Chocolate Hazelnut Tiramisu Pots Recipes

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CHOCOLATE HAZELNUT TARTUFO



Chocolate Hazelnut Tartufo image

My variation on a delicious dessert we experienced in Rome this spring. Called tartufo because it resembles a truffle.

Provided by Katie Poppy

Categories     World Cuisine Recipes     European     Italian

Time P1DT4h40m

Yield 8

Number Of Ingredients 11

2 cups whole milk
1 cup heavy cream
⅓ cup white sugar
4 egg yolks
⅓ cup white sugar
½ cup chocolate-hazelnut spread (such as Nutella®)
2 tablespoons instant espresso powder
½ teaspoon vanilla extract
3 ounces fine quality bittersweet chocolate, finely chopped
8 maraschino cherries
½ cup frozen whipped topping, thawed

Steps:

  • Combine milk, cream, and 1/3 cup sugar in a medium saucepan over medium heat; stir until the sugar dissolves, about 3 to 5 minutes. In a separate bowl, beat egg yolks and 1/3 cup sugar until the egg yolks are light in color, about 4 minutes. Stir 1/2 cup of the milk mixture into the egg yolks, then pour all of the egg mixture into the saucepan, stirring continuously. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 8 to 10 minutes. Remove from heat.
  • Add the chocolate hazelnut spread, espresso powder, and vanilla, stirring until well combined. Pour through a mesh strainer into a bowl. Refrigerate several hours until cold.
  • Pour into an ice cream maker and freeze according to manufacturer's directions. Transfer gelato into an airtight container and place in freezer until solid.
  • To make the tartufo: Scoop 4-ounce portions of gelato and form into balls using your hands. Poke a hole in each ball and place 1 cherry in each, cover with gelato, and place on a baking sheet. Roll gelato balls in the grated chocolate until coated and return to the freezer until ready to serve. Serve with whipped topping, if desired.

Nutrition Facts : Calories 393.7 calories, Carbohydrate 39.4 g, Cholesterol 149.7 mg, Fat 24.4 g, Fiber 0.9 g, Protein 5.8 g, SaturatedFat 12.5 g, Sodium 56.7 mg, Sugar 33.8 g

CHOCOLATE & HAZELNUT TIRAMISU POTS



Chocolate & hazelnut tiramisu pots image

Try these indulgent chocolate and nutty tiramisu pots as a weekend treat, or to impress your dinner guests

Provided by Esther Clark

Time 30m

Number Of Ingredients 9

2 large eggs, seperated
30g caster sugar
150g mascarpone
100g chocolate hazelnut spread
100ml strong coffee
50ml hazelnut liqueur or Irish cream liqueur
8 sponge fingers
cocoa powder, for dusting
50g hazelnuts, toasted and finely chopped

Steps:

  • Whisk the egg whites until soft peaks form and they hold their shape. In a separate bowl whisk together the egg yolks and sugar. Gently beat in the mascarpone and chocolate hazelnut spread. Mix a spoonful of the egg white mix into the chocolate mixture to loosen, then very gently fold the remaining egg white into the bowl, being careful not to knock out the air.
  • Pour the coffee and alcohol into a shallow bowl. Break the fingers in half to fit into the glasses. Dip them in the boozy coffee mixture on each side for 1 second. Spoon some of the chocolate mixture into the base of each glass. Top with 2 halves of a sponge finger, then gently spread over another layer of chocolate. Repeat this process again. Chill overnight.
  • Finish the pots with a dusting of cocoa and the chopped hazelnuts.

