Best 9 Hazelnut Espresso Fingers In Chocolate Recipes

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Indulge in a delightful symphony of flavors with our exquisite Hazelnut Espresso Fingers dipped in rich chocolate. These delightful treats are a perfect balance of sweet and nutty, with a hint of coffee that awakens your senses. Each finger is meticulously crafted with a delicate hazelnut sponge cake, infused with a rich espresso buttercream, and enrobed in a luscious dark chocolate ganache. This recipe collection offers three variations to satisfy every palate: the classic Hazelnut Espresso Fingers, a decadent White Chocolate Espresso Fingers, and a Gluten-Free Espresso Fingers for those with dietary preferences. Embark on a culinary journey and create these delectable confections that will impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

HAZELNUT ESPRESSO FINGERS IN CHOCOLATE



Hazelnut Espresso Fingers in Chocolate image

These cookies are delicious..one of my favorite nuts are hazelnuts...and I am a coffeeholic..so these are a great combination for me...plus they are cookies...LOL, who don't like cookies?..YUMMY!!! Taste of Home recipe

Provided by Cassie *

Categories     Cookies

Time 25m

Number Of Ingredients 10

1 1/2 c hazelnuts, toasted
1 c butter, softened
2/3 c sugar
1 Tbsp instant espresso powder
2 tsp vanilla extract
2 c all purpose flour
1/2 tsp salt
3/4 c milk chocolate chips
3/4 c semisweet chocolate chips
2 tsp shortening

Steps:

  • 1. Place hazelnuts in a food processor, cover and process until ground. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in espresso powder and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
  • 2. Shape scant tablespoonfuls of dough into 2 in. logs. Place 2 in. apart on ungreased baking sheets. Bake for 9 - 11 minutes or until edges are lightly browned. Remove to wire racks, cool completely.
  • 3. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway, allowing excess to drip off. Place on waxed paper; let stand until set. Store in airtight container.

HAZELNUT HOT CHOCOLATE



Hazelnut Hot Chocolate image

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

3 vanilla beans
9 cups whole milk
2-3/4 cups heavy whipping cream, divided
16 ounces bittersweet chocolate, divided
1/2 cup Nutella
2 tablespoons dark brown sugar
1 tablespoon sugar
1/4 teaspoon salt
3/4 cup hazelnut liqueur
1/4 cup chopped hazelnuts, toasted
Cinnamon sticks, optional

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.

NUTELLA CINNAMON ROLLS



Nutella Cinnamon Rolls image

These jumbo Nutella cinnamon rolls will stand alone at your next brunch. Bursting with chocolate, hazelnut, espresso and cinnamon, they will please any palate and bring to mind your favorite coffee shop bakery. -Pam Ivbuls, Elkhorn, Nebraska

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 24

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup half-and-half cream (110° to 115°)
1/2 cup 2% milk (110° to 115°)
2 tablespoons sugar
2 tablespoons butter, softened
2 tablespoons Nutella
1 tablespoon hazelnut flavoring syrup
1 teaspoon salt
1 teaspoon instant espresso powder
3-3/4 to 4-1/4 cups bread flour
FILLING:
1 cup Nutella
1/4 cup butter, melted
1 tablespoon all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon hazelnut flavoring syrup
1/2 teaspoon instant espresso powder
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons butter, softened
2 teaspoons buttermilk
2 teaspoons hazelnut flavoring syrup
Chopped hazelnuts, optional

Steps:

  • In a large bowl, dissolve yeast in warm water. Add cream, milk, sugar, butter, Nutella, hazelnut syrup, salt, espresso powder and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface. Roll into a 20x16-in. rectangle. Combine filling ingredients until smooth. Spread over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 8 slices. Place in a greased or parchment-lined 13x9-in. baking pan. Cover and refrigerate overnight., Remove from refrigerator; cover and let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 350°. Bake until golden brown, 25-30 minutes. Meanwhile, combine confectioners' sugar, butter, buttermilk and hazelnut syrup until smooth. Drizzle over warm rolls. Sprinkle with hazelnuts if desired. Serve warm.

Nutrition Facts : Calories 616 calories, Fat 25g fat (9g saturated fat), Cholesterol 35mg cholesterol, Sodium 407mg sodium, Carbohydrate 89g carbohydrate (37g sugars, Fiber 4g fiber), Protein 12g protein.

