CHOCOLATE HAZELNUT TRUFFLES
I've given these delectable candies with a nutty surprise inside to teachers and friends. -Debra Pedrazzi, Ayer, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, sift together confectioners' sugar and cocoa; set aside. , In a small saucepan, melt candy bars and butter. Add cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate overnight. , Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator.
Nutrition Facts :
SALTED DARK CHOCOLATE HAZELNUT CARAMEL TRUFFLES
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
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
HAZELNUT TRUFFLES
Steps:
- Preheat the oven to 325 degrees F.
- Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10 minutes. (If the hazelnuts have skin on them, roast them for 25 minutes.) Set aside to cool.
- Chop the chocolates finely and place in a bowl.
- Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the hazelnut liqueur, coffee, and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.
- With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll the chocolate in the chopped hazelnuts and chill again. Truffles are best when they're allowed to set overnight in the refrigerator.
WHITE CHOCOLATE HAZELNUT TARTLETS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 2h24m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Lay 1 phyllo sheet on a work surface. Brush the phyllo with melted butter. Top with another phyllo sheet. Repeat with more butter and 2 more phyllo sheets. Cut the stacked phyllo sheets into 6 (5-inch) squares. Line each muffin cup with 1 stacked phyllo square, allowing the edges to ruffle and extend above the cup rims. Repeat with the remaining 4 phyllo sheets and melted butter. Bake until the phyllo cups are golden brown, about 9 minutes. Transfer the muffin pan to a cooling rack and cool completely.
- Meanwhile, stir the white chocolate and 1/4 cup cream in a heavy small saucepan over low heat until the chocolate is melted and smooth. Pour into a large bowl and cool to barely lukewarm. Stir in the hazelnuts. Using an electric mixer, beat the remaining 1 1/4 cups cream in another large bowl to medium-firm peaks. Fold the cream into the white chocolate mixture in 2 batches. Cover and refrigerate until cold, about 1 hour.
- Spoon 2 teaspoons of the chocolate hazelnut spread into each phyllo cup, if using. Spoon the white chocolate mousse into the cooled phyllo cups, mounding slightly. Arrange the mousse-filled phyllo cups on plates. Sprinkle the bittersweet chocolate over the mousse, or garnish with edible flowers, and serve.
- Do-Ahead Tip: The unfilled phyllo cups can be made 2 days ahead. Store them in an airtight container at room temperature. The white chocolate mousse can be made up to 8 hours ahead. Keep it refrigerated. The filled phyllo cups can be assembled up to 1 hour ahead. Cover and refrigerate them.
CHOCOLATE HAZELNUT TASSIES
Your taste buds will be delighted to find these delicious tassies not filled with the standard pecans but with dark chocolate and hazelnuts. -Joan Ranzini, Waynesboro, Virginia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter, cream cheese, sugar and lemon zest. Beat in flour. Shape into 36 balls. With floured fingers, press onto the bottom and up the sides of ungreased miniature muffin cups., For filling, in a small bowl, beat the Nutella, brown sugar, egg, butter and vanilla until blended. Stir in hazelnuts and chocolate chips. Fill prepared cups three-fourths full. , Bake at 375° for 16-18 minutes or until set. Cool on wire racks for 10 minutes. Carefully remove from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 130 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 56mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE HAZELNUT TRUFFLES
Steps:
- Make hazelnut base:
- Preheat oven to 350°F. Butter bottom and sides of an 8-inch square metal baking pan, then dust with cocoa powder, knocking out excess.
- Finely grind nuts in a food processor with flour, sugar, and salt.
- Melt butter in a 2-quart saucepan, then remove from heat. Add chocolate and whisk until smooth. Add eggs 1 at a time, whisking until smooth. Stir in nut flour until just combined.
- Spread batter evenly in baking pan and bake in middle of oven until top is firm and dry and a tester inserted into center comes out with crumbs adhering, 15 to 20 minutes. Cool completely in pan on a rack, at least 2 hours.
