CHOCOLATE-HAZELNUT SPREAD HOT FUDGE SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 1/2 cup sauce
Number Of Ingredients 3
Steps:
- Add the vanilla ice cream to the almost-empty jar chocolate-hazelnut spread. Microwave for 30 seconds. Add the canned whipped cream if using, then cover tightly with the lid and shake vigorously until a thick sauce forms, about 30 seconds.
- Serve over ice cream.
CHOCOLATE HAZELNUT SAUCE
Steps:
- Combine the chocolate hazelnut spread, heavy cream, orange zest, vanilla and cayenne, if using, in a small pot over medium heat. Whisk until blended and hot, 3 to 4 minutes. Serve warm, poured over your favorite ice cream or dessert, topped with roasted hazelnuts, if using.
CHOCOLATE WAFFLES I
I use to beg my mom to make these for me when I was growing up. Now I make them for my 2 daughters and they absolutely love them!
Provided by JENNY69
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat waffle iron. In a large mixing bowl, stir together flour, baking powder, salt, sugar and cocoa. Stir in milk, eggs and butter until mixture is smooth.
- To make hard sauce: stir together softened butter, confectioners' sugar, vanilla extract and milk. Sauce should be fairly stiff.
- Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with hard sauce.
Nutrition Facts : Calories 225.8 calories, Carbohydrate 36.1 g, Cholesterol 54.4 mg, Fat 7.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 4.4 g, Sodium 289.9 mg, Sugar 20.5 g
CHOCOLATE-HAZELNUT WAFFLES WITH VANILLA ICE CREAM AND FUDGE SAUCE
Categories Coffee Chocolate Egg Dessert Frozen Dessert Winter Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 22
Steps:
- Whisk first 7 ingredients in large bowl to blend. Stir 6 tablespoons warm water and espresso powder in small bowl until powder dissolves. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Whisk in oil, vanilla and espresso mixture. Cool to lukewarm.
- Whisk eggs, then 1 1/4 cups buttermilk and ground hazelnuts into chocolate mixture; add to dry ingredients and whisk to blend well.
- Preheat waffle iron to medium heat, following manufacturer's instructions. Pour about 1/2 to 3/4 cup batter (depending on size of waffle iron) into center of waffle iron; spread evenly with spatula. Close waffle iron and cook until waffle is cooked through but still soft and color on outside darkens, about 4 minutes (time will vary, depending on waffle iron). Using spatula, transfer waffle to rack. Repeat with remaining batter. (Can be prepared 6 hours ahead. Let waffles stand at room temperature. Before continuing, transfer to baking sheet and rewarm in 400°F oven until crisp, about 6 minutes.)
- Stir liqueur into warm Fudge Sauce. Cut each waffle diagonally in half, forming triangles. Arrange 3 waffle triangles on each of 6 plates. Dust with powdered sugar. Place scoop of ice cream atop waffle triangles. Pour Fudge Sauce over waffles and ice cream. Sprinkle with toffee bits and chopped hazelnuts.
HOMEMADE WAFFLES WITH CHOCOLATE HAZELNUT SAUCE RECIPE
Yield 10
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine flour, salt, baking powder and sugar; set aside. Preheat waffle iron. In a separate bowl, beat the eggs. Stir in milk, butter and vanilla. Pour milk mixture into flour mixture and mix until combined. Pour batter into preheated waffle iron and cook until golden brown and crispy. In a small sauce pan, combine chocolate sauce and hazelnut spread over low heat. Whisk until warmed through. Serve over waffles. Top with strawberries and whipped cream.
CHOCOLATE HAZELNUT SAUCE
A delicious chocolae sauce for ice cream. This is one of my favorite Christmas homemade gifts aswell as a great hostess gift.
Provided by Teri Manning
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy sauce pan melt the chocolate and the butter over low heat stirring frequently.
- Stir in evaporated milk and sugar.
