DARK CHOCOLATE AND HAZELNUT CANDIES
Inspired by buckeye candies, these chocolate-hazelnut treats get a light and crunchy texture from finely ground toasted rice cereal.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 32 to 36 balls
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Put the hazelnuts on a small baking sheet and toast in the oven until golden, 10 to 12 minutes. Let cool. Transfer the hazelnuts to a cup and line the baking sheet with wax paper.
- Meanwhile, combine the confectioners' sugar, rice cereal and 1/2 teaspoon salt in a food processor and pulse until finely chopped, about 20 times. Add the chocolate-hazelnut spread and melted butter. Pulse until the mixture comes together in clumps, about 15 times; the mixture should be dry to the touch but hold together when pressed.
- Roll the mixture into teaspoon-size balls and place on the prepared baking sheet. Press a hazelnut into each ball and then press the dough back into a ball shape, leaving part of the hazelnut exposed at the top. Freeze the balls at least 20 minutes to let them firm up.
- Put the chocolate chips, shortening and a pinch of salt in a small microwave-safe bowl. Microwave until the chips on the bottom start to melt, 1 1/2 to 2 minutes. Stir until the mixture is melted and smooth. Gently stick a toothpick into the upper half of a ball, avoiding the hazelnut, and dip into the melted chocolate, leaving the top half uncoated. Allow the excess chocolate to drip off and return the ball to the baking sheet. Smooth over the hole from the toothpick with your fingertip. Repeat with the rest of the balls. Refrigerate until firm, about 20 minutes. You can store the balls covered in the refrigerator for up to 5 days.
CHOCOLATE HAZELNUT SOUFFLE
Adapted from Giada De Laurentiis' Giandua Souffle. I added some extra hazelnut flavor and mixed milk and dark chocolates to create what I feel to be richer flavor than the original recipe. Don't be afraid of the dreaded souffle - this one is easy and elegant.
Provided by SilverOpera
Categories Dessert
Time 1h10m
Yield 6 souffles, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- Butter and sugar 6 ramekins.
- Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts.
- Remove mixture from heat, add the dark chocolate, and let it sit until melted, about 3 minutes.
- Place mixture in the freezer for 10 minutes to allow it to set.
- Use a spoon to form mixture into 6 even balls. Reserve in the refrigerator.
- Place flour in a double boiler and slowly whisk in the milk.
- Add salt.
- Whisk mixture over heat until thick, about 5 minutes.
- Add yolk and continue to mix constantly until it is about the consistency of mayonnaise.
- Remove from heat and add chocolate, allowing it to melt.
- Place egg whites and cream of tartar in a bowl and whip with a hand mixer until they form soft peaks.
- Gradually add remaining sugar and whip until hard peaks are formed.
- Fold egg whites into warm chocolate mixture.
- Place ball of chocolate filling in each ramekin.
- Fill each ramekin to the brim with souffle mixture. (At this point, they can be covered and refrigerated for up to two days.).
- Place ramekins in a water bath and bake until golden brown on top, about 30 minutes (40 if refrigerated).
- Serve immediately.
Nutrition Facts : Calories 392.3, Fat 24.5, SaturatedFat 13, Cholesterol 163.4, Sodium 119, Carbohydrate 37.8, Fiber 3.5, Sugar 25.5, Protein 10.1
DARK CHOCOLATE-HAZELNUT SOUFFLé
Take dessert time up a level with this Dark Chocolate-Hazelnut Soufflé. Made with cream cheese, hazelnut-flavored liqueur, melted bittersweet chocolate and hazelnuts, this Dark Chocolate-Hazelnut Soufflé will impress all of your dinner guests.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Grease bottom and side of 1-qt. soufflé dish or casserole with butter; sprinkle with 1 Tbsp. sugar.
- Blend eggs, cream cheese spread, remaining sugar, liqueur and chocolate in blender 30 sec. or until smooth. Blend on high speed 15 sec. Pour into soufflé dish.
- Bake 40 to 45 min. or until puffed and lightly browned. Sprinkle with nuts; serve immediately.
Nutrition Facts : Calories 270, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 215 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
WHITE HAZELNUT CHOCOLATE SOUFFLE
Steps:
- Preheat the oven to 325 degrees F.
- Toast the hazelnuts in the oven until golden brown and fragrant, about 10 minutes, checking often. Remove the skins from the nuts by rubbing them in a towel while they are still hot. Grind in food processor until they are powdered.
