Chocolate Hazelnut Fritters Recipes

CHOCOLATE FRITTERS

Steps:

• Sift the flour, salt, baking powder, and sugar together into a mixing bowl. Add the egg, butter, and milk, and mix until smooth.
• Slowly heat 3 inches oil to 340°F.
• Dip the chocolate into the batter, coating each piece completely. Fry the fritters, a few at a time in the hot oil until golden brown all over, about 1 or 2 minutes. drain each batch on paper towles, then tranfer to a warm serving platter and dust with confectioner's sugar.

CHOCOLATE APPLE FRITTERS

Steps:

• Stir first 6 ingredients in a large bowl, make a well in the center.
• In a seperate bowl beat eggs until foamy and light.
• Pour into the well.
• Add margarine, apple and chocolate chips.
• Stir just until moist.
• Drop by rounded tablespoonfuls into 375F oil.
• when they start to brown turn over and cook other side.
• Remove to paper towel and cool completely.
• Dust with icing sugar.

CHOCOLATE-HAZELNUT MAGIC BARS

Steps:

• Preheat oven to 350°. Melt butter in a 9-in. square baking pan. On top of melted butter, evenly sprinkle crumbs, then coconut, then chocolate chips, then hazelnuts. Pour milk over all. Do not stir. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool several hours before cutting. If desired drizzle with melted Nutella.

CHOCOLATE HAZELNUT TART

Steps:

• Make tart shell:
• Preheat oven to 350°F.
• Pulse hazelnuts with flour, sugar, and salt in a food processor until finely ground (be careful not to grind to a paste), then add butter and pulse until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Add egg and vanilla and pulse just until mixture begins to clump.
• Press dough evenly over bottom and up side of tart pan and chill 10 minutes. Line tart shell with foil and fill with pie weights. Bake in middle of oven until pale golden along rim, about 15 minutes. Carefully remove foil and weights and bake shell until bottom and side are golden, about 10 minutes more. Cool in pan on a rack 10 minutes.
• Reduce oven temperature to 325°F.
• Make filling while shell cools:
• Put chopped chocolate in a bowl. Bring milk, sugar, and salt to a boil in a 1-quart saucepan over moderate heat, stirring, then pour milk over chocolate in bowl and let stand until chocolate is melted, about 1 minute. Whisk until smooth, then whisk in yolks and vanilla. Whisk in crème fraîche and pour into crust.
• Bake tart in middle of oven until just set, 20 to 25 minutes. Cool completely in pan on rack. Chill until firm, at least 1 hour, then bring to room temperature before serving.

CHOCOLATE HAZELNUT FRIANDS

Steps:

• Preheat oven to 180C (160C fan forced).
• Lightly grease 9 x 1/2 cup friand pans.
• Sift flour, cocoa powder and icing sugar into a medium bowl and stir in hazelnut meal and chocolate, make a well at centre.
• Add butter and egg white to dry ingredients, mix until well combined.
• Pour mixture evenly into prepared pans.
• Bake for 20 minutes or until a skewer inserted at centre comes out clean.
• Cool in pans for 5 minutes, transfer to a wire rack to cool.
• Serve dusted with extra icing sugar.

CHOCOLATE HAZELNUT FRITTERS

Steps:

• In large bowl, whisk together flour, cocoa, sugar, baking powder, and salt. In medium bowl, whisk together club soda, vegetable oil, and egg. Whisk wet ingredients into dry, then fold in chocolate and nuts.
• In heavy 4-quart pot, heat 3 inches of oil until thermometer registers 350°F. Working in batches of 4 and returning oil to 350°F between batches, drop batter by rounded tablespoons into hot oil and fry fritters until crisp, 3 to 4 minutes. Transfer to paper towels to drain.
• Serve immediately, offering chile powder, confectioners' sugar, cinnamon, and/or cocoa for dusting.