Spice it up

Chocolate Cupcakes with Mexican Hot Chocolate Frosting

 

 

 

Chocolate and Hazelnut

Choconut Macaroons

Rich chocolate creme sandwiched in between a delicate cookie made from hazelnuts and chocolate.

One of the best combinations

Choconut Bliss

Toasted chopped hazelnuts mixed with the finest chocolate chips.

Adapted from Giada de Laurentiis' Chocolate Hazelnut Tart

Ingredients

• 1/4 cup sugar
• 1/4 cup vanilla sugar
• 2 tablespoons all-purpose flour
• 3 eggs, beaten
• 1 1/2 cups peeled, chopped, and toasted hazelnuts
• 1 cup semisweet chocolate chips 
• 1 cup corn syrup
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 1 store bought frozen pie crust, defrosted

Directions

Preheat the oven to 325 degrees F.

In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.

Cool the tart for at least 30 minutes before serving.

Chocoholic

Chocolate cupcakes with chocolate frosting