Creamy Chocolate Hazelnut Frosting Recipes

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ANGEL FOOD CAKE WITH CHOCOLATE HAZELNUT FROSTING



Angel Food Cake with Chocolate Hazelnut Frosting image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h20m

Yield 10 servings

Number Of Ingredients 7

1 1/2 cups heavy cream
1/2 cup bittersweet chocolate chips
1/2 cup chocolate hazelnut spread, such as Nutella
1 teaspoon instant espresso
1/8 teaspoon salt
One store-bought 9-inch angel food cake or pound cake, halved around the equator
Edible flowers

Steps:

  • Pour the heavy cream into in to a small saucepan set over medium-high heat. Heat until small bubbles start to form around the edge of the pan. Place the chocolate chips, hazelnut spread, espresso and salt in a medium bowl. Pour the hot cream over the chocolate and let stand for 1 minute to soften. Starting in the center of the bowl, whisk the chocolate mixture in small circles until smooth and combined. Cool to room temperature.
  • Cover with plastic wrap and refrigerate for 2 hours.
  • Using an electric hand mixer on medium speed, beat the chocolate mixture until light, slightly thickened and spreadable, 5 minutes.
  • Place the bottom half of the cake on a cake plate. Spread one-quarter of the frosting on top of the cake, leaving a 1/4-inch edge. Place the top half of the cake on the frosting, smooth-side up and gently press down to seal the cake halves. Use a rubber spatula to spoon the rest of the frosting on top of the cake. Using a small offset spatula, push the extra frosting over the sides and the top. Smooth the sides until completely covered. Smooth the top of the cake or make a decorative pattern. Store the cake in the refrigerator until ready to serve. Bring the cake to room temperature for 15 minutes before serving. Garnish with colorful edible flowers to serve.

BROWNIE CUPCAKES WITH HAZELNUT BUTTERCREAM



Brownie Cupcakes with Hazelnut Buttercream image

These easy brownies are loaded with chopped hazelnuts, then they're topped with swirls of creamy chocolate-hazelnut frosting.

Provided by Jif(R) Hazelnut

Categories     Trusted Brands: Recipes and Tips     SMUCKER'S®

Time 50m

Yield 12

Number Of Ingredients 13

1 (19.5 ounce) box Pillsbury® Family Size Chocolate Fudge Brownie Mix
½ cup Crisco® Pure Vegetable Oil
¼ cup water
2 large eggs
½ cup chopped hazelnuts, plus
additional chopped hazelnuts, for garnish
¼ cup Crisco® All-Vegetable Shortening
¼ cup butter, softened
⅓ cup Jif® Chocolate Flavored Hazelnut Spread
1 ¼ cups powdered sugar
½ teaspoon vanilla extract
⅛ teaspoon salt
1 tablespoon milk, or more as needed

Steps:

  • Heat oven to 350 degrees F. Line 12 muffin cups with paper baking cups. Prepare brownie mix according to package directions using oil, water and eggs. Stir in 1/2 cup of chopped hazelnuts. Fill baking cups 3/4 full.
  • Bake 30 to 32 minutes or until centers are set. Cool 2 minutes. Remove from pan. Cool completely on wire racks.
  • For Frosting: Beat shortening, butter and chocolate hazelnut spread in a large bowl, with an electric mixer on medium speed until smooth. Add powdered sugar, vanilla, salt and 1 tablespoon of milk. Beat slowly until combined. Beat on high, 3 to 5 minutes, adding an additional 1 tablespoon milk at a time until desired consistency is achieved.
  • Frost cupcakes by placing frosting into corner of resealable plastic bag. Cut 1/2-inch off corner of bag. Starting at outside edge, work in circular motion to build up frosting moving towards center, creating a swirl effect. Sprinkle with reserved chopped hazelnuts.

