Chocolate Hazelnut Dipped Fruit Recipes

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EASY NUTELLA CHEESECAKE FRUIT DIP



Easy Nutella Cheesecake Fruit Dip image

Assemble a beautiful fruit platter for a party with this easy fruit dip recipe as the centerpiece! This Nutella fruit dip is light, delicious, and ready to serve in 5 minutes.

Provided by Mary (The Goodie Godmother)

Categories     Desserts and Sweets

Time 5m

Number Of Ingredients 10

Strawberries
Cut apples
Pretzels
Cookies
Berries
Marshmallows
8 ounces cream cheese, softened
3/4 cups chocolate hazelnut spread (like Nutella)
7-ounce jar marshmallow fluff
8 ounces frozen whipped topping (like Cool Whip)

Steps:

  • In a large bowl or stand mixer fitted with the paddle attachment, beat together the cream cheese, marshmallow fluff, and Nutella until smooth and fluffy.
  • Stir in the frozen topping. Refrigerate until ready to use.
  • Serve with your choice of dippers. May be made up to a day in advance.

CHOCOLATE-DIPPED FRUIT



Chocolate-Dipped Fruit image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 0

Steps:

  • Finely chop a 4-ounce bar of dark chocolate; microwave on 50% power until almost melted, about 2 minutes. Stir until smooth. Dip dried mango, papaya and/or apricot pieces in the chocolate, place on a parchment-lined baking sheet and chill until set, about 10 minutes.

Nutrition Facts : Calories 222 calorie, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 2 milligrams, Sodium 30 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 2 grams, Sugar 22 grams

CREAMY HAZELNUT DIP



Creamy Hazelnut Dip image

This rich chocolate mousse is a sweet way to begin your morning. With crunchy hazelnuts and a slight vanilla flavor, it's wonderful with fresh fruit, cookies and a big cup of coffee on the side. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield about 3 cups.

Number Of Ingredients 7

6 ounces cream cheese, softened
1/2 cup Nutella
1 teaspoon vanilla extract
1/2 cup confectioners' sugar
1 cup heavy whipping cream, whipped
1/2 cup chopped hazelnuts
Fresh strawberries, biscotti and Milano cookies

Steps:

  • In a small bowl, combine the cream cheese, Nutella and vanilla. Beat in confectioners' sugar until smooth. Fold in whipped cream and hazelnuts. Serve with strawberries, biscotti and cookies.

Nutrition Facts : Calories 79 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 14mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE HAZELNUT FRUIT CREPES



Chocolate Hazelnut Fruit Crepes image

Can you say yum!!! I had these at a French breakfast restaurant, this recipe is the closest I can get it. Its so quick and easy but looks and taste like a gourmet breakfast! You can use any fruit you would like - strawberries, kiwi, pineapple are all great too !

Provided by Christine Laliberte

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 20m

Yield 4

Number Of Ingredients 4

1 cup chocolate hazelnut spread
4 (7 inch) pre-made crepes
4 bananas, sliced
1 (7 ounce) can pressurized whipped cream

Steps:

  • Spread 1/4 cup of chocolate hazelnut spread onto each crepe. Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat. Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream.

Nutrition Facts : Calories 638.5 calories, Carbohydrate 81.6 g, Cholesterol 87.3 mg, Fat 32.9 g, Fiber 3.5 g, Protein 9.7 g, SaturatedFat 8.9 g, Sodium 226.6 mg, Sugar 52.3 g

CHOCOLATE-HAZELNUT DIPPED FRUIT



Chocolate-Hazelnut Dipped Fruit image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h

Yield 16 pieces

Number Of Ingredients 7

1/4 pineapple, peeled, cored and cut into 16 1/2-inch chunks
2 medium bananas, peeled and cut into 16 1/2-inch slices
16 (1/2 cup) seedless red grapes
1/2 cup heavy cream
2 cups (12 ounces) semisweet chocolate chips
1 teaspoon vegetable oil
1 cup chopped hazelnuts, toasted* see Cook's Note

Steps:

  • Special equipment: 16 (4-inch) skewers or toothpicks
  • Line a baking sheet with waxed paper or parchment paper. Set aside. Using paper towels, pat the pineapple pieces dry. Thread the skewers starting with a piece of pineapple, then a banana slice and then a grape. Repeat with the remaining fruit and skewers.
  • In a small bowl, combine the cream, chocolate chips, and oil. Set the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Put the hazelnuts in another small bowl.
  • Dip 1 side of the skewered fruit into the chocolate mixture. Allow any excess chocolate to drip off and then dip the skewer into the chopped nuts. Place the skewers, chocolate side up, on the prepared pan. Refrigerate until the chocolate has set, about 30 to 40 minutes.

CHOCOLATE-DIPPED CHERRY-HAZELNUT BISCOTTI



Chocolate-Dipped Cherry-Hazelnut Biscotti image

Categories     Cookies     Mixer     Chocolate     Fruit     Dessert     Bake     Christmas     Valentine's Day     Vegetarian     Orange     Cherry     Hazelnut     Party     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 5 dozen

Number Of Ingredients 11

3 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs
4 teaspoons grated orange peel
2 teaspoons baking soda
1 teaspoon salt
6 cups all purpose flour
2 1/2 cups hazelnuts (about 9 ounces), toasted, husked, coarsely chopped
1 3/4 cups dried tart cherries (about 8 1/2 ounces)
1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped
Unsweetened cocoa powder

Steps:

  • Position 1 rack in center and 1 rack in top third of oven and preheat to 325°F. Using handheld electric mixer, beat sugar and butter in very large bowl until well blended. Beat in eggs 1 at a time just until blended. Mix in orange peel, baking soda and salt. Add 3 cups flour, hazelnuts and dried cherries; stir until well blended. Add 3 cups flour, 1 cup at a time, stirring until well incorporated.
  • Transfer dough to floured work surface. Divide into 4 equal pieces. Knead each piece until dough holds together well. Form each piece into 9-inch-long by 3-inch-wide log. Place 2 logs on each of 2 large ungreased baking sheets, spacing about 3 inches apart (logs will spread during baking). Bake until logs are golden and feel firm when tops are gently pressed, switching and rotating baking sheets halfway through baking, about 55 minutes. Cool logs on baking sheets 15 minutes. Maintain oven temperature.
  • Using long wide spatula, transfer logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices. Arrange slices cut side down on 2 baking sheets. Bake biscotti 10 minutes. Turn biscotti over; bake until light golden, about 10 minutes longer. Transfer to racks and cool completely.
  • Stir chocolate in large bowl set over saucepan of boiling water until melted and smooth. Remove from over water. Dip 1 cut side of each biscotti into melted chocolate to about 1/4-inch depth. Gently shake off excess chocolate. Place biscotti, chocolate side up, on baking sheets. Refrigerate until chocolate is firm, about 35 minutes. Dip pastry brush in cocoa, then lightly brush cocoa over chocolate on each biscotti. (Can be made ahead. Store in airtight containers up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)

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