Hazelnut Cream Hot Chocolate Recipes

Steps:

• Split vanilla beans in half lengthwise. With a sharp knife, scrape the beans to remove the seeds. Set seeds aside; discard the beans. , In a large saucepan, heat milk and 3/4 cup cream over medium heat just until mixture comes to a simmer. Chop 15 ounces chocolate. In a large heatproof bowl, combine the chopped chocolate, Nutella, sugars, salt and vanilla seeds. Pour warm milk mixture over chocolate mixture. Let stand for 1 minute., Meanwhile, whip remaining cream and shave remaining chocolate. Whisk chocolate mixture until smooth; stir in liqueur. Serve with whipped cream, shaved chocolate and chopped hazelnuts. Garnish with a cinnamon stick if desired.

Steps:

• Add the milk and creamer to a medium pot and heat over medium-low heat until warm. Add the chocolate morsels and cinnamon sugar and whisk to melt the chocolate. When everything is blended and warm, add the whiskey and remove from the heat.
• Moisten the rim of 2 mugs with chocolate syrup or hot fudge and coat with the crushed cookies. Drizzle more syrup or fudge inside the mug and add the hot chocolate. Top with whipped cream and a sprinkle of hazelnuts.

Steps:

• In a large saucepan, heat cream over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolates, nutella, liqueur, espresso powder and salt until smooth. Return to the heat; cook and stir until heated through. If desired, dip rim of mug into additional Nutella then hazelnuts. Pour drinking chocolate into mugs; top with whipped cream and drizzle with additional liqueur if desired.

Steps:

• Whip the cream until thick and billowy then fold in the chocolate hazelnut spread. Only stir once or twice, you want a marbled effect.
• In a small saucepan over a medium heat warm the milk until simmering. Take off the heat then add the chocolate. Let it melt, stirring frequently until smooth. Return to the heat until warm then add the hazelnut liqueur.
• Pour the hot chocolate into a mug and add the whipped cream mixture. Sprinkle the top with the toasted hazelnuts and enjoy.

Steps:

• Heat oven to 350 degrees and spread hazelnuts on a rimmed baking sheet. Toast in the oven for 10 minutes, or until fragrant. Let cool for about 10 minutes (or until cool enough to handle but still warm) and rub the nuts in a dish towel to remove most of the skins (some will cling and that's O.K.).
• In a medium bowl, melt together gianduja paste and butter, either over a pot with 1 inch of simmering water or in a microwave. Keep mixture warm.
• In a medium saucepan, bring the half-and-half, sugar, salt and vanilla bean to a simmer until the sugar melts, taking care not to boil. Stir occasionally.
• Place egg yolks in a small bowl. Slowly whisk in a 1/4 cup of the hot half-and-half mixture, whisking constantly and carefully so as not to scramble the yolks. Slowly pour the egg mixture back into the remaining half-and-half, whisking constantly. Heat the custard through, but do not simmer. If you see curdled clumps in your custard, pass through a fine strainer before continuing.
• While whisking constantly, slowly pour the warm custard into the warm melted chocolate (you want the two mixtures to be the same temperature). Once the chocolate custard is thoroughly combined and smooth, whisk in heavy cream. Cover custard and transfer to the refrigerator to chill for at least 2 hours.
• Pour chocolate hazelnut custard into an ice cream machine and chill according to the manufacturer's instructions.
• Fold whole hazelnuts into ice cream, excluding any powder from the nuts (it just feels gritty on the tongue). Serve at once or freeze.
• To serve, drizzle with melted bittersweet chocolate.