Raspberry Chocolate Hazelnut Cereal Nachos Food

CHOCOLATE-HAZELNUT FRENCH TOAST WITH RASPBERRY SYRUP

Steps:

• Preheat the oven to 250 degrees F. Combine the raspberries, sugar and 3 tablespoons water in a small saucepan over medium-high heat; cook until the raspberries are broken down and the mixture is syrupy, about 5 minutes. Strain through a fine-mesh sieve into a bowl, pressing the berries with a rubber spatula.
• Whisk the chocolate-hazelnut spread and eggs in a medium bowl until smooth, then transfer to a large baking dish and whisk in the milk. Working in batches, add the bread and soak, turning once, 1 to 2 minutes. (Remove before the bread is soggy.)
• Melt 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 2 pieces bread and cook until browned, 3 to 4 minutes per side. Transfer to a baking sheet and keep warm in the oven; repeat with the remaining bread, adding 1/2 tablespoon more butter to the skillet with each batch. Top with the raspberry sauce and hazelnuts.

CHOCOLATE RASPBERRY RICE CEREAL TREATS

Steps:

• Spray a 9-by-13-inch baking dish with nonstick cooking spray. Place a cooling rack on a baking sheet.
• Heat a large saucepan or Dutch oven over low heat, then add the butter and heat until melted. Add the marshmallows and stir until just melted, then stir in the cereal, salt and 1 cup raspberries until the cereal is coated. Use the cooking spray to spray your hands or a spatula and press the marshmallow mixture into the baking dish in an even layer.
• Let set up, 15 to 20 minutes, then add the cream and chocolate to a small saucepan. Stir over low heat until the chocolate is completely melted and combined. Remove to a bowl.
• Cut the treats into 1-inch squares and place on the cooling rack. Dip one corner of each treat into the chocolate, then return to the cooling rack and sprinkle with a little of the remaining raspberries. Let the chocolate cool completely, then serve.

RASPBERRY, CHOCOLATE & HAZELNUT BREAKFAST BREAD

Steps:

• Up to 3 days before you want to bake (and best if at least 1 day), mix the yeast, 400g of the flour, the sugar and 1 tsp salt in a big bowl. Whisk together the milk, melted butter and egg, then tip into the dry ingredients and mix with a wooden spoon. Cover tightly with greased cling film and chill at least overnight or up to 3 days.
• When you're ready to finish the bread, heat oven to 180C/160C fan/gas 4. Add the remaining flour to the dough and use your hands to mix in. Tip onto a lightly floured surface and lightly knead to completely bring together. Roll out with a little more flour to a 50 x 30cm rectangle. Spread the Nutella all over the dough. Scatter the raspberries evenly over, then press lightly with your hands so they stick into the dough a bit.
• With a long side facing you, roll up as tightly as you can (like a Swiss roll). Use a sharp knife, dusted with a little flour, to cut the roll in half down the length - but not quite through at one end, so the 2 strips are still joined. Twist the 2 strips together, then bring the ends together to make a wreath, pinching the ends together to stick. Lift onto a baking sheet, scatter with the hazelnuts and granulated sugar, and bake for 30-40 mins until browned and crusty.
• Cool until just warm. Serve with butter, raspberry jam and extra Nutella, if you like.

CHOCOLATE-HAZELNUT FRENCH TOAST WITH CINNAMON CEREAL

Steps:

• Slice the brioche into 1 1/2-inch-thick slices (6 to 8 slices). Lay each slice on its side and cut a 2-inch slit into the bottom of each. Fill the slit with about 1 tablespoon of the chocolate-hazelnut spread.
• Whisk together the milk, vanilla, salt and eggs in a shallow bowl or baking dish. Place the crushed cereal in another baking dish. Dip a slice of the filled brioche into the egg mixture on both sides a few times, making sure the mixture has soaked in, then transfer to the cereal dish and coat with cereal on both sides. Place the bread on a cutting board or plate while finishing dredging the rest. Repeat with the remaining slices, egg mix and cereal.
• Heat a large, nonstick skillet over medium heat with 2 tablespoons of the butter. Place as many slices as will fit in the skillet. Cook on one side until the coating is crisp and golden brown, 2 to 3 minutes, then flip and cook another 2 to 3 minutes on the other side. Transfer to a platter. Add 2 more tablespoons of butter to the skillet and then more slices. Repeat the process with the remaining butter and slices, reserving 2 tablespoons of butter for the bananas.
• Add the remaining butter to the skillet, let it melt and place the bananas in a single layer in the melted butter. Cook until caramelized, 1 to 2 minutes on each side. Top the toast with the bananas and sprinkle with confectioners' sugar. Serve immediately.

DARK CHOCOLATE AND HAZELNUT CANDIES

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.

RASPBERRY AND COCONUT CREAM-CHOCOLATE HAZELNUT S'MORES

Steps:

• For the chocolate-hazelnut spread: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place hazelnuts on the baking sheet and roast for 10 to 15 minutes, or until lightly browned. Let cool. With a kitchen towel, roll hazelnuts around on the baking sheet to remove the skins. Discard skins and transfer hazelnuts to a food processor. Blend for about 5 minutes, until the nuts form a butter.
• In a small saucepan over low heat, melt the chocolate chips and coconut oil. Transfer to the food processor, add the salt, and pulse to combine. (If the spread isn't sweet enough for your taste, try adding 1 tablespoon of agave nectar.) Let cool about 5 minutes in the refrigerator while you prep the other ingredients.
• For the s'mores: Assemble s'mores by layering approximately 1/2 tablespoon chocolate-hazelnut spread, 4 raspberries and 1 tablespoon whipped coconut cream between 2 graham cracker squares. (You will have chocolate-hazelnut spread leftover.)

CHOCOLATE HAZELNUT RASPBERRY GOODNESS

Steps:

• Pour the Chambord, Frangelico and vodka into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, and garnish with chocolate shavings to serve.