Best 8 Hazelnut Mocha Hot Chocolate Recipes

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Craving a comforting and indulgent treat to warm your soul on chilly days? Look no further than the delectable hazelnut mocha hot chocolate! This delightful beverage combines the rich, nutty flavor of hazelnuts with the comforting warmth of hot chocolate, creating a symphony of flavors that will tantalize your taste buds. Whether you're curling up with a good book by the fireplace or enjoying a cozy evening with friends, a cup of hazelnut mocha hot chocolate is the perfect companion to create a moment of pure bliss.

Check out the recipes below so you can choose the best recipe for yourself!

HAZELNUT MOCHA HOT CHOCOLATE



Hazelnut Mocha Hot Chocolate image

Nutella lovers, rejoice! You won't be able to get enough of this hazelnut chocolate drink. Nutella is one of our favorite things to put in hot chocolate. -James Schend, Taste of Home Deputy Editor, Culinary

Provided by Taste of Home

Time 20m

Yield 5 cups.

Number Of Ingredients 8

4 cups half-and-half cream
2 bars (3-1/2 ounces each) 70% cacao dark chocolate, chopped
2 ounces milk chocolate, chopped
1/2 cup Nutella
1/4 cup hazelnut liqueur
3 tablespoons instant espresso powder
Dash salt
Optional: whipped cream, additional Nutella and finely chopped hazelnuts

Steps:

  • In a large saucepan, heat cream over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolates, nutella, liqueur, espresso powder and salt until smooth. Return to the heat; cook and stir until heated through. If desired, dip rim of mug into additional Nutella then hazelnuts. Pour drinking chocolate into mugs; top with whipped cream and drizzle with additional liqueur if desired.

Nutrition Facts : Calories 539 calories, Fat 35g fat (23g saturated fat), Cholesterol 105mg cholesterol, Sodium 131mg sodium, Carbohydrate 45g carbohydrate (39g sugars, Fiber 4g fiber), Protein 9g protein.

HAZELNUT-MOCHA DACQUOISE



Hazelnut-Mocha Dacquoise image

Provided by Food Network Kitchen

Time 4h30m

Yield 10 to 12 servings

Number Of Ingredients 9

1 1/3 cups blanched hazelnuts
1 1/2 cups plus 1/3 cup sugar
1 tablespoon kosher potato starch
6 large egg whites
1/4 teaspoon salt
1/4 cup whole milk
5 cups heavy cream
8 ounces bittersweet chocolate, coarsely chopped, plus shaved chocolate for topping
1 tablespoon instant espresso powder

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, 12 to 15 minutes; let cool completely. Combine 1 cup each hazelnuts and sugar and the potato starch in a blender or food processor and pulse until very finely ground. Transfer to a large bowl.
  • Reduce the oven temperature to 275 degrees F. Line 2 large baking sheets with parchment paper. Using a bowl as a guide, draw three 7-inch circles on the parchment with a pencil (2 circles on 1 piece and 1 circle on the other); flip the parchment so the markings face down.
  • Put the egg whites, 1/2 cup sugar and the salt in a large heatproof bowl. Set over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is warm, 2 to 5 minutes. Remove the bowl from the saucepan and beat with a mixer on medium-high speed until stiff and shiny but not dry, about 2 minutes.
  • Fold the milk and one-quarter of the egg white mixture into the nut mixture with a rubber spatula until smooth, then fold in the remaining egg whites until just combined. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles. Bake 1 hour, 30 minutes, then switch the position of the pans and continue baking until firm, dry and golden, 1 to 2 more hours. (The layers are done when they easily peel off the parchment.) Let cool slightly on the baking sheets; peel off the parchment and transfer to a rack to cool completely.
  • Meanwhile, make the ganache: Put 1 cup cream in a microwave-safe bowl; microwave until very hot, about 2 minutes. Whisk in the chocolate and espresso powder until smooth. Let cool to room temperature, then cover and refrigerate until cold, thick and spreadable, at least 30 minutes. Make the whipped cream: Combine the remaining 4 cups cream and 1/3 cup sugar in a large bowl and beat with a mixer on medium speed until it barely holds soft peaks, 1 to 2 minutes. Finish beating the cream by hand with a whisk until soft peaks form; do not overbeat.
  • Put 2 meringue layers on a baking sheet; spread half of the ganache on each, to the edge. Refrigerate until set, 15 minutes. (If the ganache is too firm to spread, microwave in 20-second intervals to soften.) Place one of the ganache-topped meringues on a platter. Spread with 1 cup whipped cream. Stack the other ganache-topped meringue on top; spread with another layer of whipped cream. Top with the last meringue, then cover the top and side of the cake with the remaining whipped cream. Chop the remaining 1/3 cup hazelnuts and sprinkle on top of the cake along with the shaved chocolate. Refrigerate at least 6 hours or overnight before serving.

