10 Best Hazelnut Desserts to Try at Home

Hey there fellow dessert lovers! If you’re a fan of nutty and decadent desserts, then you’re in for a treat because today we’re talking about the best hazelnut desserts to try at home.

Hazelnuts have a rich and nutty flavor that pairs perfectly with sweet desserts, making them a popular ingredient in many recipes. As someone who loves to experiment in the kitchen, I’ve tried my fair share of hazelnut desserts and I’m excited to share my favorites with you.

In this post, I’ll be sharing the best hazelnut dessert recipes that are sure to satisfy your sweet tooth. From rich and creamy hazelnut chocolate truffles to decadent hazelnut praline cakes, these desserts are easy to make and guaranteed to impress.

So, get ready to indulge in some seriously delicious hazelnut treats that will have you coming back for more. Trust me, once you try these recipes, you’ll never look at hazelnuts the same way again.

Top Pick: Mini Hazelnut Chocolate Cake

Have you ever had Hazelnut Chocolate Cake before? Glorious isn’t it? If you are looking for something impressive to serve to your guests at your birthday party or family reunion, this type of cake is sure to impress. The combination of chocolate and hazelnut is simply irresistible.

So whether you are looking forward to a huge celebration or just a small family gathering, this delicious cake is an excellent option. But instead of making the regular size, opt for the mini version. They are so cute!

If there is a contest, I can guarantee you that this recipe is a sure winner. Starting with a perfectly rich and fluffy chocolate cake, it is then finished with a flavorful whipped hazelnut spread frosting. Plus, you have the freedom to top your mini cakes with some nuts and more chocolate. And there goes your winner dessert! 🙂



100 grams dark eating chocolate (chopped)

3/4 c. water

100 grams butter (softened)

1 c. firmly packed light brown sugar

3 eggs

1/4 cocoa powder

3/4 c. self-rising flour

1/3 c. ground hazelnuts

1/3 c. thickened cream

180 grams milk eating chocolate (finely chopped)

2 tbsp. hazelnut-flavored liqueur


  1. Preheat oven to 350 degrees Fahrenheit and then grease 1 dozen oval friand pans.
  2. Start making the whipped hazelnut ganache by combining the cream and chocolate in a small saucepan. Stir over low heat until smooth. Add the liqueur and then transfer the mixture to a small bowl. Cover and set aside for about 2 hours or until just firm. Beat ganache in a small bowl using an electric mixer until its color changes to pale brown.
  3. Place chocolate and water in a medium saucepan. Stir over low heat until smooth.
  4. In a small bowl, beat butter and sugar until light and fluffy using an electric mixer. Add eggs, one at a time. At this stage, the mixture might curdle but it should come together later, so there is nothing to worry about.
  5. Transfer mixture to a medium bowl.
  6. Stir in warm chocolate mixture, sifted cocoa and flour, and nuts.
  7. Divide mixture into pan holes.
  8. Bake cakes for about 20 minutes.
  9. Let the mini cakes stand in the pan for about 5 minutes before turning them (top-side up). Let them cool completely on a wire rack.
  10. Spread ganache over cakes.

1. Hazelnut Ice Cream

I’m a huge fan of ice cream, so when I stumbled upon this hazelnut ice cream recipe, I was instantly hooked! This delicious and easy-to-make treat is egg-free, meaning it’s an ideal recipe for those with allergies or dietary restrictions. Plus, the creamy texture and nutty flavor of this ice cream make it a great indulgence for anyone who loves a good scoop of ice cream.

The recipe calls for roasted hazelnuts and hazelnut extract, giving it a robust flavor that’s not overly sweet. To enhance the flavor even further, I like to add a scoop of chocolate chips or chopped nuts to the mix.

The best part about this recipe is that it only takes about 15 minutes to make so you can enjoy your homemade hazelnut ice cream in no time. Whether you’re entertaining guests or just looking for a delicious treat, this hazelnut ice cream recipe is sure to be a hit!


