Delight your senses and elevate your desserts with the irresistible nutty sweetness of Frangelico! Whether you’re planning a cozy holiday gathering or simply craving something special, these decadent recipes promise pure indulgence. From creamy tiramisu to rich chocolate truffles, get ready to discover 18 heavenly creations that will make every bite a celebration. Let’s dive into these sweet inspirations that are sure to impress!
Frangelico Chocolate Hazelnut Truffles
Elevate your dessert game with these Frangelico Chocolate Hazelnut Truffles. Embrace rich, nutty flavors and sophisticated textures that transform simple ingredients into elegant confections. Every bite delivers pure indulgence.
Ingredients
– 8 oz high-quality dark chocolate (70% cacao), finely chopped
– 1/2 cup heavy cream
– 3 tbsp Frangelico liqueur
– 1/4 cup Dutch-process cocoa powder
– 1/2 cup toasted hazelnuts, finely chopped
– 1 tbsp unsalted European-style butter
Instructions
1. Place finely chopped dark chocolate in a heatproof bowl.
2. Heat heavy cream in a small saucepan over medium heat until it reaches 185°F and small bubbles form around the edges.
3. Immediately pour the hot cream over the chocolate and let it stand undisturbed for 2 minutes.
4. Whisk the chocolate and cream mixture gently until completely smooth and glossy.
5. Stir in Frangelico liqueur and European-style butter until fully incorporated.
6. Cover the bowl with plastic wrap and refrigerate for exactly 45 minutes until the mixture is firm enough to hold its shape.
7. Using a melon baller or small scoop, portion the chilled ganache into 1-inch balls.
8. Roll each portion between your palms to create smooth, round truffles.
9. Place Dutch-process cocoa powder and finely chopped toasted hazelnuts in separate shallow bowls.
10. Roll half the truffles in cocoa powder until completely coated.
11. Roll the remaining truffles in chopped hazelnuts, pressing gently to adhere.
12. Arrange finished truffles on a parchment-lined baking sheet and refrigerate for 15 minutes to set.
13. Transfer truffles to an airtight container, separating layers with wax paper.
Melt-in-your-mouth ganache centers yield to crisp cocoa and crunchy hazelnut coatings. Serve these sophisticated truffles alongside espresso or crumble over vanilla bean ice cream for an elevated dessert experience.
Frangelico Espresso Martini
Haven’t you been searching for that perfect after-dinner cocktail that actually delivers? This Frangelico Espresso Martini combines rich hazelnut liqueur with bold espresso for a sophisticated twist on the classic. Get ready to shake up your cocktail game with this showstopper.
Ingredients
– 2 oz premium vodka, chilled
– 1 oz Frangelico hazelnut liqueur
– 1 oz freshly brewed espresso, cooled to 40°F
– 0.5 oz simple syrup
– 8-10 coffee beans for garnish
– 1 cup ice cubes
Instructions
1. Chill a coupe glass by filling it with ice water and setting aside for 5 minutes.
2. Brew 1 oz of espresso using freshly ground beans and immediately transfer to an ice bath to cool to 40°F.
3. Combine 2 oz chilled vodka, 1 oz Frangelico, 1 oz cooled espresso, and 0.5 oz simple syrup in a cocktail shaker.
4. Add 1 cup ice cubes to the shaker, ensuring the liquid is completely covered.
5. Secure the shaker lid tightly and shake vigorously for 15 seconds until the exterior frosts over.
6. Discard the ice water from the chilled coupe glass and strain the cocktail through a fine mesh strainer into the glass.
7. Float 8-10 coffee beans on the surface of the creamy foam for garnish.
You’ll notice the velvety texture immediately coats your palate, followed by the beautiful harmony of roasted hazelnut and bold coffee notes. Try serving it alongside dark chocolate truffles for an elevated dessert pairing that highlights the cocktail’s complex flavor profile.
Frangelico Tiramisu
Mixing sophistication with comfort, this Frangelico Tiramisu elevates the classic Italian dessert with nutty elegance. Transform your dessert game with hazelnut liqueur that whispers luxury through every creamy layer. Prepare for a showstopper that balances coffee bitterness with sweet, aromatic depth.
