Caramel Hazelnut Cappuccino Dessert Recipes

CARAMEL HAZELNUT CAPPUCCINO DESSERT

Steps:

• 1. Begin caramel hazelnut sauce in medium saucepan. Add sugar and water, on medium high-heat, watching until sugar and water mix. Stir mixture with wooden spoon until sauce starts to turn light brown about 6-8 minutes.
• 2. When light brown remove from heat and add heavy cream, stirring well. Return to heat for 2-3 minutes. Then remove. Add vanilla and Frangelico liqueur, stirring well, and pour into small microwavable pitcher.
• 3. To make mousse, place cut up block of cream cheese into food processor and pulse until smooth. Add chocolate hazelnut spread and pulse all until smooth and incorporated. In a medium chilled bowl with chilled beaters, add cold heavy cream and beat until stiff peaks. Using a large spatula, fold cream cheese chocolate hazelnut mixture into whipped cream. Incorporate well. Cover and set in refrigerator for 10 minutes.
• 4. Spray spring form pan with spray oil and place plastic wrap into and up sides of pan.
• 5. Assemble dessert by starting with 9 whole Cappuccino meringues. Cut 2 cut into 4 pieces to fill in between open space of meringue layer. Make sure the bottom is covered with merguines point side u in bottom of spring form pan. Place ½ of chocolate hazelnut mousse over meringues followed by ½ of cooled caramel. Make sure caramel is spread completely over dessert layer. Top with another layer of meringues. Finish with the remaining chocolate hazelnut mousse mixture, cover with plastic and place in freezer for 2 hours.
• 6. For plating drizzle 2 tablespoons caramel hazelnut sauce back and forth over plate. Slice dessert and place on top of caramel hazelnut sauce. Place 1 or two meringues on side of dessert slice. Drizzle 2 - 3 tablespoons caramel hazelnut sauce over the dessert slice and merguines. Top with chopped toasted hazelnuts.
• 7. The cappuccino meringue taste is very flavorful and the hazelnuts do not overpower their sweet coffee flavor! Can be made up to a week in advance. Just keep frozen until 15 minutes or so before serving.

CARAMEL-DIPPED HAZELNUTS

Steps:

• Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a countertop; place newspaper on the floor,directly under cutting board.
• Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.)
• Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.

27 BEST HAZELNUT DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a hazelnut treat in 30 minutes or less!

CHOCOLATE CARAMEL HAZELNUT ICE COFFEE

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.