QUICK & EASY CHOCOLATE SAUCE
Mom made this chocolate sauce recipe to drizzle on cake, and we like it over ice cream, too. -Janice Miller, Creston, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-1/4 cups.
Number Of Ingredients 3
Steps:
- In a small heavy saucepan, combine all ingredients. Bring to a boil over medium heat, stirring constantly. Boil and stir 2 minutes., Store in airtight containers in the refrigerator. Warm gently before serving.
Nutrition Facts : Calories 169 calories, Fat 11g fat (6g saturated fat), Cholesterol 18mg cholesterol, Sodium 7mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE HAZELNUT SAUCE
A delicious chocolae sauce for ice cream. This is one of my favorite Christmas homemade gifts aswell as a great hostess gift.
Provided by Teri Manning
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy sauce pan melt the chocolate and the butter over low heat stirring frequently.
- Stir in evaporated milk and sugar.
- Cook and stir over medium heat, about 5 minutes or until the mixture is slightly thickened and bubbly.
- Remove from heat.
- add the hazelnut liquor and stir til smooth.
- cool then pour into clean jars.
- refrigerate safe up to 1 month.
Nutrition Facts : Calories 361.3, Fat 25.8, SaturatedFat 16.1, Cholesterol 42.7, Sodium 131.4, Carbohydrate 35.6, Fiber 3.5, Sugar 25.2, Protein 5.7
CHOCOLATE-HAZELNUT FONDUE
Provided by Giada De Laurentiis
Categories dessert
Time 15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Bring the heavy cream to a simmer over medium heat in a small saucepan. Place the hazelnut spread and chocolate chips in a heatproof bowl. Pour the heavy cream over the chocolate and allow to sit for 30 seconds. Whisk together until smooth. Add the liqueur and continue to whisk until incorporated.
- Serve with an assortment of fruit and cookies for dipping.
QUICK CHOCOLATE HAZELNUT SAUCE
Make and share this Quick Chocolate Hazelnut Sauce recipe from Food.com.
Provided by katew
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Combine chocolate and cream in small pot.
- Stir over low heat till chocolate is melted and mixture is smooth.
- Add nuts and liqueur.
- Serve warm.
Nutrition Facts : Calories 1474.5, Fat 152.5, SaturatedFat 79.7, Cholesterol 176.9, Sodium 89, Carbohydrate 55.5, Fiber 28.4, Sugar 3.5, Protein 28.9
CHOCOLATE HAZELNUT SAUCE
Steps:
- Combine the chocolate hazelnut spread, heavy cream, orange zest, vanilla and cayenne, if using, in a small pot over medium heat. Whisk until blended and hot, 3 to 4 minutes. Serve warm, poured over your favorite ice cream or dessert, topped with roasted hazelnuts, if using.
HAZELNUT MERINGUES WITH HAZELNUT PRALINE & CHOCOLATE SAUCE
A rich, decadent dessert with guaranteed wow-factor
Provided by Good Food team
Categories Dessert, Dinner
Time 2h40m
Number Of Ingredients 12
Steps:
- Heat oven to 120C/100C fan/gas 1. For the meringues, whisk the egg whites with the lemon juice until soft peaks form. Add the caster sugar and continue whisking until stiff, add the icing sugar and ground nuts, then gently fold through until evenly combined. Line a baking tray with baking paper and pipe or spoon out rounds of meringue into 7cm discs. Bake for 1½-2 hrs until crisp outside but still soft in the centre. Leave to cool. You need 3 rounds per person. Leftovers can be kept in an airtight container for about 1 week.
- To make the hazelnut praline, warm a small heavy-based pan over a medium heat and cook the caster sugar until it melts and turns a rich caramel colour. Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown - about 2 mins. Pour the mixture out onto a tray lined with baking paper. Leave to cool.
- Make the chocolate sauce by heating together 75ml water, the caster sugar and cocoa powder until boiling. Pour over the chocolate and whisk well until smooth.
- To serve, whisk the cream until soft peaks form. Finely chop the cooled praline by hand or in a food processor. Stir most of it through the whipped cream, setting a little aside. Place a meringue disc on each plate and top with a little of the cream. Add another disc, more cream, followed by the final disc. Top with icing sugar, cocoa powder and some of the reserved chopped praline, then spoon around some chocolate sauce
Nutrition Facts : Calories 876 calories, Fat 47 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 110 grams carbohydrates, Sugar 103 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium
CHOCOLATE-HAZELNUT MAGIC BARS
This hazelnut bar recipe puts a Nutella spin on the classic magic bar! Drizzle melted Nutella spread on top for extra flair. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 bars.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Melt butter in a 9-in. square baking pan. On top of melted butter, evenly sprinkle crumbs, then coconut, then chocolate chips, then hazelnuts. Pour milk over all. Do not stir. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool several hours before cutting. If desired drizzle with melted Nutella.
Nutrition Facts : Calories 305 calories, Fat 20g fat (10g saturated fat), Cholesterol 24mg cholesterol, Sodium 138mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE HAZELNUT ANGLAISE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- Prepare an ice bath; set aside. In a medium bowl, whisk together 1/4 cup sugar and egg yolks; set aside.
- In a medium saucepan over medium-high heat combine remaining 1/4 cup sugar, heavy cream, milk, vanilla bean with scrapings, and salt. Bring just to a simmer. Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture. Whisking constantly, continue to add milk mixture, about 1/2 cup at a time, until it has all been added. Pour mixture back into saucepan.
- Cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of a spoon, 1 to 5 minutes. Pour through a fine-mesh sieve into a medium bowl, set over ice bath. Whisk in Nutella; stir occasionally until cool.
- Cover, and transfer to refrigerator until completely chilled, at least one hour and up to overnight.
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