Ingredients
– 6 large pasture-raised egg yolks
– ¾ cup granulated sugar
– 1 pound mascarpone cheese, room temperature
– 1½ cups heavy cream
– 2 cups strongly brewed espresso, cooled to room temperature
– ½ cup Frangelico hazelnut liqueur
– 24 ladyfinger cookies (savoiardi)
– 2 tablespoons Dutch-process cocoa powder
– ¼ cup toasted hazelnuts, finely chopped
Instructions
1. Combine egg yolks and sugar in a heatproof bowl set over a saucepan of simmering water.
2. Whisk continuously for 8-10 minutes until the mixture reaches 160°F and becomes pale yellow and thickened.
3. Remove from heat and whip with an electric mixer on high speed for 5 minutes until tripled in volume and ribbon-like.
4. Fold room-temperature mascarpone into the yolk mixture using a spatula until fully incorporated and smooth.
5. In a separate chilled bowl, whip heavy cream to stiff peaks that hold their shape when the whisk is lifted.
6. Gently fold the whipped cream into the mascarpone mixture in three additions to maintain airiness.
7. Combine cooled espresso and Frangelico in a shallow dish for dipping.
8. Quickly dip each ladyfinger cookie into the espresso mixture for 2 seconds per side—they should be moist but not soggy.
9. Arrange a single layer of dipped ladyfingers in the bottom of a 9×13-inch baking dish.
10. Spread half of the mascarpone cream over the ladyfinger layer using an offset spatula.
11. Create a second layer with remaining dipped ladyfingers, arranging them perpendicular to the first layer for structural integrity.
12. Top with remaining mascarpone cream, spreading evenly to the edges.
13. Cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight to allow flavors to meld.
14. Just before serving, dust the entire surface with cocoa powder using a fine-mesh sieve.
15. Sprinkle toasted hazelnuts around the perimeter for decorative crunch.
Velvety layers give way to a symphony of textures—from the delicate give of coffee-soaked ladyfingers to the cloud-like mascarpone cream. The Frangelico introduces a warm, nutty undertone that complements rather than overwhelms the classic coffee-chocolate pairing. Serve in elegant glass trifle dishes to showcase the beautiful strata, or package individual portions in mason jars for portable indulgence.
Hazelnut Frangelico Cheesecake
Tantalizingly creamy with a nutty kick, this Hazelnut Frangelico Cheesecake brings restaurant-quality elegance to your kitchen. Transform basic ingredients into a sophisticated dessert that’ll have everyone begging for seconds—no baking degree required.
Ingredients
– 2 cups graham cracker crumbs
– 6 tablespoons European-style unsalted butter, clarified
– 1/4 cup granulated cane sugar
– 32 ounces full-fat cream cheese, room temperature
– 1 1/4 cups superfine baker’s sugar
– 4 pasture-raised eggs, lightly beaten
– 1 cup crème fraîche
– 1/2 cup Frangelico liqueur
– 2 teaspoons pure vanilla extract
– 1/2 cup toasted hazelnuts, finely chopped
– 1/4 teaspoon fine sea salt
Instructions
1. Preheat oven to 325°F and position rack in lower third of oven.
2. Combine graham cracker crumbs, clarified butter, and granulated cane sugar in medium bowl until mixture resembles wet sand.
3. Firmly press crumb mixture into bottom and 1 inch up sides of 9-inch springform pan using flat-bottomed measuring cup.
4. Bake crust for 10 minutes at 325°F until lightly golden around edges.
5. Cool crust completely on wire rack while preparing filling.
6. Beat room-temperature cream cheese with paddle attachment on medium speed for 3 minutes until completely smooth.
7. Gradually add superfine baker’s sugar while continuing to beat for 2 additional minutes.
8. Incorporate lightly beaten pasture-raised eggs one at time, mixing just until combined after each addition.
9. Blend in crème fraîche, Frangelico liqueur, pure vanilla extract, and fine sea salt until homogeneous.
10. Fold in finely chopped toasted hazelnuts with rubber spatula using gentle folding motion.
11. Pour filling over cooled crust and smooth surface with offset spatula.
12. Place springform pan in roasting pan and pour hot water into roasting pan until it reaches halfway up springform pan sides.
13. Bake at 325°F for 65-70 minutes until edges are set but center still jiggles slightly when gently shaken.
14. Turn off oven and prop door open with wooden spoon, allowing cheesecake to cool gradually for 1 hour.
15. Remove from water bath and cool completely on wire rack for 2 hours.
16. Refrigerate uncovered for minimum 8 hours or overnight until fully set.
17. Run thin knife around pan edges before releasing springform collar.
Decadently smooth with subtle nutty warmth, this cheesecake boasts a velvety texture that melts luxuriously. The Frangelico infusion creates sophisticated depth while toasted hazelnuts provide satisfying crunch. Serve chilled slices with espresso drizzle or chocolate shavings for extra indulgence.
