Search Results (1,404 found)
www.allrecipes.com
Balls of rich gianduja (chocolate-hazelnut) gelato are filled with a maraschino cherry and rolled in grated chocolate to resemble a truffle.
Balls of rich gianduja (chocolate-hazelnut) gelato are filled with a maraschino cherry and rolled in grated chocolate to resemble a truffle.
Ingredients:
milk, heavy cream, sugar, egg yolks, hazelnut spread, instant espresso, vanilla, chocolate, cherries
www.allrecipes.com
A cute thumbprint cookie that melts in your mouth. Classy enough for any occasion.
A cute thumbprint cookie that melts in your mouth. Classy enough for any occasion.
Ingredients:
butter, sugar, egg yolk, vanilla, lemon, flour, hazelnuts, chocolate chips, confectioners sugar
www.delish.com
Chocolate plus hazelnuts equals gianduja a flavor you may have encountered in fine Italian chocolates.
Chocolate plus hazelnuts equals gianduja a flavor you may have encountered in fine Italian chocolates.
cooking.nytimes.com
Although originally made by surrounding a sour cherry with chocolate ice cream, then encrusting it with a chocolate shell, the variations on tartuffo are as myriad as they are on a sundae -- the ice cream can be any flavor and so can the shell You can freeze coconut ice cream or strawberry or Burpled Rumple; bury a fruit or a nut inside or not; helmet it with dark or white chocolate or liquefied lemon As long as it's a globe and cold and the inside is softer than the out, it's tartuffo.
Although originally made by surrounding a sour cherry with chocolate ice cream, then encrusting it with a chocolate shell, the variations on tartuffo are as myriad as they are on a sundae -- the ice cream can be any flavor and so can the shell You can freeze coconut ice cream or strawberry or Burpled Rumple; bury a fruit or a nut inside or not; helmet it with dark or white chocolate or liquefied lemon As long as it's a globe and cold and the inside is softer than the out, it's tartuffo.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Ana Sortun's pastry chef, Maura Kilpatrick, adds cinnamon and cocoa nibs to the syrup that soaks her chocolate baklava. But the baklava is fabulous even with a basic honey syrup we use here.
Ana Sortun's pastry chef, Maura Kilpatrick, adds cinnamon and cocoa nibs to the syrup that soaks her chocolate baklava. But the baklava is fabulous even with a basic honey syrup we use here.
www.allrecipes.com
A rich, chewy, nutty, dark chocolate taste that's more than just bittersweet.
A rich, chewy, nutty, dark chocolate taste that's more than just bittersweet.
Ingredients:
butter, chocolate, sugar, brown sugar, egg, egg yolk, vanilla, flour, baking soda, salt
www.foodnetwork.com
Get Chocolate Hazelnut Biscotti Recipe from Food Network
Get Chocolate Hazelnut Biscotti Recipe from Food Network
Ingredients:
flour, baking powder, baking soda, salt, butter, hazelnut spread, sugar, brown sugar, egg, vanilla, hazelnuts
www.allrecipes.com
Hazelnuts and tarragon are a delightful complement to salmon in this easy recipe.
Hazelnuts and tarragon are a delightful complement to salmon in this easy recipe.
www.foodnetwork.com
Get Salted Hazelnut Toffee Recipe from Food Network
Get Salted Hazelnut Toffee Recipe from Food Network
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Get Hazelnut-Mocha Macarons Recipe from Food Network
Get Hazelnut-Mocha Macarons Recipe from Food Network
Ingredients:
confectioners sugar, hazelnuts, cocoa, egg whites, salt, chocolate, heavy cream, instant espresso
www.foodnetwork.com
Get Hazelnut Tea Cookies Recipe from Food Network
Get Hazelnut Tea Cookies Recipe from Food Network