HAZELNUT CHOCOLATE PARFAITS
"I scaled down these decadent parfaits for a pair," notes Kathy Specht of Clinton, Montana. "I hope you enjoy them as much as we do."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in 2 tablespoons Nutella. In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Beat in chocolate mixture. Fold in whipped cream., Spoon into two parfait glasses. Dollop with additional whipped cream if desired. In a microwave-safe bowl, melt remaining hazelnut spread; stir until smooth. Drizzle over parfaits; sprinkle with pecans.
Nutrition Facts : Calories 463 calories, Fat 36g fat (17g saturated fat), Cholesterol 65mg cholesterol, Sodium 89mg sodium, Carbohydrate 36g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE HAZELNUT PARFAITS
Hazelnut nondairy creamer adds a great flavor to chocolate pudding and makes a special dessert parfait.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk the milk, creamer and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Spoon 1/4 cup pudding into each of eight parfait glasses; sprinkle each with 1 tablespoon cookie crumbs. Top with strawberries and remaining pudding and crumbs. Refrigerate for 1 hour before serving. Garnish with whipped cream if desired.
Nutrition Facts : Calories 249 calories, Fat 10g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 352mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE HAZELNUT PULL-APART BREAD
Provided by Valerie Bertinelli
Categories dessert
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the whipped cream: Add the cream, liqueur and confectioners' sugar to a stand mixer fitted with the whip attachment. Whip on high speed until soft peaks form. Hold in the refrigerator until ready to serve, up to 3 hours. (Makes 2 cups.)
- For the pull-apart bread: Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast in the oven until light golden brown, 10 to 12 minutes. Let cool completely. Finely chop and set aside.
- In a small bowl, mix together the granulated sugar, cinnamon and salt. Set aside.
- Lightly brush the loaf pan with 1 tablespoon of the melted butter. Line the pan with parchment paper, leaving at least 2 inches of overhang on the long sides to serve as handles later. Lightly brush the parchment with melted butter, then dust the entire pan with 1 tablespoon of the cinnamon sugar mixture; reserve the remaining cinnamon sugar. Tap out any excess sugar from the pan.
- Unroll one tube of bread dough on a very lightly floured work surface. The dough should form a 12-by-15-inch rectangle; stretch the dough a bit if small. With the long side parallel to you, spread the dough with 2/3 cup of the chocolate hazelnut spread, leaving a 1/4-inch boarder. Sprinkle with the chocolate chips and then with 1/4 cup of the chopped hazelnuts.
- Unroll the second tube of dough and lay it on top of the first. Brush the top with melted butter and sprinkle with the reserved cinnamon sugar mixture.
- With a ruler and a chef's knife, mark the short side of the dough at 4-inch intervals. Cutting parallel to you, slice the dough straight across at each mark, into three 4-inch-wide strips. Next, mark the long side of the dough at 3-inch intervals and cut the dough, perpendicular to you, along those marks; you will now have fifteen 3-by-4-inch rectangles.
- Evenly stack three of the rectangles on top of each other so that the bottom piece of dough, without any sugar on it, lays against a piece of dough that does have sugar on it. Place the stack of dough into the loaf pan on its 4-inch side so that the dough fills the width of the pan. Continue stacking pieces of dough and placing the stacks in the loaf pan until all of the rectangles are inside the pan. As you go, you may have to use one hand to hold up the dough already in the pan and gently push it back to make room for all of the dough.
- Using a pairing knife, cut the dough in the loaf pan lengthwise down the middle, cutting three-quarters of the way through, essentially splitting the dough in half. Place the pan on a baking sheet, cover with foil and bake for 55 to 60 minutes. The bread is done when the entire loaf has turned a deep golden brown and the sugar is caramelized and bubbling up the sides of the pan. Remove from the oven and let cool for 20 minutes.
- While the bread cools, whisk together the remaining 1 tablespoon chocolate hazelnut spread and the heavy cream in a bowl until smooth. Hold at room temperature until ready to serve.
- Remove the bread from the loaf pan while still warm, so the caramel does not completely set. Use a bread knife to loosen the sides of the bread that does not have parchment and then lift the bread out of the pan using the parchment handles. Remove the parchment and place the pull-apart bread on a serving tray. Drizzle with the chocolate hazelnut drizzle and sprinkle with the remaining chopped hazelnuts. Serve with the hazelnut whipped cream.
CHOCOLATE HAZELNUT PARFAITS
This is a fast-to-fix dessert I got from Taste of Home. The time to make is 10 minutes plus 1 hour for chilling.
Provided by CookingONTheSide
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl, whisk the milk, creamer and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
- Spoon 1/4 cup pudding into each of eight parfait glasses; sprinkle each with 1 T cookie crumbs.