Frangelico Hot Chocolate
Brace yourself for the ultimate cozy season upgrade. This Frangelico-spiked hot chocolate transforms basic cocoa into a sophisticated sipper that’ll make your taste buds dance. Forget boring winter drinks—this hazelnut-infused masterpiece delivers pure indulgence in every velvet-smooth sip.
Ingredients
– 2 cups whole milk
– 1/2 cup heavy cream
– 4 oz high-quality dark chocolate (70% cacao), finely chopped
– 2 tbsp granulated sugar
– 1/4 cup Frangelico liqueur
– 1/4 cup freshly whipped cream
– 2 tbsp toasted hazelnuts, finely crushed
Instructions
1. Combine 2 cups whole milk and 1/2 cup heavy cream in a heavy-bottomed saucepan over medium heat.
2. Heat the dairy mixture until it reaches 160°F on an instant-read thermometer, stirring constantly with a wooden spoon.
3. Reduce heat to low and whisk in 4 oz finely chopped dark chocolate until completely melted and emulsified.
4. Add 2 tbsp granulated sugar, continuing to whisk until fully dissolved and the mixture appears glossy.
5. Remove from heat and stir in 1/4 cup Frangelico liqueur until thoroughly incorporated.
6. Divide the hot chocolate between two heatproof mugs, filling each three-quarters full.
7. Top each serving with 2 tbsp freshly whipped cream, creating a generous floating layer.
8. Sprinkle 1 tbsp finely crushed toasted hazelnuts over each whipped cream topping.
Keep this decadent treat warm by preheating your mugs with hot water before pouring. The crushed hazelnuts add essential textural contrast against the silky chocolate base. For optimal flavor development, allow the finished drink to rest for one minute before serving to let the Frangelico notes fully bloom.
Frangelico Banana Bread
Grab your loaf pan because this Frangelico-spiked banana bread is about to become your new baking obsession. Get ready to transform overripe bananas into the most decadent, hazelnut-kissed quick bread that’s perfect for brunch or an indulgent snack. This isn’t your grandma’s banana bread—it’s a sophisticated upgrade with a boozy twist.
Ingredients
- 1 ¾ cups all-purpose flour, sifted
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup dark brown sugar, packed
- ½ cup European-style cultured unsalted butter, softened
- 2 pasture-raised eggs, lightly beaten
- 3 very ripe bananas, mashed
- ¼ cup Frangelico liqueur
- 1 teaspoon pure vanilla extract
- ½ cup toasted hazelnuts, roughly chopped
Instructions
- Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan with butter.
- In a medium bowl, whisk together the sifted all-purpose flour, baking soda, and fine sea salt until fully incorporated.
- Using a stand mixer fitted with the paddle attachment, cream the softened European-style cultured unsalted butter and packed dark brown sugar on medium-high speed for 3 minutes until light and fluffy.
- Gradually add the lightly beaten pasture-raised eggs to the butter mixture, mixing on low speed until just combined.
- Fold in the mashed very ripe bananas, Frangelico liqueur, and pure vanilla extract using a rubber spatula until the wet ingredients are fully incorporated.
- Tip: Use bananas with completely black peels for maximum sweetness and moisture in your final loaf.
- Add the dry ingredients to the wet mixture in three additions, folding gently after each addition until just combined—do not overmix.
- Gently fold in the roughly chopped toasted hazelnuts until evenly distributed throughout the batter.
- Tip: Toasting hazelnuts at 350°F for 8-10 minutes before chopping enhances their nutty flavor and removes bitter skins.
- Pour the batter into the prepared loaf pan and smooth the top with an offset spatula.
- Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
- Tip: If the top browns too quickly, tent the loaf with aluminum foil during the final 15 minutes of baking.
- Cool the banana bread in the pan on a wire rack for 15 minutes before transferring it directly to the rack to cool completely.
Perfectly moist with a tight, tender crumb, this banana bread delivers rich hazelnut notes from the Frangelico that complement the sweet banana base. Pair thick slices with a dollop of mascarpone cheese for an elegant dessert, or toast individual portions and drizzle with dark chocolate ganache for a decadent breakfast treat. The subtle warmth from the liqueur makes it particularly satisfying during cooler months.
Frangelico Nutella Brownies
Fudgy, decadent, and dangerously addictive—these Frangelico Nutella brownies deliver next-level chocolate intensity with a sophisticated hazelnut twist that’ll make your basic box mix obsolete. Forget boring desserts—this is the showstopper your feed needs.
