Desserts Chocolate and Raspberry Hearts Chocolate and raspberry hearts are refined and elegant desserts that you can offer for Valentine's Day dinner or on other occasions! 4.7 Difficult 2 h 10 min READ RECIPE
Cakes & Baking Chocolate hazelnut truffles Chocolate hazelnut truffles are delicious chocolate balls with a heart of crunchy toasted hazelnut. 4.6 Easy 40 min READ RECIPE
Cakes & Baking Chocolates Homemade chocolates will appeal to everyone: filled with gianduja, wafers and praline hazelnuts, they are really yummy and perfect for… 4.2 Difficult 2 h 35 min READ RECIPE
Cakes & Baking Gianduia glass and hazelnut tile Glass of gianduia and condensed milk mousse with hazelnut tile is a tasty and refined single-serving dessert. 3.8 Average 1 h 10 min Kcal 294 READ RECIPE
Desserts Gianduia pudding with orange sauce The gianduia pudding with orange sauce is an elegant and delicious spoon dessert. Discover here the quantities and procedure to prepare this recipe. 1.8 Difficult 2 h 10 min READ RECIPE
Cakes & Baking Hazelnut Bundt Cake The hazelnut bundt cake is a simple yet rich and delicious dessert, garnished with chopped hazelnuts and gianduia chocolate! Discover the recipe. 2.8 Easy 1 h 20 min READ RECIPE
Cakes & Baking Hazelnut Lady's Kisses Hazelnut lady's kisses are delightful cookies, made with a dough based on hazelnut flour and filled with delicious gianduia cream. 4.1 Easy 35 min Kcal 176 READ RECIPE
Desserts Nougat Parfait The nougat semifreddo is a fresh and very inviting dessert perfect for holidays and special occasions, garnished with a gianduia ganache. 4.0 Average 20 min Kcal 574 READ RECIPE
Cakes & Baking Paris-Brest The Paris-Brest is a French dessert made of choux pastry in the shape of a ring that resembles a bicycle wheel, filled with hazelnut cream. 4.2 Average 1 h 35 min READ RECIPE
Cakes & Baking Truffles The truffles are sweet pralines originating from Belgium: in this version they are made with dark chocolate, gianduia, and chopped toasted hazelnuts! 4.7 Very easy 50 min Kcal 72 READ RECIPE
