CHOCOLATE HAZELNUT PARFAITS
Hazelnut nondairy creamer adds a great flavor to chocolate pudding and makes a special dessert parfait.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk the milk, creamer and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Spoon 1/4 cup pudding into each of eight parfait glasses; sprinkle each with 1 tablespoon cookie crumbs. Top with strawberries and remaining pudding and crumbs. Refrigerate for 1 hour before serving. Garnish with whipped cream if desired.
Nutrition Facts : Calories 249 calories, Fat 10g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 352mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.
HAZELNUT CHOCOLATE PARFAITS
"I scaled down these decadent parfaits for a pair," notes Kathy Specht of Clinton, Montana. "I hope you enjoy them as much as we do."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in 2 tablespoons Nutella. In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Beat in chocolate mixture. Fold in whipped cream., Spoon into two parfait glasses. Dollop with additional whipped cream if desired. In a microwave-safe bowl, melt remaining hazelnut spread; stir until smooth. Drizzle over parfaits; sprinkle with pecans.
Nutrition Facts : Calories 463 calories, Fat 36g fat (17g saturated fat), Cholesterol 65mg cholesterol, Sodium 89mg sodium, Carbohydrate 36g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE-HAZELNUT NAPOLEONS
Weighting the puff pastry with an extra sheet pan while it blind-bakes is a classic way to get the crackle without the height and also gives the pastries a sleek, modern look.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve Dessert Pastry Hazelnut Chocolate Phyllo/Puff Pastry Dough Entertaining Winter New Year's Eve
Yield 8 servings
Number Of Ingredients 19
Steps:
- Make hazelnut crème:
- Melt chocolate with Nutella and keep warm.
- Beat cream with an electric mixer until it just holds soft peaks, then chill.
- Beat egg and yolks in cleaned mixer bowl with cleaned beaters at high speed until thick and pale, about 5 minutes.
- Meanwhile, bring sugar, water, and corn syrup to a boil in a 1-qt heavy saucepan over medium heat, stirring occasionally until sugar has dissolved. Continue to boil, undisturbed, until candy thermometer registers 238°F (soft-ball stage; you will need to tilt pan to get temperature), about 4 minutes.
- Reduce mixer speed to medium and add hot sugar mixture to eggs in a slow steam (try to avoid beaters and side of bowl), then beat until mixture is pale, thick, tripled in volume, and completely cool, about 5 minutes.
- Fold chocolate mixture into egg mixture. Fold in one third of whipped cream to lighten, then fold in remaining whipped cream gently but thoroughly. Chill at least 4 hours.
- Candy hazelnuts:
- Line a baking pan with foil (shiny side up).
- Heat sugar in a heavy 10-inch skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Add hazelnuts, stirring until coated. Transfer to foil and cool completely, then coarsely chop.
- Bake pastry:
- Preheat oven to 400°F with rack in middle. Line a large heavy baking sheet with parchment paper.
- Roll out puff pastry onto a lightly floured surface with a lightly floured rolling pin into a 17- by 10-inch rectangle (about 1/8 inch thick). Transfer to baking sheet, then cover with a sheet of parchment and top with a heavy baking sheet or sheet pan to weight down. Bake until pale golden, 15 to 20 minutes.
- Meanwhile, stir together corn syrup and water.
- Remove top baking sheet and parchment. Generously brush pastry with corn syrup mixture and cover with parchment, then invert pastry and brush other side with corn syrup mixture. Replace parchment and baking sheet and bake until deep golden and crisp, 15 to 20 minutes more. Cool completely.
- Using a serrated knife, trim edges of pastry, then halve lengthwise and cut each half into 8 equal rectangles for a total of 16 rectangles.
- Assemble dessert:
- Arrange 8 rectangles on a baking sheet and dust with confectioners' sugar to cover. (To mark pastry decoratively, see cooks' note, below.)