ESPRESSO, HAZELNUT & CHOCOLATE SHORTBREAD



Espresso, hazelnut & chocolate shortbread image

These biscuits are the perfect blend of rich coffee, dark chocolate and toasted nuts. Simple to make, they're ideal if you're sharing a cuppa with friends

Provided by Diana Henry

Categories     Snack, Treat

Time 1h20m

Yield makes 20

Number Of Ingredients 8

2 tbsp instant espresso powder
250g butter , softened at room temperature
85g caster sugar
225g plain flour , plus extra for dusting
75g rice flour
75g unblanched hazelnuts , halved
150g 70% dark chocolate , broken into chunks
75g blanched hazelnuts , toasted and very roughly chopped (leave some pieces quite large)

Steps:

  • Mix the espresso powder with 1 tsp hot water to form a paste (you'll think it isn't enough water but it is - don't add more otherwise it'll be too watery). Set aside.
  • Beat the butter and sugar until soft and blended, then beat in the coffee mixture. Don't overbeat the mixture as you don't want to incorporate too much air. (If the coffee isn't completely incorporated, don't worry - it will be once you add the flours).
  • Sift together the flours and add them to the butter in three lots, mixing in with a wooden spoon and, eventually, your hands. Bring together into a ball, then transfer to a lightly floured surface and quickly knead in the hazelnuts. Don't overdo this - you don't want the butter to get too warm. Press the dough into a circle, wrap it in cling film and put in the fridge for about 40 mins.
  • Roll out the dough on a lightly floured surface to 0.75cm thick. Cut out circles about 6cm across with a biscuit cutter and put the circles on a non-stick baking sheet (or two baking sheets, depending on their size). Re-roll the dough as you need to, but try not to do this too often. Put the baking sheets in the coldest part of the fridge and leave them for about 45 mins. Heat oven to 160C/140C fan/gas 3.
  • Bake the shortbread for 20 mins, or until the top is just firm when you press it with your index finger. Take out of the oven and leave on the baking sheets to cool for a while (it is very fragile when hot), then transfer to a wire rack to cool completely.
  • Melt the chocolate in a bowl set over a pan of simmering water, then remove the bowl and leave to cool a little and rm up somewhat. Dip each piece of shortbread halfway in the melted chocolate, then put on a sheet of baking parchment. Sprinkle the toasted hazelnuts on the chocolate half and leave to set completely. Will keep for 4 days in an airtight tin.

Nutrition Facts : Calories 259 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

CHOCOLATE-HAZELNUT-ESPRESSO MOUSSE



Chocolate-Hazelnut-Espresso Mousse image

Provided by Michael Symon : Food Network

Categories     dessert

Time 2h10m

Yield 2 cups

Number Of Ingredients 6

1 cup heavy cream
1/4 teaspoon instant espresso
1/2 cup chocolate-hazelnut spread, such as Nutella
1/4 cup toasted hazelnuts
1 cup whipped cream
Sliced bananas, optional

Steps:

  • Combine the heavy cream and espresso granules in a small mixing bowl. Stir until dissolved, about 5 minutes.
  • Add the espresso mixture to the bowl of a standing mixer, along with the chocolate-hazelnut spread. Mix with the whisk attachment on medium for 1 minute. Scrape the sides and bottom of the bowl, and continue beating until very soft peaks form, about 1 minute. Transfer to a serving bowl and refrigerate for 2 hours.
  • Garnish with the toasted hazelnuts and whipped cream and serve.
  • Cook's Note: I also often garnish this with some sliced bananas for my nephews.

ITALIAN HAZELNUT ESPRESSO SHORTBREAD COOKIES



Italian Hazelnut Espresso Shortbread Cookies image

Categories     Cookies     Coffee     Food Processor     Chocolate     Dessert     Bake     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 dozen

Number Of Ingredients 10

2 cups all purpose flour
1 cup (packed) golden brown sugar
3 tablespoons cornstarch
1 tablespoon plus 1 teaspoon instant espresso powder
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 teaspoon vanilla extract
2/3 cup hazelnuts, toasted, husked, coarsely chopped
2 tablespoons hot water
2 ounces semisweet chocolate, chopped

Steps:

  • Preheat oven to 350°F. Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor. Add butter and vanilla. Using on/off turns, process until mixture resembles coarse meal. Add nuts; blend until finely chopped. Transfer dough to floured work surface. Knead just until dough comes together.
  • Divide dough in half. Press each half into 9-inch-diameter tart pan with removable bottom. Bake until deep golden brown, about 25 minutes. Transfer shortbread to rack; cool 2 minutes. Remove pan sides.
  • Cut each shortbread round into 24 wedges. Cool completely.
  • Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. Add chocolate. Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly. Drizzle chocolate mixture over cookies. Let stand until chocolate sets. (Can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

