Chocolate Hazelnut Parfaits Recipes

CHOCOLATE HAZELNUT PARFAITS

Steps:

• In a large bowl, whisk the milk, creamer and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Spoon 1/4 cup pudding into each of eight parfait glasses; sprinkle each with 1 tablespoon cookie crumbs. Top with strawberries and remaining pudding and crumbs. Refrigerate for 1 hour before serving. Garnish with whipped cream if desired.

HAZELNUT CHOCOLATE PARFAITS

Steps:

• In a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in 2 tablespoons Nutella. In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Beat in chocolate mixture. Fold in whipped cream., Spoon into two parfait glasses. Dollop with additional whipped cream if desired. In a microwave-safe bowl, melt remaining hazelnut spread; stir until smooth. Drizzle over parfaits; sprinkle with pecans.

HAZELNUT AND CHOCOLATE PARFAITS

Steps:

• Place the milk, vanilla pod and the seeds in a pot. Bring to the boil and sieve.
• Dry roast the hazelnuts and add to the milk. Beat the egg yolks and the sugar over a hot bain marie until creamy. Stir in the milk. Do not allow to boil! Then beat until cold.
• Add the chocolate and the rum and fold in the whipped cream. Transfer the mixture into round moulds and freeze for at least 4 hours.
• To serve, quickly dunk the moulds in hot water, knock out the parfait and serve garnished with fresh berries and caramel.

FROZEN CHOCOLATE HAZELNUT PARFAIT

Steps:

• Line bottom and sides of an 8 by 4 1/2-inch loaf pan with parchment or waxed paper. Melt gianduia in a metal bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and cool chocolate. Whisk together yolks, sugar, liqueur, and vanilla in another metal bowl until blended. Set over pan of simmering water and whisk until yolks are pale yellow, thick and form a ribbon when whisk is lifted. Remove from heat and fold in gianduia and nuts. Cool to lukewarm. Beat cream with an electric mixer until soft peaks form. Fold 1/4 of whipped cream into gianduia mixture to lighten, then fold in remaining cream gently but thoroughly. Spoon into pan, smoothing top, and put a piece of parchment or waxed paper on surface. Wrap well in plastic wrap and freeze at least 8 hours. To serve, unwrap pan and invert parfait onto a platter, discarding paper. Slice with hot, wet knife and serve with sauces and berries.;
• Merlot, L'Ecole No. 41, Columbia Valley, 1996
• Fume Blanc, The Hogue Cellars, Columbia Valley, 1998
• Merlot, Columbia Crest, Columbia Valley, 1997
• Cabernet Sauvignon, Chateau Ste Michelle, Columbia Valley, 1997
• Late Harvest White Riesling (reserve), Chateau Ste Michelle, 1996 (375ml-dessert)

CHOCOLATE-HAZELNUT PANINIS

Steps:

• Divide the chocolate-hazelnut spread evenly among 4 slices of the bread and spread to cover. Sprinkle with the chopped hazelnuts. Top with the remaining slices of bread to make 4 sandwiches.
• Heat a medium skillet over medium-low heat and melt about half the butter. Working in batches, cook the sandwiches, pressing down lightly as they cook until the bread toasts, about 3 minutes. Turn and toast the other side, adding butter as needed. Dust the sandwiches with confectioners' sugar and serve.

CHOCOLATE HAZELNUT PARFAITS

Steps:

• In large bowl, whisk the milk, creamer and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
• Spoon 1/4 cup pudding into each of eight parfait glasses; sprinkle each with 1 T cookie crumbs.
• Top with strawberries and remaining pudding and crumbs.
• Refrigerate for 1 hour before serving.
• Garnish with whipped cream, if desired.