HAZELNUT-MOCHA DACQUOISE
Provided by Food Network Kitchen
Time 4h30m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, 12 to 15 minutes; let cool completely. Combine 1 cup each hazelnuts and sugar and the potato starch in a blender or food processor and pulse until very finely ground. Transfer to a large bowl.
- Reduce the oven temperature to 275 degrees F. Line 2 large baking sheets with parchment paper. Using a bowl as a guide, draw three 7-inch circles on the parchment with a pencil (2 circles on 1 piece and 1 circle on the other); flip the parchment so the markings face down.
- Put the egg whites, 1/2 cup sugar and the salt in a large heatproof bowl. Set over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is warm, 2 to 5 minutes. Remove the bowl from the saucepan and beat with a mixer on medium-high speed until stiff and shiny but not dry, about 2 minutes.
- Fold the milk and one-quarter of the egg white mixture into the nut mixture with a rubber spatula until smooth, then fold in the remaining egg whites until just combined. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles. Bake 1 hour, 30 minutes, then switch the position of the pans and continue baking until firm, dry and golden, 1 to 2 more hours. (The layers are done when they easily peel off the parchment.) Let cool slightly on the baking sheets; peel off the parchment and transfer to a rack to cool completely.
- Meanwhile, make the ganache: Put 1 cup cream in a microwave-safe bowl; microwave until very hot, about 2 minutes. Whisk in the chocolate and espresso powder until smooth. Let cool to room temperature, then cover and refrigerate until cold, thick and spreadable, at least 30 minutes. Make the whipped cream: Combine the remaining 4 cups cream and 1/3 cup sugar in a large bowl and beat with a mixer on medium speed until it barely holds soft peaks, 1 to 2 minutes. Finish beating the cream by hand with a whisk until soft peaks form; do not overbeat.
- Put 2 meringue layers on a baking sheet; spread half of the ganache on each, to the edge. Refrigerate until set, 15 minutes. (If the ganache is too firm to spread, microwave in 20-second intervals to soften.) Place one of the ganache-topped meringues on a platter. Spread with 1 cup whipped cream. Stack the other ganache-topped meringue on top; spread with another layer of whipped cream. Top with the last meringue, then cover the top and side of the cake with the remaining whipped cream. Chop the remaining 1/3 cup hazelnuts and sprinkle on top of the cake along with the shaved chocolate. Refrigerate at least 6 hours or overnight before serving.
HAZELNUT MOCHA HOT CHOCOLATE
Nutella lovers, rejoice! You won't be able to get enough of this hazelnut chocolate drink. Nutella is one of our favorite things to put in hot chocolate. -James Schend, Taste of Home Deputy Editor, Culinary
Provided by Taste of Home
Time 20m
Yield 5 cups.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 539 calories, Fat 35g fat (23g saturated fat), Cholesterol 105mg cholesterol, Sodium 131mg sodium, Carbohydrate 45g carbohydrate (39g sugars, Fiber 4g fiber), Protein 9g protein.
HAZELNUT HOT CHOCOLATE
Vanilla beans and a hazelnut liqueur like Frangelico lend a sophisticated flavor to this hot chocolate. With such rich taste, it could be served as a dessert. -Michael Compean, Fountain Hills, Arizona
Provided by Taste of Home
Time 25m
Yield 22 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 299 calories, Fat 20g fat (10g saturated fat), Cholesterol 29mg cholesterol, Sodium 88mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.
HAZELNUT MOCHA COFFEE
For special occasions, this chocolaty brew will be the talk of the town. You can make the chocolate mixture a couple of days in advance. When you're ready to serve it, simple brew the coffee and whip the chocolate. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Add sugar and cinnamon; cook and stir until sugar is dissolved. Pour over chocolate; stir with a whisk until smooth. Stir in liqueur., Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat just until soft peaks form, about 15 seconds (do not overbeat). For each serving, spoon 1/4 cup into mugs. Top with 3/4 cup coffee; stir to dissolve. Top with whipped cream if desired.
Nutrition Facts : Calories 295 calories, Fat 21g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 19mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
HAZELNUT CREAM HOT CHOCOLATE
A dollop of chocolate hazelnut spread here, a splash of nut liqueur there - this boozy hot chocolate with whipped cream is a glass of pure indulgence
Provided by Good Food team
Categories Drink
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 603 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
MOCHA & HAZELNUT CAKE
Combine the holy trinity of chocolate, coffee and hazelnut for a blissfully indulgent cake. It makes the perfect centrepiece dessert at a family dinner
Provided by Diana Henry
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter two 20cm cake tins and line the bases, then dust well with flour and tap out the excess. Put the chocolate in a small bowl set over a pan of gently simmering water. Stir until melted, then set aside to cool.
