CHOCOLATE-HAZELNUT ICEBOX CAKE
Icebox cakes are the ultimate make-ahead dessert: They taste better after the cookies have had a full day to soften.
Provided by Food Network Kitchen
Categories dessert
Time 6h35m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Beat 1 cup heavy cream, 3/4 cup mascarpone, the confectioners' sugar and vanilla in a bowl with a mixer on low speed until combined. Increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.
- Combine the remaining 3/4 cup each heavy cream and mascarpone with the chocolate-hazelnut spread in a separate bowl. Beat with the mixer on low speed until combined, then increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.
- Line the bottom of an 8-inch springform pan with 4 graham crackers in a single layer, breaking them into pieces to fit and fill any big gaps. Spread half of the vanilla whipped cream over the graham crackers, then top with another layer of graham crackers. Spread half of the chocolate-hazelnut whipped cream on top. Repeat with another layer of graham crackers, the remaining vanilla whipped cream, then more graham crackers and the remaining chocolate-hazelnut whipped cream. Cover the pan with plastic wrap and refrigerate at least 6 hours or overnight.
- Uncover the cake and run a thin knife around the edge to loosen. Remove the springform ring; smooth the sides of the cake using an offset spatula. Put the remaining 4 graham crackers in a large resealable bag; crush into fine crumbs using the bottom of a skillet. Press the crumbs around the side of the cake.
DAVID TANIS'S CHOCOLATE HAZELNUT ICE CREAM
Homemade ice cream is fun to make all year round, especially now that many home ice cream machines use frozen cylinders instead of ice. For this rich, smooth ice cream, seek out top quality dark cocoa and chocolate. Hazelnuts with chocolate is a winning combination, but other nuts may be substituted; you may also omit nuts altogether.
Provided by David Tanis
Categories snack, ice creams and sorbets, dessert
Time 5h
Yield 1 quart
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Put hazelnuts on a baking sheet and roast until quite dark, about 10 minutes. Let cool slightly. Use a clean kitchen towel to rub off skins; discard skins. Crush nuts coarsely with a rolling pin or meat mallet and set aside.
- In a saucepan, heat half-and-half and sugar over medium flame, whisking to dissolve sugar. Do not let mixture boil. Whisk in cocoa powder until completely incorporated, then add chopped chocolate and cook, stirring, until chocolate is melted, about 2 minutes. Reduce heat to low.
- Put egg yolks, salt and tapioca starch in a small bowl and whisk together. Slowly add 1 cup of hot chocolate mixture to egg yolk mixture, whisking well to keep yolks from curdling. Pour combined mixture back into saucepan and cook 5 minutes, stirring constantly, until it thickens slightly and coats back of spoon. Strain and let cool completely, then chill in an ice bath. (This chocolate custard may be prepared a day ahead and refrigerated.)
- Churn the custard in an ice cream maker for 20 to 25 minutes until semi-firm. Stir in hazelnuts and transfer ice cream to a quart-size container. Place in freezer for at least 4 hours, preferably overnight, before serving.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 7 grams, Sodium 128 milligrams, Sugar 22 grams
GINEVRA IVERSON'S CHOCOLATE HAZELNUT ICE CREAM
This recipe came to The Times from Ginevra Iverson, a chef and former owner of Calliope in New York. To make this luscious ice cream, she melts a few tablespoons of butter along with the gianduja (hazelnut-imbued chocolate) before whisking it into the custard. The only potentially tricky part is combining those two mixtures; the custard and melted gianduja need to be the same temperature, otherwise you could break the two emulsions and the whole thing will contract and curdle. Feel free to substitute plain old Nutella for the gianduja, and when folding the roasted hazelnuts in, mind the nut dust you sometimes get from peeling them.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 30m
Yield About 1 1/2 pints
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees and spread hazelnuts on a rimmed baking sheet. Toast in the oven for 10 minutes, or until fragrant. Let cool for about 10 minutes (or until cool enough to handle but still warm) and rub the nuts in a dish towel to remove most of the skins (some will cling and that's O.K.).
- In a medium bowl, melt together gianduja paste and butter, either over a pot with 1 inch of simmering water or in a microwave. Keep mixture warm.
- In a medium saucepan, bring the half-and-half, sugar, salt and vanilla bean to a simmer until the sugar melts, taking care not to boil. Stir occasionally.
- Place egg yolks in a small bowl. Slowly whisk in a 1/4 cup of the hot half-and-half mixture, whisking constantly and carefully so as not to scramble the yolks. Slowly pour the egg mixture back into the remaining half-and-half, whisking constantly. Heat the custard through, but do not simmer. If you see curdled clumps in your custard, pass through a fine strainer before continuing.
