57582 chocolate hazelnut moch Recipes

heavy cream, light corn syrup, butter, coffee liqueur, vanilla extract, dark chocolate, chopped, prepared chocolate cookie crust , such as oreo pie crust, heavy cream, chocolate hazelnut spread , such as nutella, instant espresso or coffee, sugar, vanilla extract, chocolate puffed rice cereal, for garnish

cream cheese, softened, sugar, divided, nutella, heavy whipping cream, chopped hazelnuts or pecans, toasted, king arthur unbleached all-purpose flour, baking cocoa, water, butter, salt, eggs, sugar

active dry yeast, instant coffee granules, unsweetened cocoa powder, all-purpose flour, white sugar, ricotta cheese, unsalted butter, eggs, milk, scalded and cooled, chocolate hazelnut spread, chopped pecans, semisweet chocolate chips, heavy cream, semisweet chocolate, chopped

chambord (raspberry liqueur), frangelico (hazelnut liqueur), chocolate vodka, chocolate shavings, for garnish

croissant, freshly baked, chocolate hazelnut spread, banana, ripe, chocolate chips

unsalted butter, sugar, sugar, hazelnut-flavored liqueur (i recommend frangelico), vanilla, dark chocolate (high quality), milk chocolate (high quality), all-purpose flour, milk, salt, eggs, separated, cream of tartar

smooth peanut butter, whole graham cracker squares (8 whole rectangular pieces still stuck together), marshmallows, chocolate hazelnut spread, whole package chocolate almond bark orother melting chocolate, chopped pisachios , chopped pretzels,rainbow and chocolate sprinkles, to decorate

chocolate pirouette-crusted cake, thaw : 2 hours, prep : 10 minutes, pepperidge farm chocolate fudge 3 layer cake, canister (14.1 oz.) pepperidge farm chocolate hazelnut creme-filled pirouettes (about 18)

almond butter, multigrain bread, chocolate hazelnut spread, bananas, sliced

all-purpose flour, sugar, baking powder, salt, baking soda, vegan butter, delicious dairy free hazelnut coconut milk creamer, dark chocolate chips

cream cheese, softened, marshmallow creme, ground cinnamon, vanilla extract, chocolate-hazelnut spread , such as nutella

unsweetened cocoa, premium semisweet chocolate, coarsely chopped, granulated sugar, divided, fat-free milk, unsweetened cocoa, eggs, egg whites, ground toasted hazelnuts, frozen fat-free whipped topping, thawed, unsweetened cocoa (optional), powdered sugar (optional)

all-purpose flour, hazelnuts (about 2 oz), all-purpose flour, granulated sugar, unsweetened cocoa, cold strong brewed coffee, butter or stick margarine, melted, vanilla extract, grated orange rind, egg whites, egg whites, granulated sugar, fresh raspberries, powdered sugar

boiling water, sugar, flour, cocoa powder, baking soda, baking powder, salt, eggs, hazelnut creamer, oil, vaniila extract, butter, nutella, sugar, heavy cream

butter, softened, sugar, egg plus 1 yolk, vanilla extract, king arthur unbleached all-purpose flour, baking cocoa, salt, ground hazelnuts, raspberry preserves, sugar

semisweet chocolate, butter, powdered sugar, eggs, hazelnut extract, all-purpose flour, hazelnut liqueur, nutella, vanilla ice cream, chocolate shavings

chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.