Best Chocolate Espresso Pizelles Recipes
CHOCOLATE-ESPRESSO PIZZELLES
This chocolate espresso take on the traditional Italian waffle cookie is filled with whipped espresso buttercream. Pair these with post-dinner coffee. Courtesy of In The Raw brand
Categories Desserts
Time 1h4m59S
Yield 10
Number Of Ingredients 16
Steps:
- Preheat pizzelle baker.
- Over a large bowl, sift to combine flour, cocoa and baking powder.
- In a separate large bowl, whisk to combine Sugar In The Raw, Stevia In The Raw and espresso powder.
- Whisk in eggs then butter and vanilla.
- Add flour mixture to wet ingredients and mix until just combined.
- Add a heaping teaspoon of batter to the bottom grid of the pizzelle baker.
- Close the iron and cook until the timer light indicates - about 45 seconds.
- Cool on wire rack and repeat with remaining batter.
- To make buttercream begin by dissolving espresso powder into the vanilla extract in a small bowl.
- Set aside.
- In a small saucepan whisk flour and milk over medium-low heat, stirring constantly until it thickens to a paste.
- Transfer to a bowl to cool completely to room temperature.
- Stir in vanilla-espresso mixture.
- While the mixture cools, using a stand or hand mixer cream the butter, Sugar In The Raw and Stevia In The Raw until light and fluffy - about 5 minutes.
- Scrape down the sides throughout beating to ensure butter, sugar and stevia combine completely.
- Add the cooled milk mixture and beat an additional 5 minutes until cohesive.
- Arrange half the cookies on your countertop or work surface.
- Spread buttercream onto cookies and top with remaining half of cookies.
Nutrition Facts : ServingSize 1 serving, Calories 336 calories, Sugar 18 g, Fat 20 g, Carbohydrate 53 g, Cholesterol 82 mg, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, Sodium 240 mg, TransFat 0.7 g
CHOCOLATE PIZZELLE
The perfect pizzelle for the chocoholics in your life.
Provided by JackieO
Categories World Cuisine Recipes European Italian
Time 21m
Yield 15
Number Of Ingredients 9
Steps:
- Beat sugar and eggs together in a bowl using an electric mixer until pale yellow. Add butter and vanilla extract; beat until blended. Pour in chocolate; beat until batter is smooth.
- Sift flour, cocoa powder, baking powder, and salt together in a bowl; stir into egg mixture until batter is well combined.
- Preheat pizzelle baker according to manufacturer's instructions.
- Drop spoonfuls of batter onto the preheated pizzelle iron. Bake until browned, 30 to 45 seconds. Remove carefully and transfer to a cooling rack.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 46.3 g, Cholesterol 107.2 mg, Fat 16.6 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 9.7 g, Sodium 655.1 mg, Sugar 23 g
CHOCOLATE PIZZELLES
These are thin waferlike cookies and you must have a pizzelle iron to make them. The Italians call them "Pizzelle Alle Nocciole".
Provided by Pat K.
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 9
Steps:
- Whisk the eggs with the sugar and salt until light. Melt the butter and stir in.
- Sift together all the remaining ingredients except the hazelnuts and fold in.
- Stir in the hazelnuts last.
- Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds.
- Cool on racks. Sprinkle with powdered sugar.
Nutrition Facts : Calories 357.6 calories, Carbohydrate 35.5 g, Cholesterol 102.7 mg, Fat 22.6 g, Fiber 2 g, Protein 6 g, SaturatedFat 10.8 g, Sodium 196.5 mg, Sugar 17.2 g
CHOCOLATE-ESPRESSO PIZELLES
Chocolate-Espresso Pizelles
Provided by Stevia In The Raw Bakers Bag
Yield 14 servings
Number Of Ingredients 18
Steps:
- Preheat pizzelle baker. Over a large bowl, sift to combine flour, cocoa and baking powder. In a separate large bowl, whisk to combine Sugar In The Raw®, Stevia In The Raw® Bakers Bag and espresso powder. Whisk in eggs then butter and vanilla. Add flour mixture to wet ingredients and mix until just combined.
- Add a heaping teaspoon of batter to the bottom grid of the pizzelle baker. Close the iron and cook until the timer light indicates - about 45 seconds. Cool on wire rack and repeat with remaining batter.
- To make buttercream, begin by dissolving espresso powder into the vanilla extract in a small bowl. Set aside.
- In a small saucepan whisk flour and milk over medium-low heat, stirring constantly until it thickens to a paste. Transfer to a bowl to cool completely to room temperature. Stir in vanilla-espresso mixture.
- While the mixture cools, using a stand or hand mixer cream the butter, Sugar In The Raw® and Stevia In The Raw® Bakers Bag until light and fluffy - about 5 minutes. Scrape down the sides throughout beating to ensure butter, Sugar In The Raw® and Stevia In The Raw® Bakers Bag combine completely. Add the cooled milk mixture and beat an additional 5 minutes until cohesive.
- Arrange half the cookies on your countertop or work surface. Spread buttercream onto cookies and top with remaining half of cookies.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love