- While whisking constantly, slowly pour the warm custard into the warm melted chocolate (you want the two mixtures to be the same temperature). Once the chocolate custard is thoroughly combined and smooth, whisk in heavy cream. Cover custard and transfer to the refrigerator to chill for at least 2 hours.
- Pour chocolate hazelnut custard into an ice cream machine and chill according to the manufacturer's instructions.
- Fold whole hazelnuts into ice cream, excluding any powder from the nuts (it just feels gritty on the tongue). Serve at once or freeze.
- To serve, drizzle with melted bittersweet chocolate.
CHOCOLATE HAZELNUT CIGARS
Chocolate-hazelnut spread is rolled in phyllo dough and baked.
Provided by CupcakeSparkles11
Categories Desserts Chocolate Dessert Recipes
Time 1h10m
Yield 25
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place one sheet of phyllo dough on a work surface. Brush half the sheet with butter; fold sheet over.
- Spread about 1 tablespoon chocolate-hazelnut spread in a 1/2-inch strip 1 inch from the bottom and sides of the folded phyllo. Spread butter over remaining dough surface.
- Fold the sides of the phyllo dough over the ends of the chocolate layer, and roll into a cigar shape, starting from the bottom. Place on a baking sheet. Repeat with remaining phyllo, butter, and chocolate-hazelnut spread.
- Bake in the preheated oven until golden brown, about 10 minutes.
Nutrition Facts : Calories 96.9 calories, Carbohydrate 9.2 g, Cholesterol 9.8 mg, Fat 6.3 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 76.5 mg, Sugar 4 g
TOASTED HAZELNUT AND CHOCOLATE ICE CREAM
The flavors in this ice cream take me back to European vacations I've enjoyed in the past. I am a big hazelnut fan, and who doesn't like chocolate? I've been caught red-handed eating Nutella out of the jar with a spoon! -Laura Majchrzak, Hunt Valley, Maryland
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small heavy saucepan, whisk eggs, sugar and salt until blended; stir in milk. Cook over medium-low heat until a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat., Strain into a bowl; whisk in cream and Nutella until smooth. Stir in chopped chocolate. Press plastic wrap onto surface of custard. Refrigerate overnight., Pour custard into cylinder of ice cream freezer; freeze according to manufacturer's directions, adding hazelnuts during the last 2 minutes of processing. Transfer ice cream to freezer containers, allowing headspace for expansion; freeze until firm, 2-4 hours.
Nutrition Facts : Calories 436 calories, Fat 32g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 198mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE HAZELNUT CHURROS BY TASTY MIAM RECIPE BY TASTY
Here's what you need: warm water, sugar, canola oil, flour, eggs, cinnamon, chocolate hazelnut spread, oil
Provided by Tasty
Categories Desserts
Yield 8 churros
Number Of Ingredients 8
Steps:
- In a saucepan, combine water, sugar and canola (or rapeseed) oil. Bring to a boil then remove from heat.
- Add the flour and stir vigorously until mixture forms a smooth paste. (Make sure you beat out all bubbles.)
- Add the eggs and stir until mixture becomes smooth.
- Spoon the dough into a piping bag with a star-shaped tip.
- NOTE: Really push the mixture down in the bag to eliminate air bubbles!
- Pipe strips onto a baking sheet lined with parchment paper.
- Place in freezer for 45 minutes.
- Heat oil in a large pot to 350˚F (180˚C).
- Fry the churros until golden brown, then drain on paper towels.
- Using a straw, poke a hole through each churro to create room for the filling.
- Immediately sprinkle with a bit of cinnamon and sugar.
- Spoon chocolate hazelnut spread into a piping bag.
- Pipe filling into churros.
- Enjoy!
Nutrition Facts : Calories 149 calories, Carbohydrate 14 grams, Fat 8 grams, Fiber 0 grams, Protein 3 grams, Sugar 0 grams
CHOCOLATE CARAMEL HAZELNUT ICE COFFEE
Provided by Bobby Flay
Categories dessert
Time 5m
Yield about 4 to 6 servings
Number Of Ingredients 7
Steps:
- Stir together the espresso, simple syrup, melted chocolate, caramel syrup and hazelnut liqueur in a heat-proof pitcher. Cover and refrigerate until chilled.
- Fill tall glasses with ice and fill 3/4 of the glass with coffee mixture and top off with whipped cream.
CHOCOLATE CHAI
Spicy cinnamon chai tea with chocolate is a great warm drink for those cold winter nights!
Provided by HoneeBee
Categories World Cuisine Recipes Asian Indian
Time 15m
Yield 2
Number Of Ingredients 10
Steps:
- Bring the water to a boil in a small saucepan. Add the tea bag, cover, and remove from the heat. Let stand for 3 to 5 minutes.
