Chocolate Hazelnut Mousse Cups Food

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HAZELNUT CUPS



Hazelnut Cups image

This is an easy way to have small, impressive desserts. It goes together quickly, and it can be adapted easily. Be sure to allow a good 4 hours in the fridge before serving.

Provided by Epcot82Guy

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 5h2m

Yield 8

Number Of Ingredients 11

1 ¼ cups bittersweet chocolate chips
1 teaspoon vegetable oil
1 cup heavy cream
1 teaspoon vanilla extract
3 tablespoons coffee flavored liqueur (such as Kahlua®)
2 teaspoons white sugar
½ cup chocolate-hazelnut spread (such as Nutella®)
½ cup heavy cream
1 teaspoon white sugar
2 tablespoons chopped hazelnuts, for garnish
24 chocolate-covered coffee beans

Steps:

  • Combine the chocolate chips and oil in a microwave-safe measuring cup or ceramic bowl. Stir until all of the chips are coated with oil. Microwave for 1 minute at 60% power. Stir. Heat at full power at 15-second intervals until the chocolate is melted, stirring after every interval. (This will take between 1 to 3 minutes, depending on your microwave.)
  • Arrange 24 paper bonbon or candy cups on a baking sheet. Pour a small amount (about 2 teaspoons) of the melted chocolate mixture into each cup. Tip the cups to coat the insides fully with chocolate. Transfer the coated cups to the refrigerator. Reserve remaining chocolate.
  • Pour the cup of heavy cream, vanilla extract, and coffee liqueur in a mixing bowl. Beat on high speed until frothy. Add the 2 teaspoons of sugar and continue to beat on high until soft peaks form. Stir in the hazelnut spread and beat on medium speed until combined. Quickly fold in the reserved melted chocolate. (If the chocolate has started to set up, place in microwave again for 10 seconds at 60% power.)
  • Fill a pastry bag with the mousse filling and pipe it into each chocolate cup. (If a pastry bag is unavailable, use a resealable plastic storage bag and snip off a corner.) You may need to use a spoon to smooth the tops. Chill the filled shells in the refrigerator for at least 4 hours.
  • Whip the 1/2 cup of cream until frothy; add the teaspoon of sugar and whip until stiff peaks form. Use a pastry bag to top each chocolate cup with a small dollop of whipped cream. Sprinkle with chopped hazelnuts and top with a coffee bean. Refrigerate until serving.

Nutrition Facts : Calories 463.3 calories, Carbohydrate 38.7 g, Cholesterol 61.7 mg, Fat 34.4 g, Fiber 2.4 g, Protein 3.7 g, SaturatedFat 17.9 g, Sodium 36.1 mg, Sugar 32.8 g

CHOCOLATE HAZELNUT MOUSSE CUPS



Chocolate Hazelnut Mousse Cups image

Three of my favorite foods-chocolate, hazelnuts and puff pastry-come together for an impressive dessert. Dress them up with a drizzle of melted chocolate and sprinkling of chopped nuts. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 package (10 ounces) frozen puff pastry shells, thawed
1/2 cup heavy whipping cream
1 to 2 tablespoons confectioners' sugar
1/4 teaspoon vanilla extract
1/2 cup mascarpone cheese
1/2 cup Nutella
1/4 teaspoon ground cinnamon
2 tablespoons miniature semisweet chocolate chips
Additional miniature semisweet chocolate chips, melted, optional
2 tablespoons chopped hazelnuts, toasted

Steps:

  • Bake pastry shells according to package directions. Cool completely., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., In another bowl, beat mascarpone cheese, Nutella and cinnamon until blended. Fold in whipped cream and chocolate chips. Spoon into pastry shells. If desired, drizzle with melted chocolate. Sprinkle with hazelnuts. Refrigerate until serving.

Nutrition Facts : Calories 581 calories, Fat 48g fat (19g saturated fat), Cholesterol 74mg cholesterol, Sodium 269mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 2g fiber), Protein 9g protein.

