Chocolate Espresso Pizelles Recipes

CHOCOLATE-ESPRESSO PIZZELLES

Steps:

• Preheat pizzelle baker.
• Over a large bowl, sift to combine flour, cocoa and baking powder.
• In a separate large bowl, whisk to combine Sugar In The Raw, Stevia In The Raw and espresso powder.
• Whisk in eggs then butter and vanilla.
• Add flour mixture to wet ingredients and mix until just combined.
• Add a heaping teaspoon of batter to the bottom grid of the pizzelle baker.
• Close the iron and cook until the timer light indicates - about 45 seconds.
• Cool on wire rack and repeat with remaining batter.
• To make buttercream begin by dissolving espresso powder into the vanilla extract in a small bowl.
• Set aside.
• In a small saucepan whisk flour and milk over medium-low heat, stirring constantly until it thickens to a paste.
• Transfer to a bowl to cool completely to room temperature.
• Stir in vanilla-espresso mixture.
• While the mixture cools, using a stand or hand mixer cream the butter, Sugar In The Raw and Stevia In The Raw until light and fluffy - about 5 minutes.
• Scrape down the sides throughout beating to ensure butter, sugar and stevia combine completely.
• Add the cooled milk mixture and beat an additional 5 minutes until cohesive.
• Arrange half the cookies on your countertop or work surface.
• Spread buttercream onto cookies and top with remaining half of cookies.

CHOCOLATE PIZZELLES

Steps:

• Whisk the eggs with the sugar and salt until light. Melt the butter and stir in.
• Sift together all the remaining ingredients except the hazelnuts and fold in.
• Stir in the hazelnuts last.
• Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds.
• Cool on racks. Sprinkle with powdered sugar.

CHOCOLATE-ESPRESSO PIZELLES

Steps:

• Preheat pizzelle baker. Over a large bowl, sift to combine flour, cocoa and baking powder. In a separate large bowl, whisk to combine Sugar In The Raw®, Stevia In The Raw® Bakers Bag and espresso powder. Whisk in eggs then butter and vanilla. Add flour mixture to wet ingredients and mix until just combined.
• Add a heaping teaspoon of batter to the bottom grid of the pizzelle baker. Close the iron and cook until the timer light indicates - about 45 seconds. Cool on wire rack and repeat with remaining batter.
• To make buttercream, begin by dissolving espresso powder into the vanilla extract in a small bowl. Set aside.
• In a small saucepan whisk flour and milk over medium-low heat, stirring constantly until it thickens to a paste. Transfer to a bowl to cool completely to room temperature. Stir in vanilla-espresso mixture.
• While the mixture cools, using a stand or hand mixer cream the butter, Sugar In The Raw® and Stevia In The Raw® Bakers Bag until light and fluffy - about 5 minutes. Scrape down the sides throughout beating to ensure butter, Sugar In The Raw® and Stevia In The Raw® Bakers Bag combine completely. Add the cooled milk mixture and beat an additional 5 minutes until cohesive.
• Arrange half the cookies on your countertop or work surface. Spread buttercream onto cookies and top with remaining half of cookies.