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Archive for chocolate dessert

Chocolate Spread Puff Pastry, Chocolate dessert, pastry

Simple, easy, and oh-so yummy, you’ve got to try these Chocolate Spread Puff Pastries!

This sweet, fluffy yet crunchy treat is an ode to our Chocolate Spreads. It’s a simple and easy to make recipe that hardly takes any time or preparation and can be whipped up quickly with very few ingredients. Puff pastries are already a favorite with their enjoyable flaky, soft texture, but when filled and topped with chocolate spread, this will easily become your go-to breakfast, brunch, or dessert!


    Chocolate Spread Puff Pastry, Puff Pastry, Chocolate pastry, chocolate dessert, breakfast dessert

    Our Almond Dark Chocolate Spread is perfect to spread on everything!

    • ¼ cup powdered sugar
    • 1¼ tsp milk
    • 2-3 tbsp raw sugar


    1. PASTRY: Defrost the puff pastry sheet and on a floured surface, roll out to 1/8-inch thickness.
    2. Preheat oven to 375 °F degrees.
    3. Brush off the extra flour covering the surface of the pastry sheet.
    4. Cut the sheet in half lengthwise.
    5. Place the ¼ cup of Chocolate Spread into a piping bag, cutting a small bit off the end of the bag.
    6. Drop a teaspoon-sized amount of Chocolate Spread onto one of the pastry sheets, leaving 1 inch of space between each one and the outside edges.
    7. Brush egg wash around the edges of the pastry and in between each drop of Amoretti Chocolate Spread.
    8. Cover with the other half of the pastry sheet and press the edges together and in between each drop.
    9. Cut in between each drop and press the edges together with a fork.
    10. Place each piece on a parchment-lined cookie sheet and chill in the freezer for 10 minutes.
    11. Brush egg wash on the top of each piece and sprinkle them with raw sugar.
    12. Bake for 9 minutes, then turn the cookie sheet and bake again for 9 minutes.
    13. Cool on a wire rack.
    14. GLAZE: Mix the powdered sugar and milk and fill a pastry bag with the glaze.
    15. Warm the pastry bag with the Amoretti Chocolate Spread in the microwave for 5 seconds.
    16. While the puff pastries are still warm, but not hot, drizzle the Chocolate Spread over them, followed by a drizzle of the glaze.
    17. At this point, if desired, you can drizzle white and dark chocolate over the top.

      • When cutting the puff pastries in step 9, each piece should resemble a ravioli.
      • Any flavor of Chocolate Spread can be used in this recipe!

Chocolate Hazelnut Tart

Friday, January 13th, 2017
Chocolate Hazelnut Tart

Chocolates and hazelnuts never looked so good!

We love chocolate. It makes a delicious standalone treat but it also goes well with or in any dish you can imagine. And when we combine chocolate and hazelnut, magic happens!
This chocolate hazelnut tart offers a perfect balance of creamy chocolate filling and crunchy toasted hazelnuts. It also uses both bittersweet chocolate for the filling and milk chocolate for the topping, so you’re really covering all the bases with this delicious treat.

Enjoy it with a steaming cup of coffee as an afternoon snack or bring it to a dinner party to knock the socks off your friends. It takes a bit of planning and effort, but it’s truly worth it when it all comes together! Make sure you save this recipe and give it a try then next time you’re feeling an itch for some chocolate.



    1. Begin by making the topping first, as it should rest in the refrigerator at least 4 hours or overnight before whipping.
    2. TOPPING: Heat cream to almost boiling and pour over the chopped milk chocolate and Amoretti Hazelnut Praline.
    3. Let sit for 3-4 minutes before whisking to combine.
    4. Cover and chill for minimum 4 hours or overnight.
    5. CRUST: Place hazelnuts on a sheet pan and bake/roast in a 350 degree oven for 8-10 minutes. Place toasted nuts onto a towel and rub back and forth to remove as much of the skins as possible.
    6. For nuts to be used in crust, separate 2 T and chop or pulse in a food processor until finely chopped. For nuts to be used as topping, chop roughly.
    7. Combine Amoretti Hazelnut Flour, AP flour, sugar, salt and fresh hazelnuts in a mixer with paddle.
    8. Add egg and Amoretti Madagascar Bourbon Vanilla Ext. and mix briefly to combine.
    9. Add cold, cubed butter and mix until a dough is formed.
    10. Wrap and chill for 30 minutes.
    11. Filling: Heat cream and sugar to almost boiling.
    12. Pour over the chopped bittersweet chocolate and Amoretti Hazelnut Praline.
    13. Let sit for 3-4 minutes so chocolate can melt.
    14. Whisk to combine thoroughly.
    15. Cover and set aside.
    16. Roll out dough between 2 pieces of parchment dusted with flour.
    17. This dough is very sticky and will soften quickly, so the colder it is the easier it is to work with.
    18. Roll out to fit whatever tart shell you have.
    19. Lightly spray bottom and sides of tart shell.
    20. Place dough into tart shell, pressing sides and bottom to an even thickness. Chill 10 minutes in freezer.
    21. Place a piece parchment paper into the tart shell and pour in pie weights (or beans or rice) and bake in a 350°F oven for 15-20 minutes.
    22. Remove parchment and pie weights and return shell to oven for another 10-15 minutes.
    23. Let cool.
    24. Pour filling into tart shell and smooth top.
    25. Chill for 1 ½ hours.
    26. Stir topping before pouring into mixer, then whip to soft peak. This will whip up quickly, so keep an eye on it so you don’t over-whip it.
    27. Remove tart from refrigerator and using a tip cover the top sides of the tart.
    28. Drizzle toasted, finely chopped hazelnuts down the center of the tart.

      • Cut the chocolate into small pieces. This will make it easier to melt into the cream.
      • Make the topping first. Preferably, make it the day before so it has time to sit in the refrigerator overnight.
      • It’s easier to work with the dough when it’s cold.
      • If you don’t have pie weights, use dried beans or rice.