CHOCOLATE-HAZELNUT-ESPRESSO MOUSSE



Chocolate-Hazelnut-Espresso Mousse image

Provided by Michael Symon : Food Network

Categories     dessert

Time 2h10m

Yield 2 cups

Number Of Ingredients 6

1 cup heavy cream
1/4 teaspoon instant espresso
1/2 cup chocolate-hazelnut spread, such as Nutella
1/4 cup toasted hazelnuts
1 cup whipped cream
Sliced bananas, optional

Steps:

  • Combine the heavy cream and espresso granules in a small mixing bowl. Stir until dissolved, about 5 minutes.
  • Add the espresso mixture to the bowl of a standing mixer, along with the chocolate-hazelnut spread. Mix with the whisk attachment on medium for 1 minute. Scrape the sides and bottom of the bowl, and continue beating until very soft peaks form, about 1 minute. Transfer to a serving bowl and refrigerate for 2 hours.
  • Garnish with the toasted hazelnuts and whipped cream and serve.
  • Cook's Note: I also often garnish this with some sliced bananas for my nephews.

HAZELNUT CHOCOLATE MOUSSE



Hazelnut Chocolate Mousse image

I love chocolate and this is so quick and easy to make that I can surprise my family anytime of the year. Feel free to add toppings of your choice. -Karla Krohn, Madison, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 5

1-3/4 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1/2 cup Nutella
1-3/4 cups whipped topping
Additional whipped topping

Steps:

  • Whisk milk and pudding mix in a large bowl for 2 minutes. Let stand for 2 minutes or until soft set. Whisk in Nutella until smooth. Fold in whipped topping., Spoon into 6 dessert dishes. Chill until serving. Garnish servings with additional whipped topping.

Nutrition Facts : Calories 283 calories, Fat 12g fat (6g saturated fat), Cholesterol 6mg cholesterol, Sodium 132mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE MOUSSE WITH HAZELNUT PRALINE



Chocolate Mousse with Hazelnut Praline image

This dessert comes off incredibly fancy but in reality it's quite easy to make.

Provided by Food Network

Categories     dessert

Time 4h35m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup hazelnuts
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1/3 cup sugar
6 ounces good-quality bittersweet chocolate, broken into pieces
2 ounces good-quality semisweet chocolate, broken into pieces
1 cup heavy cream
4 ounces good-quality semisweet chocolate, chopped, optional
1/2 cup heavy cream, optional
Cocoa powder, optional

Steps:

  • Preheat the oven to 350 degrees F. Place the hazelnuts on a rimmed baking sheet and bake until toasted, about 10 minutes.
  • Add the egg, egg yolks, vanilla extract, 1/3 cup sugar and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Cook, whisking constantly and scraping down the sides of the bowl occasionally, until the mixture is pale, hot to the touch and has almost doubled in volume, 4 to 6 minutes. Remove from the heat and continue to whisk until the egg mixture has cooled, about 2 minutes.
  • Put the bittersweet and semisweet chocolate in a medium heatproof bowl and set it over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth.
  • Meanwhile, whip the cream in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Set aside.
  • Once melted, remove the chocolate from the heat and gently stir for about 3 minutes to cool slightly. (If it is too warm it won't combine with the egg mixture or the whipped cream without seizing up.)
  • Very slowly stream in and whisk the chocolate into the egg mixture until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. Chill, covered, until firm, 4 hours and up to overnight.
  • Meanwhile, line a rimmed baking sheet with a silicone baking mat. Add the remaining cup sugar to a small saucepan over medium-high heat. Melt the sugar, swirling the pan and stirring frequently, until it becomes a deep amber color, 4 to 6 minutes. Remove from the heat and fold in the hazelnuts. Pour onto the prepared baking sheet and quickly spread very thin. Let sit at room temperature until hardened, about 1 hour. Once hardened, transfer to a cutting board and finely chop.
  • To serve, place the serving plates in the freezer until very cold, about 10 minutes.
  • If using melted chocolate and whipped cream for serving, prepare them: Put the semisweet chocolate in a medium heatproof bowl and set it over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Whip the cream in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
  • Decorate the plates as desired with cocoa powder, melted chocolate or whipped cream. Place two spoons with deep bowls in a cup of boiling water. Remove the mousse from the refrigerator and spoon two quenelles onto each plate using the hot spoons (be sure to dry your spoons before forming the quenelles). Top with the hazelnut praline.

