Best 8 Chocolate Hazelnut Anglaise Recipes

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Indulge in a symphony of flavors with our exquisite Chocolate Hazelnut Anglaise, a culinary masterpiece that elevates the classic custard sauce to new heights of decadence. This velvety smooth sauce boasts a rich chocolate flavor, complemented by the nutty crunch of roasted hazelnuts, making it an irresistible accompaniment to a variety of desserts. Whether you're looking for a sophisticated sauce to elevate your pancakes, waffles, or ice cream, or a luscious filling for your pastries and cakes, our Chocolate Hazelnut Anglaise is sure to impress. With our carefully curated collection of recipes, you'll discover variations that cater to different dietary preferences and skill levels, ensuring that everyone can enjoy this delectable treat. From the traditional stovetop method to the convenience of the microwave, our recipes provide step-by-step instructions to guide you through the process effortlessly. So, embark on a culinary journey and savor the delightful harmony of chocolate and hazelnut in our tantalizing Chocolate Hazelnut Anglaise.

Here are our top 8 tried and tested recipes!

DARK CHOCOLATE AND HAZELNUT CANDIES



Dark Chocolate and Hazelnut Candies image

Inspired by buckeye candies, these chocolate-hazelnut treats get a light and crunchy texture from finely ground toasted rice cereal.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 32 to 36 balls

Number Of Ingredients 8

36 whole blanched hazelnuts (about 1/3 cup)
1/2 cup confectioners' sugar
1/2 cup toasted rice cereal
Kosher salt
1/2 cup chocolate-hazelnut spread
1 1/2 tablespoons unsalted butter, melted
4 ounces bittersweet chocolate chips
2 teaspoons vegetable shortening

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.

CHOCOLATE-HAZELNUT MAGIC BARS



Chocolate-Hazelnut Magic Bars image

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

1/2 cup butter, cubed
1 cup chocolate wafer crumbs
1 cup sweetened shredded coconut
1 cup dark chocolate chips
1 cup chopped hazelnuts
1 can (14 ounces) sweetened condensed milk
Nutella, optional

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.

MARTHA STEWART'S CHOCOLATE HAZELNUT ANGLAISE



Martha Stewart's Chocolate Hazelnut Anglaise image

Saw this on the Today Show, serve with Martha Stewart's Chocolate Angel Food Cake. I love custards...

Provided by CheSara

Categories     Dessert

Time 25m

Yield 2-3 cups, 6 serving(s)

Number Of Ingredients 7

1/2 cup sugar
4 large egg yolks
1 cup heavy cream
1 cup whole milk
1/2 vanilla bean, split and scraped
1 pinch salt
2 tablespoons nutella

Steps:

  • Prepare an ice bath; set aside.
  • In a medium bowl, whisk together 1/4 cup sugar and the egg yolks; set aside.
  • In a medium saucepan combine, remaining 1/4 cup sugar, heavy cream, milk, vanilla bean, and salt, over medium-high heat.
  • Bring 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, keep adding 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 it is thick enough to coat back of a spoon, 1-5 minutes. Pour the fine mesh sieve into a medium bowl, set over ice bath. Whisk in Nutella stirring occasionally until cool.
  • Cover, and transfer to a refrigerator until completely chilled, at least 1 hour and up to overnight.

Nutrition Facts : Calories 295.6, Fat 20.8, SaturatedFat 11.3, Cholesterol 198.3, Sodium 65.2, Carbohydrate 23.9, Fiber 0.3, Sugar 22.3, Protein 4.2

CHOCOLATE-HAZELNUT TART



Chocolate-Hazelnut Tart image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup sugar
2 tablespoons all-purpose flour
3 eggs, beaten
1 1/2 cups peeled, chopped, and toasted hazelnuts
8 ounces bittersweet chocolate chips (about 1 cup)
1 cup corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 store bought frozen pie crust, defrosted

Steps:

  • Preheat the oven to 325 degrees F.
  • In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
  • Cool the tart for at least 30 minutes before serving.