- Dab a small amount of hazelnut crème in center of 8 plates, then put an undecorated pastry rectangle on top. Divide remaining hazelnut crème among pastry rectangles. Sprinkle with some of the candied hazelnuts and top with decorated pastry rectangles. Sprinkle with more candied hazelnuts.
- Do Ahead
- Hazelnut crème can be chilled up to 2 days. Candied hazelnuts keep in an airtight container 3 weeks. Pastry can be baked 2 days ahead and kept in an airtight container at room temperature.
HAZELNUT AND CHOCOLATE PARFAITS
The Hazelnut and Chocolate Parfaits recipe out of our category Nut! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 4h30m
Yield 4
Number Of Ingredients 10
Steps:
- Place the milk, vanilla pod and the seeds in a pot. Bring to the boil and sieve.
- Dry roast the hazelnuts and add to the milk. Beat the egg yolks and the sugar over a hot bain marie until creamy. Stir in the milk. Do not allow to boil! Then beat until cold.
- Add the chocolate and the rum and fold in the whipped cream. Transfer the mixture into round moulds and freeze for at least 4 hours.
- To serve, quickly dunk the moulds in hot water, knock out the parfait and serve garnished with fresh berries and caramel.
FROZEN CHOCOLATE HAZELNUT PARFAIT
Provided by Food Network
Number Of Ingredients 9
Steps:
- Line bottom and sides of an 8 by 4 1/2-inch loaf pan with parchment or waxed paper. Melt gianduia in a metal bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and cool chocolate. Whisk together yolks, sugar, liqueur, and vanilla in another metal bowl until blended. Set over pan of simmering water and whisk until yolks are pale yellow, thick and form a ribbon when whisk is lifted. Remove from heat and fold in gianduia and nuts. Cool to lukewarm. Beat cream with an electric mixer until soft peaks form. Fold 1/4 of whipped cream into gianduia mixture to lighten, then fold in remaining cream gently but thoroughly. Spoon into pan, smoothing top, and put a piece of parchment or waxed paper on surface. Wrap well in plastic wrap and freeze at least 8 hours. To serve, unwrap pan and invert parfait onto a platter, discarding paper. Slice with hot, wet knife and serve with sauces and berries.;
- Merlot, L'Ecole No. 41, Columbia Valley, 1996
- Fume Blanc, The Hogue Cellars, Columbia Valley, 1998
- Merlot, Columbia Crest, Columbia Valley, 1997
- Cabernet Sauvignon, Chateau Ste Michelle, Columbia Valley, 1997
- Late Harvest White Riesling (reserve), Chateau Ste Michelle, 1996 (375ml-dessert)
CHOCOLATE HAZELNUT PARFAITS
This is a fast-to-fix dessert I got from Taste of Home. The time to make is 10 minutes plus 1 hour for chilling.
Provided by CookingONTheSide
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl, whisk the milk, creamer and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
- Spoon 1/4 cup pudding into each of eight parfait glasses; sprinkle each with 1 T cookie crumbs.
- Top with strawberries and remaining pudding and crumbs.
- Refrigerate for 1 hour before serving.
- Garnish with whipped cream, if desired.
Nutrition Facts : Calories 174.2, Fat 4, SaturatedFat 2.3, Cholesterol 12.8, Sodium 439.7, Carbohydrate 31.2, Fiber 1.7, Sugar 15.9, Protein 3.9
HAZELNUT CHOCOLATE PARFAITS
Make and share this Hazelnut Chocolate Parfaits recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in 2 tablespoons hazelnut spread.
- In a small mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Beat in chocolate mixture. Fold in whipped cream.
- Spoon into two parfait glasses. Dollop with additional whipped cream if desired.
- In a microwave safe bowl, melt remaining hazelnut spread; stir until smooth. Drizzle over parfaits; sprinkle with pecans.
Nutrition Facts : Calories 602.5, Fat 49.3, SaturatedFat 24.1, Cholesterol 105.4, Sodium 100.9, Carbohydrate 38, Fiber 3.4, Sugar 31.2, Protein 5.9
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