- Make ganache:
- Lightly beat yolks in a bowl. Bring cream with salt just to a boil in a small heavy saucepan, then add half of it to yolks in a slow stream, whisking constantly. Whisk yolk mixture into remaining cream and cook over low heat, whisking, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil).
- Remove from heat and add chocolate, whisking until smooth. Pour ganache over hazelnut base in pan, smoothing top with offset spatula, and chill, covered, until firm, at least 5 hours.
- Cut into squares with a warmed thin knife, wiping off knife after each cut, and remove from pan while still cold.
- Serve truffles cold or at room temperature.
CHOCOLATE HAZELNUT TRUFFLES
Delectable rich chocolaty truffles with a smooth centre and crunchy coating. Look great, taste amazing!
Provided by Brittney_B
Categories Candy
Time 1h20m
Yield 45 truffles
Number Of Ingredients 4
Steps:
- Place the cream and chocolate in a medium heatproof, microwave-safe bowl. Heat, uncovered, stirring every minute, for 2 minutes or until smooth.
- Stir in the spread until well combined.
- Cover with plastic wrap and place in the fridge for 1 hour or until firm enough to roll into balls.
- Place the slivered almonds in a shallow bowl and line a tray with non-stick baking paper.
- Scoop out a teaspoonful of the chocolate mixture and use your hands to roll it into a ball.
- Roll the truffle ball in the almonds until it is completely covered and then place it on the lined tray. Repeat with remaining chocolate mixture.
- Refrigerate for 45 minutes or until firm and set.
CHOCOLATE HAZELNUT TORTE
Tortesare richand dense, so a thin wedge is a perfect portion. Dip a long,sharp knife intowarm water,slice, and wipethe blade with a dish towel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8 1/2-inch torte
Number Of Ingredients 10
Steps:
- Preheat oven to 225 degrees. Butter an 8 1/2-inch springform pan; sprinkle with cocoa, and tap out excess. In a small bowl, combine currants and whiskey or hot water. Let macerate at least 10 minutes or up to 30 minutes. Strain currants in a fine sieve, and discard whiskey.
- In a small saucepan over medium heat, bring cream and butter almost to a boil; making sure all butter is melted. Place chocolate in a medium heatproof bowl, and pour the cream over to cover. Whisk gently until chocolate is melted and mixture is combined.
- In a medium bowl, whisk together the eggs, sugar, and salt. Whisk into chocolate mixture, and stir in nuts and currants. Pour mixture into prepared pan.
- Bake until edges are set and center is still a little soft to the touch, about 2 hours. Transfer to a wire rack to cool completely. Cover with plastic wrap, and chill overnight in the refrigerator. When ready to serve, remove from refrigerator, and dust with cocoa powder.
HAZELNUT CREAM TUILES
Just-baked cookies are wrapped around the handle of a wooden spoon until set, then piped with a rich cream of toasted hazelnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 12
Steps:
- Make the tuiles: Preheat oven to 350 degrees. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Mix in egg whites, extract, and vanilla seeds; reserve vanilla bean for another use. Reduce speed to low. Add flour and salt; mix until just combined.
- Spoon 1 1/2 teaspoons batter onto a baking sheet lined with parchment paper; using an offset spatula, spread into a 4-inch round. Repeat, forming 3 more rounds and spacing 2 inches apart.
- Bake until golden, about 10 minutes. Transfer sheet to a wire rack. Working quickly, remove 1 cookie with an offset spatula, and roll around the handle of a wooden spoon to form a 1/4-inch tube. Hold until tuile begins to harden, about 10 seconds; transfer tuile to a wire rack to cool completely. Repeat with remaining cookies. If cookies become too cool to shape, return to oven for 30 seconds. Repeat with remaining batter.
