Raspberry Cocoa With Chocolate Hazelnut Cream Crock Pot Recipes

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RASPBERRY AND COCONUT CREAM-CHOCOLATE HAZELNUT S'MORES



Raspberry and Coconut Cream-Chocolate Hazelnut S'mores image

S'mores are the quintessential campfire treat: a marshmallow roasted over the fire, sandwiched between two graham crackers and a chocolate square. Some people don't want to stray from the traditional s'more, but I ask "Why not?" Maybe we can make it tastier and healthier! So this version was born. And did I mention these mouthwatering treats contain no added sugar and are dairy-free?

Provided by Food Network

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 7

1 cup raw hazelnuts
1/3 cup dairy-free dark chocolate chips
2 teaspoons melted coconut oil
1/8 teaspoon salt
1 1/2 cups (about 1/2 pint) raspberries
1/2 cup coconut cream, whipped, See Cook's Note
16 graham cracker squares

Steps:

  • For the chocolate-hazelnut spread: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Place hazelnuts on the baking sheet and roast for 10 to 15 minutes, or until lightly browned. Let cool. With a kitchen towel, roll hazelnuts around on the baking sheet to remove the skins. Discard skins and transfer hazelnuts to a food processor. Blend for about 5 minutes, until the nuts form a butter.
  • In a small saucepan over low heat, melt the chocolate chips and coconut oil. Transfer to the food processor, add the salt, and pulse to combine. (If the spread isn't sweet enough for your taste, try adding 1 tablespoon of agave nectar.) Let cool about 5 minutes in the refrigerator while you prep the other ingredients.
  • For the s'mores: Assemble s'mores by layering approximately 1/2 tablespoon chocolate-hazelnut spread, 4 raspberries and 1 tablespoon whipped coconut cream between 2 graham cracker squares. (You will have chocolate-hazelnut spread leftover.)

CHOCOLATE-HAZELNUT POTS DE CREME



Chocolate-Hazelnut Pots De Creme image

Provided by Aarti Sequeira

Categories     dessert

Time 2h30m

Yield about six 8-ounce servings

Number Of Ingredients 14

1 cup chocolate-hazelnut spread, such as Nutella
3 ounces dark or semisweet chocolate (70 percent and over), chopped
1 1/2 cups whole milk
1 cup heavy cream
1/4 cup granulated sugar
3/4 teaspoon kosher salt
6 large egg yolks
1 1/2 to 2 teaspoons Sriracha sauce
1/2 teaspoon instant espresso powder, optional
1/2 teaspoon vanilla extract
Whipped cream or creme fraiche, for topping
Cocoa or grated chocolate, for dusting
Minced hazelnuts, for garnishing
Sea salt, for garnishing

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.

CROCK POT CHOCOLATE RASPBERRY STRATA



Crock Pot Chocolate Raspberry Strata image

Bread pudding dressed up with chocolate and raspberries is a total comfort food good enough for guests.

Provided by Geema

Categories     Dessert

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 10

6 cups Hawaiian bread or 6 cups challah, cubed 1-inch
1 tablespoon butter
1 1/2 cups semi-sweet chocolate chips
1/2 pint fresh raspberry (do not use frozen!)
1/2 cup heavy cream
1/2 cup milk
4 eggs
1/4 cup sugar
1 teaspoon vanilla extract
whipped cream (to garnish)

Steps:

  • Place half of the bread cubes in a buttered 4 quart crock pot.
  • Sprinkle on half of the chocolate chips and raspberries.
  • Cover with the remaining bread cubes, then top with remaining chocolate chips and raspberries.
  • In a medium bowl, whisk together the cream, milk, eggs, sugar and vanilla until well blended.
  • Pour evenly over the bread mixture in the cooker.
  • Cover and cook on HIGH setting about 1 3/4 to 2 hours or until set. NOTE: do no cook on the low heat setting for a longer time!
  • Let stand 5 to 10 minutes before serving.
  • Serve with whipped cream on top.

Nutrition Facts : Calories 396.4, Fat 26.1, SaturatedFat 14.7, Cholesterol 176.1, Sodium 82.7, Carbohydrate 39.8, Fiber 4.2, Sugar 32.7, Protein 7.4

CHOCOLATE HAZELNUT RASPBERRY GOODNESS



Chocolate Hazelnut Raspberry Goodness image

Three flavors in one delicious drink!

