HAZELNUT-CHOCOLATE JAVA
Please both coffee drinkers and hot chocolate fans alike with Hazelnut-Chocolate Java. And no one needs to be left out either, because this is a Healthy Living recipe. Bonus tip: You can serve Hazelnut-Chocolate Java either hot or cold.
Provided by My Food and Family
Categories Home
Time 5m
Yield 4 servings, 1 cup each
Number Of Ingredients 2
Steps:
- Empty cocoa mixes into large heat-proof pitcher.
- Add coffee; stir until mixes are completely dissolved.
Nutrition Facts : Calories 110, Fat 2 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
CHOCOLATE HAZELNUT LAVA CAKES
Steps:
- Preheat oven to 400 degrees F.
- Spray 8 small custard cups or souffle dishes with nonstick spray. Place on baking sheet.
- Heat chocolate and butter in large glass bowl resting over a pan of boiling water until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs 1 at a time, so that the eggs do not cook. Stir in Hazelnut extract and flour.
- Divide batter evenly among prepared and nonstick sprayed custard cups, about 2/3 to 3/4 of the way full.
- Bake 12 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute.
- Invert cakes onto dessert dishes and top with a little hazelnut liqueur and a spoonful of nutella on each lava cake.
- Serve immediately, with a scoop of vanilla ice cream and chocolate shavings.
CHOCOLATE-HAZELNUT MADELEINES
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 8 madeleines
Number Of Ingredients 4
Steps:
- Melt the chocolate chips in a medium bowl set over a double-boiler, stirring with a rubber spatula, until almost entirely melted, about 3 minutes.
- Remove the bowl from the heat and continue to stir until the chocolate is completely melted, another 30 seconds. Stir in the hazelnut spread. Let cool slightly.
- Preheat the broiler to high.
- If the madeleines have a side with a bump, trim the bump to create a flat surface. Cut each madeleine in half horizontally and place cut-side up on a baking sheet. Broil until toasted and brown, 3 minutes. Let cool completely.
- Spread a heaping teaspoon of the chocolate mixture evenly over the bottom half of a madeleine; sprinkle with hazelnuts. Place the top half on the hazelnuts and press gently. Dip the assembled madeleine halfway in the chocolate mixture, then place on a tray. Continue with the rest of the madeleines. Refrigerate until completely cool and the chocolate has hardened slightly, 30 minutes.
- Serve alongside Bourbon Milk (see below) if desired.
HAZELNUT HOT CHOCOLATE
Vanilla beans and a hazelnut liqueur like Frangelico lend a sophisticated flavor to this hot chocolate. With such rich taste, it could be served as a dessert. -Michael Compean, Fountain Hills, Arizona
Provided by Taste of Home
Time 25m
Yield 22 servings
Number Of Ingredients 11
Steps:
- Split vanilla beans in half lengthwise. With a sharp knife, scrape the beans to remove the seeds. Set seeds aside; discard the beans. , In a large saucepan, heat milk and 3/4 cup cream over medium heat just until mixture comes to a simmer. Chop 15 ounces chocolate. In a large heatproof bowl, combine the chopped chocolate, Nutella, sugars, salt and vanilla seeds. Pour warm milk mixture over chocolate mixture. Let stand for 1 minute., Meanwhile, whip remaining cream and shave remaining chocolate. Whisk chocolate mixture until smooth; stir in liqueur. Serve with whipped cream, shaved chocolate and chopped hazelnuts. Garnish with a cinnamon stick if desired.
Nutrition Facts : Calories 299 calories, Fat 20g fat (10g saturated fat), Cholesterol 29mg cholesterol, Sodium 88mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.
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