Hazelnut Espresso Fingers In Chocolate Recipes

HAZELNUT ESPRESSO FINGERS IN CHOCOLATE

Steps:

• Preheat oven to 350°. Place hazelnuts in a food processor; cover and process until ground. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in espresso powder and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in hazelnuts., Shape scant tablespoonfuls of dough into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

CHOCOLATE-HAZELNUT POTS DE CREME

Steps:

• Spoon the chocolate-hazelnut spread into your blender. Add the chopped chocolate. Set your ramekins/cocottes/teacups/glasses on a baking sheet.
• In a medium saucepan, whisk together the milk, heavy cream, sugar, salt and egg yolks over medium heat. Cook, stirring constantly, 8 to 10 minutes; I like to use a flat-bottomed wooden spatula so that I can make sure the eggs aren't catching on the bottom and cooking. Cook until the custard thickens, resembling something like very thick paint. It should register between 175 and 180 degrees F on an instant-read thermometer. Another test: the custard should coat the back of the spatula, and when you draw a line across the back of the spatula with your (clean!) finger, the line should hold and maintain its edges without running. Remove from the heat immediately.
• Now, pour the warm custard through a strainer into the blender. Let it sit 5 minutes to melt the chocolate. Add the Sriracha, espresso powder if using and vanilla extract. Then, put the lid on the blender, hold down with a thick kitchen towel, and blend on low, then high, until smooth and combined, scraping down the sides if necessary. Taste for seasoning.
• Pour the custard into your containers, tapping them against the rim of the baking sheet to remove air bubbles. Pop them in the fridge and chill until the custards are set, 2 to 3 hours.
• Top with whipped cream or creme fraiche, some grated chocolate and minced hazelnuts. A little sea salt would be nice too.

CHOCOLATE-HAZELNUT-ESPRESSO MOUSSE

Steps:

• Combine the heavy cream and espresso granules in a small mixing bowl. Stir until dissolved, about 5 minutes.
• Add the espresso mixture to the bowl of a standing mixer, along with the chocolate-hazelnut spread. Mix with the whisk attachment on medium for 1 minute. Scrape the sides and bottom of the bowl, and continue beating until very soft peaks form, about 1 minute. Transfer to a serving bowl and refrigerate for 2 hours.
• Garnish with the toasted hazelnuts and whipped cream and serve.
• Cook's Note: I also often garnish this with some sliced bananas for my nephews.

FRENCH TOAST FINGERS WITH CHOCOLATE HAZELNUT SPREAD AND BLUEBERRIES

Steps:

• Preheat oven to 325°F (175°C).
• Put the cream, honey, butter, orange zest and vanilla bean in a medium saucepan over medium-high heat. Bring to a boil, stirring, and remove from the heat.
• Put the eggs and sugar in a large bowl and whisk to combine.
• Pour the hot cream mixture over the egg mixture and whisk to combine.
• Using a bread knife, cut the crust off the brioche loaf to create a square log. Slice the loaf in half lengthways. Spread both halves with chocolate hazelnut spread, like you're making a big sandwich, then add the blueberries to the middle and close the sandwich.
• Soak the brioche loaf in the warm egg custard for 10 minutes, or until it's well soaked.
• Put coconut oil in a medium pan over medium heat and cook the brioche loaf until it's golden brown all over, then finish in the oven for 5 minutes. Transfer to a plate lined with paper towel and slice into fingers.

HAZELNUT-ESPRESSO SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg, yolk, espresso granules and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. Stir in hazelnuts. , Divide dough into thirds; flatten each portion into a circle. Wrap separately; refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out 1 portion of dough to 1/8-in. thickness. Cut with a floured 1-1/2-in. cookie cutter; place 1/2 in. apart on ungreased baking sheets. Repeat with remaining dough; chill and reroll scraps. , Bake at 375° for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool. , For filling, place 3/4 cup semisweet chocolate chips and milk chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Refrigerate until filling reaches spreading consistency, about 1-1/2 hours, stirring occasionally., Spread filling over the bottoms of half of the cookies; top with remaining cookies. In a microwave, melt remaining 1 cup semisweet chips; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container in the refrigerator.

