Dark Chocolate And Hazelnut Candies Recipes

DARK CHOCOLATE-HAZELNUT SABLES

Dark Chocolate-Hazelnut Sables image

Provided by Food Network Kitchen

Categories dessert

Time 2h20m

Yield about 48 cookies

Number Of Ingredients 12

Ingredients

3 ounces bittersweet chocolate, broken into pieces
1/2 cup blanched hazelnuts
1 1/3 cups all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
Coarse sugar, for decorating

Steps:

Pulse the chocolate in a food processor until finely chopped; transfer to a bowl. Add the hazelnuts to the food processor and pulse until finely chopped; transfer to the bowl with the chocolate.
Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; beat in the flour mixture and chocolate and hazelnuts, then increase the speed to medium high and beat until combined.
Divide the dough between 2 sheets of parchment paper; roll each into a 1-by-9-inch log, using the parchment to help you. Wrap and refrigerate until firm, at least 1 hour.
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Unwrap the logs and slice into 1/4-inch-thick rounds; arrange 1 inch apart on the prepared baking sheets. Sprinkle with coarse sugar. Bake until set, 15 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

SALTED DARK CHOCOLATE HAZELNUT CARAMEL TRUFFLES

Salted Dark Chocolate Hazelnut Caramel Truffles image

Dark chocolate, hazelnut, and caramel were just made to be eaten together. How can you resist the indulgent blend of sweet, nutty, with a dash of salt? It's perfect. They can be made up to a week before you want them, just cover and chill. Bring to room temperature before serving.

Provided by MariaTheSoaper

Categories Desserts Candy Recipes Truffle Recipes

Time 12h40m

Yield 28

Number Of Ingredients 8

Ingredients

1 cup chocolate-hazelnut spread
⅓ cup white sugar
2 tablespoons water
⅔ cup heavy whipping cream
¼ teaspoon coarse sea salt (such as Diamond Crystal®)
½ cup unsweetened cocoa powder
1 (12 ounce) bag chocolate chips (at least 60% cocoa), finely chopped
1 tablespoon coarse sea salt (such as Diamond Crystal®), or to taste

Steps:

Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.
Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
Refrigerate caramel mixture until firm, at least 3 hours.
Spread cocoa powder into the bottom of a wide, shallow bowl.
Scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange onto a baking sheet.
Cover truffle balls with plastic wrap and chill overnight or 8 hours.
Line a 13x9x2-inch baking sheet with aluminum foil.
Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.
Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.
Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 16.9 g, Cholesterol 7.8 mg, Fat 8 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 218.5 mg, Sugar 7.3 g

CONTEST-WINNING HAZELNUT TOFFEE

Contest-Winning Hazelnut Toffee image

This is one of my most-asked-for recipes. It's sweet and buttery with plenty of crunch. You could use dark, milk or even white chocolate and substitute almonds for the hazelnuts if you wish. -Joanne Simpson Portland, Oregon

Provided by Taste of Home

Categories Desserts

Time 45m

Yield about 1-3/4 pounds.

Number Of Ingredients 8

Ingredients

2 teaspoons plus 1 cup butter, divided
1 cup sugar
3 tablespoons water
1 tablespoon light corn syrup
1/3 cup chopped hazelnuts
TOPPING:
2 cups (12 ounces each) semisweet chocolate chips
1/2 cup finely chopped hazelnuts

Steps:

Line a 13-in. x 9-in. pan with foil; coat the foil with cooking spray and set aside. Butter the sides of a large heavy saucepan with 2 teaspoons butter. Cube remaining butter; place in pan. Add the sugar, water and corn syrup. Cook and stir until mixture turns golden brown and a candy thermometer reads 300° (hard crack stage)., Remove from the heat; stir in hazelnuts. Pour into prepared pan without scraping; spread evenly. Let stand at room temperature until cool, about 1 hour., In a microwave, melt chocolate chips; stir until smooth. Spread evenly over toffee. Sprinkle with hazelnuts, pressing down gently. Let stand for 1 hour. , Break into bite-sized pieces. Store in the refrigerator.

Nutrition Facts : Calories 229 calories, Fat 16g fat (9g saturated fat), Cholesterol 18mg cholesterol, Sodium 58mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.

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