Indulge in the symphony of flavors with our collection of delectable hazelnut mocha smoothies. Each recipe is a culinary masterpiece, artfully crafted to tantalize your taste buds and invigorate your senses. From the classic Hazelnut Mocha Smoothie, a harmonious blend of coffee, chocolate, and hazelnut, to the decadent Chocolate Hazelnut Mocha Smoothie, a rich and indulgent treat, our recipes cater to every palate. For those seeking a vegan delight, the Vegan Hazelnut Mocha Smoothie offers a creamy and satisfying experience. The Hazelnut Mocha Protein Smoothie is a fitness enthusiast's dream, providing a boost of protein and essential nutrients. And for a touch of sophistication, the Hazelnut Mocha Smoothie with Whipped Cream and Chocolate Shavings elevates the smoothie experience to new heights. Embark on a culinary journey with our hazelnut mocha smoothies and discover a world of flavor possibilities.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE-HAZELNUT SMOOTHIE
Steps:
- Combine the almond milk, oats, chocolate-hazelnut spread, espresso powder, banana and ice in a blender. Blend on high until completely blended and smooth. Pour and serve immediately.
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 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.
Tips:
- Choose ripe hazelnuts: Fresh, ripe hazelnuts will have a sweet, nutty flavor and be free of blemishes or mold.
- Toast the hazelnuts before using: Toasting hazelnuts enhances their flavor and makes them more aromatic. You can toast hazelnuts in a preheated oven at 350°F for 10-12 minutes, or in a skillet over medium heat for 5-7 minutes, stirring constantly.
- Use a high-powered blender: A high-powered blender is essential for making smooth and creamy smoothies. If you don't have a high-powered blender, you can still make smoothies, but they may be a little less smooth.
- Adjust the sweetness to your liking: The amount of maple syrup or honey you add to your smoothie is up to you. Taste the smoothie before adding more sweetener, and add more as needed.
- Serve immediately: Smoothies are best enjoyed fresh. If you need to make them ahead of time, store them in the refrigerator for up to 24 hours. Shake well before serving.
Conclusion:
Hazelnut mocha smoothies are a delicious and nutritious way to start your day or refuel after a workout. They're packed with flavor and nutrients, and they're easy to make. With just a few simple ingredients, you can enjoy a café-quality smoothie at home. So next time you're looking for a quick and healthy breakfast or snack, give this hazelnut mocha smoothie a try. You won't be disappointed!
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