- Remove the tea bag and stir in the sugar and cocoa. Return to the stove over medium heat and bring just to a boil. Mix in the milk, vanilla, cinnamon and nutmeg. Heat through but do not boil. Pour into mugs and top with whipped cream and a cinnamon stick garnish.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 37.6 g, Cholesterol 20.7 mg, Fat 6.2 g, Fiber 4.4 g, Protein 9.4 g, SaturatedFat 3.9 g, Sodium 103.9 mg, Sugar 31 g
CHAI HOT CHOCOLATE
Inspired by the traditional Indian beverage, this chai drink combines spice with decadent chocolate. -James Schend, Taste of Home Deputy Editor, Culinary
Provided by Taste of Home
Time 20m
Yield 5 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat cream and tea bags over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; steep 5 minutes. Remove tea bags; whisk in the chocolates, vanilla and salt until smooth. Return to the heat; cook and stir until heated through. Pour into mugs; top with whipped cream and cinnamon sticks.
Nutrition Facts : Calories 488 calories, Fat 35g fat (23g saturated fat), Cholesterol 105mg cholesterol, Sodium 130mg sodium, Carbohydrate 37g carbohydrate (33g sugars, Fiber 4g fiber), Protein 9g protein.
PUMPKIN PIE CHAI CRèME AND CHOCOLATE HAZELNUT CRèM
Make and share this Pumpkin Pie Chai Crème and Chocolate Hazelnut Crèm recipe from Food.com.
Provided by Faith lt3
Categories < 60 Mins
Time 32m
Yield 6-8 custards
Number Of Ingredients 12
Steps:
- For Pumpkin Pie Chai Creme:.
- Heat oven to 350°F.
- In a medium saucepan, combine cream, pumpkin, ginger and cardamom. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat.
- In a large bowl, whisk together egg yolks, sugar and vanilla until mixture is thick and pale yellow.
- Slowly add 1 cup of hot cream mixture to yolk mixture, whisking constantly to avoid curdling. Add remaining cream mixture in a steady stream, whisking constantly until mixture is smooth and well combined. Divide mixture evenly between ramekins. Place ramekins in a roasting pan or deep baking dish. Fill with water halfway up the sides of the ramekins.
- Carefully place pan in oven and bake for 45 minutes to 1 hour, adding more water to roasting pan if level gets low. Bake until custards are firm and the tip of a knife inserted into the center comes out clean.
- Remove from oven and carefully remove ramekins from water bath using tongs. Let cool slightly. Serve warm or room temperature.
- ------.
- For Chocolate Hazelnut Creme:.
- Heat oven to 350°F.
- In a medium saucepan, combine cream, cocoa powder and hazelnut extract. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat.
- In a large bowl, whisk together egg yolks and sugar until mixture is thick and pale yellow.
- Slowly add 1 cup of hot cream mixture to yolk mixture, whisking constantly to avoid curdling. Add remaining cream mixture in a steady stream, whisking constantly until mixture is smooth and well combined. Divide mixture evenly between ramekins. Place ramekins in a roasting pan or deep baking dish. Fill with water halfway up the sides of the ramekins.
- Carefully place pan in oven and bake for 30-45 minutes, adding more water to roasting pan if level gets low. Bake until custards are firm and the tip of a knife inserted into the center comes out clean.
- Remove from oven and carefully remove ramekins from water bath using tongs. Let cool slightly. Serve warm or room temperature.
Nutrition Facts : Calories 1051.4, Fat 96, SaturatedFat 57.7, Cholesterol 672.2, Sodium 175.3, Carbohydrate 40.1, Fiber 3.8, Sugar 22.1, Protein 10.3
CHOCOLATE HAZELNUT ICED CHAI
This was inspired by the Thai Iced tea that our Thai restaurants serve. I don't usually post recipes that require such a specific ingredient but I'm hoping members will be inspired to try other flavors as well as what is posted. http://www.stashtea.com has this specific tea. They also have vanilla nut creme and creme caramel which I haven't tried but would probably be yummy!
Provided by Chef Tweaker
Categories Beverages
Time 10m
Yield 2 cups concentrate, 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil water.
- Meanwhile put all teabags into a 2 cup glass measuring cup. (or into another heat proof container). Pour hot water over teabags.
- Steep for at least 5 minutes. It may taste bitter but don't be concerned. The sugar and milk will even it out.
- Remove teabags and add sugar. Stir until sugar is dissolved.
- To Serve immediately: Add ice to 4 cups. Divide tea among the cups and add 1/2 cup soymilk to each.
- To Store: Put tea concentrate into fridge. When ready to serve pour 1/2 cup of concentrate and 1/2 cup of soymilk into a cup and enjoy!
