Chocolate Hazelnut Fritters Recipes

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DARK CHOCOLATE AND HAZELNUT CANDIES



Dark Chocolate and Hazelnut Candies image

Inspired by buckeye candies, these chocolate-hazelnut treats get a light and crunchy texture from finely ground toasted rice cereal.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 32 to 36 balls

Number Of Ingredients 8

36 whole blanched hazelnuts (about 1/3 cup)
1/2 cup confectioners' sugar
1/2 cup toasted rice cereal
Kosher salt
1/2 cup chocolate-hazelnut spread
1 1/2 tablespoons unsalted butter, melted
4 ounces bittersweet chocolate chips
2 teaspoons vegetable shortening

Steps:

  • Preheat the oven to 350 degrees F. Put the hazelnuts on a small baking sheet and toast in the oven until golden, 10 to 12 minutes. Let cool. Transfer the hazelnuts to a cup and line the baking sheet with wax paper.
  • Meanwhile, combine the confectioners' sugar, rice cereal and 1/2 teaspoon salt in a food processor and pulse until finely chopped, about 20 times. Add the chocolate-hazelnut spread and melted butter. Pulse until the mixture comes together in clumps, about 15 times; the mixture should be dry to the touch but hold together when pressed.
  • Roll the mixture into teaspoon-size balls and place on the prepared baking sheet. Press a hazelnut into each ball and then press the dough back into a ball shape, leaving part of the hazelnut exposed at the top. Freeze the balls at least 20 minutes to let them firm up.
  • Put the chocolate chips, shortening and a pinch of salt in a small microwave-safe bowl. Microwave until the chips on the bottom start to melt, 1 1/2 to 2 minutes. Stir until the mixture is melted and smooth. Gently stick a toothpick into the upper half of a ball, avoiding the hazelnut, and dip into the melted chocolate, leaving the top half uncoated. Allow the excess chocolate to drip off and return the ball to the baking sheet. Smooth over the hole from the toothpick with your fingertip. Repeat with the rest of the balls. Refrigerate until firm, about 20 minutes. You can store the balls covered in the refrigerator for up to 5 days.

CHOCOLATE-HAZELNUT TART



Chocolate-Hazelnut Tart image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup sugar
2 tablespoons all-purpose flour
3 eggs, beaten
1 1/2 cups peeled, chopped, and toasted hazelnuts
8 ounces bittersweet chocolate chips (about 1 cup)
1 cup corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 store bought frozen pie crust, defrosted

Steps:

  • Preheat the oven to 325 degrees F.
  • In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
  • Cool the tart for at least 30 minutes before serving.

CHOCOLATE-HAZELNUT BUTTER



Chocolate-Hazelnut Butter image

Store varieties of chocolate-hazelnut butter just can't compete with the homemade kind. Slather it on everything from toast and pretzels to banana chunks and shortbread cookies. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 4

2 cups hazelnuts, toasted
1-1/4 cups confectioners' sugar
3 to 4 tablespoons baking cocoa
Dash salt

Steps:

  • Place hazelnuts in a food processor; cover and process for 2-3 minutes or until mixture pulls away from sides of processor. Continue processing while gradually adding confectioners' sugar, cocoa and salt to reach desired consistency. Store in the refrigerator.

Nutrition Facts : Calories 232 calories, Fat 18g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 3g fiber), Protein 4g protein.

CHOCOLATE HAZELNUT FRITTERS



Chocolate Hazelnut Fritters image

Provided by Andrew Friedman

Categories     Dessert     Hanukkah     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes about 18 fritters, serving 6 people

Number Of Ingredients 12

1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup club soda
1/4 cup vegetable oil, plus 6 to 8 cups for frying
1 large egg, lightly beaten
2 ounces bittersweet chocolate, finely chopped*
1/2 cup whole hazelnuts, toasted lightly and skinned (about 4 ounces)
Accompaniments: Chile or cayenne powder, confectioners' sugar, ground cinnamon, and/or unsweetened cocoa powder
*If you keep kosher and are serving these fritters with a meat meal, be sure to use kosher dark chocolate, which contains no milk solids

Steps:

  • In large bowl, whisk together flour, cocoa, sugar, baking powder, and salt. In medium bowl, whisk together club soda, vegetable oil, and egg. Whisk wet ingredients into dry, then fold in chocolate and nuts.
  • In heavy 4-quart pot, heat 3 inches of oil until thermometer registers 350°F. Working in batches of 4 and returning oil to 350°F between batches, drop batter by rounded tablespoons into hot oil and fry fritters until crisp, 3 to 4 minutes. Transfer to paper towels to drain.
  • Serve immediately, offering chile powder, confectioners' sugar, cinnamon, and/or cocoa for dusting.

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