How To make Hazelnut Double Fudge Pie
1/2 cup sugar
1/2 cup cocoa
3 eggs
slightly beaten
1 1/4 cups light corn syrup
1/2 cup heavy cream
1/2 cup hazelnut liqueur
1/2 cup butter :
melted
3/4 cup hazelnuts -- halved
1 cup mini-chocolate chips
1 9-inch unbaked pie shell, edges crimped high
Lightly sweetened whipped cream -- optional
Mix the sugar and cocoa thoroughly, add to the eggs. Add the corn syrup, cream, hazelnut liqueur, and melted butter. Mix well. Add the hazelnuts and chocolate chips, mix and pour into the pie shell. Bake for 45 to 50 minutes in a 350F oven until the filling is set. It will puff up slightly and cracks will form around the edges. As the pie cools it will settle. The texture is similar to a wet brownie, but the taste is of an incredibly rich fudge. Serve in small slices.
SOURCE: The Mansion of Golconda, Golconda, Illinois
How To make Hazelnut Double Fudge Pie's Videos
Flourless Chocolate Hazelnut Cake
This is a spin on my very popular flourless chocolate cake!
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Chocolate Hazelnut Pie (Nutella Pie) [No-Bake]
This no-bake pie will be a guaranteed hit! ????
Printable Recipe:
Ingredients:
4 oz. Cream Cheese (softened)
3/4 cup Nutella (or any chocolate-hazelnut spread)
1 cup Confectioner's Powdered Sugar
8 oz. Cool Whip Topping
Oreo Pie Crust
Instructions:
With an electric mixer, blend all ingredients one at a time.
Spread into pie crust.
Freeze for 2 hours, or refrigerate for 4 hours until set.
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Chocolate Hazelnut Banana Cream Pie | JELL-O
Make a chocolate hazelnut banana cream pie today! Our video will walk you through how to make a simple banana cream pie. For more recipes with JELL-O visit:
Professional Baker Teaches You How To Make BROWNIES!
Professional Baker Anna Olson teaches you how to make her world famous Fudge Brownies! Follow along with the recipe below!
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Ingredients
Salt Roasted Pecans
- 1 Tbsp (15 g) unsalted butter
- 1 cup (100 g) pecan halves
- ½ tsp (3 g) sea salt
Brownies
- 4 oz (115 g) unsweetened chocolate, chopped
- 1 ¼ cup (285 g) unsalted butter, cut into pieces
- 1 cup (200 g) granulated sugar
- ¾ cup (150 g) packed light brown sugar
- 3 large eggs, room temperature
- 2 tsp (10 ml) vanilla extract
- 1 cup (150 g) all-purpose flour
- ¼ cup (30 g) Dutch process cocoa powder
Directions
Salt Roasted Pecans
1. Preheat the oven to 350ºF (180ºC) and grease a 12-square brownie pan or 8-inch square pan.
2. For the salt roasted pecans, melt the butter in a sauté pan over medium heat and add the pecans and salt. Stir and toast the pecans for about 8 minutes, until the pecans have a pleasant nutty aroma (the salt will not dissolve, but adds a nice crunch). Remove the pan from the heat and cool while preparing the brownies.
Brownies
1. Melt the chocolate and butter in a medium sauce pot over medium-low heat, stirring until melted. Remove the pan from the heat and whisk in the sugar and brown sugar right into the pot. Whisk in the eggs one at a time, then whisk in the vanilla. Stir in the flour and cocoa powder until evenly combined.
2. Count out 12 pecan halves and set aside. Roughly chop the remaining pecans and stir them into the brownie batter. Divide the batter into the bar pan, or spread into the 8-inch pan and arrange the reserved pecan halves on top. Bake for about 20 minutes, until the tops of the brownies lose their shine. If baking in an 8- inch pan, bake an additional 5 minutes. Cool the brownies for an hour before removing from the tin (and slicing, if baking in a larger pan).
3. The brownies will keep in an airtight container for up to 5 days, and the brownies actually improve after a day.
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Chocolate Hazelnut Candy – Bruno Albouze
The classic and irresistible touch of crunchiness chocolate hazelnut bonbon. Double layered with a crunchy homemade gianduja first and toped with of smooth one and enrobed with bittersweet chocolate. Here it goes for your holidays..Enjoy! ????
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BEST CHOCOLATE CAKE EVER: Dark Chocolate Hazelnut Cake...
Check out this amazing fudgy dark chocolate cake slathered with a silky chocolate ganache! Better still it's gluten free so everyone come to the chocolate party! WOOHOO!
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