HOT MOCHA DRINK MIX



Hot Mocha Drink Mix image

A nice creamy hot drink mix for both kids and adults! A snap to make! Nutmeg or cinnamon may be added, if desired.

Provided by Rebecca

Categories     Drinks Recipes

Time 10m

Yield 66

Number Of Ingredients 5

1 cup white sugar
1 cup dry milk powder
1 cup powdered non-dairy creamer
½ cup unsweetened cocoa
¼ cup instant coffee granules

Steps:

  • In a large bowl, combine sugar, milk powder, creamer, cocoa and instant coffee. Mix together until well blended. Store in a sealed container.
  • To serve, Heat a cup of water per serving (or milk, for a creamier taste.) Stir in 2 to 3 heaping teaspoons of cocoa mixture.

Nutrition Facts : Calories 27.9 calories, Carbohydrate 5.2 g, Cholesterol 0.4 mg, Fat 0.6 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 12.5 mg, Sugar 4.8 g

HAZELNUT-MOCHA MACARONS



Hazelnut-Mocha Macarons image

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 16 sandwiched cookies

Number Of Ingredients 8

2 cups confectioners' sugar
4 ounces peeled and toasted hazelnuts (about 3/4 cup)
3 tablespoons Dutch-processed cocoa powder
3 large egg whites, at room temperature
1/8 teaspoon fine salt
4 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon instant espresso powder

Steps:

  • Line 2 baking sheets with parchment paper.
  • Grind 1 cup of the confectioners' sugar, the hazelnuts, and cocoa in a food processor until powdery, about 3 minutes. Sift mixture through a medium mesh strainer onto a piece of parchment paper, then discard any large pieces of nuts that didn't come through the strainer.
  • With an electric mixer, beat the egg whites and salt until they hold firm but not dry peaks, about 2 minutes. Gradually add the remaining 1 cup confectioners' sugar, a tablespoon at a time, scraping down the sides of the bowl as needed; this can take up to 3 minutes. Beat for an extra 30 seconds until the peaks are firm and shiny but still not dry. Fold the nut mixture gently into the egg whites with a large rubber spatula. Transfer mixture into a large piping bag fitted with a 1/2-inch plain piping tip. Pipe 32 2-inch by about 1/3-inch thick rounds, evenly spaced, on each of the prepared pans. Set aside to air dry for 30 minutes before baking.
  • Meanwhile make the filling: Put chocolate in a medium heatproof bowl. In a small saucepan, bring cream, with espresso powder mixed in, to a boil. Pour cream over chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room temperature until set up.
  • Preheat oven to 325 degrees F.
  • Bake macaroons until set and puffed, about 18 to 20 minutes. Take care not to overcook the macaroons or they'll crack. Cool cookies for 5 minutes then gently peel from paper. Let cool completely.
  • Spread 1 teaspoon of mocha filling on a cookie and sandwich 2 cookies together.

SEA SALT HAZELNUT MOCHA



Sea Salt Hazelnut Mocha image

Chocolate-and-coffee lovers will enjoy every drop of our new take on the mocha.

Provided by Abby Cooper

Categories     Beverages

Time 5m

Number Of Ingredients 3

1 scoop Bulletproof Hazelnut Creamer
3 squares Bulletproof Sea Salt Dark Chocolate Bar
1 Bulletproof The Original Coffee Pod

Steps:

  • Turn the Keurig coffee maker on and let it preheat.
  • Scoop the Creamer into the coffee mug. Break off one row (3 squares) of a Sea Salt Dark Chocolate Bar and set it aside.
  • Place the coffee pod into the Keurig and select "full cup" brew mode.
  • Once the coffee is brewed, use the chocolate as a stir stick, which will allow it to melt into the drink.
  • Use a Bulletproof frother to make the mocha extra creamy before you start sipping.