– 2 cups of roasted hazelnuts

– 2 cups of full-fat coconut milk

– 1/2 cup of granulated sugar

– 2 teaspoons of hazelnut extract

– 1/2 teaspoon of salt

– 1/2 cup of chocolate chips or chopped nuts (optional)


1. Place the roasted hazelnuts in a food processor and pulse until they are finely ground.

2. In a medium saucepan over medium heat, combine the coconut milk, sugar, hazelnut extract, and salt. Stir until the sugar is dissolved.

3. Remove the saucepan from the heat and stir in the ground hazelnuts.

4. Transfer the mixture to a bowl and place it in the refrigerator for at least 4 hours or overnight.

5. When the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.

6. Once the ice cream has finished churning, stir in the chocolate chips or chopped nuts, if desired.

7. Serve immediately or transfer the ice cream to an airtight container and store in the freezer for up to two weeks.

2. Hazelnut Cupcakes with Chocolate Ganache Filling

I am thoroughly impressed by this delectable and simple Dark Chocolate Brown Sugar recipe from Heather’s Home Bakery! Not only is it effortless to create, but its sensational flavor profile comprises of the union of dark chocolate and brown sugar which is truly remarkable. The recipe calls for rudimentary ingredients like butter, sugar, eggs along with cocoa powder that are readily available in most kitchens.

It also requires little baking time and effort, making it the perfect indulgence for busy weeknights or lazy weekends. Plus, you can adjust the cooking time to make it crispy or gooey depending on your preference. I love the fact that it’s so flexible and can be customized to your individual tastes. The dark chocolate and brown sugar balance each other perfectly, and the result is a delectable treat that will have you coming back for more!


– 1/2 cup (115g) of unsalted butter, softened

– 1 cup (200g) of light brown sugar

– 2 large eggs

– 1 teaspoon of vanilla extract

– 1/2 cup (120ml) of full-fat milk

– 1/2 cup (60g) of unsweetened cocoa powder

– 1 and 1/2 cups (190g) of all-purpose flour

– 1 teaspoon of baking powder

– 1/2 teaspoon of baking soda

– 1/2 teaspoon of salt


– 1/2 cup (115g) of unsalted butter, melted

– 1/2 cup (60g) of unsweetened cocoa powder

– 1/4 cup (60ml) of full-fat milk

– 2 cups (400g) of powdered sugar

– 1/2 cup (120g) of Nutella


1. Preheat the oven to 350F (175C) and line a 12-cup muffin tin with cupcake liners.

2. In a large bowl, cream together the butter and brown sugar until light and fluffy.

3. Add the eggs, one at a time, and mix until combined.

4. Add the vanilla extract and mix until combined.

5. In a separate bowl, whisk together the cocoa powder, flour, baking powder, baking soda, and salt.

6. Slowly add the dry ingredients to the wet ingredients and mix until combined.

7. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

8. Allow the cupcakes to cool completely before filling.

9. To make the filling, melt the butter in a medium saucepan over medium heat.

10. Add the cocoa powder and milk and stir until combined.

11. Remove the mixture from the heat and add the powdered sugar and Nutella. Stir until combined.

12. Cut a small hole in the center of each cupcake and fill with the chocolate ganache filling.

13. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

3. Hazelnut Buttercream Frosting

Whenever I’m in the mood for something sweet and indulgent, my go-to is always this Chocolate Hazelnut Buttercream. The combination of the rich and creamy chocolate and the nutty flavor of the hazelnut is simply irresistible! Not to mention, the buttercream is incredibly easy to make and can be used for many different desserts. I also love how versatile it is, as you can add different flavors and ingredients to create a different end result.

