How Beautiful are these?
So many delicious recipes are being developed by lovely Bonne Maman followers using the new Hazelnut Chocolate Spread, that we felt we should share some of them. From weekend baking, to party platters, foodie gifting and Christmas treats, discover a new recipe to try here.
Chocolate Hazelnut Yule Log (@marthacollison)
Thank you Martha for this fantastic Yule Log... this is on the list for Christmas baking for sure.
Spongey, chocolatey cake filled with creamy & luscious buttercream filling and coated in a chocolate ganache icing... delicious! What to bake this yourself? Recipe here.
Hazelnut Chocolate Spread Cookies (@le_petit_kateau)
• 280g Bonne Maman Hazelnut Chocolate Spread • 120g unsalted butter, room temperature • 110g light brown soft sugar • 120g golden caster sugar • 1 large egg, room temperature • 2 tsp vanilla extract • 230g plain flour • ½ tsp bicarbonate of soda • ½ tsp sea salt • 200g dark chocolate chips
- Preheat oven to 170°C Fan.
- For a nice clean finish, place Hazelnut Chocolate Spread into a piping bag and pipe neatly into silicone ice cube trays. Don’t put too much in, about 5mm to 1cm maximum. This will ensure it will not leak out during the baking process. The ice cube tray needs to be either silicone or have a silicone bottom as it makes the frozen chocolate pop out much easier. Freezing will take about 2 hours, but best to leave in overnight.
- Place your butter and sugars into an electric mixer using a paddle attachment and cream together on a low speed until light and fluffy.
- Add the egg and vanilla whilst still on a low speed and let in incorporate all together.
- Slowly start adding plain flour into the bowl, still on a low speed, bicarbonate or soda and salt. Let it mix until all the flour is worked into a nice dough.
- Finally mix in the dark chocolate chips.
- At this point you can either choose to work with the dough straight away but I like to place it into a fridge for just 30 minutes so it is easier to work with. However, you do not need to do this.
- Grease the holes of your muffin tray with butter and once the dough has been chilled, split it in half (keep one half in the fridge for the time being), place a tablespoon sized cookie dough into the base of each muffin hole and press in.
- Take out your Hazelnut Chocolate Spread from the freezer, pop them out and press into each hole (add 2 if you can!). You need to do this quickly as the chocolate will start to melt.
- Take the remaining ½ of cookie dough out of the fridge, use a tablespoon to flatten into a disc that will fit the muffin hole and cover the hazelnut chocolate, pressing around to seal it. The cookie dough will rise, therefore there is no need to overfill the muffin holes to the rim or over the top.
- Bake for 15-20 minutes in the preheated oven
- Allow to cool before removing as this allows the cookie to harden a but so with a gentle twist you can remove them. Enjoy!
Tips: Best to prepare the day before as the chocolate spread need to freeze and it is easier to work with chilled dough.
Reindeer Cupcakes (@le_petit_kateau)
We think these are some of the cutest Reindeers ever seen.
For the icing: • 100g milk chocolate (or dark if preferred) • 75g double cream • 250g mascarpone • 3 generous tablespoons of Bonne Maman Hazelnut Chocolate Spread • 1 tablespoon chocolate powder (optional)
For 12 cupcakes:• 150g Spread for baking • 150g Caster Sugar • 150g Self Raising Flour • 3 large eggs • 1tsp Vanilla Extract
- Place all ingredients in a bowl and beat slowly until they are all combined. Increase speed and mix until the butter looks like thick custard.
- Place even scoops into cupcake cases (muffin size) and bake in 12 holed tin for 25-28 min at 150 Degrees Celsius for flat cupcake tops, if you wish to create peaks increase temperature.
- Let the cupcakes cool completely
- Break up the chocolate and place it with double cream into a heavy saucepan keep stirring over a very low heat. Stir continuously until the chocolate is all melted and there are no lumps. Do not overheat, the best method is to keep one had on the saucepan while you are stirring the mixture with the other hand. If the pan gets too hot to keep your hand on the side of the pan, move the sauce pan away from the heat and continue stirring.
- Once all the chocolate is melted pour the smooth mixture into a glass or metal bowl and set aside to cool completely.
- Once cold to touch fold in mascarpone, Hazelnut spread and chocolate powder. It’s important not to mix the mascarpone into the mixture if it’s even slightly warm, it needs to be cold to touch otherwise the mixture will become too runny and not good for piping.
If you think the mixture is too runny, you can place it in the fridge for hour or so, which will help the chocolate to set further and also add few more spoons of chocolate powder.
- Antlers: I have tempered dark chocolate and piped antler shapes let set usually 10-15 min
- Eyes: optional I bought mine from Wilton
- Nose: glace cherries
- Ears: I make my own fondant (mixture of powder milk, icing sugar and egg whites) but for easiness it can shop fondant, mix with chocolate powder use a cookie mini heart cutter and squeeze at the wide side into an ear shape paint with edible gold colour inside.
Dessert Platter by @grazecheshire
Crumblies by @emmaduckworthbakes
A beautiful Dessert Platter using Bonne Maman Hazelnut Chocolate Spread and decorated with gingerbread men, shortbread, lebkuchen, Florentines, frosted cranberries and chocolates. With a dipping bowl of Hazelnut Chocolate Spread, you can choose any of your favourite sweet treats to put together your own platter of indulgence! Delightful and delicious. Thank you Laura (@grazecheshire) for this fabulous idea!
Emma Duckworth went ahead and made our irresistible Chocolate Hazelnut Crumblies Golden, crunchy oat cookies sandwiched together with luscious Hazelnut Chocolate Spread. Perfect with a cup of tea whilst snuggled up on the sofa! Thank you Emma (@emmaduckworthbakes) for making these so beautifully. Recipe here.