Provided by Dudelander

Categories     Drinks Recipes     Cocktail Recipes     Vodka Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 4

1 fluid ounce Chambord (raspberry liqueur)
1 fluid ounce Frangelico (hazelnut liqueur)
1 fluid ounce chocolate vodka
1 teaspoon chocolate shavings, for garnish

Steps:

  • Pour the Chambord, Frangelico and vodka into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, and garnish with chocolate shavings to serve.

Nutrition Facts : Calories 298.7 calories, Carbohydrate 29.5 g, Cholesterol 0 mg, Fat 1.6 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.8 g, Sodium 4.7 mg, Sugar 26.9 g

RASPBERRY COCONUT FRENCH TOAST SLOW-COOKER STYLE



Raspberry Coconut French Toast Slow-Cooker Style image

I put the ingredients in the slow cooker crock the night before, refrigerate it, then pop the crock into the slow cooker in the morning. You can use regular milk or half-and-half, include your favorite jam, and substitute almond extract instead of vanilla. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 3h10m

Yield 12 servings.

Number Of Ingredients 8

6 large eggs
1-1/2 cups refrigerated sweetened coconut milk
1 teaspoon vanilla extract
1 loaf (1 pound) French bread, cubed
1 package (8 ounces) cream cheese, cubed
2/3 cup seedless raspberry jam
1/2 cup sweetened shredded coconut
Whipped cream, fresh raspberries and toasted sweetened shredded coconut

Steps:

  • In a large bowl, whisk eggs, coconut milk and vanilla until blended. Place half of the bread in a greased 5- or 6-qt. slow cooker; layer with half of the cream cheese, jam, coconut and egg mixture. Repeat layers. Refrigerate, covered, overnight., Cook, covered, on low 2-3/4 to 3-1/4 hours or until a knife inserted in the center comes out clean. Serve warm with whipped cream, raspberries and toasted coconut.

Nutrition Facts : Calories 280 calories, Fat 12g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 338mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 1g fiber), Protein 9g protein.

RASPBERRY COCOA WITH CHOCOLATE-HAZELNUT CREAM. CROCK POT RECIPE



Raspberry Cocoa With Chocolate-Hazelnut Cream. Crock Pot Recipe image

Turn regular hot cocoa into an indulgent grown-up treat with raspberry liqueur, Nutella laced whipped cream, and fresh raspberries.

Provided by Annacia

Categories     Beverages

Time 2h40m

Yield 12 serving(s)

Number Of Ingredients 14

1 cup premium unsweetened cocoa powder
1/4-1/3 cup sugar
1/4 teaspoon salt
1/2 cup hot water
4 cups half-and-half or 4 cups light cream
4 cups whole milk
1/3 cup bittersweet chocolate pieces or 2 ounces bittersweet chocolate, chopped
1/2 cup raspberry liqueur
1 tablespoon vanilla
1 cup whipping cream
2 tablespoons chocolate hazelnut spread
2 teaspoons sugar
fresh raspberry (optional)
chocolate shavings (optional)

Steps:

  • In a 3- to 4-quart slow cooker combine cocoa powder, sugar, and salt. Stir in the hot water until mixture forms a paste. Whisk in half-and-half and milk.
  • Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. (Do not boil.) Add bittersweet chocolate, whisking until chocolate is melted.
  • If necessary, skim "skin" from surface; discard. Serve immediately or keep warm, covered, on warm-heat setting or low-heat setting for up to 2 hours.
  • To serve, stir in vanilla and raspberry liqueur.
  • Meanwhile, in a chilled bowl combine whipping cream, chocolate-hazelnut spread, and 2 teaspoons sugar. Beat with an electric mixer on medium speed until soft peaks form. Pipe or spoon cream mixture onto cocoa. If desired, garnish with fresh raspberries and shaved chocolate.

Nutrition Facts : Calories 277.9, Fat 21.2, SaturatedFat 13.3, Cholesterol 65.2, Sodium 127.2, Carbohydrate 19, Fiber 2.5, Sugar 11, Protein 6.9

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