White Chocolate Hazelnut Cheese Ball Recipes

WHITE CHOCOLATE-HAZELNUT CHEESE BALLS

Steps:

• Mix first 3 ingredients until well blended.
• Refrigerate 1 hour or until firm enough to handle.
• Shape into 2 balls; coat with nuts.

WHITE CHOCOLATE HAZELNUT CHEESE BALL

Steps:

• Allow cream cheese to come to room temp. Melt chocolate chips & corn syrup together for 30 second increments, removing and stirring till chips are melted. In a small bowl, add cream cheese and melted chocolate mixture and mix together, Add in powdered sugar and stir to combine. Refrigerate mixture for about 30 minutes or till it hardens. Shape into ball. When cheese ball has chilled and firm roll in chopped hazelnuts. Toasting the nuts will add more flavor. If you'd like you can use pecans.

WHITE CHOCOLATE AND HAZELNUT BALL

Steps:

• Combine cream cheese, melted chocolate and sugar in a small bowl and chill for 1 hour or until firm.
• Form into 2 balls and coat in hazelnuts and chill until firm.
• Place onto 2 serving plates and serve with ginger bishcuits and chocolate chip bread.

WHITE CHOCOLATE HAZELNUT SPREAD BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil; grease with cooking spray.
• Combine white cake mix, milk, melted butter, and vanilla pudding mix in a large bowl; beat with an electric mixer until well blended and thick. Divide dough into 2 pieces.
• Place 1 piece of dough between 2 large sheets of waxed paper; roll into a 9x13-inch rectangle. Peel off waxed paper and press the dough into the bottom of the baking pan.
• Bake in the preheated oven until dough is pale golden, about 10 minutes. Sprinkle half of the sliced almonds, white chocolate chips, white baking chocolate, and hazelnuts on top; press into the soft dough.
• Place chocolate hazelnut spread in a small microwave-safe bowl; heat on medium-high, stirring often, until melted, about 1 minute. Spread over dough.
• Place the second piece of dough between 2 large sheets of waxed paper; roll into a 9x13-inch rectangle. Peel off waxed paper and lay the dough over the chocolate hazelnut spread. Sprinkle remaining sliced almonds, white chocolate chips, white baking chocolate, and hazelnuts on top; press into dough with a spatula.
• Bake in the preheated oven until dough is golden brown, about 15 minutes. Let cool completely, about 1 hour. Refrigerate until firm, 3 to 4 hours. Cut into bars.

CHOCOLATE HAZELNUT MARSHMALLOW BALLS

Steps:

• In medium microwavable bowl, microwave hazelnut spread and chocolate chips on High 30 seconds; stir until smooth. Place cereal in shallow dish.
• Insert toothpick into marshmallow; dip in chocolate mixture. Roll in cereal to coat completely. Place on large plate; remove toothpick. Repeat with remaining marshmallows. If desired, insert round wooden sticks into each for pops.
• Refrigerate 30 minutes or until chocolate is set.

WHITE CHOCOLATE CHEESECAKE WITH HAZELNUT CRUST

Steps:

• For crust:
• Position rack in center of oven and preheat to 325°F. Grease 9-inch-diameter springform pan. Wrap aluminum foil around outside of pan. Place hazelnuts in pie pan and roast until brown, about 15 minutes. Transfer to kitchen towel, cover and let stand 5 minutes. Rub hazelnuts with towel to remove husks. Chop coarsely in food processor. Add graham crackers and sugar and process until fine crumbs form. Add melted butter and process until crumbs begin to stick together. Press crumbs into bottom and 1 inch up sides of prepared pan. Bake 10 minutes. Cool crust on rack.
• For filling:
• Using electric mixer, beat cream cheese in large bowl until light and fluffy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Mix in white chocolate and hazelnut liqueur. Pour filling into crust, covering completely.
• Bake cake until edges are set and center moves only slightly when pan is shaken, about 1 hour 20 minutes. Cool completely in pan on rack. Cover and refrigerate at least 24 hours. (Can be prepared 2 days ahead.) Run small sharp knife around pan sides to loosen. Release pan sides. Transfer cheesecake to platter. Cut into wedges and serve.