Is there such a thing as too much chocolate? Never may that be because these Triple Chocolate Hazelnut Mocha Scones are just…perfect!
Perfect because it is still #Choctoberfest week, therefore, chocolate overload (if there is such a thing) is permitted…actually, encouraged!
So, if you’re a chocoholic, you’ll likely agree that there’s no such thing as “too much” of it.
This post is sponsored by Rodelle Baking Cocoa. I have received sample products for writing this post as a #Choctoberfest participant.
All opinions and images are my very own.
These Triple Chocolate Hazelnut Mocha Scones are pretty straightforward, but if you are a bit hesitant diving into this scope
of baking, don’t be. I have another scone recipe here that you can refer to and in that post, I added pictures breaking down
the steps in making scones my way. Don’t worry, YOU GOT THIS!
The orange zest pops through the chocolate in random, subtle bites adding an unexpected surprise. The Hazelnut Mocha cream
is what takes the longest in this recipe but with a little preparation (aka, making it the night before) it’s sure to be a quick and painless baking adventure!
About Rodelle’s Gourmet Baking Cocoa
Rodelle’s Baking Cocoa is Dutch-processed, yielding a more consistent and flavorful product than natural cocoa. It is very decadent
and rich in flavor, which in turn, adds a beautiful appearance to all our baked recipes.
When cocoa is Dutch processed, it improves the solubility of cocoa powder in beverages. Alkalizing the cocoa reduces
some of the sour and bitterness of the cocoa powder. It also has a much darker look and contains a richer flavor.
In addition to a great flavor, Rodelle’s Gourmet Baking Cocoa has health benefits:
Antioxidants * Dietary Fiber * Calcium * Vitamins like magnesium, potassium and iron * Naturally cholesterol free * Kosher, gluten-free and non-GMO
Plus, Rodelle’s Gourmet Baking Cocoa contains one of the highest levels of cocoa butter on the market, ensuring superior chocolate flavor. From rich hot cocoa to fudgey
brownies, Rodelle Gourmet Baking Cocoa makes a difference you can taste.
More product information is available here.
And, check out their Organic Dutch-Processed Baking Cocoa
Triple Chocolate Hazelnut Mocha Scones
Triple Chocolate Hazelnut Scones are loaded with rich, decadent flavor. Tender, yet crumbly, these chocolate treats are sure to satisfy any chocolate craving. Move over store bought, something better has arrived!
- 2 cups Heavy Whipping Cream
- 1 1/3 cup Hazelnut Coffee Beans
- 1 stick Unsalted Butter, frozen
- 2 cups Flour, all purpose
- 1/3 cup Rodelle Baking Cocoa, Dutch Processed
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Granulated Sugar, plus
- 2 tbsp Granulated Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 7 oz Hazelnut Infused Cream
- 1 zest Navel Orange, small
- 1/2 cup Semi Sweet Chocolate Chips
- 1/2 cup Semi Sweet Chocolate Chunks
- 1 Egg
- 1 tbsp Hazelnut Infused Cream
- Sugar In The Raw, for sprinkling on top
- 1/2 cup Powdered Sugar
- 1 tbsp Rodelle's Baking Cocoa
- 2 tbsp Hazelnut Infused Cream
- 1/2 - 1 tsp Milk
- 1/4 tsp Vanilla Extract
- 1 cup Semi Sweet Chocolate Chips
In a small saucepan, warm cream over low heat. Do NOT simmer. Do NOT bring to a boil. Just heat until the cream is warm to the touch, swirling the contents gently. Remove pan from heat.
Add coffee beans. Stir and cover. Set aside and steep for one hour. Using a fine mesh strainer, strain mixture to remove coffee beans. There should be approximately 1 1/2 cups of cream remaining. Store in an airtight container overnight in the fridge. If making the same day, leave in fridge about 3 hours or in the freezer to speed up the cooling process, just make sure it gets really cold but doesn't freeze.
Line two baking sheets with parchment paper. Set aside. Place stick of butter in freezer for 30 minutes.
In a mixing bowl, whisk flour, cocoa, sugar, salt, baking powder and orange zest. Set aside. Note: Total sugar that goes into the dough is the 1/2 cup plus the 1 tbsp.
In a measuring cup, combine whipping cream, egg and vanilla. Note: If you don't have a scale to weigh out the cream, use 5/6 cup of cream. Or to make it easier, use 1/2 cup plus 1/3 cup total cream in the dough 🙂
Using a cheese grater, grate the frozen butter. Add to flour mixture and using the whisk, or fork, gently combine with rest of ingredients being careful not to smash the butter bits down. It should retain the grated shape and be throughout the flour mix.
Gently stir in chocolate chips. Make a small well in the middle of the flour mix. Add liquid ingredients into the well and using a spatula, gently stir to combine. The mixture should not be smooth like batter. It should be crumbly and not holding together.
Lightly dust counter surface with a little combination of flour and cocoa powder. Empty dough contents onto counter and gently begin pushing it to form a ball. If it gets a little sticky, add a little more cocoa/flour to the counter and continue. DO NOT KNEAD or OVERWORK the dough.
Once most of it is holding together, gently lift dough ball up and lightly dust counter again. Using your hands, pat dough into a round circle about 9" wide.
Using a sharp knife, cut in half. Then into quarters. Then cut each quarter in half again. There should now be a total of 8 pieces. Cut each of these 8 pieces again to get a total of 16 smaller portions. Shapes do not need to be perfect triangles.
Place eight scones on each baking sheet about 1-2 inches apart. Make the egg wash by whisking egg and heavy whipping cream with a fork. Brush tops of scones with egg wash and then sprinkle sugar in the raw on top.
Place one baking sheet in the fridge while the other bakes at 400 degrees (F) for 20 minutes. Rotate baking sheet halfway through. Continue until all scones are baked.
Allow scones to cool completely before drizzling chocolate topping.
In a small cup, mix sugar, cocoa, cream, vanilla and 1/2 tsp milk. Stir until smooth and well blended. If too thick, add an additional 1/2 tsp milk to thin a little more. Pour contents into a disposable piping bag (or plastic sandwich bag). Snip a small corner piece and drizzle over cooled scones.
In a small cup, melt chocolate according to package directions. Transfer to a disposable piping bag (or plastic sandwich bag). Snip a small piece of a corner and then drizzle on top of the hazelnut glaze. Devour!
NOTE: Now, you might notice the recipe calls for both a glaze and a drizzle. The addition of a chocolate drizzle on top of the glaze really takes these over the top to complete the treat! But I goofed. I got ahead of myself and photographed them with only the hazelnut glaze. I didn't realize the chocolate drizzle was missing until well into the evening 🙁
The giveaway is still going, so go ahead and enter here:
Want more #Choctoberfest recipes? Take a look at these fellow participating blogger posts to fuel your Chocolate addiction!