ESPRESSO, HAZELNUT & CHOCOLATE SHORTBREAD

Steps:

• Mix the espresso powder with 1 tsp hot water to form a paste (you'll think it isn't enough water but it is - don't add more otherwise it'll be too watery). Set aside.
• Beat the butter and sugar until soft and blended, then beat in the coffee mixture. Don't overbeat the mixture as you don't want to incorporate too much air. (If the coffee isn't completely incorporated, don't worry - it will be once you add the flours).
• Sift together the flours and add them to the butter in three lots, mixing in with a wooden spoon and, eventually, your hands. Bring together into a ball, then transfer to a lightly floured surface and quickly knead in the hazelnuts. Don't overdo this - you don't want the butter to get too warm. Press the dough into a circle, wrap it in cling film and put in the fridge for about 40 mins.
• Roll out the dough on a lightly floured surface to 0.75cm thick. Cut out circles about 6cm across with a biscuit cutter and put the circles on a non-stick baking sheet (or two baking sheets, depending on their size). Re-roll the dough as you need to, but try not to do this too often. Put the baking sheets in the coldest part of the fridge and leave them for about 45 mins. Heat oven to 160C/140C fan/gas 3.
• Bake the shortbread for 20 mins, or until the top is just firm when you press it with your index finger. Take out of the oven and leave on the baking sheets to cool for a while (it is very fragile when hot), then transfer to a wire rack to cool completely.
• Melt the chocolate in a bowl set over a pan of simmering water, then remove the bowl and leave to cool a little and rm up somewhat. Dip each piece of shortbread halfway in the melted chocolate, then put on a sheet of baking parchment. Sprinkle the toasted hazelnuts on the chocolate half and leave to set completely. Will keep for 4 days in an airtight tin.

DOUBLE DARK CHOCOLATE HAZELNUT COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and salt; beat until combined. Beat in egg and vanilla extract until well-blended. Blend in melted chocolate, cocoa powder, and espresso. Mix in flour gradually, until batter is smooth. Fold in chocolate chips, chopped hazelnuts, and ground hazelnuts.
• Drop heaping tablespoons of cookie batter 2 inches apart onto baking sheets. Use the back of a wet fork to flatten each cookie slightly, making a crisscross pattern.
• Bake in the preheated oven until set and edges start to darken, about 15 minutes. Let cool a few minutes before serving.

HAZELNUT-ESPRESSO SANDWICH COOKIES

Steps:

• In large mixing bowl, cream butter and sugar. Beat in the egg, yolk, espresso granules and vanilla.
• Combine flour, salt and baking powder; gradually add to creamed mixture mixing well. Stir in hazelnuts.
• Divide dough into thirds; flatten each portion into a circle. Wrap each in plastic wrap; refrigerate for 1 hour or until easy to handle.
• On a lightly floured surface, roll out one portion of dough to 1/8 inch thickness. Cut with a floured 1 1/2 inch cookie cutter; place 1/2 inch apart on ungreased baking sheet. Repeat with remaining dough.
• Bake at 375* for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.
• FOR FILLING: in small saucepan, bring cream to boil. Remove from heat; stir in milk chocolate chips and 3/4 cup semi sweet chocolate chips until melted. Transfer to a bowl and refrigerate for 1 1/2 hours or until filling reaches spreading consistency, stirring occasionally.
• Spread filling over the bottom of half of the cookies; top with remaining cookies. Melt remaining semisweet chocolate chips; drizzle over cookies.
• Let stand until set. Store in an airtight container in refrigerator.

HAZELNUT ESPRESSO COOKIES

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
• With an electric mixer, beat butter and sugars until light and fluffy. Beat in eggs, one at a time, beating after each addition. Beat in espresso powder.
• With mixer on low speed, beat in flour mixture until incorporated. With a rubber spatula or wooden spoon, mix in hazelnuts.
• Drop heaping tablespoons of dough onto three baking sheets, 1 1/2 inches apart. Bake, first two sheets together, until golden, about 12 minutes, rotating sheets front to back and from top to bottom halfway through. Repeat with remaining sheet. Cool cookies on sheets 2 minutes; transfer to a wire rack to cool completely. Serve, or store in an airtight container up to 3 days.