Ingredients
– 1 cup European-style unsalted butter
– 8 oz high-quality dark chocolate (70% cacao), finely chopped
– 1 ½ cups granulated sugar
– 4 pasture-raised eggs, lightly beaten
– 1 tsp pure vanilla extract
– ¾ cup all-purpose flour, sifted
– ¼ cup Dutch-process cocoa powder
– ½ tsp fine sea salt
– ½ cup Frangelico liqueur
– ¾ cup Nutella hazelnut spread
– ½ cup toasted hazelnuts, roughly chopped
Instructions
1. Preheat your oven to 350°F and line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
2. Melt 1 cup European-style unsalted butter with 8 oz finely chopped dark chocolate in a double boiler over simmering water, stirring constantly until completely smooth.
3. Remove the chocolate mixture from heat and whisk in 1 ½ cups granulated sugar until fully incorporated and slightly cooled.
4. Gradually stream in 4 lightly beaten pasture-raised eggs while continuously whisking to prevent curdling.
5. Stir in 1 tsp pure vanilla extract and ½ cup Frangelico liqueur until the mixture becomes glossy.
6. Sift ¾ cup all-purpose flour, ¼ cup Dutch-process cocoa powder, and ½ tsp fine sea salt directly into the wet ingredients.
7. Fold the dry ingredients into the batter using a spatula until just combined—do not overmix.
8. Pour half the batter into your prepared pan and spread into an even layer.
9. Dollop ½ cup Nutella hazelnut spread over the batter in tablespoon-sized portions.
10. Carefully pour the remaining batter over the Nutella layer and smooth the surface.
11. Swirl the remaining ¼ cup Nutella through the top layer using a knife in a figure-eight pattern.
12. Sprinkle ½ cup roughly chopped toasted hazelnuts evenly across the surface.
13. Bake at 350°F for 28-32 minutes until the edges are set but the center still shows slight movement when jiggled.
14. Transfer the pan to a wire rack and cool completely—about 2 hours—before slicing.
15. Use the parchment overhang to lift the brownies from the pan and cut into 16 squares with a hot, clean knife.
Chewy edges give way to molten centers where Frangelico-infused chocolate melds with swirled Nutella pockets. The toasted hazelnuts add essential crunch against the fudgy texture—serve slightly warm with a dusting of flaky sea salt or alongside espresso gelato for maximum indulgence.
Frangelico Irish Coffee
Perfectly blending Italian hazelnut liqueur with classic Irish coffee, this elevated cocktail delivers sophisticated warmth in every sip. Prepare this luxurious drink in under five minutes for instant cozy vibes that’ll transform your evening routine.
Ingredients
– 1½ oz premium Irish whiskey
– 1 oz Frangelico hazelnut liqueur
– 4 oz freshly brewed strong coffee
– 2 tbsp lightly sweetened whipped cream
– Freshly grated nutmeg
Instructions
1. Preheat a heatproof Irish coffee mug by filling it with hot water for 30 seconds, then discard the water completely.
2. Pour 1½ oz premium Irish whiskey directly into the warmed mug.
3. Add 1 oz Frangelico hazelnut liqueur to the whiskey mixture.
4. Brew 4 oz of strong coffee using freshly ground beans and pour it immediately into the mug.
5. Stir the mixture with a bar spoon for exactly 15 seconds to properly integrate flavors without cooling the drink.
6. Gently float 2 tbsp of lightly sweetened whipped cream over the back of a spoon onto the coffee surface.
7. Garnish with a light dusting of freshly grated nutmeg using a microplane.
Heavenly layers of nutty sweetness mingle with bold coffee and smooth whiskey in this sophisticated sipper. The velvety cream topping creates a luxurious mouthfeel that slowly melts into the warm base. Serve alongside dark chocolate truffles or drizzle with additional Frangelico for an extra indulgent presentation.
Frangelico Panna Cotta
Ready to elevate your dessert game? This Frangelico panna cotta delivers silky sophistication with boozy hazelnut flair. Whip up this elegant Italian classic that’s surprisingly simple yet utterly impressive.
Ingredients
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 packet (2 1/4 tsp) unflavored gelatin powder
- 1/4 cup cold filtered water
- 1/2 cup Frangelico liqueur
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
Instructions
- Bloom gelatin by sprinkling powder over cold filtered water in a small ramekin. Let stand for 5 minutes until granules absorb liquid and become translucent.
- Combine heavy cream, granulated sugar, and fine sea salt in a medium saucepan over medium-low heat. Heat mixture to 150°F, stirring constantly with a silicone spatula until sugar completely dissolves.
- Remove saucepan from heat and whisk in bloomed gelatin mixture until no visible granules remain. Tip: Ensure gelatin fully dissolves to prevent rubbery texture.
- Stir in Frangelico liqueur and pure vanilla extract until fully incorporated. Strain mixture through a fine-mesh sieve into a large liquid measuring cup to remove any undissolved particles.
