Hazelnut Hot Chocolate Recipe

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Hazelnut Hot Chocolate Recipe

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Vanilla beans and Frangelico liquor lend to the sophisticated flavor of this hot chocolate. With such rich taste, it could be served as a dessert.—Michael Compean, West Los Angeles, California
MAKES:
22 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
22 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3 vanilla beans
  • 9 cups milk
  • 2-3/4 cups heavy whipping cream, divided
  • 15 ounces semisweet chocolate, chopped
  • 1/2 cup Nutella
  • 2 tablespoons dark brown sugar
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 3/4 cup hazelnut liqueur
  • 1 ounce semisweet chocolate, shaved
  • 1/4 cup chopped hazelnuts, toasted
  • Cinnamon sticks, optional

Directions

Split vanilla beans in half lengthwise. With a sharp knife, scrape the beans to remove the seeds. Set seeds aside; discard the beans.
In a large saucepan, heat milk and 3/4 cup cream over medium heat just until mixture comes to a simmer. In a large heat-proof bowl, combine the bittersweet chocolate, Nutella, sugars, salt and vanilla seeds. Pour warm milk mixture over chocolate mixture. Let stand for 1 minute.
Meanwhile, whip the remaining cream. Whisk chocolate mixture until smooth; stir in liqueur.
Fill mugs or cups three-fourths full. Top with whipped cream, shaved chocolate and chopped hazelnuts. Garnish with a cinnamon stick if desired. Yield: 22 servings (1/2 cup each).
Originally published as Hazelnut Hot Chocolate in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p32

Nutritional Facts

1/2 cup: 299 calories, 20g fat (10g saturated fat), 29mg cholesterol, 88mg sodium, 26g carbohydrate (22g sugars, 2g fiber), 6g protein.

  • 3 vanilla beans
  • 9 cups milk
  • 2-3/4 cups heavy whipping cream, divided
  • 15 ounces semisweet chocolate, chopped
  • 1/2 cup Nutella
  • 2 tablespoons dark brown sugar
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 3/4 cup hazelnut liqueur
  • 1 ounce semisweet chocolate, shaved
  • 1/4 cup chopped hazelnuts, toasted
  • Cinnamon sticks, optional
  1. Split vanilla beans in half lengthwise. With a sharp knife, scrape the beans to remove the seeds. Set seeds aside; discard the beans.
  2. In a large saucepan, heat milk and 3/4 cup cream over medium heat just until mixture comes to a simmer. In a large heat-proof bowl, combine the bittersweet chocolate, Nutella, sugars, salt and vanilla seeds. Pour warm milk mixture over chocolate mixture. Let stand for 1 minute.
  3. Meanwhile, whip the remaining cream. Whisk chocolate mixture until smooth; stir in liqueur.
  4. Fill mugs or cups three-fourths full. Top with whipped cream, shaved chocolate and chopped hazelnuts. Garnish with a cinnamon stick if desired. Yield: 22 servings (1/2 cup each).
Originally published as Hazelnut Hot Chocolate in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p32

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