- Mix the espresso with 250ml boiling water, then leave to cool. Blitz the hazelnuts in a food processor until finely ground.
- Combine the ground hazelnuts, sugar, flour, a good pinch of salt and the bicarb in a mixer. Mix the eggs, soured cream, vanilla, butter, hazelnut oil and the cooled espresso in a jug. With the mixer on a low speed, gradually add the egg mixture to the sugar mixture and combine until smooth. Add the melted chocolate and beat for 15 seconds.
- Divide the batter between the tins (it'll be quite thin at this stage) and bake for 35-40 mins, or until a skewer inserted into the middle of each cake comes out clean. Leave to cool in the tin for 10 mins, then run a knife around the edge and turn the cakes out onto a wire cooling rack. Leave to cool completely.
- For the buttercream filling, dissolve the espresso powder in 1 tbsp boiling water and leave to cool. Beat the butter and icing sugar in a mixer or by hand in a bowl, gradually adding the cooled coffee. Use a palette knife to spread the buttercream over the top of one sponge.
- To make the topping, gently heat the cream, espresso powder and sugar in a pan, stirring to help the sugar and coffee dissolve. Take off the heat and add the chocolate. Stir to melt until smooth and glossy, then leave to cool until thickened. Toast the whole hazelnuts in a dry frying pan, leave to cool, then chop very roughly (you'll want some halves in the mixture).
- Place the top layer of cake onto the bottom layer and cover with the glaze. Scatter the hazelnuts on top.
Nutrition Facts : Calories 693 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 66 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
HOT MOCHA
This warming drink, a treat for coffee and chocolate lovers alike, combines the two under a layer of creamy foamed milk. Skim milk foams easily and makes a deceptively lean, yet rich topping. Enjoy it in the morning, as an afternoon break, and as a lean, luscious, liquid dessert.
Provided by Sweet'NLow(R)
Categories Trusted Brands: Recipes and Tips Sweet'N Low®
Yield 1
Number Of Ingredients 5
Steps:
- In a small mug or coffee cup, mix the cocoa and Sweet'N Low together. Add a few tablespoons of the coffee and stir until the cocoa is completely dissolved. Pour in the remaining coffee.
- Foam the milk. Spoon a generous amount over the hot mocha. Garnish with a pinch of cocoa powder, if desired.
Nutrition Facts : Calories 58.6 calories, Carbohydrate 10.5 g, Cholesterol 2.5 mg, Fat 1 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 0.6 g, Sodium 57.5 mg, Sugar 7.2 g
More about "hazelnut mocha hot chocolate recipes"
CARAMEL HAZELNUT MOCHA - YOUTUBE
From youtube.com
CHOCOLATE-HAZELNUT MOCHA | HY-VEE
From hy-vee.com
HAZELNUT MOCHA - THE CULINARY COMPASS
From theculinarycompass.com
5/5 (2)Estimated Reading Time 3 minsServings 2Total Time 5 mins
RICH AND CREAMY HAZELNUT MOCHA FOR COFFEE LOVERS
From bulletproof.com
Cuisine AmericanTotal Time 5 minsCategory BeveragesCalories 160 per serving
CARAMEL-HAZELNUT CAFE MOCHA | MIDWEST LIVING
From midwestliving.com
MARY IN A MINUTE: MOCHA HAZELNUT BISCOTTI (RECIPE) - YOUTUBE
From youtube.com
HOT CHOCOLATE MELT RECIPES | MARIMBA WORLD CHOCOLATE
From marimbaworld.com
HAZELNUT HOT CHOCOLATE RECIPE | SIMPLY RECIPES | IBC SIMPLY
From ibcsimply.com
CARAMEL HAZELNUT MOCHA | SHOTT BEVERAGES
From shottbeverages.com
HAZELNUT HOT CHOCOLATE | OFFICIAL COFFEE MATE® - GOODNES
From goodnes.com
HAZELNUT HOT CHOCOLATE | JOYYA
From joyya.ca
CARAMEL HAZELNUT MOCHA RECIPE - HOT CHOCOLATE
From hotchocolateandmore.com
BEST HAZELNUT MOCHA FRAPPé RECIPE - HOW TO MAKE HAZELNUT …
From goodhousekeeping.com
ULTIMATE MOCHA HOT CHOCOLATE RECIPE FROM LINDT CANADA
From lindt.ca
CHOCOLATE BROWNIE CAKE WITH CHOCOLATE HAZELNUT FILLING AND …
From cloudykitchen.com
MOCHA HOT CHOCOLATE (NO CREAM) - HONEY, WHATS COOKING
From honeywhatscooking.com
You'll also love