- Divide mixture evenly among six 4-ounce ramekins. Tap each ramekin firmly on countertop to release air bubbles.
- Cover ramekins with plastic wrap, ensuring wrap doesn’t touch surface. Refrigerate for at least 6 hours or until fully set—test by gently shaking ramekin; center should not jiggle separately from edges.
- To unmold, run a thin paring knife around each ramekin’s edge. Tip: Dip ramekin bottom in hot water for 10 seconds to loosen, then invert onto serving plate.
- Serve immediately or return to refrigerator until ready to serve. Tip: For clean presentation, wipe plate edges with a damp cloth after unmolding.
That silky texture melts luxuriously on the tongue while the Frangelico delivers warm hazelnut notes with subtle alcoholic warmth. Try serving with crushed amaretti cookies for contrasting crunch or drizzle with dark chocolate ganache for decadent pairing. The elegant wobble makes this dessert both visually stunning and texturally divine.
Frangelico Hazelnut Tart
Hazelnut lovers, prepare to meet your new obsession. This sophisticated tart combines Frangelico’s nutty warmth with dark chocolate’s rich intensity. Forget complicated pastries—this showstopper delivers restaurant-quality results with surprisingly simple techniques.
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup cold European-style butter, cubed
– 3 tbsp granulated sugar
– 1 large pasture-raised egg, lightly beaten
– 1 cup heavy cream
– 8 oz high-quality dark chocolate (70% cacao), finely chopped
– ½ cup Frangelico liqueur
– 1 cup toasted hazelnuts, roughly chopped
– ¼ tsp fleur de sel
Instructions
1. Combine 1 ½ cups all-purpose flour, ½ cup cold cubed European-style butter, and 3 tbsp granulated sugar in a food processor.
2. Pulse the mixture until it resembles coarse sand, about 10-12 quick pulses.
3. Add 1 lightly beaten pasture-raised egg and pulse just until the dough begins to clump together.
4. Press the dough evenly into a 9-inch tart pan with removable bottom, ensuring sides are ¼-inch thick.
5. Chill the crust in the refrigerator for 30 minutes to prevent shrinkage during baking.
6. Preheat your oven to 350°F and bake the crust for 18-20 minutes until golden brown.
7. Heat 1 cup heavy cream in a saucepan until small bubbles form around the edges (180°F).
8. Pour the hot cream over 8 oz finely chopped dark chocolate and let stand for 2 minutes.
9. Whisk the chocolate mixture until completely smooth and glossy.
10. Stir in ½ cup Frangelico liqueur until fully incorporated.
11. Pour the chocolate ganache into the cooled tart shell.
12. Sprinkle 1 cup roughly chopped toasted hazelnuts evenly over the surface.
13. Finish with ¼ tsp fleur de sel distributed across the top.
14. Refrigerate the tart for at least 4 hours until the ganache is fully set.
Nothing compares to the crackle of that chocolate shell giving way to the silken ganache beneath. The Frangelico’s subtle warmth plays beautifully against the toasted hazelnuts’ crunch. Serve thin slices with strong espresso for the ultimate grown-up dessert experience.
Frangelico White Russian
Rethink your cocktail game with this elevated twist on a classic. We’re swapping standard coffee liqueur for nutty Frangelico, creating a sophisticated sipper that’s dangerously smooth. Get ready to impress with this hazelnut-infused masterpiece.
Ingredients
- 2 oz premium vodka, chilled
- 1 oz Frangelico hazelnut liqueur
- 1 oz heavy cream, freshly poured
- 1 cup ice cubes, freshly cracked
- Freshly grated nutmeg, for garnish
Instructions
- Select a sturdy rocks glass with substantial weight and chilled surface.
- Fill the prepared glass precisely three-quarters full with freshly cracked ice cubes.
- Measure 2 oz of premium chilled vodka using a jigger and pour directly over the ice.
- Add exactly 1 oz of Frangelico hazelnut liqueur to the vodka and ice mixture.
- Gently stir the combined liquids with a bar spoon for 15 seconds to properly chill and integrate.
- Slowly pour 1 oz of freshly opened heavy cream over the back of a spoon to create a distinct floating layer.
- Garnish the finished cocktail with a delicate dusting of freshly grated nutmeg using a microplane.
What makes this cocktail exceptional is the velvety texture where the cream floats distinctively above the hazelnut-infused base. The Frangelico adds warm, toasty notes that complement the vodka’s clean finish beautifully. Try serving it alongside dark chocolate truffles or as an elegant dessert cocktail after dinner.
