HAZELNUT-ORANGE ROCHERS
Rocher may mean "rock" in French, but with crisp outsides that yield to soft, chewy centers, these cookies hardly resemble their namesake. The batter must be refrigerated overnight so that it is firm and thoroughly chilled before baking.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 26
Number Of Ingredients 7
Steps:
- Pulse toasted hazelnuts, confectioners' sugar, and salt in a food processor until finely ground (mixture should be powdery). Add egg whites and orange zest and juice, and pulse until combined. Transfer batter to an airtight container, and refrigerate overnight.
- Preheat oven to 350 degrees. Nest 2 baking sheets (to prevent bottoms of cookies from browning too quickly), and line top sheet with parchment. Drop tablespoons of batter onto lined sheet, spacing them 1 inch apart. Shape each into a mound, top with 2 hazelnut halves, and sprinkle generously with sanding sugar. Refrigerate remaining batter.
- Bake cookies, rotating sheets from front to back halfway through, until golden brown, 20 to 23 minutes. Let cool completely on a wire rack. Repeat with remaining batter.
HOMEMADE FERRERO ROCHER
Make my Homemade Ferrero Rocher (Chocolate Hazelnut Truffles), which are easy no-bake edible gifts for the holidays or any time!
Provided by Adapted from Further Food
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Add the hazelnuts into a food processor (keep aside 40-45 hazelnuts for the center) and blend into a fine paste like consistency. It takes a 2-3 minutes.
- Add cocoa powder, vanilla extract, salt and maple syrup and blend until the ingredients start to stick together, just 20 seconds. You NEED the mix to be sticky and not dry. if it is not shapable then continue to blend.
- Roll into small balls, inserting a hazelnut into the center. Once they are all rolled, place in the fridge for an hour minimum to set them.
- Once set, dip each Ferrero Rocher in the melted chocolate. Let any excess chocolate dip off.
- Then toss them in the chopped hazelnuts and coat them all over. Place them on a tray lined with parchment.
- Store in the fridge until ready to enjoy. They will stay fresh in the fridge for up to 3 days.
HAZELNUT ROCHERS
These luxurious chocolate treats are perfect for a special occasion. No-one will be able to resist the smooth praline centre and crunchy outer chocolate shell
Provided by William Curley
Time 2h35m
Yield makes 40-50
Number Of Ingredients 10
Steps:
- To make the ganache, pour the cream into a saucepan and scrape in the seeds from the vanilla pod, along with the pod. Bring to the boil, then remove from the heat and leave to infuse for 30 mins. Strain the infused cream into a clean saucepan, add the sugar and bring to the boil.
- Put the Gianduja and dark chocolate in a mixing bowl. Pour the hot cream over the chocolate, and mix until everything forms a thick melted chocolate mixture.
- Add the butter and mix well until fully incorporated. Leave the ganache to set at room temperatire for 1-2 hrs.
- To assemble, put the ganache in a piping bag fitted with a 12mm nozzle. Pipe small 'bulbs' of the ganache onto a lined tray. Put a whole rosted hazelnut into each bulb of ganache.
- Pipe a larger bulb of ganache on top of each hazelnut and leave to set for 1 hr in the fridge.
- Roll each bulb into a sphere and coat in feuillantine, then chill while you prepare the nutty chocolate.
- Temper the milk chocolate by melting 2/3 of it in a bowl to 45C-50C set over a pan of simmering water. Add the remaining chocolate to allow it to cool to 26C-27C, then melt back to 29C-30C.
- Add the almonds to the tempered chocolate. Remove the ganache from the fridge and use a fork to dip each into the nutty chocolate. If the chocolate thickens too much, warm it slightly.
- Place each rocher on a lined tray to set for 1-2 hrs in a cool, dry area before decorating with gold leaf to finish, if you like. Will keep for one week stored in an airtight container in a cool, dry place.
Nutrition Facts : Calories 129 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein
MOCK FERRERO ROCHERS
Who doesn't love these rich, chocolate-hazelnut balls? Crunchy bits of hazelnut wafer and buttery ground nuts are bound with Nutella and wrapped around a whole hazelnut for a decadent gift you can make any day.
Provided by YummySmellsca
Categories Candy
Time P1D
Yield 60 truffles, 60 serving(s)
Number Of Ingredients 8
Steps:
- Combine the crushed wafers, ground nuts, rice flour and Nutella in a large bowl. Mix well.
