Chocolate Hazelnut Mousse Cups Food

HAZELNUT CUPS

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.

CHOCOLATE HAZELNUT MOUSSE CUPS

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.

CHOCOLATE-HAZELNUT-ESPRESSO MOUSSE

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

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.

CHOCOLATE MOUSSE WITH HAZELNUT PRALINE

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

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.

CHOCOLATE-HAZELNUT MOUSSE-FILLED CUPS

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

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.

CHOCOLATE-HAZELNUT MOUSSE

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

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.