Frangelico Ice Cream Sundae
Get ready to elevate your dessert game with this Frangelico-infused masterpiece. Grab that ice cream scoop and transform basic sundaes into sophisticated creations that’ll have everyone asking for seconds. This hazelnut liqueur twist brings serious grown-up flavor to your freezer staples.
Ingredients
– 2 cups premium vanilla bean ice cream
– ¼ cup Frangelico hazelnut liqueur
– ½ cup dark chocolate chunks (70% cacao)
– ¼ cup toasted hazelnuts, roughly chopped
– ¼ cup heavy whipping cream
– 2 tablespoons granulated sugar
– 1 teaspoon pure vanilla extract
– Pinch of flaky sea salt
Instructions
1. Remove vanilla bean ice cream from freezer and let temper at room temperature for 8-10 minutes until scoopable but not melted.
2. Toast hazelnuts in a dry skillet over medium heat for 3-4 minutes, shaking pan frequently until fragrant and lightly browned.
3. Combine heavy whipping cream and granulated sugar in a small saucepan over medium-low heat.
4. Heat cream mixture while whisking constantly until sugar fully dissolves and tiny bubbles form around edges, about 2-3 minutes.
5. Remove cream mixture from heat and immediately stir in dark chocolate chunks until completely melted and glossy.
6. Whisk Frangelico liqueur and pure vanilla extract into chocolate sauce until fully incorporated.
7. Scoop tempered ice cream into chilled serving bowls using an ice cream scoop dipped in warm water between servings.
8. Drizzle warm Frangelico-chocolate sauce generously over each ice cream portion.
9. Sprinkle toasted hazelnuts evenly over the sundaes.
10. Finish each sundae with a delicate pinch of flaky sea salt to enhance the chocolate notes.
What makes this sundae exceptional is the way the warm, boozy sauce slightly softens the ice cream’s edges while the toasted hazelnuts provide satisfying crunch. The Frangelico’s distinct nutty character permeates every bite, creating an elegant dessert that feels both indulgent and sophisticated. Try serving it in chilled martini glasses for an extra touch of drama that highlights the beautiful layering.
Frangelico Chocolate Mousse
Kick your dessert game up a notch with this Frangelico Chocolate Mousse. Silky, boozy, and impossibly light—it’s the sophisticated treat your dinner parties have been missing. Whip it up in minutes, then watch it disappear even faster.
Ingredients
– 8 ounces high-quality dark chocolate (70% cacao), finely chopped
– 3 large pasture-raised eggs, separated
– 1/4 cup granulated sugar
– 1/2 cup heavy cream, chilled
– 1/4 cup Frangelico liqueur
– Pinch of fine sea salt
Instructions
1. Place finely chopped dark chocolate in a heatproof bowl set over a saucepan of gently simmering water, ensuring the bowl doesn’t touch the water.
2. Melt chocolate completely, stirring occasionally with a silicone spatula until smooth and glossy, about 4-5 minutes.
3. Remove bowl from heat and whisk in Frangelico liqueur until fully incorporated and the mixture thickens slightly.
4. Let chocolate mixture cool to room temperature, about 8-10 minutes, while preparing other components.
5. In a separate clean bowl, whip chilled heavy cream to soft peaks using a hand mixer on medium-high speed, about 2-3 minutes.
6. Gently fold one-third of the whipped cream into the cooled chocolate mixture to lighten it, using a folding motion to maintain air.
7. In another spotlessly clean bowl, whip egg whites with a pinch of fine sea salt until foamy using a hand mixer on medium speed.
8. Gradually add granulated sugar while continuing to whip egg whites to stiff, glossy peaks, about 3-4 minutes total.
9. Fold egg yolk mixture into the lightened chocolate base until just combined, being careful not to deflate the mixture.
10. Gently fold in the remaining whipped cream in two additions until no white streaks remain.
11. Finally, fold the whipped egg whites into the chocolate mixture until fully incorporated but still airy.
12. Divide mousse among 6 serving glasses and refrigerate for at least 4 hours, or until set.
Spoon through the cloud-like texture to reveal its rich hazelnut depth. The Frangelico adds a warm, nutty complexity that pairs beautifully with the intense dark chocolate. Serve in elegant coupes with crushed amaretti cookies or fresh raspberries for contrasting crunch and brightness.
Frangelico Caramel Sauce
Whip up this decadent Frangelico caramel sauce that transforms basic desserts into gourmet experiences. Elevate your ice cream, drizzle over cheesecake, or gift it to your foodie friends—this versatile sauce brings restaurant-quality flair to your kitchen in minutes.
