Indulge in a symphony of flavors with Sunny's Hot Chocolate Hazelnut Mudslide, a decadent dessert that combines the warmth of hot chocolate, the richness of hazelnut, and the velvety smoothness of a mudslide. This irresistible treat features three distinct layers: a rich and fudgy chocolate cake base, a creamy hazelnut mousse filling, and a luscious hot chocolate ganache topping. Each layer harmonizes perfectly, creating a dessert that is both satisfying and sophisticated. Whether you're a chocolate lover or simply seeking a luxurious dessert experience, Sunny's Hot Chocolate Hazelnut Mudslide is sure to tantalize your taste buds and leave you craving for more.
Let's cook with our recipes!
BAILEYS MUDSLIDE
Provided by Food Network
Yield 1
Number Of Ingredients 3
Steps:
- Add Baileys Irish Cream, Smirnoff No.21 Vodka, and Godiva Chocolate Liqueur
- Shake and serve over ice or blend with ice
SUNNY'S EASY AND CHEESY STUFFED SLIDER BAKE-TWO WAYS
Steps:
- Preheat the oven or a grill for indirect cooking to 350 degrees F.
- Prepare the rolls: Place the rolls on a nonstick-foil-lined baking sheet. With a serrated paring knife, carve out a circle on the top of each, cutting down about 1 inch deep. (You need to keep the bottom sturdy, so you don't want to cut all the way to the bottom. Get your fingers in there and pull out the plug of bread, leaving room for your filling. Save the excess bread for breadcrumbs!)
- For the buffalo chicken sliders: Mix the chicken, blue cheese, 1 1/2 cups wing sauce or to taste and 1/2 cup of the shredded Italian cheese blend in a medium bowl. Set aside.
- For the Italian meatball sub sliders: Assemble 12 sliders by spooning into the cavity of each: 1 tablespoon marinara sauce followed by 1 tablespoon mozzarella, then a meatball, then a teaspoon of marinara. Sprinkle the tops of the meatball sliders with the Parmesan.
- For the buffalo chicken sliders: Assemble the remaining 12 sliders by stuffing 2 to 3 tablespoons of the buffalo chicken mixture into each cavity. Top with the remaining shredded Italian cheese blend.
- Bake the sliders in the oven or over indirect heat until the cheese is melted and the tops are golden, about 25 minutes.
FROZEN CHOCOLATE MUDSLIDE
Provided by Trisha Yearwood
Categories beverage
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Combine the milk, vodka, coffee liqueur, cream liqueur and ice cream in a blender. Add the ice and blend until smooth. Serve in tall glasses.
CHOCOLATE-HAZELNUT SMOOCHES: BACI D'ALASSIO
Provided by Food Network
Categories dessert
Time 13h45m
Yield about 30 cookies
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F.
- Spread the hazelnuts in a single layer in a shallow pan and place them in the preheated oven, turning every now and again, until lightly toasted and the skins begin to blister, 15 to 18 minutes. Remove from the oven and let cool for 10 minutes. Then, working in batches, rub them between the palms of your hands until the skins loosen and fall away. (This will take some time and not every bit of skin will rub off.) Chop the hazelnuts coarsely.
- Using a nut mill, blender, or a food processor fitted with the metal blade, grind the hazelnuts to a fine powder. (If the nuts do become oily, pass them through a sieve to break up any lumps.) Place in a large mixing bowl and stir in the sugar.
- Add the butter, cocoa, honey, and vanilla and mix thoroughly with a wooden spoon. Add the egg whites, a little at a time, mixing well after each addition. Add only enough of the whites for the dough to take on the consistency of a loose paste or spritz cookie dough. Do not worry if all of the egg whites are not used.
- Line 2 baking sheets with parchment paper or grease them with butter. Spoon the hazelnut mixture into a pastry bag fitted with a No. 6 star tip. Pipe out rosettes 1 inch in diameter onto the prepared sheets, spacing the rosettes about 1 1/2 inches apart. You should have about 60 rosettes in all. Let the rosettes sit, uncovered, at room temperature overnight.
- Preheat an oven to 375 degrees F.
- Bake the cookies in the preheated oven until firm to the touch but still moist inside, 8 to 10 minutes. When they are done they will not brown and may even look undercooked, so you must test by touch. Remove to wire racks to cool completely.
- Meanwhile, melt the chocolate in the top pan of a double boiler placed over simmering water. Remove from the heat and let cool to room temperature, stirring occasionally. Gently turn half of the cookies top sides down on a flat surface and spread about 1/2 teaspoon chocolate on each of the upturned bottoms. As each cookie is coated, press a plain cookie onto the chocolate, bottom side down, to form a "sandwich". Lay the cookies on their sides on a tray or flat plate and refrigerate for 15 minutes to set the chocolate. Store in a covered container, at room temperature, for up to 1 week.
Tips:
- Use high-quality chocolate: The better the chocolate, the better the mudslide will be. Look for chocolate with a cocoa content of at least 70%.
- Don't overcook the chocolate: Overcooked chocolate will be thick and grainy. Cook it over low heat, stirring constantly, until it is melted and smooth.
- Chill the mudslide before serving: This will help it to thicken up and become more like a mousse.
- Garnish the mudslide with whipped cream, chocolate shavings, or a drizzle of chocolate syrup: This will make it look and taste even more decadent.
Conclusion:
Sunny's Hot Chocolate Hazelnut Mudslide is a delicious and decadent dessert that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it thick or thin, boozy or non-alcoholic, this mudslide is sure to please everyone.
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