CHOCOLATE HAZELNUT LAYER CAKE



Chocolate Hazelnut Layer Cake image

This easy Chocolate Hazelnut Layer Cake is a showstopper! It's a simple one-bowl chocolate cake filled with a chocolate hazelnut spread and a cheesecake mousse. Everyone will love this layer cake recipe!

Provided by Shelly

Categories     Dessert

Time 55m

Number Of Ingredients 18

1 3/4 cups flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup hot water
8 oz heavy whipping cream
8 oz cream cheese, room temperature
3/4 cup Chocolate Hazelnut Spread
2 cups powdered sugar
1 tsp vanilla
3/4 cup Chocolate Hazelnut Spread
Chocolate Hazelnut Candy

Steps:

  • Preheat oven to 350°
  • Spray 8″ round cake pans with nonstick spray. Line bottom of pans with parchment circles, cut to fit pan. Spray pan again, coating the parchment paper. Set aside.
  • In bowl of stand mixer combine first 6 ingredients. With paddle attachment on low, stir to combine.
  • Add in remaining ingredients, one at a time with mixer still on low. Once all ingredients are mixed together turn speed up to medium low and mix for 2 minutes.
  • Divide batter evenly among the 2 cake pans and bake for 25-30 minutes, until center is set and toothpick comes out clean.
  • Allow to cool in pan for 10 minutes and then remove from pan and cool completely on a wire rack.
  • In bowl of stand mixer, fitted with whisk attachment, beat your heavy cream until stiff peaks form, 1-2 minutes. Transfer to another bowl and place in refrigerator until ready to use.
  • In stand mixer beat cream cheese and chocolate hazelnut spread until smooth. SLowly add in powdered sugar and vanilla and beat until smooth and incorporated.
  • Fold in reserved whipped cream.
  • Level one of the cakes, so it isn't domed. Spread 1/2 cup of the Chocolate Hazelnut Spread on top of cake.. Next spread half of the Filling mixture on top, spreading out to 1 inch away from edge of cake. Top with the other cake. Place remaining filling mixture on top.
  • Microwave remaining 1/4 cup chocolate hazelnut spread for 30-45 seconds until pourable consistency and drizzle over top. Top with Chocolate Hazelnut Candy.
  • Store in refrigerator until ready to serve.

Nutrition Facts : Calories 657 calories, Sugar 69.5 g, Sodium 530.6 mg, Fat 31.4 g, SaturatedFat 21.6 g, TransFat 0.3 g, Carbohydrate 91.8 g, Fiber 2.8 g, Protein 7.8 g, Cholesterol 88.2 mg

CHOCOLATE-HAZELNUT MOUSSE-FILLED CUPS



Chocolate-Hazelnut Mousse-Filled Cups image

These irresistible chocolates are a wonderful treat to serve to guests.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 64

Number Of Ingredients 12

1 3/4 cups plus 4 teaspoons heavy cream
4 large egg yolks, room temperature
1/4 cup sugar
2 tablespoons light corn syrup
2 tablespoons water
3 tablespoons hazelnut praline paste
7 ounces dark chocolate, melted
1 teaspoon pure vanilla extract
Pinch of salt
64 dark chocolate dessert cups
64 blanched hazelnuts, toasted and halved, for garnish
Shaved dark chocolate, for garnish

Steps:

  • With an electric mixer on medium-high speed, whisk cream until soft peaks form. Transfer to refrigerator; chill for 1 hour.
  • In a clean mixing bowl, and with a clean whisk, beat yolks on high speed until pale and frothy. Meanwhile, bring sugar, corn syrup, and water to a boil in a small, heavy saucepan over high heat, stirring to dissolve sugar. Continue boiling for about 1 minute. With mixer on medium-low speed, carefully pour hot syrup down side of bowl. Beat on medium-high speed until slightly thickened, about 5 minutes. Beat in hazelnut praline paste. Stir in chocolate, vanilla, and a pinch of salt with a flexible spatula.
  • Add one-third of the chocolate mixture to whipped cream; whisk to combine. Add remaining chocolate mixture, fold to completely combined. Pass through a coarse sieve into a large bowl; discard any solids.
  • Transfer mousse to a disposable pastry bag or large plastic bag. Using scissors, snip a small hole in bottom of the bag or from one of the corners of the plastic bag. Pipe mousse into chocolate cups to fill; serve garnished with hazelnuts and shaved chocolate.

HAZELNUT CHOCOLATE MOUSSE



Hazelnut Chocolate Mousse image

This recipe comes from a 1985 issue of Bon Appetit magazine. It was in a section that featured "New York's Famous Caterers" and the recipe is from The Silver Palate catering company.

Provided by Leslie in Texas

Categories     Dessert

Time 25m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup Frangelico
1 1/2 lbs semisweet chocolate, melted
4 egg yolks, room temperature
1 cup well-chilled whipping cream
1/4 cup sugar
8 egg whites, room temperature
1 pinch salt
1 pinch cream of tartar
1 cup finely chopped hazelnuts
hazelnuts
whipped cream
candied violet (optional)

Steps:

  • Gradually stir Frangelico into chocolate in large bowl; cool completely.
  • Mix yolks into chocolate 1 at a time.
  • Beat 1 cup cream in another bowl until beginning to thicken; add sugar and beat until soft peaks form.
  • In another bowl, beat whites with salt and cream of tartar until stiff but not dry; gently fold into cream.
  • Fold 1/3 of cream mixture into chocolate to lighten.
  • Fold in remaining cream and chopped hazelnuts.
  • Spoon mousse into a large bowl; refrigerate until set, at least 2 hours. (Can be prepared 1 day ahead.).
  • Let stand at room temperature 1 hour.
  • Spoon mousse into glasses, top with whipped cream, nuts, and violets.

Nutrition Facts : Calories 467.2, Fat 45.2, SaturatedFat 23.9, Cholesterol 90.1, Sodium 73, Carbohydrate 23.9, Fiber 10.5, Sugar 5.4, Protein 12.6

CHOCOLATE-HAZELNUT MOUSSE



Chocolate-Hazelnut Mousse image

Provided by Mary Bergin

Yield Makes 4 cups

Number Of Ingredients 9

5 ounces unblanched hazelnuts
1 tablespoon plus 1/2 teaspoon hazelnut oil*
1 1/2 cups heavy cream
5 ounces milk chocolate, cut into small pieces
3 egg yolks
1/3 cup granulated sugar
1/4 cup water
Equipment:
small baking tray, clean towel, food processor, large bowl, whisk or eggbeater, 2 medium heatproof bowls, small saucepan, electric mixer with large bowl, rubber spatula

Steps:

  • 1. Position the rack in the center of the oven and preheat the oven to 350 degrees. Arrange the hazelnuts on a small baking tray and bake until lightly browned, 10 to 12 minutes, turning the tray back to front after 5 or 6 minutes. Cool. Enclose the nuts in a clean towel and rub until as much of the skins as possible come off.
  • 2. Place the nuts and hazelnut oil in the workbowl of a food processor fitted with a steel blade and process until a paste forms.
  • 3. Meanwhile, in a large bowl, using a whisk or eggbeater, whip the heavy cream. Refrigerate, covered, until needed.
  • 4. In a medium heatproof bowl set over a pan of simmering water, melt the chocolate. Turn off the heat when almost melted and stir occasionally until completely melted. Scrape into the nut paste and process until thoroughly mixed. Set aside.
  • 5. In a clean medium heatproof bowl, lightly whisk the egg yolks.