With just a few simple steps, you can have a delicious treat ready in no time! The best part is that it requires minimal ingredients, so you don’t have to worry about breaking the bank. All in all, I absolutely love this Chocolate Hazelnut Buttercream recipe and highly recommend it to anyone looking for a tasty treat that can be whipped up quickly and easily



– 1 cup (227g) of unsalted butter, softened

– 3 cups (360g) of powdered sugar

– 1/2 cup (60g) of cocoa powder

– 1 teaspoon of vanilla extract

– 1/4 teaspoon of salt

– 1/2 cup (130g) of Nutella or other hazelnut spread


1. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter on medium-high speed until light and fluffy, about 2 minutes.

2. Add the powdered sugar, cocoa powder, vanilla extract, and salt and mix on low speed until combined.

3. Increase the speed to medium-high and beat for another 2 minutes, until light and fluffy.

4. Add the Nutella and beat for another minute, until combined.

5. Use the buttercream to frost cakes, cupcakes, or other desserts. Enjoy!

4. Hazelnut Crème Brulee

When craving a decadent, sweet treat that is sure to impress guests, my favorite recipe is Raspberries and Kohlrabi Hazelnut Crme Brulee. This simple yet impressive dessert starts with an all-time classic crme brulee custard base made with heavy cream, eggs and sugar; then it gets an extra kick of flavor from the addition of nutty hazelune liqueur – as well as some crunchy hazelnut pieces!

Each serving is finished off with a layer of caramelized sugar that adds a delightful texture and flavor contrast. I love how the classic flavors of crème brulee are elevated by the addition of the hazelnut liqueur and crunchy pieces.

The result is a truly indulgent and satisfying dessert that will have everyone asking for seconds. So, if you’re looking for an easy and delicious treat to make for your next gathering, look no further than this Hazelnut Crème Brulee from Raspberries and Kohlrabi – you won’t be disappointed!


– 4 cups (1 liter) of heavy cream

– 6 large egg yolks

– 3/4 cup (150g) of sugar

– 1 teaspoon of vanilla extract

– 2 tablespoons (30ml) of hazelnut liqueur

– 1/2 cup (60g) of chopped hazelnuts

– 6 tablespoons (90g) of sugar


1. Preheat the oven to 300F (150C).

2. In a medium saucepan, heat the cream over medium heat until steaming.

3. In a large bowl, whisk together the egg yolks and sugar until light and fluffy.

4. Slowly pour the hot cream into the egg mixture, whisking constantly.

5. Add the vanilla extract and hazelnut liqueur and whisk to combine.

6. Divide the custard mixture evenly among 6 ovenproof ramekins.

7. Sprinkle the chopped hazelnuts over the custards.

8. Place the ramekins in a baking dish and pour hot water into the dish until it comes halfway up the sides of the ramekins.

9. Bake for 30-35 minutes, until the custards are set but still slightly jiggly.

10. Remove the ramekins from the baking dish and cool to room temperature.

11. Sprinkle 1 tablespoon of sugar over each custard and use a kitchen torch to caramelize the sugar.

12. Refrigerate for at least 2 hours before serving. Enjoy!

5. Hazelnut Meringue Pie

I love this recipe for chocolate hazelnut meringue because it is a delicious and easy dessert that everyone can enjoy. The combination of dark chocolate and toasted hazelnuts is simply divine! The meringue itself is light and airy, making it the perfect complement to the intense flavors of the chocolate and hazelnuts. The recipe is also incredibly simple to make, requiring only a few basic ingredients and minimal effort.

All you need to do is beat the egg whites until they form soft peaks, then add in the sugar and beat until stiff peaks form. Then fold in the toasted hazelnuts and melted chocolate and spread the mixture onto a baking sheet. Finally, bake it in the oven until golden brown. This recipe makes an impressive yet simple dessert that won’t take hours to prepare. So if you’re looking for an easy way to make an amazing dessert, look no further than this delicious chocolate hazelnut meringue!


