Thats Hazel Nuts Cocoa Supreme Recipes

HAZELNUT COCOA COOKIES

Steps:

• Beat the butter, chocolate-hazelnut spread, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Blend the whole egg into the butter mixture. Beat in the egg yolk and vanilla.
• In a separate bowl, sift together the flour, baking soda, and salt. Mix the dry mixture into the egg and sugar mixture about 1/3 at a time until all the flour is incorporated. Gather the dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
• Preheat an oven to 400 degrees F (200 degrees C).
• Roll dough into large balls (about the size of a golf ball) and place 2 inches apart on ungreased cookie sheet. Bake until cookie is slightly firm on the outside, 8 to 10 minutes. Cool cookies on pans before removing.

CHOCOLATE HAZELNUT SOUFFLé RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Butter two Soufflé ramekins and sprinkle with cocoa powder, knocking out excess.
• In a medium bowl, mix Nutella and 2 egg yolks.
• In a separate medium bowl, whisk 2 egg whites until foam starts to form. Add sugar and continue mixing until they hold stiff peaks.
• Fold ⅓ of the whites into the Nutella mixture until fully incorporated. Add the remaining whites to the mixture and fold gently, but thoroughly until the mixture is smooth.
• Pour the mixture in the ramekins, clean the rims so the Soufflé rises evenly, and bake for 15 - 17 minutes.
• Serve immediately.
• Enjoy!

SALTED COCOA-HAZELNUT COOKIES

Steps:

• In a large bowl, whisk together flour, cocoa powder, baking powder and salt.
• In another bowl, using an electric mixer, beat together butter and sugar on medium-high until the mixture is superlight, fluffy and pale, about 2 to 3 minutes. Scrape down the sides of the bowl, and add in the eggs, 1 at a time, and vanilla extract, and beat until everything is well combined, about 2 minutes.
• Add dry ingredients all at once, and mix on low until almost incorporated. Add hazelnuts, and continue to mix until just fully incorporated.
• Scrape dough out of mixer, and divide it into 2 pieces onto cling wrap. Wrap each piece in cling wrap and roll them into logs about 1 1/2 to 2 inches in diameter, and 12 inches long.
• Refrigerate the logs at least 2 hours, or up to 5 days.
• Heat oven to 325 degrees.
• Brush the outside of each log of dough with egg wash. Sprinkle sanding sugar (Demerara or regular granulated sugar also work here) onto a piece of parchment paper, and roll the logs in it. Slice log crosswise into 1/4-inch-thick slices.
• Place dough slices on parchment-lined baking sheets 1 inch apart, and sprinkle with flaky salt. Bake until the edges are just set and cookies are baked through (difficult to tell with chocolate cookies, but the center should feel set when pressed gently), 12 to 15 minutes.

SUPREME COCOA MIX

Steps:

• Place all ingredients in large bowl.
• Stir together with a wire whisk.
• Place mix in a sifter and sift to make a really fine powder.
• This really make sure everything is really combined.
• Store in a sealed container.
• Add 1/2 cup of mix to an 8oz.
• mug and fill with hot water.
• Add more or less mix depending on your taste.
• Enjoy!