- Cook and stir over medium heat, about 5 minutes or until the mixture is slightly thickened and bubbly.
- Remove from heat.
- add the hazelnut liquor and stir til smooth.
- cool then pour into clean jars.
- refrigerate safe up to 1 month.
Nutrition Facts : Calories 361.3, Fat 25.8, SaturatedFat 16.1, Cholesterol 42.7, Sodium 131.4, Carbohydrate 35.6, Fiber 3.5, Sugar 25.2, Protein 5.7
CHOCOLATE SHORTCAKES WITH VANILLA ICE CREAM, STRAWBERRIES AND FUDGE SAUCE
Categories Cake Chocolate Dairy Dessert Bake Kid-Friendly Strawberry Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Line large baking sheet with parchment paper. Whisk cream, chocolate syrup, vanilla and dissolved espresso powder in small bowl.
- Blend flour, 1/2 cup sugar, cocoa, baking powder and salt in processor. Add 1/4 cup chilled butter; process until mixture resembles fine meal. Add chocolate-cream mixture and blend, using on/off turns, until moist clumps form.
- Turn dough out onto work surface. Gather dough into ball; divide into 6 equal pieces. Using lightly floured hands, form each piece into 2-inch-high, 2-inch-diameter mound. Place on prepared baking sheet, spacing shortcakes 3 inches apart (shortcakes will spread). Brush tops of shortcakes with melted butter. Sprinkle each with 1 teaspoon sugar.
- Bake shortcakes until tester inserted into center comes out with some moist crumbs attached, about 15 minutes. Cool on sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven about 5 minutes before continuing.)
- Cut shortcakes horizontally in half. Whisk banana liqueur into warm Fudge Sauce. Spoon scant 1/3 cup warm sauce onto each of 6 plates. Place bottoms of shortcakes onto sauce. Top with scoop of ice cream. Spoon strawberries over. Add shortcake tops and serve.
CHOCOLATE-HAZELNUT FUDGE
Inspired by the traditional Italian treat torrone dei morti, this indulgent slab fudge calls for two kinds of chocolate (dark and milk), hazelnuts, and Nutella. It makes a wonderful holiday gift for friends, neighbors, kids' teachers, and anyone else on your list.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5h20m
Yield Makes 8 slices
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until golden and fragrant, about 14 minutes.
- Lightly brush a standard 9-by-5-inch loaf pan with butter; line in both directions with parchment. Melt 1 1/2 cups dark chocolate in a medium bowl set over a saucepan of simmering water. Brush loaf pan all over with half of melted chocolate; freeze 5 minutes. Brush again with remaining melted chocolate and freeze 5 minutes more.
- In a medium bowl set over a saucepan of simmering water, melt remaining 1 1/2 cups dark chocolate with milk chocolate, stirring together until smooth. Remove from heat; stir in hazelnut spread and hazelnuts. Pour into chilled chocolate shell and refrigerate until firm, at least 4 hours. Trim chocolate around top of loaf pan with a paring knife. Let temper 30 minutes before slicing crosswise into 8 pieces. Torrone can be refrigerated, covered, up to 2 weeks.
RICH CHOCOLATE BROWNIE WAFFLES
Make and share this Rich Chocolate Brownie Waffles recipe from Food.com.
Provided by OceanIvy
Categories Breakfast
Time 15m
Yield 6 waffles
Number Of Ingredients 10
Steps:
- Beat shortening until creamy and fluffy.
- Slowly adding in sugar, continue creaming shortening with sugar.
- When light, add in melted chocolate, then eggs.
- Blend well.
- Sift dry ingredients together, add alternately with milk with the vanilla added.
- Add in the nuts and blend well.
- Bake batter in a waffle iron.
Nutrition Facts : Calories 470.5, Fat 24.7, SaturatedFat 8.3, Cholesterol 73.3, Sodium 230, Carbohydrate 59.7, Fiber 2.2, Sugar 33.7, Protein 6.3
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