Nutrition Facts : Calories 642 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.54 milligram of sodium

CHOCOLATE-HAZELNUT POTS DE CREME



Chocolate-Hazelnut Pots De Creme image

Provided by Aarti Sequeira

Categories     dessert

Time 2h30m

Yield about six 8-ounce servings

Number Of Ingredients 14

1 cup chocolate-hazelnut spread, such as Nutella
3 ounces dark or semisweet chocolate (70 percent and over), chopped
1 1/2 cups whole milk
1 cup heavy cream
1/4 cup granulated sugar
3/4 teaspoon kosher salt
6 large egg yolks
1 1/2 to 2 teaspoons Sriracha sauce
1/2 teaspoon instant espresso powder, optional
1/2 teaspoon vanilla extract
Whipped cream or creme fraiche, for topping
Cocoa or grated chocolate, for dusting
Minced hazelnuts, for garnishing
Sea salt, for garnishing

Steps:

  • Spoon the chocolate-hazelnut spread into your blender. Add the chopped chocolate. Set your ramekins/cocottes/teacups/glasses on a baking sheet.
  • In a medium saucepan, whisk together the milk, heavy cream, sugar, salt and egg yolks over medium heat. Cook, stirring constantly, 8 to 10 minutes; I like to use a flat-bottomed wooden spatula so that I can make sure the eggs aren't catching on the bottom and cooking. Cook until the custard thickens, resembling something like very thick paint. It should register between 175 and 180 degrees F on an instant-read thermometer. Another test: the custard should coat the back of the spatula, and when you draw a line across the back of the spatula with your (clean!) finger, the line should hold and maintain its edges without running. Remove from the heat immediately.
  • Now, pour the warm custard through a strainer into the blender. Let it sit 5 minutes to melt the chocolate. Add the Sriracha, espresso powder if using and vanilla extract. Then, put the lid on the blender, hold down with a thick kitchen towel, and blend on low, then high, until smooth and combined, scraping down the sides if necessary. Taste for seasoning.
  • Pour the custard into your containers, tapping them against the rim of the baking sheet to remove air bubbles. Pop them in the fridge and chill until the custards are set, 2 to 3 hours.
  • Top with whipped cream or creme fraiche, some grated chocolate and minced hazelnuts. A little sea salt would be nice too.

FROZEN HAZELNUT-TANGERINE TIRAMISU



Frozen Hazelnut-Tangerine Tiramisu image

Categories     Coffee     Cheese     Citrus     Dessert     Winter     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 17

Praline
1/2 cup sugar
1/4 cup water
1 cup hazelnuts, toasted
Filling
1 cup fresh tangerine juice (from about 5 tangerines)
1 cup plus 10 tablespoons sugar
8 large egg yolks
1 cup plus 10 tablespoons water
1/2 cup whipping cream
1 tablespoon grated tangerine peel
1 8.8-ounce containers mascarpone cheese or 16 ounces whipped cream cheese
7 tablespoons Grand Marnier or other orange liqueur
5 teaspoons instant espresso powder or instant coffee powder
3 (about) 4.4-ounce packages Champagne biscuits (4-inch-long ladyfinger-like biscuits)
Unsweetened cocoa powder
Tangerine slices (optional)

Steps:

  • For Praline:
  • Lightly oil baking sheet. Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with pastry brush dipped into water and swirling pan occasionally. Mix in nuts. Pour onto prepared sheet; cool. Coarsely chop praline.
  • For Filling:
  • Boil tangerine juice in heavy large saucepan until reduced to 1/4 cup, about 12 minutes. Set aside. Whisk 1 cup sugar and yolks in large metal bowl. Whisk in 1 cup water. Set bowl over saucepan of simmering water and whisk constantly until candy thermometer registers 180°F., about 5 minutes. Remove from over water. Using electric mixer, beat mixture until cool, about 5 minutes. Mix in tangerine juice, cream and peel. Add mascarpone and 2 tablespoons Grand Marnier and beat until smooth. Fold in 1 cup praline (reserve remaining praline for another use). Chill filling while preparing biscuits.
  • Line 9-inch-diameter springform pan with 2 3/4-inch-high sides with plastic wrap. Stir remaining 10 tablespoons sugar, 10 tablespoons water and espresso powder in heavy small saucepan over low heat until sugar dissolves. Mix in 5 tablespoons Grand Marnier. Cool syrup.
  • Using sharp knife, trim 1 biscuit to 3-inch length. Soak biscuit in syrup 10 seconds per side. Place rounded end up and sugared side against side of prepared pan. Repeat with as many biscuits as necessary to cover sides of pan. Soak more biscuits in syrup and place on bottom of pan, covering completely. Pour half of filling into pan. Soak more biscuits in syrup 10 seconds per side; place atop filling, covering completely. Spoon remaining filling over. Freeze overnight.
  • Release pan sides from cake. Fold down plastic. Sift cocoa over dessert. Garnish with tangerine slices, if desired.

