• Heat an 8-inch nonstick skillet over medium heat and grease lightly with nonstick spray. Add ¼ cup of the crepe batter, tilting the pan until the batter coats the bottom evenly. Cook for 1 minute, until bubbles appear on the surface, then carefully flip and cook for another 30 seconds, until lightly browned and cooked through. Remove the crepe from the pan and repeat with the remaining batter to make 4 crepes total.
• Use a sieve to dust a crepe evenly with cocoa powder. Fold in half, then in half again, to create a triangle. Repeat with the remaining crepes.
• Arrange each crepe on a plate and drizzle with the remaining 1½ squeeze packs of Justin's® Maple Almond Butter (run the squeeze packs under warm water if the consistency is too thick to drizzle) and sprinkle with the remaining ½ teaspoon orange zest. Garnish with the orange slices.
• Enjoy!

CHOCOLATE ALMOND TREATS

Steps:

• Heat oven to 350 degrees F. Line an 8 inch, square baking pan with heavy-duty foil, folding the foil over the edges of the pan.
• Put butter in pan and melt in oven. Add brown sugar, corn syrup and vanilla; stir to mix.
• Add cereal and stir with a spoon, then mix with fingers until thoroughly coated. Place waxed paper on top and press down gently but firmly.
• Bake for 25 minutes until entire surface is bubbly. Sprinkle with chocolate chips and let stand for chips to soften.
• Spread chips, then sprinkle with almonds, pressing gently into chocolate. Let cool until just warm, then refrigerate at least 1 hour or overnight before cutting.
• Using foil as a lifter, remove from pan and, without inverting (almond would peel off), peel off foil. Cut into bars. Store in refrigerator.

CHOCOLATE ALMOND TORTE (TORTA CAPRESE)

Steps:

• Preheat oven to 350° F. and butter a 10-inch cake pan. Line bottom of pan with a round of wax paper and butter paper.
• Melt butter and cool. In a food processor finely grind together almonds and chocolate. Separate eggs.
• In a bowl with an electric mixer beat yolks with granulated sugar until very thick and pale and beat in almond mixture and butter.
• In another bowl with cleaned beaters beat whites with a pinch salt until they just hold stiff peaks and whisk one fourth into almond mixture. Fold in remaining whites gently but thoroughly and spread batter evenly in pan.
• Bake torte in middle of oven 50 minutes, or until it begins to pull away from side of pan and a tester comes out with moist crumbs adhering. Cool torte on a rack 5 minutes and invert onto another rack. Discard wax paper and cool torte completely. Invert torte onto a plate. Torte may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
• Dust torte with confectioners' sugar and serve with whipped cream.

CHOCOLATE CREPES

Steps:

• 1. In a medium bowl, stir heavy cream, baking mix, egg, cocoa powder, splenda, oil and vanilla until almost smooth (a few small lumps may remain). Let stand for 5 minutes.2. Heat a non-stick skillet that is 6 inches across the bottom over medium heat. Coat skillet with 1/2 teaspoon of the oil. Stir batter and pour 2 tablespoons of the batter into skillet and quickly tilt to spread evenly. Cook for about 1 1/2 minutes or until top is bubbly and almost dry turn crepe. Cook briefly until set. Invert onto a plate. Coat skillet with 1/2 teaspoon of the oil and continue until all of the batter is used, stirring batter each time before using. Cover crepes with waxed paper to keep warm and pliable.3. Fill each crepe with pie filling. Sprinkle with powdered sugar.

CHOCOLATE ALMOND CRUNCH CREPES

Steps:

• Make the filling first so it has time to cool.
• Combine almonds with the sugar and butter.
• Spread on a cookie sheet and bake in 400F oven for 6-8 minutes or until light brown, cool.
• Filling----------.
• In a pot melt the marshmellows& chocolate over low heat, stir constantly until the mixture is smoothe.
• Refrigerate until the mixture mounds slightly when dropped from a spoon about 35 minutes.
• Beat cream until stiff and fold the chocolate mixture into the whipped cream (fold don't beat).
• Divide between the12 crepes, sprinkle with almond topping& serve.