– 4 egg whites

– 1/2 cup (100g) of sugar

– 1/2 cup (60g) of toasted hazelnuts

– 6 ounces (170g) of darkchocolate, melted


1. Preheat the oven to 350F (175C).

2. In a large bowl, beat the egg whites until soft peaksform.

3. Gradually add the sugar and beat until stiff peaks form.

4. Fold in the toasted hazelnuts and melted chocolate.

5. Spread the meringue mixture onto a parchment-linedbaking sheet.

6. Bake for 20-25 minutes, or until golden brown.

7. Allow to cool completely before serving. Enjoy!

6. Cappuccino Panna Cotta with Hazelnut Syrup

When it comes to delicious desserts, I can’t think of anything better than this Cappuccino Panna Cotta with Chocolate Biscotti recipe. It’s the perfect indulgence for a special occasion and is sure to impress family and friends. The creamy panna cotta is made with espresso and coffee liqueur, giving it a unique and delicious flavor.

The crunchy chocolate biscotti adds the perfect contrast to the smooth panna cotta. It’s the perfect combination of flavors and textures that will definitely satisfy any sweet tooth. Plus, it only takes about an hour to make, making it the perfect dessert to whip up when you’re short on time. I love that this recipe can be easily customized according to your own preferences.

Whether you want to add more coffee liqueur or less, or use white chocolate instead of dark, it’s totally up to you! There’s no need to worry about making a complicated dessert, this recipe is easy enough for even a novice chef. If you’re looking for an indulgent and delicious dessert that’s sure to wow your guests, then this Cappuccino Panna Cotta with Chocolate Biscotti is the perfect choice.


– 2 cups (500ml) of double cream

– 6 tablespoons of espresso

– 2 tablespoons of coffee liqueur

– 2 tablespoons of caster sugar

– 2 teaspoons of powdered gelatine

– 1/4 cup (60ml) of hazelnut syrup

– 2 teaspoons of chopped hazelnuts

– 2 tablespoons of finely chopped dark chocolate

– 1/2 cup (125ml) of raspberries


1. In a medium saucepan, heat the double cream, espresso, coffee liqueur and caster sugar over low heat until the sugar has dissolved.

2. Remove from the heat and stir in the powdered gelatine until combined.

3. Divide the mixture into four ramekins or cups.

4. Refrigerate for 4 hours or overnight, until set.

5. When ready to serve, pour the hazelnut syrup over the panna cotta and sprinkle with chopped hazelnuts and chopped dark chocolate.

6. Top with raspberries and serve. Enjoy!

7. Hazelnut Tart with Lemon Curd Filling

I have been eagerly anticipating Bake with Shivesh’s gluten-free chocolate tart with lemon curd recipe and I am absolutely delighted by its unique flavor combination. The tart itself is a breeze to put together, yet the end result is truly decadent!

The chocolate adds a rich and indulgent flavor, while the lemon curd provides a zesty, citrusy balance. The texture of the tart is perfect; it’s firm yet still deliciously moist. I also love how the filling is so creamy and smooth. And the presentation is beautiful! It’s a perfect dessert to make for any occasion. The combination of flavors and textures makes this recipe one of my favorites and I’m sure you’ll love it too!


– 1 cup (160g) of gluten-free all-purpose flour

– 1/2 cup (100g) of cocoa powder

– 1 teaspoon of baking powder

– 1/4 teaspoon of sea salt

– 1/4 cup (50g) of cane sugar

– 1/2 cup (115g) of unsalted butter, cold and cubed

– 2 tablespoons of cold water

– 1/2 cup (120ml) of store-bought or homemade lemon curd

– 2 eggs, lightly beaten

– 1/2 cup (120ml) of heavy cream

– 1 tablespoon of powdered sugar


1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) tart pan.

2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder and sea salt.

