Dark Chocolate Hazelnut Sables Recipes

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.

Steps:

• For the hazelnut ganache: Put the chocolate couverture in a medium bowl and set aside. In a medium saucepan, scald the heavy cream. Pour the scalded heavy cream over the chocolate couveture and set aside for 3 to 5 minutes to allow the scalded milk to melt the chocolate. With a rubber spatula, gently stir the chocolate and heavy cream until fully blended and smooth. Add the butter and stir with a rubber spatula to incorporate. Add the hazelnut extract and stir to incorporate. Pour the mixture into a large pastry bag and set aside.
• Pre-treat the polycarbonate chocolate mold with red (or any color desired) cocoa butter. Once the cocoa butter is set, brush each mold with a thin layer of tempered chocolate. Fill the entire mold with the fluid tempered chocolate and tap on work surface to release air bubbles. Quickly invert the mold and tap out excess chocolate. With a putty knife, scrape off the rest of the chocolate, let the mold rest upside down for 1 minute, and then scrape off surface of mold again. Let the chocolate set. Fill each mold with hazelnut ganache, 3/4 of the way full. Let the hazelnut ganache set. Pour the fluid tempered chocolate over the mold and spread thin, scraping off any excess. Tap mold on surface to release any air bubbles, and then scrape excess chocolate again. Transfer the finished mold to the freezer and let set for 2 to 3 minutes. Pull out the mold, invert, and tap on clean work surface to release finished bonbon.
• To assemble: Dip the hazelnuts in fluid tempered chocolate and let set. Attach to finished bonbons with a small dab of tempered chocolate. With a small pastry bag, pipe the tempered chocolate on parchment paper in a 1 1/2-inch upside-down V-shape. Repeat to make 80. Once set, lift the piped tempered chocolate and attach to the bonbons with a small dab of tempered chocolate to look like the legs of a spider.
• Over a double boiler, melt 1 pound 4 ounces chocolate to 115 to 120 degrees F. Bring the bowl with the melted chocolate to a flat, clean work surface (preferably marble or stainless steel ), wiping away any access water or steam from the bowl. With a rubber spatula, fully incorporate the remaining 2 ounces chocolate. Bring down the temperature of the chocolate to 80 to 84 degrees F by either stirring constantly in a figure 8 motion, or tabling (see Cook's Note). Once cooled, test the chocolate by dipping a small strip of parchment paper into the melted chocolate, and then lay it down on a clean work surface. If tempered, the chocolate on the parchment paper should be dry, hard, shiny, and without any streaks in 3 to 5 minutes. If any of these occur, keep stirring (agitating) the chocolate, or table it again, until a parchment paper test shows that the chocolate is tempered. When tempered, bring the chocolate back to the double boiler and reheat to NO HIGHER than 89 degrees F. (Bringing the temperature back up aids in a more fluid working consistency.) Transfer the chocolate to a chocolate warmer or set the bowl on top of a heating pad (at medium setting) to keep in temper.

Steps:

• In a small saucepan, melt the butter and water on high heat. Add the sugar and corn syrup. Wipe down the sides of the saucepan with a damp pastry brush to remove any loose sugar crystals. Cook the sugar mixture to 300 degrees F. Remove from the heat and set the pan over an ice bath for 5 to 10 seconds to stop the cooking. Remove from the ice bath. Add the vanilla and baking soda, stirring to incorporate. Quickly pour the mixture onto a silicone pad and spread thin. Sprinkle with chopped hazelnuts. Let set until completely cool, 5 to 7 minutes.
• Once the toffee is set, turn over onto a sheet of parchment. Spread a thin layer of fluid, Tempered Chocolate onto the toffee and let set. Once set, the chocolate should be shiny, hard, and should snap with any given resistance. Turn back over and break into desired pieces.
• Over a double boiler, melt 4 ounces chocolate to 115 degrees to 120 degrees F. Bring the bowl, with the chocolate, to a flat, clean work surface ( preferably marble or stainless steel ), wiping away any excess water or steam from the bowl. With rubber spatula, fully incorporate the remaining 1-ounce chocolate. Bring down the temperature of the chocolate to 80 to 84 degrees F by either stirring constantly in a figure 8 motion, or tabling (see Cook's Note). Once cooled, test the chocolate by dipping a small strip of parchment paper into the melted chocolate, and then lay it down on a clean work surface. If tempered, the chocolate on the parchment paper should be dry, hard, shiny, and without any streaks in 3 to 5 minutes. If any of these occur, keep stirring (agitating) the chocolate, or table it again, until a parchment paper test shows that the chocolate is tempered. When tempered, bring the chocolate back to the double boiler and reheat to NO HIGHER than 89 degrees F. (Bringing the temperature back up aids in a more fluid working consistency.) Transfer the chocolate to a chocolate warmer or set the bowl on top of a heating pad (at medium setting) to keep in temper.

Steps:

• 1. In small heavy saucepan cook and stir condensed milk, chocolate, corn syrup and ¼cup of the milk over low heat until chocolate melts. Gradually stir in enough of the remaining ¼ cup milk until dip is of desired consistency.
• 2. Stir in vanilla. Add nuts (if desired), stirring until combined. Serve warm with Keebler® Town House® Flipsides® Original crackers.
• Prepare dip as directed above. Cover and refrigerate for up to 1 week. Before serving, in small heavy saucepan cook and stir dip over low heat until heated through. Serve as above.

Steps:

• Cream the butter and sugar. Add egg yolk and vanilla and beat thoroughly. Combine flour and salt. Add to the butter mixture and blend until the dough is smooth. On a very lightly floured surface, shape the dough into cylinders about 1 to 2 inches in diameter. Wrap in waxed paper or plastic wrap and chill for at least an hour.
• Preheat oven to 350 degrees. Brush refrigerated logs with beaten egg and roll in crystalline sugar. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1-inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until the cookies are slightly colored around the edges.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and salt; beat until combined. Beat in egg and vanilla extract until well-blended. Blend in melted chocolate, cocoa powder, and espresso. Mix in flour gradually, until batter is smooth. Fold in chocolate chips, chopped hazelnuts, and ground hazelnuts.
• Drop heaping tablespoons of cookie batter 2 inches apart onto baking sheets. Use the back of a wet fork to flatten each cookie slightly, making a crisscross pattern.
• Bake in the preheated oven until set and edges start to darken, about 15 minutes. Let cool a few minutes before serving.

Steps:

• Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.
• Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
• Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
• Refrigerate caramel mixture until firm, at least 3 hours.
• Spread cocoa powder into the bottom of a wide, shallow bowl.
• Scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange onto a baking sheet.
• Cover truffle balls with plastic wrap and chill overnight or 8 hours.
• Line a 13x9x2-inch baking sheet with aluminum foil.
• Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.
• Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.
• Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.

Steps:

• Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Beat butter in large bowl until creamy. Gradually add sugar, beating until fluffy. Beat in yolks and vanilla. Beat in flour and salt. Stir in nuts. Transfer dough to work surface. Flatten into disk. Wrap in plastic; freeze until cold, about 10 minutes.
• Roll out dough on floured surface to 1/3-inch thickness. Using 2- to 3-inch star cookie cutter, cut out cookies. Transfer to baking sheets, spacing 1 inch apart. Gather dough scraps; reroll dough and cut out additional cookies. Bake cookies until pale golden (rotate baking sheets after 15 minutes), about 20 minutes. Transfer cookies to rack; cool.
• Spoon chocolate into small plastic bag. Cut off tip from 1 bottom corner of bag to allow small ribbon of chocolate to come out. Drizzle chocolate over cookies. Let cookies stand until chocolate is set. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.)