HOMEMADE CHOCOLATE-HAZELNUT SPREAD
Provided by Giada De Laurentiis Bio & Top Recipes
Categories condiment
Time 1h10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Place the chocolate chips in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool to room temperature.
- Grind the nuts in a food processor until pasty (the nuts will be stuck to the sides of work bowl), 1 minute. Scrape down the bowl with a rubber spatula. Add the condensed milk, honey and salt. Blend well, scraping down the bowl as needed. Add the cooled chocolate and pulse until combined. Transfer the spread to a small bowl.
- Serve with the toasts and sliced fruit. Cook's Note: The chocolate can also be melted in a microwave. Microwave the chocolate chips in a small microwave-safe bowl in 15-second intervals until the chocolate is very soft. Stir until melted and smooth.
NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE
Reader Jessica Creed shares her showy, no-fail chocolate dessert - it's perfect for entertaining
Provided by Good Food team
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Make the cheesecake base: melt the butter in a small pan over a medium heat. Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse until well combined. Tip into a 23cm springform cake tin and press down firmly into the base. Chill while you make the filling.
- Beat the cream cheese and icing sugar in a bowl to soften. Whisk the cream and vanilla in a separate bowl until soft peaks form, then fold into the cream cheese. Stir through the chopped chocolates. Spoon over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least 6 hrs, or overnight.
- Once it has set, place the chocolate hazelnut spread in a saucepan and melt over a low heat for 3-4 mins until runny. allow to cool slightly before spreading over the top of the cheesecake. Decorate with remaining chocolates and some chopped hazelnuts. Chill until ready to serve.
Nutrition Facts : Calories 680 calories, Fat 56 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
CHOCOLATE-HAZELNUT SPREAD NO-BAKES
No-bake cookies made without cocoa or milk. Made all in one pan, easy to double or cut in half. Warning! These are addicting.
Provided by Plaidipus
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 50m
Yield 30
Number Of Ingredients 7
Steps:
- Line an 8-inch baking dish with aluminum foil.
- Melt butter in a large saucepan over medium-high heat. Stir sugar, vanilla extract, and salt into the melted butter; bring to a boil and cook and stir until the sugar dissolves, about 1 minute.
- Reduce heat to medium; add the peanut butter and chocolate-hazelnut spread. Cook and stir until smooth, about 5 minutes. Remove from heat and add the oats; stir to coat evenly. Dump the mixture into the prepared baking dish; spread into an even layer using a spatula or spoon.
- Allow the mixture to cool completely, at least 30 minutes. Remove from baking dish, lifting by the foil. Cut into bars to serve.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 13.4 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 5.1 g, Sodium 110.9 mg, Sugar 18.7 g
CHOCOLATE HAZELNUT NO-BAKE COOKIES
These are a fun and easy cookie to make. Requires no baking and taste amazing
Provided by Anna Russell
Categories Cookies
Time 20m
Number Of Ingredients 6
Steps:
- 1. Line baking sheets with wax or parchment paper. Set aside.
- 2. Place the oats and hazelnuts in a medium-size mixing bowl. Set aside.
- 3. Combine the condensed milk and chocolate chips in a saucepan and cook over low heat, stirring constantly, until the chocolate is completely melted. Remove the pan from the heat, add the chocolate hazelnut spread and vanilla, and stir until completely incorporated. Add the oats and hazelnuts to the chocolate mixture and mix until the oats are fully coated with chocolate.
- 4. Drop the mixture (2 Tbsp for each cookie) onto the lined baking sheets. Let the cookies set until cooled and hardened.
NUTELLA NO BAKE COOKIES
Nutella No Bake Cookies are a yummy way to enjoy the chocolate and hazelnut flavors of everyone's favorite spread! Made with oatmeal, butter, sugar, milk, vanilla, and Nutella, this recipe is as easy to make as it is delicious!
Provided by Rebecca Hubbell
Categories Dessert
Time 15m
Number Of Ingredients 7
Steps:
- Line a large area of your kitchen counter or table with wax paper. Measure all ingredients out before beginning and keep them close by.
