White Chocolate And Hazelnut Ball Recipes
WHITE CHOCOLATE-HAZELNUT CHEESE BALLS
The perfect gift. The perfect dessert. In fact, there's no occasion on which these White Chocolate-Hazelnut Cheese Balls wouldn't be perfect.
Provided by My Food and Family
Categories Recipes
Time 2h20m
Yield 14 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Mix first 3 ingredients until well blended.
- Refrigerate 1 hour or until firm enough to handle.
- Shape into 2 balls; coat with nuts.
Nutrition Facts : Calories 120, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 65 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 6 g, Protein 2 g
WHITE CHOCOLATE CHIP HAZELNUT COOKIES
This is a cookie you will want to make again and again. I like to take it to church get-togethers and family reunions. It's very delicious...crispy on the outside and chewy on the inside. -Denise DeJong, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Coarsely chop 1/2 cup hazelnuts; set aside. Melt 2 tablespoons butter. In a food processor, combine melted butter and remaining hazelnuts. Cover and process until the mixture forms a crumbly paste; set aside., In a bowl, cream the remaining butter. Beat in the sugars. Add egg and vanilla; beat until light and fluffy, about 5 minutes. Beat in ground hazelnut mixture until blended. Combine the flour, baking soda and salt; add to batter and mix just until combined. Stir in chips and reserved chopped hazelnuts., Drop by rounded tablespoonfuls 2-in. apart onto greased baking sheets. Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 132 calories, Fat 8g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 80mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
WHITE CHOCOLATE AND HAZELNUT BALL
From a free recipe book given out by Philadelphia Cheese (on the purchase of of 3 products). They classify this as a dessert but I think could be served as a sweet appertiser. Chill time not included in timing.
Provided by ImPat
Categories Dessert
Time 20m
Yield 2 balls, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine cream cheese, melted chocolate and sugar in a small bowl and chill for 1 hour or until firm.
- Form into 2 balls and coat in hazelnuts and chill until firm.
- Place onto 2 serving plates and serve with ginger bishcuits and chocolate chip bread.
WHITE CHOCOLATE HAZELNUT CHEESE BALL
My Friend Cindy and I have been collecting recipes that are in the shape of a ball. One day we were naming all kinds of food. We started laughing so hard she had to excuse herself to the restroom and I was trying to breathe. So every time I see a recipe to add to our list I send it to her. We say we could write a cookbook of...
Provided by Kimi Gaines
Categories Other Snacks
Time 10m
Number Of Ingredients 5
Steps:
- 1. Allow cream cheese to come to room temp. Melt chocolate chips & corn syrup together for 30 second increments, removing and stirring till chips are melted. In a small bowl, add cream cheese and melted chocolate mixture and mix together, Add in powdered sugar and stir to combine. Refrigerate mixture for about 30 minutes or till it hardens. Shape into ball. When cheese ball has chilled and firm roll in chopped hazelnuts. Toasting the nuts will add more flavor. If you'd like you can use pecans.
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- In a bowl add 7 Oz / 200 g of white chocolate and then add 1/4 cup/ 60 ml whipping cream and then melt that chocolate in a bain marie over low heat.
- In that melted butter add 1 tbsp butter and continue stirring until smooth. Keep stirring to mix butter well and then remover from heat.
- Add 1/2 tsp vanilla extract and and lemon zest and mix well with the help of a spoon or spatula. After that add 1/3 cup unsweetened coconut flakes and mix with a spatula by folding lightly.
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- Preheat oven to 180°C (160°C fan) mark 4. For the cake, grease and line 2 x 20.5cm round, deep cake tins with baking parchment. Whizz hazelnuts and 25g of the sugar in a food processor until fairly fine; set aside.
- Beat in vanilla, followed by eggs, one at a time, adding a little of the flour if the mixture looks like it’s starting to curdle. Fold through ground hazelnuts, (remaining) flour and baking powder, followed by the milk.
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- To assemble, slice cooled cakes in half horizontally. Sandwich the layers back together with generous layers of buttercream. Scantly cover the top and sides of the cake with some of the remaining buttercream, smoothing with a palette knife to finish.
- If you like, drag a palette knife in horizontal rings around the sides to make stripes, removing a little icing. Transfer remaining buttercream to a piping bag, fitted with your nozzle of choice.
- Heat cream and chocolate in a small pan over low heat until chocolate melts. Set aside to cool, stirring occasionally, for 30min. Pour cooled drip over top of chilled cake, smoothing with a palette knife and encouraging the drips to fall over the sides.
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