Nutrition Facts : Calories 482.5 calories, Carbohydrate 57.2 g, Cholesterol 41.4 mg, Fat 28.6 g, Fiber 1 g, Protein 4 g, SaturatedFat 5.7 g, Sodium 214.3 mg, Sugar 13.2 g

CHOCOLATE-HAZELNUT FILLING AND WHIPPED-CREAM FROSTING



Chocolate-Hazelnut Filling and Whipped-Cream Frosting image

This filling and frosting are perfect with our Chocolate and Yule Nut Log.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1/4 cup chocolate-hazelnut spread
2 1/4 cups heavy cream
1/4 cup sugar

Steps:

  • Place 2 tablespoons cold water in a small saucepan; sprinkle with gelatin, and set aside to soften, about 5 minutes.
  • Meanwhile, in a medium bowl, whisk chocolate-hazelnut spread with 1/4 cup cream; set aside.
  • Heat gelatin mixture very gently over low, stirring just until dissolved; set aside.
  • In a large bowl, using an electric mixer, beat remaining 2 cups cream with sugar until soft peaks form. While still beating, pour dissolved gelatin mixture over cream all at once (gently reheat gelatin mixture if it has stiffened).
  • Fold half of whipped cream into chocolate-hazelnut spread mixture to finish the Chocolate-Hazelnut Filling; the remaining whipped cream is the Whipped-Cream Frosting.

FLUFFY NUTELLA BUTTERCREAM FROSTING



Fluffy Nutella Buttercream Frosting image

This fluffy - and super easy - buttercream frosting recipe features everyone's favorite chocolate-hazelnut spread, Nutella. Pure perfection. One batch of this buttercream should be plenty to frost one standard-sized layer cake or generously top a dozen cupcakes.

Provided by Kare for Kitchen Treaty

Categories     Dessert

Time 5m

Number Of Ingredients 6

1 cup 2 sticks unsalted butter (room temperature)
2 cups powdered sugar (aka confectioner's sugar)
2/3 cup Nutella (or other chocolate-hazelnut spread)
1 teaspoon pure vanilla extract
Pinch kosher salt (up to 1/4 teaspoon, to taste)
2 tablespoons heavy whipping cream

Steps:

  • In a stand mixer afixed with the paddle attachment, beat together the butter and powdered sugar on low until well-blended. Add the Nutella and increase the speed to medium. Beat for two minutes.
  • Add the vanilla extract and salt and whip for an additional 30 seconds.
  • Add the whipping cream and beat for about one minute, until the frosting lightens slightly in both color and texture.

Nutrition Facts : Calories 313 kcal, Sugar 29 g, Sodium 10 mg, Fat 21 g, SaturatedFat 15 g, Carbohydrate 30 g, Fiber 1 g, Protein 1 g, Cholesterol 44 mg, ServingSize 1 serving

TRIPLE HAZELNUT CAKE WITH CHOCOLATE BUTTERCREAM FROSTING



Triple Hazelnut Cake with Chocolate Buttercream Frosting image

Provided by Food Network

Categories     dessert

Time 4h10m

Yield 8 generous servings

Number Of Ingredients 29

Shortening, for greasing pans
2 tablespoons cake flour, plus 3 1/3 cups, divided
4 large eggs, at room temperature, lightly beaten
1/3 cup hazelnut-flavored liqueur (recommended: Frangelico)
1 teaspoon hazelnut extract
1 3/4 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine-grain sea salt
1 cup peeled, toasted and finely chopped or ground hazelnuts
3 sticks (24 tablespoons) unsalted butter, at room temperature
1 cup sour cream, at room temperature
4 tablespoons unsalted butter, at room temperature
4 tablespoons all-purpose flour
1 cup granulated sugar
1 cup heavy whipping cream
1 cup peeled, toasted and finely chopped hazelnuts
1/4 teaspoon fine-grain sea salt
1 tablespoon hazelnut-flavored liqueur (recommended: Frangelico)
1 teaspoon hazelnut extract
2 tablespoons finely chopped bittersweet chocolate or chocolate disks
8 ounces bittersweet chocolate, finely chopped or chocolate disks
1 cup granulated sugar
1 cup egg whites, at room temperature (from 7 to 8 large eggs)
4 sticks (32 tablespoons) unsalted butter, at room temperature
1 teaspoon hazelnut extract
2 cups peeled, toasted and finely chopped hazelnuts
8 whole peeled, toasted hazelnuts
8 milk chocolate curls

