Classic Hazelnut Cocoa Cream Cup
Hazelnut Cocoa Cream Cups are a delightful dessert perfect for fall, combining rich chocolate flavors with the nutty essence of hazelnuts. These creamy, indulgent cups are easy to prepare, making them an ideal treat for entertaining or enjoying a cozy night in. With a smooth, velvety texture and a hint of nuttiness, they are sure to impress anyone who takes a bite.
| Ingredients | Quantity |
|---|---|
| Heavy cream | 1 cup |
| Hazelnut spread | 1 cup |
| Cocoa powder | 1/4 cup |
| Powdered sugar | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Gelatin | 1 tablespoon |
| Cold water | 2 tablespoons |
| Toasted hazelnuts (chopped) | 1/4 cup |
| Chocolate shavings | for garnish |
Cooking Steps:
- In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
- In a saucepan, heat the heavy cream over medium heat until simmering; remove from heat.
- Add the bloomed gelatin to the hot cream and stir until dissolved.
- Whisk in hazelnut spread, cocoa powder, powdered sugar, and vanilla extract until smooth.
- Divide the mixture into serving cups and refrigerate for at least 2 hours to set.
- Before serving, garnish with chopped hazelnuts and chocolate shavings. Enjoy!
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Spiced Pumpkin Hazelnut Delight
Spiced Pumpkin Hazelnut Delight is a warm, decadent dessert that brings together the comforting flavors of pumpkin spice and the rich nuttiness of hazelnuts. This lovely twist on the classic Hazelnut Cocoa Cream Cups incorporates seasonal spices, making it perfect for fall gatherings or cozy evenings at home. Each spoonful reveals a smooth, creamy texture blended with fragrant spices and crunchy hazelnuts, creating a delightful experience for your taste buds.
| Ingredients | Quantity |
|---|---|
| Heavy cream | 1 cup |
| Hazelnut spread | 1 cup |
| Pumpkin puree | 1/2 cup |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Powdered sugar | 1/2 cup |
| Gelatin | 1 tablespoon |
| Cold water | 2 tablespoons |
| Toasted hazelnuts (chopped) | 1/4 cup |
| Whipped cream (for garnish) | Optional |
Cooking Steps:
- In a small bowl, sprinkle gelatin over cold water and allow it to bloom for 5 minutes.
- Heat the heavy cream in a saucepan over medium heat until it simmers, then remove from heat.
- Stir in the bloomed gelatin until fully dissolved.
- Mix in the hazelnut spread, pumpkin puree, cinnamon, nutmeg, and powdered sugar until smooth and well combined.
- Pour the mixture into serving cups and refrigerate for at least 2 hours to set.
- Garnish with chopped hazelnuts and whipped cream if desired. Serve and enjoy!
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Caramelized Banana Hazelnut Cups
Caramelized Banana Hazelnut Cups are a delightful and indulgent dessert that combines the sweetness of caramelized bananas with the nutty richness of hazelnuts. Perfect for fall, these cups feature a creamy base topped with a luscious layer of caramelized fruit, creating a beautiful harmony of flavors and textures that’s sure to impress at any gathering.
| Ingredients | Quantity |
|---|---|
| Heavy cream | 1 cup |
| Hazelnut spread | 1 cup |
| Ripe bananas | 2 |
| Brown sugar | 1/4 cup |
| Butter | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Gelatin | 1 tablespoon |
| Cold water | 2 tablespoons |
| Toasted hazelnuts (chopped) | 1/4 cup |
| Whipped cream (for garnish) | Optional |
Cooking Steps:
- Sprinkle gelatin over cold water in a small bowl and let it sit for 5 minutes to bloom.
- In a saucepan, heat heavy cream over medium heat until it simmers, then remove from heat and stir in bloomed gelatin until dissolved.
- Mix in hazelnut spread, vanilla extract, and cinnamon until well combined, then pour into serving cups and refrigerate for at least 2 hours to set.
- In a skillet, melt butter over medium heat, add sliced bananas, and sprinkle brown sugar over them; cook until caramelized, about 3-5 minutes.
- Once the hazelnut cups are set, top each with caramelized bananas and garnish with chopped hazelnuts and whipped cream if desired. Serve and enjoy!
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Chocolate-Hazelnut Truffle Cups
Chocolate-Hazelnut Truffle Cups are a rich and decadent treat that perfectly blend the luxurious flavors of chocolate and hazelnuts. These bite-sized desserts are made with a silky truffle filling encased in a delightful chocolate shell, making them an irresistible indulgence for any chocolate lover. They’re perfect for serving at gatherings or enjoying as a sweet little pick-me-up.
| Ingredients | Quantity |
|---|---|
| Dark chocolate (chopped) | 8 oz |
| Heavy cream | 1/2 cup |
| Hazelnut spread | 1/2 cup |
| Toasted hazelnuts (finely chopped) | 1/4 cup |
| Sea salt | A pinch |
| Additional melted chocolate (for coating) | 4 oz |
Cooking Steps:
- In a small saucepan, heat the heavy cream until just simmering, then pour it over the chopped dark chocolate in a bowl. Let it sit for a few minutes, then stir until smooth and glossy.