- Top with strawberries and remaining pudding and crumbs.
- Refrigerate for 1 hour before serving.
- Garnish with whipped cream, if desired.
Nutrition Facts : Calories 174.2, Fat 4, SaturatedFat 2.3, Cholesterol 12.8, Sodium 439.7, Carbohydrate 31.2, Fiber 1.7, Sugar 15.9, Protein 3.9
HAZELNUT CHOCOLATE PARFAITS
Make and share this Hazelnut Chocolate Parfaits recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in 2 tablespoons hazelnut spread.
- In a small mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Beat in chocolate mixture. Fold in whipped cream.
- Spoon into two parfait glasses. Dollop with additional whipped cream if desired.
- In a microwave safe bowl, melt remaining hazelnut spread; stir until smooth. Drizzle over parfaits; sprinkle with pecans.
Nutrition Facts : Calories 602.5, Fat 49.3, SaturatedFat 24.1, Cholesterol 105.4, Sodium 100.9, Carbohydrate 38, Fiber 3.4, Sugar 31.2, Protein 5.9
FROZEN CHOCOLATE HAZELNUT PARFAIT
Provided by Food Network
Number Of Ingredients 9
Steps:
- Line bottom and sides of an 8 by 4 1/2-inch loaf pan with parchment or waxed paper. Melt gianduia in a metal bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and cool chocolate. Whisk together yolks, sugar, liqueur, and vanilla in another metal bowl until blended. Set over pan of simmering water and whisk until yolks are pale yellow, thick and form a ribbon when whisk is lifted. Remove from heat and fold in gianduia and nuts. Cool to lukewarm. Beat cream with an electric mixer until soft peaks form. Fold 1/4 of whipped cream into gianduia mixture to lighten, then fold in remaining cream gently but thoroughly. Spoon into pan, smoothing top, and put a piece of parchment or waxed paper on surface. Wrap well in plastic wrap and freeze at least 8 hours. To serve, unwrap pan and invert parfait onto a platter, discarding paper. Slice with hot, wet knife and serve with sauces and berries.;
- Merlot, L'Ecole No. 41, Columbia Valley, 1996
- Fume Blanc, The Hogue Cellars, Columbia Valley, 1998
- Merlot, Columbia Crest, Columbia Valley, 1997
- Cabernet Sauvignon, Chateau Ste Michelle, Columbia Valley, 1997
- Late Harvest White Riesling (reserve), Chateau Ste Michelle, 1996 (375ml-dessert)
More about "hazelnut chocolate parfaits food"
CHOCOLATE HAZELNUT BREAD PARFAIT - LIDIA
From lidiasitaly.com
HAZELNUT CHOCOLATE PARFAIT [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
EASY CHOCOLATE HAZELNUT PARFAITS RECIPE - FOOD.COM
From food.com
Servings 8Total Time 1 hr 10 minsCategory DessertCalories 143 per serving
KINDER BUENO MILK CHOCOLATE AND HAZELNUT CREAM CANDY BAR, 3
From amazon.ca
Reviews 2.6K
HAZELNUT CHOCOLATE PARFAITS - BIGOVEN.COM
From bigoven.com
8 VEGAN CHOCOLATE PARFAIT RECIPES - ONE GREEN PLANET
From onegreenplanet.org
10 BEST HAZELNUT DESSERTS RECIPES | YUMMLY
From yummly.com
BERRY PARFAIT HAZELNUT WHITE CHOCOLATE SABLE RECIPE - NDTV FOOD
From food.ndtv.com
CHOCOLATE HAZELNUT MOUSSE PARFAIT - NASOYA
From nasoya.com
HAZELNUT CHOCOLATE PARFAIT - ONCE AGAIN
From onceagainnutbutter.com
BAILEY'S & HAZELNUT CHOCOLATE BROWNIE PARFAIT - CARAMEL KITCHEN
From caramelkitchen.com
CHOCOLATE HAZELNUT PARFAIT RECIPE | COOKINGPAL - COOKINGPAL® US
From cookingpal.com
HAZELNUT CHEESECAKE PARFAITS RECIPE - FOOD.COM
From food.com
HAZELNUT AND CHOCOLATE PARFAITS RECIPE | EAT SMARTER USA
From eatsmarter.com
HAZELNUT CHOCOLATE PARFAITS RECIPES - EASY RECIPES
From recipegoulash.cc
TOASTED CHOCOLATE-HAZELNUT SANDWICHES
From foodandwine.com
CHOCOLATE AND HAZELNUT PARFAIT | TESCO REAL FOOD
From realfood.tesco.com
CHOCOLATE & HAZELNUT MERINGUE PARFAIT | OUR MENU | COOK
From cookfood.net
BAILEYS AND HAZELNUT PARFAITS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love