- Make the cream: Process nuts in a food processor until they resemble coarse meal. Reserve 3 tablespoons; transfer remainder to a medium bowl. Add butter, sugar, cream, and salt; stir until smooth. Transfer to a pastry bag fitted with a 1/4-inch plain round tip (such as Ateco #10). Gently pipe filling into 1 end of a tuile, forcing it halfway in with a skewer; pipe into opposite end until filled. Dip each end in reserved nuts. Repeat with remaining tuiles. Serve immediately.
HAZELNUT CHOCOLATE TUILES
Tuile is the French word for tile. Here, a chocolate-nut mixture is draped over a rolling pin to give these confections a curve that resembles a roof tile.
Yield 24 tuiles
Number Of Ingredients 2
Steps:
- Halve 4 parchment paper sheets lengthwise and set aside. Prepare a stencil using a piece of cardboard 6 inches long by 4 inches wide. Draw a circle 2 1/2 inches in diameter in the upper half of the cardboard then cut out the circle. The stencil is the cardboard with the circle removed.
- Melt and temper the chocolate (see pages 25-30), then stir in the ground hazelnuts thoroughly. Set the stencil over a strip of parchment paper and spread about a tablespoon of the mixture over the opening, using an offset spatula with a 4-inch blade. The tuiles should be no more than 1/8 inch thick. Lift the stencil off the parchment paper and scrape the excess chocolate mixture from the stencil back into the bowl. You should be able to place 4 tuiles on each strip of parchment paper.
- Let the tuiles set for 3 to 4 minutes, then carefully drape the parchment paper with the tuiles over a rolling pin that is set on a jelly roll pan. Chill the tuiles in the refrigerator until firm (10 to 15 minutes). Gently peel the parchment paper off of the curved tuiles. In a tightly covered container wrapped in several layers of aluminum foil, the tuiles will keep for 1 week at room temperature or 1 month in the refrigerator. The tuiles are best served at room temperature.
- White Chocolate Tuiles: Substitute 10 ounces white chocolate for the bittersweet chocolate.
- Coconut Chocolate Tuiles: Substitute 2 cups shredded sweetened coconut, lightly toasted, for the hazelnuts.
- Nibby Tuiles: Substitute 1 cup roughly chopped cacao nibs for the hazelnuts.
More about "hazelnut chocolate tuiles recipes"
CHOCOLATE HAZELNUT TWISTS RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (7)Category DessertServings 8Total Time 45 mins
- Heat oven to 375°F. Grease 8 regular-size muffin cups. Unroll 1 can of dough on work surface; firmly press perforations to seal. Press into 13x7-inch rectangle. Spread hazelnut spread evenly over dough to within 1/4 inch of sides; sprinkle with hazelnuts.
- Unroll remaining can of dough on work surface; firmly press perforations to seal. Press into 13x7-inch rectangle. Place over filling; press firmly and seal edges. Cut into 8 (13-inch) strips. Twist each strip 7 to 9 times; shape into tight coil. Place 1 coil in each muffin cup. (Muffin cups will be very full.)
- Bake 20 minutes or until golden brown. Immediately remove from muffin cups to cooling rack. Cool 5 minutes. Sprinkle with powdered sugar. Serve warm.
HAZELNUT-CHOCOLATE CHIP TUILES RECIPE - WENDY KALEN
From foodandwine.com
Servings 60
- Preheat the oven to 350°. Spread the hazelnuts on a rimmed baking sheet and toast for 7 minutes, or until deeply browned; let cool slightly. Transfer the hazelnuts to a kitchen towel and rub vigorously to remove the skin. Let the nuts cool completely. In a food processor, pulse the hazelnuts until coarsely ground.
- Butter 2 large, heavy baking sheets. In a medium bowl, whisk the ground hazelnuts with the flour and salt. In a large bowl, using an electric mixer, beat the butter with the light brown and granulated sugar until light and fluffy. Beat in the egg and vanilla. At low speed, beat in the dry ingredients just until combined. Stir in the chopped chocolate.
