62 caramel chocolate hazelnut Recipes

hazelnuts (about 10 oz.), eggs, separated, sugar, fine dried bread crumbs, vanilla, chocolate ganache (recipe follows; see notes ), caramel cloak (recipe follows; see notes )

nutella (chocolate hazelnut spread), dark chocolate ice cream, softened, dark chocolate cookie crust, caramel (dulce de leche) ice cream, softened, chopped hazelnuts , optional, caramel sundae syrup

hazelnuts, superfine sugar, firm-ripe bosc pears with stems, unsalted butter, granulated sugar, brandy, fresh lemon juice, pts. chocolate sorbet

cake layers, sugar, eggs, flour, vanilla extract, cake cream, eggs, sugar, generous spoons cocoa, butter, hazelnuts, sugar

caramelized hazelnuts, sugar, water, hazelnuts, dissolve the sugar in the water in a saucepan over a medium heat , boil without stirring till caramelized (8minutes).stir in the hazelnuts till all combined and spread on an oiled baking sheet. leave to cool., chocolate cake, unsweetened chocolate, chopped, unsweetened cocoa powder (not dutch-processed), boiling water, all purpose flour, baking powder, baking soda, salt, unsalted butter, room temperature, granulated white sugar, eggs, pure vanilla extract, milk, heavy cream, sweet chocolate, diced, butter, at room temperature, heavy cream, sweet chocolate, diced, clear honey .

butter, softened, sugar, flour, salt, caramel ice cream topping, hazelnuts, toasted and coarsely chopped, bittersweet chocolate square

unsalted butter, sugar, egg yolk, milk, vanilla, flour, unsweetened dutch process cocoa, salt, egg white, lightly beaten, chopped hazelnuts, plain caramels , unwrapped (1x1 1/2-inch each), heavy cream, semisweet chocolate or 3 oz bittersweet chocolate, finely chopped

cocoa (ghirardelli sweet ground chocolate & flavored sauce), caramel sauce (ghirardelli creamy caramel flavored sauce), praline syrup, brewed espresso coffee, steamed milk

hazelnuts, chocolate-hazelnut ice cream, recipe follows, or good quality , store-bought chocolate ice cream, softened, chocolate cake , recipe follows, egg whites, light brown sugar, caramel sauce , recipe follows, hazelnut liqueur or dark rum (recommended: frangelico), cold butter, hazelnuts, heavy cream, milk, granulated sugar, egg yolks, semisweet chocolate, chopped, hazelnut liqueur (recommended : frangelico), pure vanilla extract, butter, for greasing pan, all-purpose flour, plus more for dusting, unsweetened cocoa, water, granulated white sugar, baking soda, salt, buttermilk, eggs, vegetable oil, vanilla extract, granulated sugar, water, lemon juice, heavy cream, whole milk

butter, melted, brown sugar, ground cinnamon, very ripe plantains (the peels should be entirely brown-black), peeled and sliced into 1/2-inch pieces, all-purpose flour, baking powder, baking soda, salt, butter, softened, granulated sugar, eggs, buttermilk, vanilla extract, caramelized mashed plantains, cream cheese, softened, chocolate hazelnut spread (recommended : nutella), vanilla extract, powdered sugar

hazelnuts, eggs, separated, sugar, fine dry breadcrumbs or 3 tbsp cake crumbs, vanilla extract, bittersweet chocolate or 1 1/2 cups semisweet chocolate, chopped, whipping cream, brown sugar, light corn syrup, whipping cream, butter, salt, vanilla

plain flour, cinnamon, hazelnut meal, brown sugar, dark chocolate, unsalted butter, egg, lightly beaten, hazelnuts, condensed milk, golden syrup, butter, macadamias, dark chocolate, melted

fresh sliced strawberries, sugar , or more if needed, orange liqueur (recommended : grand marnier), french style crepes (recommended : frieda s), chocolate hazelnut spread (recommended : nutella), topping (recommended: cool whip ), caramel sauce (recommended : smucker s), cocoa powder, for dusting (recommended : hershey s)

chocolate, broken into pieces (i used dove milk chocolate), heavy whipping cream, caramel topping, hazelnut syrup (i used bailey s) or 3 tbsp your fav your favorite liqueur (i used bailey s)

cioccolato scuro ( bitter chocolate) gelato, olive oil, for greasing, white chocolate gelato, bacio (chocolate hazelnut) gelato, caramelized hazelnuts, chopped, sugar cookies or warm chocolate sauce, for serving, special equipment : 1 10- by 3- by 3-inch metal terrine

hazelnuts (4 oz), sugar, all-purpose flour, egg whites, salt, granulated sugar, white chocolate, chopped, nutella, sugar ice cream cones, crushed, caramel ice cream, softened

fresh strawberries, sliced, sugar (or more ), grand marnier, french-style ready-made crepes, nutella (chocolate hazelnut spread), caramel sauce, cocoa powder , for dusting

chocolate (milk, dark or semisweet), broken in pieces, whipping cream, caramel topping, torani hazelnut syrup or favorite liqueur