Tuesday, August 20, 2013

Chocolate Hazelnut Melting Moments

Chocolate Hazelnut Melting Moments

As promised from last time, here are the Chocolate Hazelnut Melting Moments.  Chocolate-hazelnut cookies sandwich a creamy chocolate-hazelnut filling.  I'm not sure how these are hazelnut variations of Melting Moments, which I made previously.  The recipes aren't similar, and this hazelnut recipe lacks the cornstarch or Bird's custard powder that you often see in Melting Moments recipes.  The taste and consistency are different, though wonderful in their own way.  They're chocolate and hazelnut, so how could they not be?  They just deserve their own name.

Hazelnut Melting Moments

The dough can be a little fussy to work with.  Once the dough starts to get melty and tear, and the rounds don't hold their shape when handled, toss the remaining dough into the freezer, parchment sheets and all, to firm up before cutting again.  It's a little labor intensive, but they are well worth it.

Chocolate Hazelnut Melting Moments
Adapted from The Afternoon Tea Collection

6 tbs (90 grams) unsalted butter, at room temperature
½ tsp pure vanilla extract
¼ cup (55 grams) granulated sugar
1 large egg
½ cup (50 grams) ground hazelnuts
¾ cup (110 grams) all-purpose flour
¼ cup (25 grams) cocoa powder (I used Dutch-processed)

For the buttercream
90 grams dark chocolate, melted and cooled
2 tbs (60 grams) unsalted butter, at room temperature
⅓ cup (110 grams) Nutella

In a large bowl, cream together the butter, vanilla, sugar, and egg using an electric mixer. Beat in the hazelnuts, then the flour and cocoa powder until combined.

Divide the dough into two discs. Roll each half between sheets of parchment paper to ⅛-inch thickness. Chill the sheets in the refrigerator for 30 minutes.

Preheat the oven to 350° and line two baking sheets with parchment paper.

Using a 2-inch round or fluted cookie cutter, cut the dough into rounds and place on baking sheets 1 inch apart.  If the dough warms up and begins to tear or the rounds don't hold their shape, place the sheets of dough in the freezer for 10 minutes.  During this time, keep the cut rounds chilled in the refrigerator.  Resume cutting out rounds.

Bake the cookies for 8 minutes.  Cool completely on the baking sheets.

In the meantime, make the buttercream.  Using an electric mixer, in a bowl cream together the butter, melted chocolate, and Nutella.

Spoon  the buttercream onto half of the cookies, and top with the remaining cookies.  You can also scrape the buttercream into a pastry bag fitted with a star tip, and pipe the buttercream onto the cookies.  Don't let the buttercream sit in the pastry bags too long, as the chocolate has a tendency to firm up and clog the pastry tips.

Not sure how many this makes (sorry!) because I baked them in two sizes, but the original recipe using a 1½-inch cutter (the minis you see in the background on the pedestal) makes 24 sandwiched cookies.


  1. Wow that looks so decadent, look at all that chocolatey goodness

  2. Whoa! these look amazing! I could definitely eat a bunch of these in one sitting!

  3. I think I could eat a whole bowl of that Nutella buttercream. These look so rich and decadent!

  4. The combination of butter, melted chocolate, and Nutella are obviously fantastic. I appreciate your efforts and sharing a lovely healthy breakfast recipes which can be served for any special celebration.


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