Ingredients
– 1 cup granulated sugar
– ¼ cup filtered water
– ¾ cup heavy cream, heated to 115°F
– 3 tablespoons unsalted European-style butter, cubed
– ¼ cup Frangelico hazelnut liqueur
– ½ teaspoon Maldon sea salt flakes
Instructions
1. Combine 1 cup granulated sugar and ¼ cup filtered water in a heavy-bottomed saucepan over medium heat.
2. Stir continuously with a heat-resistant spatula until sugar completely dissolves, about 3-4 minutes.
3. Stop stirring and cook undisturbed until mixture turns deep amber, reaching 340°F on a candy thermometer.
4. Immediately remove from heat and carefully whisk in ¾ cup heavy cream heated to 115°F—the mixture will bubble vigorously.
5. Continue whisking until bubbling subsides and sauce becomes smooth, about 1 minute.
6. Whisk in 3 tablespoons cubed European-style butter until fully incorporated and glossy.
7. Stir in ¼ cup Frangelico hazelnut liqueur, ensuring complete integration.
8. Fold in ½ teaspoon Maldon sea salt flakes until evenly distributed.
9. Transfer to a heatproof glass jar and cool completely at room temperature for 2 hours.
10. Refrigerate in an airtight container for up to 3 weeks.
Embrace the velvety texture that coats spoons perfectly, with toasted hazelnut notes from the liqueur dancing through rich caramel. Drizzle over vanilla bean panna cotta, swirl into morning coffee, or use as a dipping sauce for churros—this sophisticated sauce elevates everything it touches.
Frangelico Affogato
Whip up this boozy dessert that’s pure indulgence. Frangelico Affogato blends nutty liqueur with rich espresso and creamy gelato for a showstopping treat. Serve it immediately for that perfect hot-cold contrast.
Ingredients
- 4 scoops premium vanilla bean gelato
- 2 shots freshly brewed espresso, hot
- 2 oz Frangelico hazelnut liqueur
- 2 tbsp toasted hazelnuts, finely chopped
- 1 tsp high-quality cocoa powder
Instructions
- Chill two 8-oz dessert glasses in the freezer for 15 minutes to ensure they’re frosty.
- Place two scoops of vanilla bean gelato into each chilled glass.
- Pour 1 oz of Frangelico hazelnut liqueur evenly over the gelato in each glass.
- Brew two shots of espresso using freshly ground beans and immediately pour one hot shot over each serving.
- Sprinkle 1 tbsp of finely chopped toasted hazelnuts over each affogato.
- Dust ½ tsp of high-quality cocoa powder through a fine-mesh sieve over each dessert.
Perfectly balanced between warm espresso and cold gelato, this dessert offers silky texture with crunchy nut accents. Play with presentation by serving in clear mugs to showcase the beautiful layers. The Frangelico’s aromatic warmth makes it ideal for cozy evenings or elegant dinner parties.
Frangelico Hazelnut Biscotti
A crunchy, twice-baked Italian cookie that transforms your coffee break into a gourmet experience. Frangelico’s nutty sweetness pairs with toasted hazelnuts for maximum flavor impact. These biscotti stay crisp for weeks when stored properly.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large pasture-raised eggs, lightly beaten
– ½ cup unsalted European-style butter, softened
– ¼ cup Frangelico liqueur
– 1 cup whole raw hazelnuts, toasted and coarsely chopped
– 1½ tsp baking powder
– ½ tsp fine sea salt
– 1 tsp pure vanilla extract
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, and sea salt in a medium bowl until fully incorporated.
3. Cream softened butter and sugar in a stand mixer fitted with paddle attachment on medium speed for 3 minutes until pale and fluffy.
4. Add lightly beaten eggs one at a time, mixing for 30 seconds after each addition until fully emulsified.
5. Pour in Frangelico liqueur and vanilla extract, mixing on low speed until liquid ingredients are fully incorporated.
6. Gradually add dry ingredients to wet mixture, mixing on low speed just until a cohesive dough forms—do not overmix.
7. Fold in toasted chopped hazelnuts using a silicone spatula until evenly distributed throughout the dough.
8. Divide dough into two equal portions and shape each into a 12-inch log directly on prepared baking sheet, spacing them 3 inches apart.
9. Bake for 25 minutes until logs are golden brown and spring back lightly when pressed—they will still be soft inside.
10. Remove baking sheet from oven and let logs cool completely on the pan for 45 minutes to prevent crumbling during slicing.
11. Reduce oven temperature to 325°F and transfer cooled logs to a cutting board.
12. Use a serrated bread knife to slice logs diagonally into ½-inch thick biscotti, using a gentle sawing motion to maintain clean edges.