- In a saucepan, combine the flour, milk, egg yolks, 6 ounces of the sugar, and the salt. Place the saucepan over medium heat, and cook until the mixture pulls away from the sides of the pan.
- Melt the white chocolate in the top of a double boiler. Add the melted chocolate to the flour mixture and stir well. Set the mixture aside to cool and rest.
- Melt the butter. Brush the inside of 4 (2-ounce) souffle molds with the melted butter. Sprinkle some sugar inside the molds and tap out the excess to leave a light coating of sugar all around the inside of the mold.
- Whip the egg whites to soft peaks. Gently fold the egg white into the chocolate mixture, alternating with the hazelnut powder. Place the souffle mixture into the prepared molds. Bake for 18 minutes. Serve immediately.
2-INGREDIENT CHOCOLATE SOUFFLé RECIPE BY TASTY
Here's what you need: chocolate hazelnut spread, eggs
Provided by Matthew Johnson
Categories Desserts
Time 30m
Yield 1 serving
Number Of Ingredients 2
Steps:
- Preheat the oven to 375˚F (190˚C).
- Separate the egg yolks from the egg whites and place into two bowls.
- Mix the chocolate hazelnut spread into the bowl with the egg yolks.
- In the second bowl, whisk 2 egg whites until stiff peaks form.
- Fold ⅓ of the whipped egg whites into the chocolate/egg yolk mixture until fully incorporated. Add the remaining egg whites to the mixture and fold gently, but thoroughly, until the mixture is smooth.
- Pour the mixture into a greased ramekin. Clean the rims so the soufflé rises evenly, and bake for 15-17 minutes.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 754 calories, Carbohydrate 66 grams, Fat 43 grams, Fiber 5 grams, Protein 21 grams, Sugar 57 grams
CHOCOLATE HAZELNUT SOUFFLé RECIPE BY TASTY
Here's what you need: nutella, eggs, sugar, unsalted butter, cocoa powder
Provided by Dhruv Vohra
Categories Desserts
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375˚F (190˚C).
- Butter two Soufflé ramekins and sprinkle with cocoa powder, knocking out excess.
- In a medium bowl, mix Nutella and 2 egg yolks.
- In a separate medium bowl, whisk 2 egg whites until foam starts to form. Add sugar and continue mixing until they hold stiff peaks.
- Fold ⅓ of the whites into the Nutella mixture until fully incorporated. Add the remaining whites to the mixture and fold gently, but thoroughly until the mixture is smooth.
- Pour the mixture in the ramekins, clean the rims so the Soufflé rises evenly, and bake for 15 - 17 minutes.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 383 calories, Carbohydrate 34 grams, Fat 21 grams, Fiber 2 grams, Protein 10 grams, Sugar 30 grams
DARK CHOCOLATE SOUFFLE
This dark, decadent, and luxurious chocolate souffle is easy to make and can be the perfect finale to a romantic dinner. Use the best quality dark chocolate. This can be doubled. Do adjust if doubling or trip;ling the recipe. I made triple the recipe and it did take 20 - 25 minutes to bake. My photo is of leftovers that I made the day before for 6. I did warm the leftovers in the microwave oven topped with cream. We did have berries the day of serving and is a must!
Provided by Rita1652
Categories Dessert
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Prepare two 6 oz. ramekins with cold butter pour some granulated sugar mixed with cocoa into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar.
- Melt the butter, cream, and chocolate in the double boiler. Stir to help the melting. Once the chocolate has melted, turn off the heat.
- Whisk the two egg yolks into the chocolate.
- In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. The whipped egg white tip of the peak should droop for the soft peaks.
- Add the sugar to the egg whites and continue to beat until you reach stiff peaks. Adding the whites a little at a time, fold them into the chocolate mixture.
- Without over mixing, fold the remaining egg whites into the batter.
- Pour the batter into the two prepared ramekins. Fill them at least 3/4 of the way up. Place a piece of chocolate or berries on each and gentle push into batter.
- Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the soufflés for 15 minutes at 375°F After fifteen minutes, the soufflé will have risen up out of the ramekin.
- Serve immediately in the ramekin. As the soufflé cools, it will drop and become more dense. dusted with sugar and garnish with berries.
Nutrition Facts : Calories 674.7, Fat 58, SaturatedFat 34.5, Cholesterol 214.1, Sodium 122.9, Carbohydrate 51.4, Fiber 14.2, Sugar 25.9, Protein 17.7
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