- Drop rounded teaspoons of the batter about 3 inches apart on the prepared baking sheets. Using the back of a spoon, spread the batter into 1 1/2-inch rounds. Bake for 10 minutes, or until the edges are golden. Using a thin metal spatula, quickly transfer the tuiles to a rack or drape them over a rolling pin until cool. Repeat with the remaining batter.
HAZELNUT TUILES – ERECIPE
From erecipe.com
DARK CHOCOLATE-HAZELNUT TRUFFLES RECIPE - PILLSBURY.COM
From pillsbury.com
DARK CHOCOLATE DELICE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
ROASTED HAZELNUTS COVERED IN CHOCOLATE MAY I HAVE …
From mayihavethatrecipe.com
21 HAZELNUT DESSERTS TO MAKE ASAP | ALLRECIPES
From allrecipes.com
CHOCOLATE HAZELNUT TRUFFLES RECIPE | SIDECHEF
From sidechef.com
NUTELLA BROWNIES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CHOCOLATE HAZELNUT CRUNCH TRUFFLES - SALLY'S BAKING …
From sallysbakingaddiction.com
HAZELNUT CHOCOLATE TRUFFLES - NADIA LIM
From nadialim.com
CHOCOLATE HAZELNUT TORRONE - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
CHOCOLATE-HAZELNUT TRUFFLES - RECIPE - FINECOOKING
From finecooking.com
CHOCOLATE HAZELNUT TUILES - FOOD24
From food24.com
Cuisine BakeCategory BakeServings 20Estimated Reading Time 1 min
CHOCOLATE-HAZELNUT STOLLEN - KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE HAZELNUT SPREAD (THE BEST) - RICARDO
From ricardocuisine.com
BEST CHOCOLATE HAZELNUT NAPOLEON RECIPES | BAKE WITH …
From foodnetwork.ca
HAZELNUT AND CHOCOLATE GALETTE DES ROIS - DEL'S COOKING TWIST
From delscookingtwist.com
CHOCOLATE-TRIPLE HAZELNUT TRUFFLES RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE TUILES: RECIPE, ENGLISH AFTOUCH-CUISINE
From aftouch-cuisine.com
HAZELNUT CHOCOLATE TUILES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHOCOLATE HAZELNUT TRUFFLES | JUSTIN'S® RECIPES
From justins.com
HAZELNUT PRALINE CHOCOLATE TRUFFLES - SUGAR SALT MAGIC
From sugarsaltmagic.com
HAZELNUT CHOCOLATE TUILES - PLAIN.RECIPES
From plain.recipes
CHOCOLATE HAZELNUT TRUFFLES - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
HAZELNUT TUILES RECIPE - GLENN MONK | FOOD & WINE
From foodandwine.com
THE BEST HAZELNUT CHOCOLATE TART RECIPE - BAKE ME SOME SUGAR
From bakemesomesugar.com
CHOCOLATE AND HAZELNUT TART - NATIONAL DAIRY COUNCIL IRELAND
From ndc.ie
CHOCOLATE-HAZELNUT TARTLETS RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE-HAZELNUT TRUFFLES RECIPE - EATINGWELL
From eatingwell.com
HAZELNUT CHOCOLATE TUILES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHOCOLATE HAZELNUT TART | RICARDO
From ricardocuisine.com
NUTELLA HAZELNUT CHOCOLATE TRUFFLES - SWEETEST MENU
From sweetestmenu.com
EASY CHOCOLATE HAZELNUT TRUFFLES - INTERNATIONAL DESSERTS BLOG
From internationaldessertsblog.com
HAZELNUT CHOCOLATE GANACHE TRUFFLES - BAKING WITH BUTTER
From bakingwithbutter.com
CHOCOLATE HAZELNUT THINS (TUILES AU CHOCOLAT) | FOOD TO LOVE
From foodtolove.co.nz
HAZELNUT CHOCOLATE CAKE RECIPE FROM PIEDMONT, ITALY (TORTA DI …
From christinascucina.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love