HAZELNUT LAYER CAKE WITH ESPRESSO BUTTERCREAM, CHOCOLATE FRANGELICO GANACHE AND TOASTED AND GILDED HAZELNUTS



Hazelnut Layer Cake with Espresso Buttercream, Chocolate Frangelico Ganache and Toasted and Gilded Hazelnuts image

Provided by Food Network

Categories     dessert

Time 11h

Yield 1 (6-layer) sheet cake (96 pieces)

Number Of Ingredients 26

3 3/4 pounds hazelnut flour
1 1/4 pounds all-purpose flour
32 eggs
2 pounds sugar, plus 1 3/4 pounds sugar
48 egg whites
Frangelico and Espresso Simple Syrup, recipe follows
Espresso Buttercream, recipe follows
Chocolate Frangelico Ganache, recipe follows
4 pounds hazelnuts, toasted and roughly chopped, for garnish
Gilded Hazelnuts, recipe follows
4 cups water
4 cups sugar
1/2 cup Frangelico liqueur
1 cup strong coffee
2 1/4 pounds sugar
Water, to moisten sugar
32 egg whites
6 pounds butter, cut into 1/2-inch cubes
1 tablespoon vanilla extract
3 tablespoons coffee extract
10 pounds semisweet or 54-percent cocoa chocolate, pistols or chopped
16 cups heavy cream
1 cup Frangelico liqueur
1 pound hazelnuts, toasted
Nonstick cooking spray
Gold leaf (*See cook's note)

Steps:

  • Preheat the oven to 325 degrees F on convection or 350 degrees F in a regular oven.
  • In a large bowl, whisk together the hazelnut and all purpose flour, breaking up any lumps. Set aside.
  • In the mixing bowl of a 20-quart standing mixer set on high speed, whip together the whole eggs and 2 pounds of sugar until tripled in volume, pale yellow and forming thick ribbons, warming the bowl of the mixer with a propane torch to increase the volume of the eggs. Set aside.
  • In another mixing bowl of a 20-quart standing mixer set on high speed, whip the egg whites and remaining 1 3/4 pounds sugar until thick, glossy, and firm peaks form. Fold the flour mixture into the whole egg and sugar mixture, and then fold in the egg whites.
  • Divide the batter equally onto 6 (18-by-26-inch) parchment lined baking sheets. Bake until the corners brown and the batter doesn't adhere to your fingers when you touch the cake, 5 to 7 minutes. Remove from the oven and cool completely.
  • To assemble the cake: Place a layer of the hazelnut cake on a prepared cake board or inverted sheet pan. Brush with about one-sixth of the simple syrup and spread a generous layer of the buttercream over top. Place another layer of the cake on top and soak with the simple syrup. Spread a layer of buttercream and then a layer of ganache. Place the next layer of cake and repeat the previous steps until you have used all 6 layers of hazelnut sponge cake, ending with a layer of buttercream on the top. Chill the cake completely to set. When chilled, trim the sides, and frost with a final layer of buttercream, reserving some buttercream for garnish. Return to the refrigerator again to set the top. Spread the remaining ganache over the top to make a smooth finished coat. Trim any excess ganache from the sides of the cake. Press the toasted and chopped hazelnuts onto the sides of the cake. Decorate the cake with buttercream piped from a star tip filled pastry bag, and decorate with the gilded hazelnuts.
  • Combine all of the ingredients and bring to a boil. Cook until the sugar is dissolved and the alcohol has evaporated. Cool completely.
  • Pour sugar and just enough water to moisten it in a large heavy bottomed pot. Bring sugar to a boil, stirring constantly. Brush down any sugar crystals that form on the side of the pot with pastry brush dipped in water. Once the sugar has come to a boil, stop stirring and cook the sugar to the soft ball stage or 240 degrees F on a candy thermometer. When the sugar reaches 240 degrees F, reduce the heat to low and whip the egg whites on high speed in a 20-quart standing mixer to firm peaks. While the mixer is on high, carefully pour the melted sugar into the whipped egg whites, being careful not to burn yourself on the molten sugar. Once the sugar is combined with the egg whites, reduce the mixer speed to medium, and continue to whip the egg whites and sugar until completely cool, approximately 30 minutes. When the egg white meringue is cool, turn the mixer back up to high, and gradually add the cubed butter. The butter may separate and become watery, but continue to whip on high until the water is re-incorporated. It is very important that the egg white meringue is completely cool so as not to melt the butter. When all the butter has been added, continue to beat until the buttercream is smooth and creamy. Reduce the mixer speed to low and add the coffee and vanilla extracts.
  • Place chocolate pieces in a large bowl. Bring the heavy cream and Frangelico to a boil and pour over the chocolate. Let stand 3 to 5 minutes and then whisk together until smooth and all of the chocolate is melted. Allow the ganache to cool to room temperature so it reaches a spreadable consistency.
  • Lightly spray the hazelnuts with nonstick cooking spray and wipe off any excess. Place a single nut on the gold leaf and gently brush the gold onto the nut. Set aside to garnish the finished cake.

