CHOCOLATE HAZELNUT PARFAITS
This is a fast-to-fix dessert I got from Taste of Home. The time to make is 10 minutes plus 1 hour for chilling.
Provided by CookingONTheSide
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl, whisk the milk, creamer and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
- Spoon 1/4 cup pudding into each of eight parfait glasses; sprinkle each with 1 T cookie crumbs.
- Top with strawberries and remaining pudding and crumbs.
- Refrigerate for 1 hour before serving.
- Garnish with whipped cream, if desired.
Nutrition Facts : Calories 174.2, Fat 4, SaturatedFat 2.3, Cholesterol 12.8, Sodium 439.7, Carbohydrate 31.2, Fiber 1.7, Sugar 15.9, Protein 3.9
HAZELNUT CHOCOLATE PARFAITS
"I scaled down these decadent parfaits for a pair," notes Kathy Specht of Clinton, Montana. "I hope you enjoy them as much as we do."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in 2 tablespoons Nutella. In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Beat in chocolate mixture. Fold in whipped cream., Spoon into two parfait glasses. Dollop with additional whipped cream if desired. In a microwave-safe bowl, melt remaining hazelnut spread; stir until smooth. Drizzle over parfaits; sprinkle with pecans.
Nutrition Facts : Calories 463 calories, Fat 36g fat (17g saturated fat), Cholesterol 65mg cholesterol, Sodium 89mg sodium, Carbohydrate 36g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
FROZEN CHOCOLATE HAZELNUT PARFAIT
Provided by Food Network
Number Of Ingredients 9
Steps:
- Line bottom and sides of an 8 by 4 1/2-inch loaf pan with parchment or waxed paper. Melt gianduia in a metal bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and cool chocolate. Whisk together yolks, sugar, liqueur, and vanilla in another metal bowl until blended. Set over pan of simmering water and whisk until yolks are pale yellow, thick and form a ribbon when whisk is lifted. Remove from heat and fold in gianduia and nuts. Cool to lukewarm. Beat cream with an electric mixer until soft peaks form. Fold 1/4 of whipped cream into gianduia mixture to lighten, then fold in remaining cream gently but thoroughly. Spoon into pan, smoothing top, and put a piece of parchment or waxed paper on surface. Wrap well in plastic wrap and freeze at least 8 hours. To serve, unwrap pan and invert parfait onto a platter, discarding paper. Slice with hot, wet knife and serve with sauces and berries.;
- Merlot, L'Ecole No. 41, Columbia Valley, 1996
- Fume Blanc, The Hogue Cellars, Columbia Valley, 1998
- Merlot, Columbia Crest, Columbia Valley, 1997
- Cabernet Sauvignon, Chateau Ste Michelle, Columbia Valley, 1997
- Late Harvest White Riesling (reserve), Chateau Ste Michelle, 1996 (375ml-dessert)
HAZELNUT CHOCOLATE PARFAITS
Make and share this Hazelnut Chocolate Parfaits recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in 2 tablespoons hazelnut spread.
- In a small mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Beat in chocolate mixture. Fold in whipped cream.
- Spoon into two parfait glasses. Dollop with additional whipped cream if desired.
- In a microwave safe bowl, melt remaining hazelnut spread; stir until smooth. Drizzle over parfaits; sprinkle with pecans.
Nutrition Facts : Calories 602.5, Fat 49.3, SaturatedFat 24.1, Cholesterol 105.4, Sodium 100.9, Carbohydrate 38, Fiber 3.4, Sugar 31.2, Protein 5.9
CHOCOLATE PEAR HAZELNUT TART
As a teenage foreign exchange student in the south of France, I was horribly homesick. Then my host family's Grandmother Miette arrived and asked if I'd like to help her bake this nutty tart from scratch. It turned my trip around and inspired my lifelong passion for baking. Weighing ingredients, roasting nuts, kneading dough-the art of baking transcends language. -Lexi McKeown, Los Angeles, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, mix flour, hazelnuts, brown sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk. Wrap and refrigerate 30 minutes or overnight., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. fluted tart pan with removable bottom. Trim crust even with edge. Prick bottom of crust with a fork. Refrigerate while preparing filling., In a large bowl, cream butter and brown sugar until blended. Beat in egg yolks and amaretto. Beat in hazelnuts and cocoa., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold a third of the egg whites into hazelnut mixture, then fold in remaining whites. Spread onto bottom of crust. Arrange pears over top., Bake on a lower oven rack 30-35 minutes or until crust is golden brown. Brush pears with warm honey. Cool on a wire rack. If desired, dust with confectioners' sugar before serving.
Nutrition Facts : Calories 302 calories, Fat 19g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 125mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.
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