Indulge in a culinary symphony of flavors with our exquisite Chocolate Hazelnut Spoons, a delightful treat that combines the rich decadence of chocolate with the nutty crunch of hazelnuts. These handcrafted spoons are not just visually stunning but also a textural delight, offering a unique way to savor your favorite desserts. With three tantalizing recipes to choose from, ranging from a classic chocolate hazelnut filling to an adventurous Nutella-infused version, these spoons are sure to satisfy every palate. Dive into the luxurious Chocolate Hazelnut Filling recipe, where the velvety smoothness of chocolate pairs perfectly with the crunchy texture of roasted hazelnuts. For an extra layer of indulgence, try the decadent Nutella-Hazelnut Filling, a luscious combination of Nutella, whipped cream, and roasted hazelnuts that will take your taste buds on a journey of pure bliss. And if you prefer a lighter option, the Hazelnut-Coconut Filling offers a delightful blend of coconut and roasted hazelnuts, providing a refreshing twist on this classic flavor combination. Each recipe in this article provides step-by-step instructions, ensuring that you can easily create these delectable Chocolate Hazelnut Spoons in the comfort of your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE DIPPED HAZELNUT SHORTBREAD
Steps:
- Preheat oven to 350 degrees F.
- Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool.
- Lower oven to 325 degrees F.
- Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside.
- Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout.
- Form into finger sized logs, about 1 1/2 to 2 tablespoons dough each, and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks.
- In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden.
HAZELNUT CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 1h20m
Yield One 9-inch cake
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Prepare the springform pan by coating it in a thin layer with 2 tablespoons of the softened butter. Add the cocoa powder to the pan and tap the sides to coat the bottom and sides evenly. Discard any excess cocoa powder. Put the hazelnuts on a baking sheet and toast in the oven on the center rack until just fragrant, 8 to 10 minutes. Transfer immediately to a kitchen towel to stop them from cooking. Use the towel to rub off the skins. Set aside to cool. Lower the oven to 350 degrees F.
- Fill a 1- to 2-quart pot with about 1 inch of water and bring it to a bare simmer over medium heat. Place the dark chocolate pieces into a heatproof bowl and set it over the pot and simmering water (this is a bain-marie). The water should not touch the bottom of the bowl. Let the chocolate melt, and then stir gently. Remove from the heat when melted.
- Chop the hazelnuts into small pieces using a chef's knife or a food processor. Make sure you don't turn them into powder. Whip the egg whites with an electric mixer with the salt until they are almost at stiff peaks. Try not to over-whip. Mix together the remaining 5 tablespoons butter with the chocolate hazelnut spread in a large bowl with a wooden spoon. Stir in the espresso. Add the yolks and stir briskly to combine. Stir in the chopped hazelnuts and melted chocolate. Add one-fourth of the whipped egg whites to the chocolate hazelnut mixture and stir to lighten the batter. Then gently fold the rest of the egg whites into the batter in 3 additions. Don't over-fold. Pour the batter into the prepared cake pan.
- Bake on the center rack of the oven until the sides of the cake start releasing from edges of the pan, 40 minutes. This cake is almost a hazelnut fudge, so no need to poke with a toothpick to check if the inside is ready or not. The cake will come out of the oven nice and fluffy and souffled, but it will deflate to half the size during its cool-off period. Serve garnished with some powdered sugar and whipped or cream or gelato, if using.
CHOCOLATE-HAZELNUT BUTTER
Store varieties of chocolate-hazelnut butter just can't compete with the homemade kind. Slather it on everything from toast and pretzels to banana chunks and shortbread cookies. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 4
Steps:
- Place hazelnuts in a food processor; cover and process for 2-3 minutes or until mixture pulls away from sides of processor. Continue processing while gradually adding confectioners' sugar, cocoa and salt to reach desired consistency. Store in the refrigerator.
Nutrition Facts : Calories 232 calories, Fat 18g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 3g fiber), Protein 4g protein.
Tips:
- For a richer flavor, use high-quality chocolate and hazelnut spread.
- If you don't have a silicone mold, you can use a regular baking sheet lined with parchment paper. Just be sure to space the spoons out so they don't touch each other.
- To make the spoons more festive, you can decorate them with sprinkles, chopped nuts, or edible glitter.
- These spoons are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 2 days.
Conclusion:
These chocolate hazelnut spoons are a delicious and easy-to-make treat that is perfect for any occasion. They're also a great way to use up leftover chocolate and hazelnut spread. So next time you're looking for a sweet treat, give these spoons a try. You won't be disappointed!
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