White Chocolate Hazelnut Cream Pie

White chocolate. Semi-sweet chocolate. Hazelnut chocolate. You would think so much chocolate would make an ultra treacly, heavy dessert. Not so. This is a great light, airy dessert for summer. I started with Giada De Laurentiis's white chocolate hazelnut tartlet recipe and transformed it into a pie recipe.

Ingredients:
1 9-inch prepared pie crust*
1 cup white chocolate chips
1 1/2 cup heavy whipping cream, divided
2/3 cup homemade chocolate-hazelnut spread (or Nutella)
1/4 cup mini semi-sweet chocolate chips, garnish

Directions:
In a small saucepan, heat the white chocolate and 1/4 cup cream in a small saucepan over low heat. Stir continually until chocolate is melted and smooth. Remove from heat, pour into a large bowl, and allow to cool to barely lukewarm. Do not put it in the fridge to hurry along the process. I made this mistake; it makes the next step difficult. 

In another large bowl, beat the remaining 1 1/4 cup cream into medium-firm peaks with a hand mixer. Fold the whipped cream into the cooled white chocolate. Cover and place in the refrigerator until cold, approximately an hour.

Spread the chocolate-hazelnut on the bottom of your cooled pie crust. Pour the white chocolate cream on top. Garnish by sprinkling the mini chocolate chips on top.

*For the pie crust I used Pillsbury Refrigerated Pie Crust and prepared it according to package directions. I usually make my pastry from scratch. You could also use a graham cracker crust.

Enjoy!

~Krissy

Chocolate-Hazelnut Ravioli

I've already shared the homemade pizza roll and cream cheese rangoon recipes with you. Finally, here is the dessert appetizer, the chocolate-hazelnut ravioli. I would tell you that these were my favorite, but all these wonton appetizers were so good, I couldn't choose a favorite.

The chocolate-hazelnut ravioli recipe is an adaption of Giada Laurentiis's chocolate-hazelnut ravioli.

Ingredients:
16 wonton wrappers
1/3 cup homemade chocolate-hazelnut spread or Nutella
cooking spray
water

Directions:
Preheat oven to 375 degrees. Spray a cookie sheet with the cooking spray and set aside.

Place about a teaspoon of the chocolate hazelnut spread in the center of the wonton wrapper. Brush the edges of the wrapper with water, fold the wrapper over diagonally, and press the edges together to seal. Place on the cookie sheet and repeat with the rest of the wontons.

Spray the tops of the ravioli with cooking spray and cook for 6 to 8 minutes or until the ravioli begin to turn a golden brown.

Allow to cool and enjoy!

Chocolate-hazelnut ravioli, cream cheese ragoons, and homemade pizza rolls

~Krissy

Chocolate-Hazelnut Spread

I would love to tell you that this homemade chocolate-hazelnut spread taste just like Nutella, but it's been so many years since I've had the Italian chocolate-hazelnut spread (it's a bit out of my budget), that I can't clearly remember what it tastes like. However, I can tell you that I will no longer leer lustfully at it in the grocery store because this chocolate-hazelnut spread is amazing! (And so much cheaper!) Now I can finally begin trying all those recipes that call for Nutella.

This recipe comes from Food.com with some minor variations.

Ingredients:
1/2 cup hazelnuts with skins
1 cup sweetened condense milk
3/4 cup semi-sweet chocolate chips (I used Ghiradelli)
4 tablespoon honey

Directions:
Preheat oven to 400 degrees. Spread the hazelnuts out in a single layer on a baking sheet and toast for 10 to 12 minutes. The skins will turn black. Allow the hazelnuts cool then rub the skins off using your hands or a dishtowel.

Place the hazelnuts in a food processor and process until the nuts liquify, occasionally scraping down the sides with a spatula. It takes between 5 and 8 minutes for the hazelnuts to liquify.

In a heat proof bow, combine the condensed milk, chocolate chips, and honey. Microwave the mixture at 30 second intervals, stirring in between each interval until the chocolate chips are melted and the mixture is well combined.

Add the chocolate mixture to the food processor with the liquified hazelnuts. Process until the mixture is smooth, 3 to 5 minutes. 

Store in an airtight container, such as a canning jar, and keep refrigerated.

Enjoy!

~Krissy