3. Add the sugar and butter and use a pastry cutter or your fingertips to combine into a crumbly mixture.

4. Add the cold water and mix to incorporate.

5. Press the dough into the prepared tart pan and use a fork to prick the bottom.

6. Bake for 15 minutes, or until the crust is set.

7. In a medium bowl, whisk together the lemon curd and the eggs.

8. Pour the lemon curd mixture into the tart shell and spread evenly.

9. Bake for an additional 15 minutes, or until the lemon curd is set.

10. In a separate bowl, whisk together the heavy cream and powdered sugar until soft peaks form.

11. Spread the whipped cream over the tart and serve. Enjoy!

8. Hazelnut Cake with Caramel Frosting

There’s something special about this hazelnut caramel recipe that I can’t get enough of. It’s a simple combination of flavors that produces an incredibly delicious and indulgent result. The nutty, earthy flavor of the hazelnuts is perfectly balanced with the sweetness of the caramel.

The texture is a delightful mix of smooth and crunchy, and it adds a unique complexity to the overall flavor. Plus, this recipe is easy to make. All it takes is a few ingredients and a few minutes of your time. Whether you’re looking for something special to serve at a dinner party or just want to treat yourself, this hazelnut caramel recipe is sure to be a hit. I love it and I’m sure you will too!


– 2 cups (200g) of hazelnuts, ground

– 4 large eggs, separated

– 1/2 cup (100g) of granulated sugar

– 1/4 teaspoon of cream of tartar

– 1/4 teaspoon of salt

– 1/2 cup (120ml) of heavy cream

– 2 tablespoons (30g) of unsalted butter, melted

– 1/2 cup (100g) of light brown sugar

– 1/4 cup (60ml) of heavy cream

– 1 teaspoon of vanilla extract

– 1/4 cup (60ml) of maple syrup


1. Preheat the oven to 350F (175C). Grease an 8-inch (20cm) springform pan.

2. In a medium bowl, whisk together the ground hazelnuts, egg yolks, and granulated sugar.

3. In a separate bowl, beat the egg whites, cream of tartar, and salt until soft peaks form.

4. Gently fold the egg white mixture into the hazelnut mixture.

5. Pour the batter into the prepared pan and bake for 25 minutes, or until a skewer inserted into the center comes out clean.

6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

7. In a medium saucepan, heat the heavy cream, melted butter, brown sugar, and maple syrup. Bring to a boil, stirring constantly.

8. Reduce the heat to low and simmer for 5 minutes, stirring constantly.

9. Remove from the heat and stir in the vanilla extract.

10. Allow the caramel to cool for 15 minutes before spreading over the cooled cake.

11. Serve and enjoy!

9. Hazelnut Brownie Cookies with Salted Caramel Sauce

I absolutely love this salted caramel brownie recipe from Fresh April Flours! Not only is it so easy to make, but the combination of flavors and textures are unbeatable. The best part about it is that it only takes about 25 minutes to prepare and bake, making it the perfect dessert for a busy weeknight.

The brownies come out so moist and rich, with a layer of salted caramel nestled in between two layers of dark chocolatey goodness. The addition of sea salt on top gives it a delicious salty-sweet balance that will have you coming back for more. Plus, the recipe uses simple ingredients that most people already have in their pantry! I’m sure you’ll love this recipe as much as I do – give it a try today!


– 1 cup (200g) of dark chocolatechips

– 1/2 cup (115g) of unsalted butter

– 1/2 cup (100g) of brownsugar

– 2 eggs

– 1/2 cup (64g) of all-purposeflour

– 1/4 teaspoon of bakingpowder

– 1/4 teaspoon of sea salt

– 1/2 cup (120ml) of store-bought or homemade caramel sauce

– 1/4 teaspoon of sea salt (for sprinkling on top)


1. Preheat the oven to 350F (175C). Line a 9×9 inch (23x23cm) pan with parchment paper.

2. In a medium bowl, melt the chocolate chips and butter in the microwave for 1 minute. Stir until the mixture is smooth.