- Form a small ball of this dough mixture around each whole hazelnut. Place on a lined cookie sheet.
- Freeze 1 hour.
- Melt chocolate in a bowl set over barely simmering water. Stir in Frangelico.
- Dip frozen balls into melted chocolate and allow to harden on wax paper-lined sheets. .
NO-CHURN HAZELNUT ESPRESSO ICE CREAM
This easy no-churn ice cream recipe uses whipped cream and sweetened condensed milk for a creamy texture. The dessert is flavored with coffee and hazelnuts.
Provided by Lea-Wilson Family
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Using an electric whisk, beat the cream, salt, and vanilla together in a large bowl until the mixture resembles plain yogurt.
- Rub the toasted hazelnuts together in a clean tea towel to remove as much of their skins as possible. Discard the papery skins and roughly chop the nuts. Set aside a tablespoon or so to sprinkle over the top, then add most of the nuts, the condensed milk, and cooled coffee to the cream mix and beat together until it thickens to the consistency of yogurt.
- Pour the mixture into a 900 g (2 lb.) loaf pan, sprinkle over the reserved hazelnuts, and cover with plastic wrap. Chill in the freezer for at least 8 hours, or overnight.
- Remove the ice cream from the freezer 5 minutes before serving. The ice cream will keep, covered in the freezer, for three months.
FROZEN CHOCOLATE-HAZELNUT CHEESECAKE BARS
These no-bake dessert bars are a cross between cheesecake and Klondike Bar. They're frozen and coated in a milk chocolate shell that hardens quickly.
Provided by Edd Kimber
Yield Serves 12-15
Number Of Ingredients 13
Steps:
- Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a large single sheet of parchment paper that fully covers both base and sides.
- Add the cookies, hazelnuts and salt to a food processor fitted with the blade attachment and pulse until ground to fine crumbs. Pour in the melted butter and pulse until evenly mixed. Scrape the mixture into the prepared tin and use the base of a glass or measuring cup to compact evenly. Set aside.
- For the cheesecake, put the cream and vanilla into a large bowl and whisk into soft peaks. Set aside.
- Put the cream cheese, icing sugar, chocolate spread and sea salt into another bowl and use an electric mixer to beat together until smooth and combined, about 2 minutes.
- Add the whipped vanilla cream to the cheesecake mixture and fold together until evenly combined. Scrape this into the tin and spread evenly. Cover and place in the freezer until the cheesecake is solid, about 4 hours.
- For the shell, melt the chocolate and coconut oil in a heatproof bowl in a microwave, using short bursts of heat to prevent it from burning, or over a pan of simmering water. Once melted, stir in the chopped hazelnuts, then set aside for at least 10 minutes before using.
- To serve, use the parchment paper to carefully lift the frozen cheesecake from the tin and transfer it to a board. Cut into squares, then dip them into the chocolate mixture or simply pour a little of it on top of them. I like to serve the rochers while still firm from the freezer, almost like ice cream, but if you prefer, you can leave them to soften so that the cheesecake has a more mousse-like texture.
HAZELNUT ROCHER CHEESECAKE (NO BAKE)
While having a fish and chip lunch I came across this recipe in Business Baking Oct/Nov. '07 and it sounded yummy. Times are estimated and chilling time. For the decoration they did not specify amounts, so I am guessing them.
Provided by ImPat
Categories Cheesecake
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Line a 24cm round springform tin.
- For the base combine melted chocolate, chocolate hazelnut spread, rice bubbles and hazelnuts.
- Press into the prepared tin and refridgerate till set.
- For the cheesecake beat the cream cheese, cream, sugar and chocolate hazelnut spread until smooth.
- Beat in the melted chocolate and dissolved gelatine.
- Beat egg whites until soft peaks are formed and then fold into the cream cheese mix.
- Pour mix over chocolate base and chill for 1 to 2 hours or until set.
- To serve remove from pan and drizzle with chocolate and sprinkle with extra hazelnuts, use a sharp knife to cut into wedges.
Nutrition Facts : Calories 827.8, Fat 73, SaturatedFat 38.8, Cholesterol 120.8, Sodium 272, Carbohydrate 46, Fiber 9.8, Sugar 24.2, Protein 15.9
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