FRENCH TOAST FINGERS WITH CHOCOLATE HAZELNUT SPREAD AND BLUEBERRIES



French Toast Fingers With Chocolate Hazelnut Spread and Blueberries image

WARNING: This French toast is wickedly indulgent. Enjoy it for breakfast on special occasions, although it's probably better suited to a decadent dessert. Either way, it's freaking tasty!

Provided by Guy Turland

Categories     HarperCollins     Brunch     Bread     Orange     Chocolate     Hazelnut     Blueberry     Dessert     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6-7

Number Of Ingredients 11

2 cups half and half (500 mililiters)
1 tablespoon honey
1/2 ounce butter (15 grams) butter
Zest of 1 orange
1 vanilla bean, split and seeds scraped
4 eggs
5 1/2 ounces caster (superfine) sugar (150 grams)
1 brioche loaf
2 tablespoons homemade chocolate hazelnut spread
1 cup blueberries (9 1/2 ounces/270 grams)
1 1/2 fluid ounces coconut oil (50 milliliters)

Steps:

  • Preheat oven to 325°F (175°C).
  • Put the cream, honey, butter, orange zest and vanilla bean in a medium saucepan over medium-high heat. Bring to a boil, stirring, and remove from the heat.
  • Put the eggs and sugar in a large bowl and whisk to combine.
  • Pour the hot cream mixture over the egg mixture and whisk to combine.
  • Using a bread knife, cut the crust off the brioche loaf to create a square log. Slice the loaf in half lengthways. Spread both halves with chocolate hazelnut spread, like you're making a big sandwich, then add the blueberries to the middle and close the sandwich.
  • Soak the brioche loaf in the warm egg custard for 10 minutes, or until it's well soaked.
  • Put coconut oil in a medium pan over medium heat and cook the brioche loaf until it's golden brown all over, then finish in the oven for 5 minutes. Transfer to a plate lined with paper towel and slice into fingers.

HAZELNUT ESPRESSO COOKIES



Hazelnut Espresso Cookies image

Hazelnuts enhance many baked goods with their sweet an rich taste. They're often paired with coffee and chocolate, as they are in this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 50m

Yield Makes 36

Number Of Ingredients 9

2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
3 tablespoons instant espresso powder
2 cups (about 10 ounces) hazelnuts, skins removed, coarsely chopped

Steps:

  • Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  • With an electric mixer, beat butter and sugars until light and fluffy. Beat in eggs, one at a time, beating after each addition. Beat in espresso powder.
  • With mixer on low speed, beat in flour mixture until incorporated. With a rubber spatula or wooden spoon, mix in hazelnuts.
  • Drop heaping tablespoons of dough onto three baking sheets, 1 1/2 inches apart. Bake, first two sheets together, until golden, about 12 minutes, rotating sheets front to back and from top to bottom halfway through. Repeat with remaining sheet. Cool cookies on sheets 2 minutes; transfer to a wire rack to cool completely. Serve, or store in an airtight container up to 3 days.

Tips:

  • For the best results, use fresh, high-quality hazelnuts.
  • Toast the hazelnuts before using them to enhance their flavor.
  • Use a fine mesh sieve to sift the powdered sugar to ensure a smooth consistency.
  • Chill the dough for at least 30 minutes before baking to prevent it from spreading too much.
  • Bake the espresso fingers until they are golden brown around the edges but still soft in the center.
  • Let the espresso fingers cool completely before dipping them in chocolate.
  • Use a double boiler or a heatproof bowl set over a saucepan of simmering water to melt the chocolate.
  • Dip the espresso fingers in the melted chocolate and then place them on a parchment paper-lined baking sheet.
  • Refrigerate the chocolate-dipped espresso fingers until the chocolate is set.

Conclusion:

Hazelnut espresso fingers dipped in chocolate are a delicious and elegant treat that is perfect for any occasion. They are easy to make and can be customized to your liking. With their rich flavor and decadent chocolate coating, these cookies are sure to be a hit with everyone who tries them.

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