- Mix in the hazelnut spread and a pinch of sea salt until fully combined, then let the mixture cool to room temperature before chilling in the refrigerator for about 1 hour or until firm.
- Once the chocolate mixture is firm, scoop small amounts and roll into balls, then place on a parchment-lined baking sheet and return to the refrigerator.
- Melt the additional chocolate for coating, then dip each truffle into the melted chocolate, coating completely. Roll in finely chopped toasted hazelnuts while still wet, and set aside to firm up.
- Serve the truffle cups chilled or at room temperature and enjoy these delightful chocolate-hazelnut bites!
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Mocha Hazelnut Cream Cups
Hazelnut Cocoa Cream Fall Cups are a delightful seasonal treat that combine the rich flavors of cocoa and hazelnut into a creamy dessert served in individual cups. Perfect for fall gatherings or a cozy night in, these cups are not only visually appealing but also satisfy your sweet cravings with their luscious texture and comforting taste.
| Ingredients | Quantity |
|---|---|
| Dark chocolate (chopped) | 6 oz |
| Heavy cream | 1 cup |
| Powdered sugar | 1/4 cup |
| Hazelnut spread | 1/2 cup |
| Cocoa powder | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Toasted hazelnuts (chopped) | 1/2 cup |
| Sea salt | A pinch |
Cooking Steps:
- Melt the dark chocolate in a microwave or double boiler, then let it cool slightly before combining it with the heavy cream, powdered sugar, hazelnut spread, cocoa powder, vanilla extract, and a pinch of sea salt in a large bowl.
- Whip the mixture with an electric mixer until fluffy and well combined, then fold in half of the chopped toasted hazelnuts.
- Spoon the hazelnut cocoa cream into individual cups and garnish with the remaining chopped hazelnuts.
- Chill the cups in the refrigerator for at least 2 hours before serving to let the flavors meld together.
- Serve chilled and enjoy the rich and creamy delight!
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Hazelnut Maple Mousse Delight
Hazelnut Maple Mousse Delight is a luxurious and fluffy dessert that combines the rich nuttiness of hazelnuts with the sweet warmth of maple syrup. This mousse is perfect for fall, offering a light yet indulgent treat that can elevate any gathering or cozy evening at home. Its silky texture and delightful flavor make it a hit for both hazelnut and dessert lovers alike.
| Ingredients | Quantity |
|---|---|
| Heavy cream | 1 cup |
| Maple syrup | 1/3 cup |
| Hazelnut spread | 1/2 cup |
| Gelatin | 1 tablespoon |
| Cold water | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Toasted hazelnuts (chopped) | 1/2 cup |
| Sea salt | A pinch |
Cooking Steps:
- In a small bowl, sprinkle the gelatin over the cold water and let it bloom for about 5 minutes, then gently warm it until dissolved.
- In a large mixing bowl, whip the heavy cream until soft peaks form, then add in the maple syrup, hazelnut spread, vanilla extract, and a pinch of sea salt, mixing until well combined.
- Gradually fold the dissolved gelatin into the whipped cream mixture until smooth and light.
- Spoon the mousse into individual serving cups and fold in half of the chopped toasted hazelnuts.
- Chill in the refrigerator for at least 2 hours before serving and garnish with the remaining hazelnuts. Enjoy!
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Fall Harvest Hazelnut Parfait
| Ingredients | Quantity |
|---|---|
| Heavy cream | 1 cup |
| Hazelnut spread | 1/2 cup |
| Maple syrup | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| Apple (diced) | 1 large |
| Pear (diced) | 1 large |
| Chopped toasted hazelnuts | 1/2 cup |
| Granola or oatmeal (for crunch) | 1/2 cup |
| Cinnamon | 1 teaspoon |
| Sea salt | A pinch |
Cooking Steps:
- In a mixing bowl, whip the heavy cream until soft peaks form, then gently fold in the hazelnut spread, maple syrup, vanilla extract, and a pinch of sea salt until well combined.
- In small bowls or glasses, layer the hazelnut cream mixture with the diced apples and pears.
- Sprinkle each layer with chopped toasted hazelnuts, granola or oatmeal, and a dusting of cinnamon.
- Repeat the layering until the glasses are filled, finishing with a layer of hazelnut cream on top.
- Chill in the refrigerator for about 30 minutes before serving. Enjoy your fall-inspired treat!