Steps:

  • To make the cake, grease 2 (9 by 2-inch) round cake pans with shortening and line bottoms with parchment rounds. Grease parchment and dust each pan with 1 tablespoon flour, shaking out excess. Set pans aside.
  • Preheat oven to 350 degrees F.
  • In a medium bowl whisk together the eggs, liqueur, and hazelnut extract until blended and set aside.
  • In a large bowl of an electric stand mixer, gently combine on low speed 3 1/3 cups flour, sugar, baking powder, baking soda, salt and hazelnuts until blended. Add the butter and sour cream and beat on low speed until dry ingredients are moistened.
  • Increase speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally. In 3 separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Divide batter evenly into the prepared pans and bake on the center rack for 40 to 45 minutes or until a cake tester inserted into the center of each cake comes out clean. Cool cakes in pans for 10 minutes. Remove from pans, discard parchment and cool cakes completely on wire racks, 1 to 2 hours.
  • To make the hazelnut filling, in a medium saucepan melt the butter over medium heat.
  • Sprinkle with flour and whisk until smooth. Reduce heat to medium-low, add the sugar and cream and cook, whisking constantly, for 7 to 10 minutes or until mixture is thickened. Stir in the hazelnuts, salt, liqueur, hazelnut extract, and chocolate and cook just until chocolate melts. Set aside in a bowl and cool completely.
  • To make the chocolate buttercream frosting, melt chocolate in the top of a double boiler over medium heat until smooth. Set aside, off the heat, and cool completely. In a large bowl whisk together the sugar and egg whites until blended. Place the bowl over a saucepan of simmering water and whisk until mixture reaches 140 degrees F.
  • Remove mixture to a large bowl of a stand mixture with a whisk attachment and beat on low speed for 1 minute to cool slightly. Increase speed to high and beat for 4 minutes or until mixture is cool to the touch and doubled in volume. Reduce speed to low and add the softened butter 1 tablespoon at a time, beating well after each addition, until all of the butter has been added. Continue to beat until mixture looks smooth. Fold in the melted chocolate and the hazelnut extract and beat until fluffy.
  • To assemble the cake, split each cake layer horizontally in half to make 4 separate layers. Spread equal amounts of the hazelnut filling between each layer and frost top and sides of cake with the buttercream. To garnish, press chopped hazelnuts onto the sides of the cake. Using a pastry bag fitted with a star tip, pipe rosettes around the top rim using remaining frosting. Place whole hazelnuts and chocolate curls on the top of the cake.
  • Tip: To make this cake an easier undertaking, take the time to search out hazelnuts that have already been peeled. If peeled nuts are unavailable, working in batches, boil nuts in 2 cups water along with 2 tablespoons baking soda for 1 to 2 minutes.
  • Run nuts under water and slip off skins. Dry the nuts well and toast on a baking sheet in a 350 degree F oven for 20 minutes, stirring occasionally. Cool and finely chop and proceed with recipe. If you purchase the nuts already peeled, toast in a 350 degree F oven for only 15 minutes.

CREAMY CHOCOLATE HAZELNUT FROSTING



Creamy Chocolate Hazelnut Frosting image

When I realized I had no frosting, pudding, or even whipped topping, I decided to make this one up! We love that it's not as super-sweet as most frostings.

Provided by Kimberly P

Categories     Chocolate Frosting

Time 5m

Yield 12

Number Of Ingredients 4

1 (8 ounce) package cream cheese
1 cup chocolate-hazelnut spread (such as Jif® Mocha Capuccino-Flavored Hazelnut Spread)
1 tablespoon milk
1 ½ teaspoons cream sherry

Steps:

  • Beat cream cheese in a bowl with an electric hand mixer until softened. Add hazelnut spread, milk, and cream sherry; continue beating until smoothly combined into a frosting.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 13.2 g, Cholesterol 20.6 mg, Fat 12.5 g, Protein 2.8 g, SaturatedFat 4.8 g, Sodium 75.8 mg, Sugar 11.4 g

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