Chocolate Hazelnut Coffee Recipes

Steps:

• Also required: 12 ounces wine, glass preheated.
• Pour hot coffee in the heated wine glass and
• Stir in the two liqueurs and sugar if using.

Steps:

• In a large saucepan, combine the coffee, flavoring syrup, sugar and cinnamon; heat through. Divide coffee mixture among four mugs., In a small bowl, beat cream and Nutella until thickened. Gently spoon onto tops of drinks. Serve immediately.

Steps:

• Stir together the espresso, simple syrup, melted chocolate, caramel syrup and hazelnut liqueur in a heat-proof pitcher. Cover and refrigerate until chilled.
• Fill tall glasses with ice and fill 3/4 of the glass with coffee mixture and top off with whipped cream.

Steps:

• Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 375°. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Sift flour, baking cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake until cake springs back when lightly touched, 10-12 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side; cool completely on a wire rack., Meanwhile, for the filling, beat cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form. Unroll cake; spread filling to within 1 in. of edges. Roll up again. , In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a bark-like effect.

Steps:

• Line a 13-in. x 9-in. pan with foil; coat the foil with cooking spray and set aside. Butter the sides of a large heavy saucepan with 2 teaspoons butter. Cube remaining butter; place in pan. Add the sugar, water and corn syrup. Cook and stir until mixture turns golden brown and a candy thermometer reads 300° (hard crack stage)., Remove from the heat; stir in hazelnuts. Pour into prepared pan without scraping; spread evenly. Let stand at room temperature until cool, about 1 hour., In a microwave, melt chocolate chips; stir until smooth. Spread evenly over toffee. Sprinkle with hazelnuts, pressing down gently. Let stand for 1 hour. , Break into bite-sized pieces. Store in the refrigerator.

Steps:

• Coat a 12-by-17-inch rimmed baking sheet withcooking spray, and line with parchment. Melt butterand sugar in a medium saucepan over medium-high heat. Add water and corn syrup. Cook until a candy thermometer reaches 300 degrees. Add 1/2 teaspoon salt. Stir to even out color. Pour mixture onto baking sheet without spreading. Let cool.
• Spread chocolate over top, and sprinkle with hazelnuts. Refrigerate until firm, about 45 minutes. Break into pieces.

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.