waxed paper.
Place chocolate in microwave-safe bowl.
small saucepan, combine milk, chocolate, 4 tbsp butter and half
For the chocolate hazelnut sauce, place all ingredients in a small saucepan on low heat. Stir, without boiling, until smooth. Keep warm.
For the pancakes, combine the flour and sugar in a medium bowl. Whisk the milk, vanilla extract, egg and butter in a medium bowl. Whisk into the flour mixture to make a batter.
Heat a large oiled skillet on medium heat. Cook 1/4 cup portions of the batter, in batches, until lightly browned on both sides.
Top the pancakes with ice cream. Drizzle with the chocolate hazelnut sauce and serve.
bber spatula, fold the melted chocolate mixture into the beaten egg
Soften ice cream in large bowl. Stir in chocolate hazelnut spread and chocolate.
Pour mixture into loaf pan; cover. Freeze overnight or until firm.
Scoop ice cream and serve in cones.
ith door ajar.
Melt chocolate in a heatproof bowl set
oft peaks form.
Place chocolate hazelnut spread in a small bowl
archment paper. Combine chocolate hazelnut spread, hazelnuts and chocolate in a small bowl
ool on trays.
Warm chocolate hazelnut spread until spreadable then spread
Preheat oven to 350\u00b0F. Lightly grease and line a 7x11 inch rimmed baking tray with parchment paper. Combine flour, coconut and sugar. Add butter and mix well. Press firmly into base of pan. Bake for 10-12 mins, until lightly browned. Allow to cool slightly.
Cover base with chocolate-hazelnut spread then bake for another 8 mins. Allow to cool.
Drizzle white chocolate over top and set aside until firm. Cut into rectangles to serve.
Preheat the oven to 425\u00b0F. Lightly grease two baking pans.
Cut pastry sheets diagonally to make four triangles. Spread triangles with chocolate-hazelnut spread, leaving a 1/4-inch border. Sprinkle each evenly with chocolate.
Roll triangles, starting at wide end; curve ends in slightly to form crescent shape. Place 1 inch apart on prepared pans. Brush croissants with melted butter.
Bake about 12 mins or until croissants are lightly browned and cooked through. Serve croissants lightly dusted with sifted powdered sugar.
nto the well. Add the chocolate syrup and vanilla. Gently mix
br>Spread about 1 tablespoon chocolate-hazelnut spread in a 1/2
vanilla seeds, Frangelico and the hazelnut spread until it dissolves; mix
ie plate from freezer. Spread chocolate hazelnut spread over frozen dough.
ustard mixture thickens slightly. Add chocolate hazelnut spread; whisk until combined.
old its shape. Add the chocolate hazelnut spread and whisk until combined
ookie. Fill each divot with chocolate-hazelnut spread.
Bake for 20
br>Spread the dough with chocolate hazelnut spread and sprinkle evenly with
he sliced almonds, white chocolate chips, white baking chocolate, and hazelnuts on