CHOCOLATE HAZELNUT PUDDING TORTE



Chocolate Hazelnut Pudding Torte image

This recipe is a busy mom's twist on one of my favorite desserts-tiramisu. The dish is simple to assemble and perfect to make the day before you want to serve it. The hardest thing about this recipe is waiting for it to chill so you can eat it! -Cheryl Snavely, Hagerstown, Maryland

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

24 soft ladyfingers, divided
1/2 cup Nutella, divided
1-1/2 cups half-and-half cream
1 package (3.4 ounces) instant French vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
Grated or shaved chocolate

Steps:

  • Arrange 12 ladyfingers in an 11x7-in. dish. Spread with half of the Nutella., In a large bowl, whisk cream and pudding mix 2 minutes. Stir in whipped topping. Spread half the mixture over the Nutella. Top with remaining ladyfingers; spread with remaining Nutella and then remaining pudding mixture. Sprinkle with grated or shaved chocolate. Refrigerate, covered, 8 hours or overnight. Refrigerate leftovers.

Nutrition Facts : Calories 390 calories, Fat 18g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 347mg sodium, Carbohydrate 46g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE HAZELNUT POTS DE CRèME



Chocolate Hazelnut Pots De Crème image

Make and share this Chocolate Hazelnut Pots De Crème recipe from Food.com.

Provided by Julie Bs Hive

Categories     Dessert

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup half-and-half
3 (1 1/2 ounce) Godiva dark chocolate bars, broken up
1 tablespoon granulated sugar
3 large egg yolks, lightly beaten
2 teaspoons Frangelico
1 teaspoon vanilla extract
1/2 cup heavy cream
2 teaspoons confectioners' sugar
2 teaspoons Frangelico
1/2 cup coarsely chopped hazelnuts

Steps:

  • Combine half-and-half, chocolate and sugar in small heavy saucepan. Cook and stir over medium heat for 10 minutes or until the mixture reaches a full boil and thickens.
  • Gradually stir about half of hot chocolate mixture into beaten egg yolks. Stir egg yolk mixture into remaining hot chocolate mixture. Cook and stir over low heat for 2 minutes. Remove from heat.
  • Stir in Frangelico and vanilla. Pour chocolate mixture into six pots de crème cups, demitasse cups or soufflé cups. Cover and chill for 2 hours.
  • Make the sweetened whipped cream:.
  • In a chilled bowl, beat cream with sugar and Frangelico until soft peaks form, using electric mixer at medium speed.
  • Assembly:.
  • Garnish each pot de crème with a dollop of whipped cream and chopped hazelnuts.

Nutrition Facts : Calories 345.2, Fat 28, SaturatedFat 12.8, Cholesterol 148.1, Sodium 29.5, Carbohydrate 20.1, Fiber 2.5, Sugar 13.7, Protein 5.8

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From pinterest.com


HAZELNUT TIRAMISU CAKE - THE HAPPY FOODIE
Preheat the oven to 180°C (350°F/Gas 4) and line two 20-cm round loose-bottomed cake tins with non-stick baking paper or use cake tin liners. 2. Put the hazelnuts on a baking sheet and place in the oven as it preheats to toast them for about 8 minutes. Leave to cool for about 10 minutes, then roughly chop about a quarter of the nuts and set ...
From thehappyfoodie.co.uk


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