CHOCOLATE-HAZELNUT MOUSSE



Chocolate-Hazelnut Mousse image

Categories     Milk/Cream     Mixer     Chocolate     Dessert     Valentine's Day     Spirit     Frangelico     Chill     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 10

1/2 cups hazelnuts (about 2 ounces), toasted, husked
5 tablespoons sugar
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 large eggs, separated
5 tablespoons water
2 tablespoons Frangelico (hazelnut liqueur) or brandy
Pinch of salt
1/2 cup chilled whipping cream
Additional whipped cream
Additional toasted hazelnuts

Steps:

  • Grind hazelnuts with 1 tablespoon sugar in processor until mixture forms paste. Melt chocolate in small metal bowl set over saucepan of simmering water, stirring until smooth. Remove from over water.
  • Whisk egg yolks, 2 tablespoons water, Frangelico and 2 tablespoons sugar in large metal bowl to blend. Set bowl over same saucepan of simmering water and whisk constantly until thick ribbons form when whisk is lifted and thermometer inserted into mixture registers 160°F, about 6 minutes. Cool mixture slightly. Fold in chocolate and hazelnut paste.
  • Using electric mixer, beat egg whites and pinch of salt in large bowl until soft peaks form. Stir remaining 2 tablespoons sugar and 3 tablespoons water in very small saucepan over medium heat until sugar dissolves. Increase heat and boil until thermometer inserted into mixture registers 220°F, about 4 minutes. Gradually add hot syrup to whites, beating until firm peaks form and whites are cool. Fold into chocolate mixture in 2 additions.
  • Beat 1/2 cup whipping cream in medium bowl until soft peaks form. Fold into mousse. Spoon mousse into 4 goblets, dividing equally. Chill mousse at least 1 hour and up to 1 day. Garnish each serving with whipped cream and toasted hazelnuts.

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From whatsinyourcupboard.wordpress.com


160 BEST CHOCOLATE MOUSSE CUPS IDEAS | DESSERTS, DELICIOUS ...
Feb 19, 2021 - Explore Roksolana's board "Chocolate mousse cups" on Pinterest. See more ideas about desserts, delicious desserts, just desserts.
From pinterest.ca


CHOCOLATE AND HAZELNUT MOUSSE | METRO
Browse the : « Chocolate and Hazelnut Mousse » page of the « Recipes » category. Metro, your grocer!
From www1-ppr.metro.ca


CHOCOLATE HAZELNUT MOUSSE CUPS RECIPE: HOW TO MAKE IT
Three of my favorite foods—chocolate, hazelnuts and puff pastry—come together for an impressive dessert. Dress them up with a drizzle of melted chocolate and sprinkling of chopped nuts. —Roxanne Chan, Albany, California
From stage.tasteofhome.com


CHOCOLATE HAZELNUT MOUSSE CUPS RECIPE: HOW TO MAKE IT ...
Three of my favorite foods—chocolate, hazelnuts and puff pastry—come together for an impressive dessert. Dress them up with a drizzle of melted chocolate and sprinkling of chopped nuts. —Roxanne Chan, Albany, California
From preprod.tasteofhome.com


VEGAN CHOCOLATE HAZELNUT MOUSSE - HEILALA VANILLA US
Vegan Chocolate Hazelnut Mousse. As a first step, make your hazelnut butter. Add ½ cup of dry or roasted hazelnuts to a food processor and blend until a smooth nut butter forms. Depending on your blender this can take anywhere from 5-15 minutes. Store-bought nut butter will also work and in that case use ¼ cup hazelnut butter in the recipe.
From heilalavanilla.com