- Add the butter, sugar, milk, and unsweetened cocoa powder to a large saucepan and heat over medium heat, stirring often until the butter is melted.
- Bring the mixture to a rolling boil and allow to boil for exactly 90 seconds, stirring occasionally.
- Remove from the heat, and stir in the Nutella and vanilla extract, add in the minute oats and stir until fully combined and oats are completely covered with the Nutella mixture.
- Drop spoonfuls of the mixture onto the wax paper. Allow the cookies to cool for 20 to 30 minutes so they can set before enjoying.
Nutrition Facts : Calories 178 kcal, Carbohydrate 28 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 39 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
CHOCOLATE HAZELNUT BALLS
Chocolate hazelnut balls made with only six real food ingredients. They taste like Ferrero Rocher candies but are healthier, gluten-free and vegan.
Provided by Brittany Mullins
Categories Snack
Time 15m
Number Of Ingredients 6
Steps:
- Add 1 cup hazelnuts into a food processor fitted with the S-blade and process until hazelnuts are chopped into small pieces.
- Add cacao powder, maple syrup, vanilla, sea salt and chocolate (if using) into the processor and pulse a few more times, until the ingredients start to stick together. If the mixture seems too dry, add a little water, 1 teaspoon at a time until the mixture holds together well enough to be formed into balls. Be sure not to add too much water.
- Roll mixture into bite-size balls and insert one hazelnut into the center of each, forming the ball around it. This step is totally optional, but makes the bites more like the traditional Ferrero Rocher.
- Chop remaining 4 hazelnuts into tiny pieces. Roll each ball in the mixture to coat the outside.
Nutrition Facts : ServingSize 1 ball, Calories 151 kcal, Sugar 4 g, Sodium 29 mg, Fat 12 g, SaturatedFat 1 g, Carbohydrate 8 g, Fiber 3 g, Protein 3 g
NO-BAKE CHOCOLATE HAZELNUT THUMBPRINTS
Years ago, a friend gave me a recipe for chocolate peanut treats that didn't require baking. I thought it was a quick and clever way to whip up a batch of sweet snacks without heating up the kitchen, and I started making different variations. This one includes luscious Nutella and crunchy hazelnuts. Yum! -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 6
Steps:
- Beat cream cheese, melted chocolate chips and Nutella until blended. Stir in cracker crumbs. Refrigerate until firm enough to roll, about 30 minutes., Shape mixture into 1-in. balls; roll in chopped hazelnuts. Make an indentation in the center of each with the end of a wooden spoon handle. Fill with a hazelnut. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 111 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 46mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-HAZELNUT SPREAD NO-BAKES
No-bake cookies made without cocoa or milk. Made all in one pan, easy to double or cut in half. Warning! These are addicting.
Provided by Plaidipus
Categories Hazelnut Cookies
Time 50m
Yield 30
Number Of Ingredients 7
Steps:
- Line an 8-inch baking dish with aluminum foil.
- Melt butter in a large saucepan over medium-high heat. Stir sugar, vanilla extract, and salt into the melted butter; bring to a boil and cook and stir until the sugar dissolves, about 1 minute.
- Reduce heat to medium; add the peanut butter and chocolate-hazelnut spread. Cook and stir until smooth, about 5 minutes. Remove from heat and add the oats; stir to coat evenly. Dump the mixture into the prepared baking dish; spread into an even layer using a spatula or spoon.
- Allow the mixture to cool completely, at least 30 minutes. Remove from baking dish, lifting by the foil. Cut into bars to serve.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 13.4 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 5.1 g, Sodium 110.9 mg, Sugar 18.7 g
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13 THINGS TO DO WITH NUTELLA OTHER THAN EATING IT FROM THE JAR
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- Nutella Hot Chocolate. Don't lie to yourself, you've been looking for a way to liven up your hot chocolate for far too long but never know what to add.
- Nutella Banana Granola. If you're getting sick and tired of your plain old granola in the morning, then you need to spice things up a bit by making this Nutella banana granola recipe.