13. Arrange sliced biscotti cut-side down on the baking sheet and bake for 15 minutes until lightly golden and crisp around the edges.
14. Flip each biscotti and bake for an additional 10 minutes until uniformly dry and crisp throughout.
15. Transfer biscotti to a wire rack to cool completely—they will continue crisping as they cool.
These twice-baked wonders achieve that signature snap while maintaining a delicate crumb. The Frangelico creates subtle flavor layers that deepen over time. Try dipping them in dark chocolate or crumbling over vanilla gelato for next-level dessert applications.
Frangelico French Toast
Craving something beyond basic brunch? Combine the nutty sophistication of Frangelico with classic French toast for a morning masterpiece that’ll have everyone begging for your recipe.
Ingredients
– 4 thick slices brioche bread, day-old
– 3 pasture-raised eggs, lightly beaten
– 1/2 cup heavy cream
– 1/4 cup Frangelico liqueur
– 2 tablespoons granulated sugar
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 4 tablespoons clarified butter
– 1/2 cup toasted hazelnuts, roughly chopped
– Pure maple syrup for serving
Instructions
1. In a shallow baking dish, whisk together the lightly beaten pasture-raised eggs, heavy cream, Frangelico liqueur, granulated sugar, pure vanilla extract, and fine sea salt until fully emulsified.
2. Arrange the day-old brioche slices in a single layer within the egg mixture, allowing them to soak for 3 minutes per side until saturated but not falling apart.
3. Heat a large cast-iron skillet over medium heat and add 2 tablespoons of clarified butter, swirling to coat the surface completely.
4. Place 2 soaked brioche slices in the hot skillet and cook for 3-4 minutes until the bottom develops a deep golden-brown crust.
5. Flip the French toast using a wide spatula and cook the second side for another 3 minutes until equally golden and crisp.
6. Transfer the cooked slices to a wire rack set over a baking sheet and repeat the cooking process with remaining clarified butter and brioche slices.
7. Sprinkle each serving generously with roughly chopped toasted hazelnuts immediately before plating.
8. Drizzle with pure maple syrup to taste and serve immediately.
Outrageously crisp exterior gives way to a custardy, hazelnut-infused interior that feels both decadent and sophisticated. The toasted hazelnuts add essential textural contrast against the silky maple syrup. For an extra touch of elegance, serve with a dollop of crème fraîche and a light dusting of cocoa powder.
Frangelico Milkshake
Absolutely nobody asked for this level of indulgence, but your blender is begging for this Frangelico milkshake. Transform basic dessert into liquid luxury that’ll make your taste buds throw a party.
Ingredients
- 2 cups high-quality vanilla bean ice cream
- 1/2 cup whole milk, chilled
- 1/4 cup Frangelico hazelnut liqueur
- 1/4 cup heavy cream
- 2 tablespoons toasted hazelnuts, finely chopped
- 1 tablespoon dark chocolate shavings
- Whipped cream for garnish
Instructions
- Measure 2 cups of high-quality vanilla bean ice cream directly into your blender pitcher.
- Pour 1/2 cup chilled whole milk over the ice cream to help with blending consistency.
- Add 1/4 cup Frangelico hazelnut liqueur for the signature nutty flavor profile.
- Incorporate 1/4 cup heavy cream to enhance the rich, velvety texture.
- Secure the blender lid tightly and pulse 3-4 times at medium speed to break down large chunks.
- Blend on high speed for exactly 45 seconds until the mixture reaches a smooth, pourable consistency.
- Check consistency by dipping a spoon – it should coat the back without being too thick.
- Divide the milkshake evenly between two chilled glasses, filling each 3/4 full.
- Top each serving with a generous swirl of whipped cream, creating a peaked mound.
- Sprinkle 1 tablespoon of finely chopped toasted hazelnuts evenly over both servings.
- Garnish with 1/2 tablespoon of dark chocolate shavings per glass for visual appeal.
- Serve immediately with long spoons and paper straws for optimal enjoyment.
Velvety smooth with an intoxicating hazelnut aroma that permeates every sip. The toasted nuts provide satisfying crunch against the silky base, while dark chocolate shavings melt into bittersweet ribbons. For next-level presentation, rim your glasses with crushed biscotti and drizzle with warm chocolate sauce before pouring.
Summary
Unforgettable treats await in these 18 Frangelico recipes! Whether you’re craving something rich, creamy, or perfectly nutty, this collection has your sweet tooth covered. We’d love to hear which recipes become your new favorites—drop us a comment below. Don’t forget to share this roundup on Pinterest so fellow dessert lovers can discover these indulgent delights too!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