ALL RECIPES KETO CHOCOLATE HAZELNUT CUPS FOR TWO LOW-CARB ...
All Recipes Keto Chocolate Hazelnut Cups for Two Low-Carb Nutella Mousse Recipeketo Recipe Health. AllRecipes Published January 30, 2022 17 Views. 32 rumbles. Share.
From rumble.com


HAZELNUT CHOCOLATE MOUSSE - CANADIAN LIVING
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate spread with 3 tbsp (45 mL) water until smooth; stir in butter. Keep warm. In separate bowl, whip cream; fold one-third into chocolate mixture. Fold in remaining cream. Divide among four 1-cup (250 mL) serving glasses. Cover and refrigerate for 2 hours. Garnish with ...
From canadianliving.com


CHOCOLATE HAZELNUT MOUSSE CUPS RECIPES
Chocolate Hazelnut Mousse Cups Recipes HAZELNUT CUPS. This is an easy way to have small, impressive desserts. It goes together quickly, and it can be adapted easily. Be sure to allow a good 4 hours in the fridge before serving. Provided by Epcot82Guy. Categories Desserts Candy Recipes Nut Candy Recipes. Time 5h2m. Yield 8. Number Of Ingredients ...
From tfrecipes.com


GEMINI: CHOCOLATE HAZELNUT MOUSSE CUPS – GEO FOODS
Gemini: Chocolate Hazelnut Mousse Cups. 01 Jun . AuthorGeo Foods CategoryDessert. Ingredients 1 pack frozen puff pastry ½ cup whipped cream 12 tbsp sugar ¼ tsp vanilla extract ½ cup mascarpone cheese ½ cup Nutella ¼ tsp ground cinnamon 2 tbsp chocolate chips · Melted chocolate chips 2 tbsp hazelnuts. Preparation. 1. Bake pastry shells according to the package …
From foods.geo.tv


PERFECT FOR ONE: ANNA OLSON’S (GLUTEN-FREE!) WARM ...
This recipe makes a shortbread that's soft and tender, unlike the typically firm and crumbly version. For an extra treat, press a piece of chocolate nougat candy into …
From msn.com


MILK CHOCOLATE-HAZELNUT MOUSSE - THE FOOD BIBLE
¼ cup (20 g) nonfat milk powder. ¼ teaspoon salt. 1 vanilla bean, split . 1 envelope (2 ½ teaspoons) gelatin powder (7 g) Mousse. 5 ½ ounces (150 g) no sugar added dark chocolate (I recommend Lily’s brand) 1 stick (110g) unsalted butter. ¾ cup (185 g) roasted hazelnut paste or roasted hazelnut butter. 2 cups (480 ml) heavy whipping cream
From thefoodbible.com


CHOCOLATE MOUSSE CUPS RECIPES
CHOCOLATE HAZELNUT MOUSSE CUPS. Three of my favorite foods-chocolate, hazelnuts and puff pastry-come together for an impressive dessert. Dress them up with a drizzle of melted chocolate and sprinkling of chopped nuts. -Roxanne Chan, Albany, California . Provided by Taste of Home. Categories Desserts. Time 30m. Yield 6 servings. Number Of Ingredients 10. …
From tfrecipes.com


EASY CHOCOLATE MOUSSE RECIPES: THIS CREAMY CHOCOLATE ...
A creamy chocolate hazelnut mousse ready in five minutes? Yes, please! Prep Time: 5 minutes Cook Time: 0 minutes You'll need: 2 cups heavy cream, chilled 1/4 cup powdered sugar 1/4 cup cocoa powder 1/2 teaspoon salt 1 teaspoon hazelnut extract …
From 30seconds.com


BEST DECADENT CHOCOLATE DESSERTS RECIPES, NEWS, TIPS AND ...
Mocha Icebox Cake. Although wafers are typically used in this no-bake dessert, any cookie you have leftover will do so long as the flavours work together. Here, Ina Garten uses chocolate chip cookie crumbs as a layer, so you get little bits of chocolate with every bite. Get the recipe. 3 / 78.
From foodnetwork.ca


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