3. Add the brown sugar and mix until combined.

4. Add the eggs and mix until combined.

5. Add the flour, baking powder and sea salt and mix until combined.

6. Pour the batter into the prepared pan and spread evenly.

7. Drizzle the caramel sauce over the top of the batter and use a knife to swirl it into the batter.

8. Sprinkle sea salt over the top.

9. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

10. Allow to cool completely before slicing andserving. Enjoy!

10. Chocolate Hazelnut Cheesecake

I’m quite taken with this Chocolate Hazelnut Cheesecake recipe from Dinner then Dessert! This delectable dessert boasts a harmonious blend of sweetness and opulent flavor – it’s the ideal union between sweet chocolate-hazelnut cheesecake filling and crunchy Oreo cookie crust. Its velvety smooth texture is an impeccable mix of savory and sugary taste that perfectly balances out its indulgent flavors!

The crumbly cookie crust provides a nice contrast to the creamy filling. Topping it off with a drizzle of melted chocolate and chopped hazelnuts add an amazing finishing touch. Not only is it delicious, but it’s also very easy to make.

All you need are a few simple ingredients and a few minutes of prep time. I love this recipe because it’s so easy to make but looks and tastes like a professional dessert. If you’re looking for an impressive dessert to wow your guests, this Chocolate Hazelnut Cheesecake is a perfect choice!


– 24 Oreo cookies, crushed into crumbs 

– 6 tablespoons melted butter 

– 24 ounces cream cheese, softened 

– 1/2 cup granulated sugar 

– 1/4 cup all-purpose flour 

– 1/2 cup cocoa powder 

– 1/2 cup hazelnut spread 

– 1 teaspoon vanilla extract 

– 2 eggs 

– 1/4 cup semi-sweet chocolate chips, melted 

– 1/4 cup chopped hazelnuts 


1. Preheat oven to 350°F (175°C). 

2. In a medium bowl, combine the Oreo cookie crumbs and melted butter. Press the mixture evenly into the bottom of a 9-inch (23cm) springform pan. 

3. In a large bowl, beat the cream cheese, sugar, flour, cocoa powder, hazelnut spread, and vanilla extract until smooth and creamy. Add the eggs and mix until combined. 

4. Pour the batter over the Oreo crust and spread evenly. Bake for 25 minutes or until the center is set. 

5. Allow the cheesecake to cool completely before adding the melted chocolate chips and chopped hazelnuts. 

6. Refrigerate for at least 4 hours before serving. Enjoy!

Hazelnut Substitutes

If you don’t have hazelnuts on hand or if you have an allergy or intolerance to them, there are several substitutes you can use in baking recipes. Some common hazelnut substitutes include:

  1. Almonds: Almonds have a similar flavor and texture to hazelnuts and can be used in many recipes as a substitute. They work particularly well in recipes that call for ground or chopped hazelnuts.
  2. Pecans: Pecans have a sweet and nutty flavor that can be used as a substitute for hazelnuts in many recipes. They work particularly well in recipes that call for whole or chopped hazelnuts.
  3. Walnuts: Walnuts have a rich and earthy flavor that can be used as a substitute for hazelnuts in many recipes. They work particularly well in recipes that call for ground or chopped hazelnuts.

It’s important to note that while these substitutes can work well in many recipes, they may not provide exactly the same flavor or texture as hazelnuts. It’s always a good idea to experiment with different substitutes to find the one that works best for your specific recipe.


We hope this list of the best Hazelnut dessert recipes has been helpful in finding the perfect recipe for your next event. Whether you’re looking for something simple or something more complex, there’s sure to be something here that will satisfy your sweet tooth!

From traditional Hazelnut chocolate cake to Hazelnut mousse cups and more, these recipes are sure to impress. No matter which dessert you choose, you can be sure that it will be a hit! So get baking and enjoy! We’d like to thank you for checking out this list of the best Hazelnut dessert recipes and we hope it has been useful to you. Bon appétit!

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