- NOTE: This is actually a decaf tea. If you want to serve this as a dessert tea just try a decaf regular tea so that the whole beverage is decaf. Also if you use plain or unsweetend soymilk you will want to add more sugar.
Nutrition Facts : Calories 114, Fat 2.1, SaturatedFat 0.2, Sodium 65.7, Carbohydrate 20.1, Fiber 0.7, Sugar 17.3, Protein 4
More about "chocolate hazelnut iced chai recipes"
SPIKED HAZELNUT CHAI HOT CHOCOLATE - SARCASTIC COOKING
From sarcasticcooking.com
Estimated Reading Time 2 mins
WARM AND SMOOTH HAZELNUT CHAI TEA COCKTAIL RECIPE
From everydaydishes.com
HAZELNUT, CHOCOLATE AND DRIED CHERRY CHAI CANTUCCI
From thelemonapron.com
CHOCOLATE-HAZELNUT ICE CREAM - CHATELAINE
From chatelaine.com
CHAI-SPICED HOT CHOCOLATE RECIPE | BON APPéTIT
From bonappetit.com
HAZELNUT ICED CHAI LATTE {DAIRY-FREE} - SUNKISSED KITCHEN
From sunkissedkitchen.com
CHOCOLATE HAZELNUT SMOOTHIE - DETOXINISTA
From detoxinista.com
CHOCOLATE-HAZELNUT ICED COFFEE RECIPE | EATINGWELL
From eatingwell.com
CHOCOLATE HAZELNUT ICE CREAM - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
CHOCOLATE HAZELNUT (BETTER THAN NUTELLA) GELATO RECIPE
From seriouseats.com
CHOCOLATE HAZELNUT SEMIFREDDO – GIADZY
From giadzy.com
VEGAN CHAI SPICE HAZELNUT CHOCOLATE CHIP COOKIES - FRAGRANT …
From fragrantvanilla.com
CHOCOLATE HAZELNUT ICE CREAM - COMPLETELY DELICIOUS
From completelydelicious.com
ICED CHOCOLATE CHAI LATTE - DELICIOUS & VEGAN! | MY ELEPHANT KITCHEN
From myelephantkitchen.com
CREAMY CHOCOLATE HAZELNUT MILK - MINIMALIST BAKER RECIPES
From minimalistbaker.com
ICED CHAI LATTE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
CHOCOLATE HAZELNUT ICE-CREAM - THE BIG SWEET TOOTH
From thebigsweettooth.com
CHOCOLATE, HAZELNUT, AND VANILLA ICE CREAM CAKE RECIPE
From myrecipes.com
CHOCOLATE HAZELNUT IRISH ICED MOCHA | TORANI
From torani.com
CHOCOLATE AND HAZELNUT VEGAN ICE CREAM (NO-CHURN)
From heartfultable.com
CHOCOLATE HAZELNUT SHORTBREAD COOKIES - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
CHOCOLATE CHAI ICE CREAM RECIPE | A SIDE OF SWEET
From asideofsweet.com
SUGAR FREE CHOCOLATE HAZELNUT CHAI LATTE & 20 MIN ... - BETTER WITH …
From betterwithcake.com
HAZELNUT CHOCOLATE MILK TEA | SIGNATURE MILK TEA | CHATIME CANADA
From chatime.com
ICED CHAI RECIPE - CHAI CHOCOLATE
From chaichocolate.blogspot.com
CHOCOLATE HAZELNUT MILKSHAKE WITH HOMEMADE ICE CREAM
From torani.com
HAZELNUT CHAI RECIPE | INTERNATIONAL DELIGHT CANADA
From internationaldelight.ca
CHOCOLATE HAZELNUT GELATO - NINJA TEST KITCHEN
From ninjatestkitchen.com
JUST-DO-YA (HAZELNUT-SPIKED IRISH COFFEE WITH CHOCOLATE
From seriouseats.com
CHAI-SPICED ALMOND HAZELNUT BUTTER RECIPE - AMBITIOUS KITCHEN
From ambitiouskitchen.com
ZHENA’S GYPSY TEA’S HAZELNUT CHAI - ONE MORE STEEP
From onemoresteep.com
CHAI HAZELNUT LAYER CAKE - THATBAKEBLOG
From thatbakeblog.com
VEGAN CHAI SPICED PEAR CAKES WITH HAZELNUT CHOCOLATE GLAZE
From fragrantvanilla.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#lactose #15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #5-ingredients-or-less #beverages #desserts #beans #easy #vegan #vegetarian #stove-top #dietary #soy-tofu #free-of-something #taste-mood #sweet #equipment #presentation #served-cold
You'll also love