Chocolate Hazelnut Spoons Food
CHOCOLATE-HAZELNUT MACARONS
Impress everyone by sandwiching a quick chocolate ganache between cookies made with hazelnuts and cocoa powder you blitz in the food processor.
Provided by Food Network Kitchen
Time 2h
Yield 16 filled cookies
Number Of Ingredients 7
Steps:
- Line 2 baking sheets with parchment paper.
- Put the hazelnuts, cocoa powder and 1 cup of the confectioners' sugar in the bowl of a food processor and process until the nuts are very finely ground and powdery, about 3 minutes. Sift with a medium-mesh strainer and discard any pieces of nuts that didn't pass through the strainer.
- Beat the egg whites and salt in a large bowl using an electric mixer on medium-high speed until they hold firm but not dry peaks, about 2 minutes. While beating, gradually add the remaining 1 cup confectioners' sugar, scraping down the sides of the bowl as needed until the peaks are firm and shiny. Fold the nut mixture into the egg whites with a large rubber spatula until just blended. Transfer to a large piping bag fitted with a 1/2-inch plain tip. Pipe 32 two-inch rounds on the prepared pans. Set aside to air-dry for 30 minutes.
- Preheat the oven to 325 degrees F.
- Bake until the tops of the cookies are puffed and set, 18 to 20 minutes. Take care not to overcook the cookies or they will crack. Cool the cookies for 5 minutes, then gently peel from the parchment and transfer to a wire rack to cool completely.
- Meanwhile, put the chocolate in a medium heatproof bowl. Heat the cream to a boil in a small saucepot over medium heat. Pour the cream over the chocolate and set aside until the chocolate is soft, about 5 minutes. Whisk until smooth; let stand at room temperature until thick but still spreadable. Sandwich about 1 teaspoon of the chocolate mixture between two cookies and repeat with the remaining filling and cookies.
CHOCOLATE-HAZELNUT SPOONS
My daughter has a great time decorating spoons with mini M&M's, Sno-Caps and sprinkles. She likes to stir them into hot chocolate or eat as is. -January Brylow, Milwaukee, Wisconsin
Provided by Taste of Home
Time 20m
Yield 1 dozen.
Number Of Ingredients 4
Steps:
- Place 2 teaspoons Nutella onto each spoon. Dip spoons quickly in melted candy coating; allow excess to drip off. Decorate with toppings if desired. Place on waxed paper; let stand until set., Use to stir servings of hot cocoa.
Nutrition Facts :
CHOCOLATE MUG CAKE RECIPE BY TASTY
Here's what you need: flour, sugar, cocoa powder, baking powder, milk, oil, vanilla extract, chocolate hazelnut spread, powdered sugar
Provided by Vaughn Vreeland
Categories Desserts
Time 7m
Yield 1 serving
Number Of Ingredients 9
Steps:
- In a 12-ounce (375 ml) mug or larger, mix all ingredients (except the chocolate hazelnut spread) until just combined.
- Once combined, spoon the chocolate hazelnut spread on top of the batter.
- Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn't spill over (depending on the size of the mug).
- Let cool one minute before eating. Top with additional chocolate hazelnut spread and powdered sugar (optional).
- Enjoy!
Nutrition Facts : Calories 500 calories, Carbohydrate 72 grams, Fat 20 grams, Fiber 4 grams, Protein 8 grams, Sugar 36 grams
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- Preheat your oven to 350°. Place the hazelnuts on a baking sheet and roast for 13-15 minutes, until golden brown. Transfer the nuts to a clean, lint free kitchen towel and cover with the edges to steam and loosen the skins.
- Once cool enough to handle, hold the towel with the nuts forming a pouch. Using the palm of your other hand, firmly and quickly rub the hazelnuts forcing the skins off. Do this for 30-60 seconds until most of the skins have been removed. Separate the hazelnuts from the skins, placing them in a blender or food processor. Discard the skins.
- Blend the hazelnuts on low speed for 8-10 minutes until it turns into nut butter. You will likely need to scrape the sides of the container down a few times. You will notice it first becomes a paste before you eventually notice the oil releasing from the hazelnuts and it becomes a creamy nut butter.
- While the nuts are blending, melt the chocolate in a double boiler. Stir in the maple syrup, vanilla, and espresso powder until combined. Once the nuts are blended pour the chocolate into the blender with a pinch of salt, and blend until combined.
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