The Pie Notes

A celebration of life with a touch of sweetness

Tag: Nutella

Something for Your Sunday – Chocolate Hazelnut Pie

Chocolate. Hazelnuts. Pie.

Chocolate Hazelnut Pie full

 

Good combination, right?

I thought so, since Nutella is my absolute favorite food in the world.

If you don’t like luscious gooey chocolatey nutty goodness, it may be best that you exit this post at this time.

The thing is, I ate all the Nutella a while back and haven’t gotten around to restocking the pantry with more.

But we did have hazelnuts and chocolate chips! It’s all about making do with what you have.

This recipe is an incredibly easy “one-bowl filling”.

I made my favorite Pate Brisee pie dough as the sturdy, buttery, and flaky foundation.

Pate Brisee unbaked

And the best part is that the recipe makes two 9-inch dough rounds, so I just froze the other one for a rainy day.

The original recipe for this pie calls for bittersweet or dark chocolate chips, but I used semisweet and didn’t think it was overly sweet; however, milk chocolate would probably bring way too much sweetness to the table. Just go with whatever you have stashed away in your pantry and I’m sure it will be a success!

Chocolate Hazelnut Pie half

The best way I can describe this pie is like pecan pie’s sophisticated cousin. The chocolate chips melt with the corn syrup (the main ingredient in pecan pie) and the hazelnuts impart a nutty, earthy, almost exotic flavor. Make sure they’re still a little chunky when you add them to the filling. You want that crunchy texture.

I like this recipe because I prefer to save pecan pie for the fall, namely Thanksgiving. Well folks, as much as I would love for a cool breeze in this Southern heat, it is not happening any time soon. Although, I have been hearing Christmas music on the radio for the past couple days which blows my mind. I used to think that playing those songs before Thanksgiving was odd. They are taking “Christmas in July” to a whole new level.

Anyways, here is an all-year-round pie for you! You can listen to Michael Bublé Christmas while you’re eating a slice – you know you want to.

 

Chocolate Hazelnut Pie 1

Chocolate Hazelnut Pie 2

This one is going straight in my recipe box.

 

I’ll leave you on that note. Pie awaits me…

Chocolate Hazelnut Pie close up

Chocolate Hazelnut Pie

Bark: A Bite of Delight!

It was a chocolate kind of day.

I felt I deserved to reward myself after a long, hard week. And (hopefully) passing a long, hard test this morning.

So, I decided to experiment with bark.

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My goodness, this stuff is delicious.

Basically all you do is melt chocolate, spread over a baking sheet covered with parchment, and sprinkle wonderful things over the top…or mix it in the chocolate, too. Then refrigerate it for a while to let it harden.

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This is white chocolate with crushed candy canes mixed in, then sprinkled with more. This is probably the most traditional version, and for good reason! It’s so refreshing and peppermint-y.

And a wonderful little sneak peek of the holiday season!

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This is where I had fun. Actually, I just dug through the pantry and found toppings.

Turns out they were all a success!

Now we break into pieces:

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Can you tell where I taste tested?

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Mmmm, chocolate.

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This is milk chocolate with peppermint and a white chocolate drizzle.

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Some with a peanut butter swirl, some with a Nutella peanut butter swirl, some topped with just granola.

I, of course, liked the Nutella with PB. Sarah liked the peanut butter with granola.

But we’ll save the inevitable Nutella discussion for another day.

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And then we have s’mores. I chopped up some mini marshmallows and graham crackers and there you have it! S’mores on a chocolate vehicle. Hmm, like an inside-out s’more.

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Tower o’ Bark.

The best kind of tower, in my humble opinion.

As you can see, I have a lot of this stuff.

Someone take it from me.

But if you want to make your own, here’s the incredibly easy recipe!

Basic Bark

Ingredients:

1 pound of chocolate (any kind you prefer)

Cooking spray

Toppings (whatever your heart desires)

Directions:

Coat a rimmed baking sheet with cooking spray. Line with parchment paper, leaving an overhang on ends.

In a double boiler (a heatproof bowl set over a saucepan of simmering water), melt the chocolate slowly, stirring frequently. Once completely melted, pour chocolate onto parchment lined baking sheet. Spread in an even layer. (You can also microwave the chocolate–heat for 1 minute, then in 15 second intervals, stirring each time.)

Immediately sprinkle over toppings. Lightly press down to ensure they will stick. Refrigerate for about 1 hour, or until hardened. Break bark into pieces. Keep refrigerated for up to 3 days.

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