- Nutella Chocolate Chip Cookies. A chocolate chip cookie a day keeps the doctor away, or at least you wish that was the case. Well if it's not the doctor, then at least adding Nutella to your cookie could help keep all the bad vibes away.
- Nutella-Stuffed Doughnut Muffins. Two of your favorite morning treats have just combined to form one heavenly creation. If you think you'll be able to resist this a Nutella-stuffed doughnut muffin before your walk to class, you're wrong.
- Nutella Banana Bread. As if you needed one more reason to eat banana bread. But that extra added Nutella is making it pretty hard to resist. Whether you want to have a slice for breakfast or pair it with vanilla ice cream for dessert, you won't want to deprive your taste buds of this epic Nutella banana bread.
- Ferrero Rocher Cupcake with Nutella Buttercream. A cupcake loaded with this much chocolate? Don't mind if I do. Nutella buttercream is something you probably never thought of trying, but it sure does look appealing.
- Nutella-Filled Cinnamon Sugar Croissants. This is the most ingenious way to consume Nutella by far. Spicing up a butter croissants with the delicious taste of Nutella is more than anyone could have ever asked for.
- Peanut Butter Nutella Banana Burrito. The combination of peanut butter, Nutella, and banana is one you won't want to miss out on. They go together perfectly and each flavor complements the other.
- Nutella Babka. With all the things to do with Nutella, this one is definitely the most unique. This treat is delicious on its own, but adding that extra Nutella flavor makes it 10 times better.
- Nutella Strawberry French Toast Roll-Ups. Your mornings just got so much better with this recipe. French toast is a fan-favorite and adding Nutella to it makes it all the better.
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- Break the cookies into the bowl of a food processor. Add the butter and process until the mixture starts to clump. Tip into a 23 centimeter springform pan, and press into the base with your hands, or the back of a spoon. Chill in the fridge for 30 minutes.
- In a large bowl, beat the mascarpone and powdered sugar until smooth. Add the chocolate-hazelnut spread and continue beating until combined and smooth.
- Carefully smooth chocolate-hazelnut mixture over the cookie base. Cover with chopped hazelnuts, and chill in the fridge for at least two hours (or overnight). Using a small metal spatula, loosen the sides of the cake from the pan, and spring it out of the pan. Serve straight out of the fridge for best results.
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- Over a low heat in a medium saucepan, melt the butter, condensed milk and golden syrup, stirring until combined. Remove from heat once melted.
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- Heat oven to 375°F. Place hazelnuts on a rimmed baking sheet and roast for 10 minutes, shaking once or twice.
- Wrap hot hazelnuts in a kitchen towel and roll vigorously to remove most of the peel; cool completely.
- In a food processor, process hazelnuts and 1/2 teaspoon salt until mostly smooth and runny, about 8 minutes, stopping and scraping the side of the bowl occasionally.
- In a medium bowl, microwave chocolate in 20-second increments, stirring after each until melted, then stir in condensed milk and corn syrup.
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- Heat up the whipping cream until simmering, remove from heat and add the chopped chocolate. Leave for a minute, then mix with a whisk or a spatula until you get a glossy, shiny, homogenous ganache.
THE ULTIMATE CHOCOLATE HAZELNUT TART - SPATULA DESSERTS
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- Start with melting butter in microwave then let it cool slightly from hot to warm while preparing the biscuit and hazelnut crumb
- Biscuit crumbs can be made in food processor or by using a zip bag and rolling pin. Make the hazelnut crumb in the food processor. Mix crumbs with with the warm but not hot butter and pinch of salt until it comes together
- Line a pie tin with the mixture and press it flat evenly. If the mixture is too runny, place it into the fridge for a few minutes. Once the crust evenly distributed and pressed tightly into the pie tin, place it into the freezer fro 30 min while preparing the filling
- For the chocolate hazelnut ganache heat cream until simmering and pour onto chocolate & hazelnut paste mixture. Stir throughout or hand blend
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