Nutrition Facts : Calories 160 kcal, Carbohydrate 9 g, Protein 1 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 15 mg, Sodium 81 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 1 g, ServingSize 1 serving

HAZELNUT MOCHA COFFEE



Hazelnut Mocha Coffee image

For special occasions, this chocolaty brew will be the talk of the town. You can make the chocolate mixture a couple of days in advance. When you're ready to serve it, simple brew the coffee and whip the chocolate. -Mary Marlowe Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 7

4 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
1/3 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons hazelnut liqueur
4-1/2 cups hot brewed coffee
Sweetened whipped cream, optional

Steps:

  • Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Add sugar and cinnamon; cook and stir until sugar is dissolved. Pour over chocolate; stir with a whisk until smooth. Stir in liqueur., Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat just until soft peaks form, about 15 seconds (do not overbeat). For each serving, spoon 1/4 cup into mugs. Top with 3/4 cup coffee; stir to dissolve. Top with whipped cream if desired.

Nutrition Facts : Calories 295 calories, Fat 21g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 19mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

HAZELNUT CHOCOLATE MOCHA TORTE



Hazelnut Chocolate Mocha Torte image

This cake is a base of hazelnut meringue topped by a mocha bavarian cream, covered by a thin layer of chocolate genoise and frosted with cocoa whipped cream. Can you say D E L I C I O U S !!! This is a time consuming dessert but so worth it. I love to entertain with this and hear the ohs and ahs. Plan on completing this 2 hours before serving to let the flavors mellow.

Provided by mommyoffour

Categories     Dessert

Time 4h

Yield 12 serving(s)

Number Of Ingredients 27

1 (1/4 ounce) envelope unflavored gelatin
1 1/4 cups milk
1 1/2 tablespoons instant coffee, preferably espresso
3 -4 tablespoons cognac or 3 -4 tablespoons brandy, to taste
4 egg yolks
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup heavy cream
3 ounces hazelnuts, ground
1/2 cup superfine sugar, plus
2 teaspoons superfine sugar
2 tablespoons cornstarch
3 egg whites
1/8 teaspoon cream of tartar
3 tablespoons unsalted butter
6 tablespoons flour
2 tablespoons unsweetened cocoa, preferably Dutch process
3 eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla
confectioners' sugar
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/3 cup unsweetened cocoa, preferably Dutch process
1/2 teaspoon vanilla
2 -3 ounces semisweet chocolate, at room temperature
confectioners' sugar

Steps:

  • MAKE THE BAVARIAN CREME: Lightly oil a round, shallow casserole or bowl approximately 10 inches in diameter.
  • Line it with a layer of plastic wrap large enough to overhang the edges.
  • In a small cup, sprinkle the gelatin over 1/4 cup of the milk; set aside.
  • In another small cup, stir the coffee into the cognac; set aside.
  • In a saucepan, scald the remaining 1 cup milk.
  • Meanwhile, whisk together the egg yolks, sugar and salt until light and fluffy.
  • Gradually beat in the scalded milk.
  • Return the mixture to the saucepan and stir constantly over moderate heat until thick enough to coat the back of the clean spoon. DO NOT ALLOW TO BOIL.
  • Transfer custard to a large bowl and whisk in the reserved gelatin and coffee mixtures, beating to thoroughly dissolve the gelatin.
  • Cool to room temperature, whisking vigorously every couple of minutes to prevent lumping.
  • When the custard is cool but not set, whip the cream until almost stiff.
  • Whisk a large spoonful of the cream into the custard, then gently fold in the remaining cream.
  • Carefully pour the bavarian cream into the prepared plastic lined bowl.
  • Refrigerate, covered until firm. (This may be made one day ahead.).
  • MAKE THE HAZELNUT JAPONAISE: Preheat the oven to 250.
  • Butter and flour a baking sheet, preferably nonstick, and trace a 10 inch circle onto it, using a cake pan or pot lid as a guide.
  • Blend together the hazelnuts, 1/2 cup of the superfine sugar and the cornstarch; set aside.
  • Beat the egg whites until foamy, then add the cream of tartar and continue beating until the whites form soft peaks.
  • Beating constantly, gradually add the remaining 2 T. superfine sugar and continue to beat until the meringue is stiff and glossy.
  • Lightly fold the hazelnut mixture into the meringue.
  • Spread the meringue onto the 10 inch circle on the baking sheet.
  • Bake for 45 minutes, or until the meringue is set but still somewhat soft and just beginning to brown lightly.
  • Using a thin metal spatula, loosen the baked meringue layer from the baking sheet. ( the meringue may tear slightly, but it will not show.).
  • If it is too fragile to remove from the sheet, cool it on its baking sheet set on a wire rack, and then loosen from the sheet.
  • MEANWHILE, PREPARE THE CHOCOLATE GENOISE: Preheat a second oven, of you have one to 350; otherwise, when the meringue is done, raise the heat to 350.
  • Lightly butter a round, flat pan at least 12 inches in diameter.
  • Line the bottom of the pan with a circle of waxed paper or parchment.
  • Lightly butter and flour the paper and sides of the pan.
  • In a small saucepan, melt the butter over low heat.
  • Skim off the foam carefully.
  • Cool slightly.
  • Into a small bowl, sift the flour and cocoa together.
  • In a large bowl, beat the eggs and the granulated sugar until very light, foamy and almost tripled in volume.
  • Add vanilla, then lightly but rapidly fold the flour-cocoa mixture into the eggs.
  • When the ingredients are almost but not quite homogeneous, fold in the melted butter.
  • Pour the batter into the prepared pan and bake for 10 to 14 minutes, or until the cake springs back when toughed gently.
  • Remove from the oven and cool briefly in the pan.
  • Invert a pie plate with slanted sides onto a cooling rack, then cover the pie plate with a kitchen towel.
  • Lightly sprinkle the towel with confectioners sugar and invert the genoise onto the towel.
  • Gently peel off the paper and allow the cake to cool.
  • ASSEMBLE THE TORTE: Carefully transfer the japonaise to a serving platter.
  • Equally carefully, invert the bavarian creme over the japonaise.
  • Peel the plastic wrap off the bavarian and trim any ragged meringue edges off the japonaise.
  • Top the bavarian with the genoise, pressing it into a dome shape if necessary.
  • MAKE THE FROSTING: Whip the cream until thick but not stiff, then add the confectioners sugar, cocoa and vanilla.
  • Whip unti quite stiff.
  • Spread over the torte, flattening the top slightly.
  • TO DECORATE THE CAKE: Using a swivel-bladed peeler, scrape the chocolate into long shavings.
  • Lightly sprinkle the shavings over the torte and chill for a t least 2 hours.
  • At serving time, dust lightly with confetioners sugar sprinkled through a small sieve.

Nutrition Facts : Calories 460.7, Fat 32, SaturatedFat 16.8, Cholesterol 194.9, Sodium 117.3, Carbohydrate 40, Fiber 2.7, Sugar 28.8, Protein 8.5

HAZELNUT-MOCHA FROSTING



Hazelnut-Mocha Frosting image

Think cream cheese frosting, but made with luscious Neufchatel cheese and created with hazelnut-lovers in mind. It's just as amazing as you'd imagine!

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 8

3 oz. BAKER'S White Chocolate
2 tsp. MAXWELL HOUSE Naturally Decaffeinated Instant Coffee
1 Tbsp. hot water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1/4 tsp. hazelnut extract
1 tub (8 oz.) COOL WHIP LITE Whipped Topping (about 3 cups), thawed
1/4 cup finely chopped hazelnuts

Steps:

  • Melt chocolate as directed on package; cool 10 min. Meanwhile, dissolve coffee granules in hot water.
  • Beat Neufchatel, marshmallow creme, melted chocolate, dissolved coffee and hazelnut extract in large bowl with mixer until blended.
  • Add COOL WHIP and hazelnuts; beat on low speed just until blended.

Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 3.9145 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.724 g

Tips:

  • To make the hazelnut mocha hot chocolate extra creamy, use whole milk or a milk alternative with a high fat content, such as oat milk or almond milk.
  • For a richer flavor, use dark chocolate or a chocolate with a high cacao content.
  • If you don't have hazelnut syrup, you can make your own by combining equal parts hazelnut extract and simple syrup.
  • To make the whipped cream topping, be sure to use heavy cream with a fat content of at least 35%. You can also use a pre-made whipped cream topping if you prefer.
  • Garnish the hot chocolate with a sprinkle of cinnamon or nutmeg for extra flavor.

Conclusion:

Hazelnut mocha hot chocolate is a delicious and warming drink that is perfect for any occasion. It is easy to make and can be customized to your liking. With its rich chocolate flavor and nutty undertones, this hot chocolate is sure to be a hit with everyone who tries it.

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