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Nutty Apple Crisp Cups
Hazelnut Cocoa Cream Fall Cups are a delightful and decadent dessert that combines rich hazelnut and chocolate flavors with the warm appeal of fall. This treat is perfect for cozy gatherings and provides a sweet yet nutty flavor profile that is sure to please everyone at the table.
| Ingredients | Quantity |
|---|---|
| Heavy cream | 1 cup |
| Hazelnut spread | 1/2 cup |
| Cocoa powder | 1/4 cup |
| Maple syrup | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| Chopped toasted hazelnuts | 1/2 cup |
| Granola or crushed cookies | 1/2 cup |
| Cinnamon | 1 teaspoon |
| Sea salt | A pinch |
Cooking Steps:
- In a mixing bowl, whip the heavy cream until soft peaks form, then fold in the hazelnut spread, cocoa powder, maple syrup, vanilla extract, and a pinch of sea salt until combined.
- In small cups or glasses, layer the hazelnut cocoa cream mixture with chopped toasted hazelnuts and granola or crushed cookies.
- Add a sprinkle of cinnamon between the layers for extra flavor.
- Fill the cups until all ingredients are used, finishing with a dollop of hazelnut cocoa cream on top.
- Chill in the refrigerator for about 30 minutes before serving. Enjoy your cozy fall treat!
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Hazelnut Cocoa Whip With Cinnamon
Hazelnut Cocoa Whip With Cinnamon is a rich and luscious dessert that perfectly captures the essence of fall flavors in each silky bite. This decadent whip incorporates hazelnut spread and cocoa, complemented by the warmth of cinnamon, making it an ideal topping for various desserts or indulgent enough to enjoy on its own.
| Ingredients | Quantity |
|---|---|
| Heavy cream | 1 cup |
| Hazelnut spread | 1/2 cup |
| Cocoa powder | 1/4 cup |
| Maple syrup | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Sea salt | A pinch |
Cooking Steps:
- In a mixing bowl, whip the heavy cream until soft peaks form.
- Gently fold in the hazelnut spread, cocoa powder, maple syrup, vanilla extract, ground cinnamon, and a pinch of sea salt until fully blended.
- Serve the hazelnut cocoa whip in bowls or as a topping for desserts, garnished with additional cinnamon if desired.
- Enjoy chilled or at room temperature!
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Caramel Apple Hazelnut Cups
Caramel Apple Hazelnut Cups are a delightful fall-inspired treat that combines the rich flavors of hazelnut spread with the classic taste of caramel apples. These cups feature a crunchy base made from crushed cookies, filled with a creamy hazelnut mixture, and topped with sweet caramel sauce and apple slices, making them the perfect dessert for autumn gatherings.
| Ingredients | Quantity |
|---|---|
| Cookie crumbs (Graham or Digestive) | 1 cup |
| Unsalted butter | 4 tablespoons |
| Hazelnut spread | 1/2 cup |
| Heavy cream | 1/2 cup |
| Powdered sugar | 1/4 cup |
| Apples (thinly sliced) | 1 large |
| Caramel sauce | 1/2 cup |
| Ground cinnamon | 1/2 teaspoon |
| Sea salt | A pinch |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and mix the cookie crumbs with melted butter until well combined. Press this mixture into the bottom of small cups or muffin tin to form a base.
- Bake the crust for 8-10 minutes, then let it cool completely.
- In a mixing bowl, whip the heavy cream until soft peaks form, then gently fold in the hazelnut spread and powdered sugar until smooth.
- Spoon the hazelnut cream mixture into the cooled cookie cups, smoothing the tops.
- Top each cup with sliced apples, a drizzle of caramel sauce, a sprinkle of cinnamon, and a pinch of sea salt.
- Chill for at least 30 minutes before serving. Enjoy the delicious blend of flavors!
Gingerbread Hazelnut Cream Cups
Gingerbread Hazelnut Cream Cups are a festive and delightful dessert, perfect for celebrating the flavors of fall and winter. These cups combine the warm spices of gingerbread with a smooth hazelnut cream filling, creating a cozy and indulgent treat that captures the essence of the season. Ideal for holiday gatherings or cozy nights in, these cups are sure to impress your friends and family.
| Ingredients | Quantity |
|---|---|
| Gingerbread cookies (crushed) | 1 cup |
| Unsalted butter | 4 tablespoons |
| Hazelnut spread | 1/2 cup |
| Heavy cream | 1/2 cup |
| Powdered sugar | 1/4 cup |
| Ground ginger | 1 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Nutmeg | 1/4 teaspoon |
| Sea salt | A pinch |
| Whipped cream (for topping) | Optional |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and mix the crushed gingerbread cookies with melted butter until well combined. Press the mixture into the bottom of small cups or muffin tin to form a base.
- Bake the crust for 8-10 minutes, then allow it to cool completely.
- In a mixing bowl, whip the heavy cream until soft peaks form, then gently fold in the hazelnut spread, powdered sugar, ground ginger, cinnamon, nutmeg, and a pinch of sea salt until smooth.
- Spoon the hazelnut cream mixture into the cooled gingerbread cookie cups, smoothing the tops.
- Optionally, top each cup with a dollop of whipped cream and a sprinkle of ground cinnamon or nutmeg before serving.
- Chill for at least 30 minutes before enjoying these delicious festive treats!
