Whipped Hazelnut Dip Recipes

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CREAMY HAZELNUT DIP



Creamy Hazelnut Dip image

This rich chocolate mousse is a sweet way to begin your morning. With crunchy hazelnuts and a slight vanilla flavor, it's wonderful with fresh fruit, cookies and a big cup of coffee on the side. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield about 3 cups.

Number Of Ingredients 7

6 ounces cream cheese, softened
1/2 cup Nutella
1 teaspoon vanilla extract
1/2 cup confectioners' sugar
1 cup heavy whipping cream, whipped
1/2 cup chopped hazelnuts
Fresh strawberries, biscotti and Milano cookies

Steps:

  • In a small bowl, combine the cream cheese, Nutella and vanilla. Beat in confectioners' sugar until smooth. Fold in whipped cream and hazelnuts. Serve with strawberries, biscotti and cookies.

Nutrition Facts : Calories 79 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 14mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

HAZELNUT WHIPPED CREAM



Hazelnut Whipped Cream image

You'll go nutty for this hazelnut whipped cream! The topping is a subtle yet welcome change of pace from standard whipped cream. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 cups.

Number Of Ingredients 4

1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 to 2 tablespoons hazelnut liqueur
1/2 teaspoon vanilla extract

Steps:

  • In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, liqueur and vanilla; beat until soft peaks form. Store in the refrigerator.

Nutrition Facts : Calories 61 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 4mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

CHOCOLATE DIPPED HAZELNUT SHORTBREAD



Chocolate Dipped Hazelnut Shortbread image

Provided by Dave Lieberman

Categories     dessert

Time 40m

Yield about 1 dozen

Number Of Ingredients 9

1 cup husked hazelnuts
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) butter, room temperature
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
4 ounces good-quality semisweet chocolate

Steps:

  • Preheat oven to 350 degrees F.
  • Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool.
  • Lower oven to 325 degrees F.
  • Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside.
  • Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout.
  • Form into long cookies and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks.
  • In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden.

CARAMEL-DIPPED HAZELNUTS



Caramel-Dipped Hazelnuts image

Use these as toppers for our Candied-Hazelnut Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds

Yield Makes enough for 24 cupcakes

Number Of Ingredients 3

24 hazelnuts, toasted and skinned
3 cups sugar
3/4 cup water

Steps:

  • Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a countertop; place newspaper on the floor,directly under cutting board.
  • Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.)
  • Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.

WHIPPED HAZELNUT DIP



Whipped Hazelnut Dip image

Serve this with fall crudites, such as cauliflower, Romanesco broccoli, fennel, and endive.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 1 cup

Number Of Ingredients 6

1 1-inch-thick slice rustic bread, crust removed
2/3 cup hazelnuts, skinned, plus more chopped, for garnish
1 clove garlic, minced
1 tablespoon lemon juice
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper

Steps:

  • Soak bread in water for 5 minutes, then remove and squeeze out excess.
  • Transfer to a food processor with hazelnuts and pulse until finely chopped. Add garlic, lemon juice, oil, and 6 tablespoons water and pulse until smooth. Season with salt and pepper and garnish with hazelnuts.

Nutrition Facts : Calories 187 g, Fat 17 g, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, Sodium 166 g

CHOCOLATE-HAZELNUT DIPPED FRUIT



Chocolate-Hazelnut Dipped Fruit image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h

Yield 16 pieces

Number Of Ingredients 7

1/4 pineapple, peeled, cored and cut into 16 1/2-inch chunks
2 medium bananas, peeled and cut into 16 1/2-inch slices
16 (1/2 cup) seedless red grapes
1/2 cup heavy cream
2 cups (12 ounces) semisweet chocolate chips
1 teaspoon vegetable oil
1 cup chopped hazelnuts, toasted* see Cook's Note

Steps:

  • Special equipment: 16 (4-inch) skewers or toothpicks
  • Line a baking sheet with waxed paper or parchment paper. Set aside. Using paper towels, pat the pineapple pieces dry. Thread the skewers starting with a piece of pineapple, then a banana slice and then a grape. Repeat with the remaining fruit and skewers.
  • In a small bowl, combine the cream, chocolate chips, and oil. Set the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Put the hazelnuts in another small bowl.
  • Dip 1 side of the skewered fruit into the chocolate mixture. Allow any excess chocolate to drip off and then dip the skewer into the chopped nuts. Place the skewers, chocolate side up, on the prepared pan. Refrigerate until the chocolate has set, about 30 to 40 minutes.

HAZELNUT-MOCHA GANACHE DIP



Hazelnut-Mocha Ganache Dip image

This dessert dip is made with chocolate and whipping cream, with a blend of Irish cream and hazelnut-flavored liqueurs providing the mocha accent.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 2 cups or 16 servings, 2 Tbsp. each

Number Of Ingredients 6

1 pkg. (8 oz.) BAKER'S Semi-Sweet Chocolate
1 cup whipping cream
3 Tbsp. hazelnut-flavored liqueur
2 Tbsp. irish cream liqueur
2 Tbsp. light corn syrup
1 Tbsp. vanilla

Steps:

  • Melt chocolate in medium microwaveable bowl, following microwave directions on package.
  • Microwave half-and-half in separate microwaveable bowl 1 min. or until warmed. Gradually add to chocolate, stirring constantly until well blended.
  • Add remaining ingredients; mix well. Serve warm.

Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 10 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 9 g, Protein 1 g

MIDNIGHT NUTELLA® DIP



Midnight Nutella® Dip image

Me and my friend wanted dessert, so we went to the kitchen and made this. It is one of my favorite sweet treats, and I am sure you will enjoy it. I recommend having it with soft pretzels and milk.

Provided by Kahlista

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 8m

Yield 4

Number Of Ingredients 4

5 tablespoons chocolate-hazelnut spread (such as Nutella®)
2 tablespoons milk
1 teaspoon honey
¼ teaspoon vanilla extract

Steps:

  • Combine chocolate-hazelnut spread, milk, honey, and vanilla extract in a small microwave-safe container.
  • Heat in microwave oven for 1 minute.
  • Stir the dip with a toothpick until somewhat smooth; let cool for 2 minutes before eating.

Nutrition Facts : Calories 110.3 calories, Carbohydrate 13.8 g, Cholesterol 0.6 mg, Fat 5.8 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 22 mg, Sugar 12.5 g

ROASTED RED-PEPPER AND HAZELNUT DIP



Roasted Red-Pepper and Hazelnut Dip image

Provided by Shelley Wiseman

Time 10m

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

1 (7- to 8-ounce) jar roasted red peppers, rinsed and drained
1 cup coarse fresh bread crumbs (preferably from a baguette)
1 small garlic clove
1/4 teaspoon cumin
1/4 cup hazelnut or walnut oil

Steps:

  • Purée all ingredients, except oil, with 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until almost smooth, then add oil in a slow stream with motor running.

CARAMEL-DIPPED HAZELNUTS



Caramel-Dipped Hazelnuts image

Categories     Side     Hazelnut     Pastry     Boil

Yield makes enough for 24 cupcakes

Number Of Ingredients 3

24 hazelnuts, toasted and skinned (see page 323)
3 cups sugar
3/4 cup water

Steps:

  • Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a counter-top; place newspaper on the floor, directly under cutting board.
  • Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.)
  • Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.

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