CHOCOLATE HAZELNUT ANGLAISE



Chocolate Hazelnut Anglaise image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 7

1/2 cup sugar
4 large egg yolks
1 cup heavy cream
1 cup whole milk
1/2 vanilla bean, split and scraped
Pinch of salt
2 tablespoons Nutella

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.

HAZELNUT CREAM HOT CHOCOLATE



Hazelnut cream hot chocolate image

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

50ml double cream
1 tsp chocolate hazelnut spread (we used Nutella)
150ml whole milk
25g milk chocolate , chopped
25ml hazelnut liqueur (we used Frangelico)
1 tsp chopped hazelnuts , toasted

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

CHOCOLATE-HAZELNUT TOFFEE



Chocolate-Hazelnut Toffee image

A layer of smooth chocolate and chopped hazelnuts disguise the top of this brittle as a candy bar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h15m

Yield Makes 1 sheet (about 9 by 11 inches)

Number Of Ingredients 8

Vegetable oil cooking spray
4 sticks unsalted butter
2 2/3 cups sugar
1/3 cup water
1/4 cup light corn syrup
Salt
8 ounces bittersweet chocolate, melted
2/3 cup finely chopped toasted hazelnuts

Steps:

  • Coat a 12-by-17-inch rimmed baking sheet withcooking spray, and line with parchment. Melt butterand sugar in a medium saucepan over medium-high heat. Add water and corn syrup. Cook until a candy thermometer reaches 300 degrees. Add 1/2 teaspoon salt. Stir to even out color. Pour mixture onto baking sheet without spreading. Let cool.
  • Spread chocolate over top, and sprinkle with hazelnuts. Refrigerate until firm, about 45 minutes. Break into pieces.

CHOCOLATE HAZELNUT GATEAU



Chocolate Hazelnut Gateau image

Gateau (pronounced ga-toe) is the French word for any rich and fancy cake. I think you'll agree that this dense chocolate dessert fits the bill, with just the right amount of sweetness. -Michelle Krzmarzick, Torrance, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 15

2/3 cup butter, softened
3/4 cup sugar
3 large eggs, separated, room temperature
1 cup semisweet chocolate chips, melted and cooled
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 cup 2% milk
2/3 cup ground hazelnuts, toasted
GLAZE:
3 tablespoons butter
2 tablespoons light corn syrup
1 tablespoon water
1 cup semisweet chocolate chips
Toasted slivered almonds and fresh mint leaves

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks, melted chocolate and vanilla. Combine the flour and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in the hazelnuts., In a small bowl, beat egg whites until stiff peaks form; carefully fold into batter. Spread into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely., In a saucepan, bring the butter, corn syrup and water to a boil, stirring constantly. Remove from the heat. Add the chocolate chips; stir until smooth. Cool to room temperature. Spread over top and sides of cake. Garnish with almonds and mint.

Nutrition Facts : Calories 384 calories, Fat 25g fat (14g saturated fat), Cholesterol 89mg cholesterol, Sodium 256mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 2g fiber), Protein 4g protein.

Tips:

  • When making the anglaise, be sure to whisk constantly to prevent it from curdling.
  • If you don't have a double boiler, you can make the anglaise in a heatproof bowl set over a saucepan of simmering water.
  • Once the anglaise has thickened, remove it from the heat and stir in the chocolate and hazelnut liqueur until smooth.
  • If you don't have chocolate hazelnut liqueur, you can use a different type of liqueur, such as Kahlua or Grand Marnier.
  • Serve the anglaise warm or cold, depending on your preference.
  • Garnish the anglaise with whipped cream, chocolate shavings, or chopped hazelnuts.

Conclusion:

This chocolate hazelnut anglaise is a delicious and versatile dessert that can be served in a variety of ways. It's perfect for a special occasion or a simple weeknight treat. So next time you're looking for a sweet and satisfying dessert, give this chocolate hazelnut anglaise a try.

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