This article is dedicated to all those Nutella lovers out there. This is for everyone who has ever opened a jar of Nutella and felt instant happiness. Since Nutella comprises of the Number 1 dessert favourite of all time, i.e. chocolate, incorporating it into desserts will make you the Number 1 friend in your group. Moreover, people will not stop harping about the creative genius you are. If you are in the mood for some Nutella-loving, then try your hand at these 5 all-time favourite desserts:
1. Nutella Cheesecake
- 250 grams digestive biscuits
- 75 grams soft unsalted butter
- 1 x400 grams jar Nutella (at room temperature)
- 100 grams chopped toasted hazelnuts
- 500 grams cream cheese (at room temperature)
- 60 grams icing sugar (sifted)
- Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25 gm /3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
- Tip into a 23 cm/9 inch round spring form tin and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
- Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
- Take the spring form tin out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight.
- Serve straight from the fridge for best results.
By: Nigella Lawson
2. Nutella Doughnuts
- 150g plain flour
- 100g caster sugar
- 2 tsp baking powder
- 1 egg, lightly beaten
- ½ cup milk
- 40g butter, melted
- ½ cup Nutella
- 2 tbsp cinnamon
- Preheat the oven to 180’c and grease a 12 slot muffin tray.
- Combine the dry ingredients in a bowl. In a separate bowl, mix together the wet ingredients by whisking together the egg, milk and butter. Add the dry ingredients to the wet ingredients.
- Fill each muffin slot halfway to the top with the prepared mixture and then add a dollop of Nutella. Be careful not to add too much Nutella as the remaining mixture needs to be added on top of the Nutella.
- Bake in the oven for 10 minutes until golden brown or until it is cooked and gooey in the centre.
- Once cooled, roll the doughnuts in cinnamon sugar to add that extra special sugary touch.
3. Nutella and Banana Pockets
- Wonton wrappers
- 2 bananas, mashed
- 2 tsp brown sugar
- 8 tsp Nutella
- 2 tbsp milk
- Butter to grease the tray
- Preheat the oven to 180’c.
- Line a baking tray with non-stick baking/parchment paper.
- Place as many wonton wrappers on the tray as you desire. Make sure not to overcrowd the tray.
- In a bowl, mash together the banana with 1 tbsp brown sugar.
- Place a 1 ½ tsp of the banana mixture in the middle of the wonton wrapper and top with a teaspoon of Nutella.
- Dampen the edges of the wonton wrapper with the water and fold the wonton in half to form a triangle.
- Brush the wonton with milk and sprinkle with brown sugar.
- Bake the wontons in the oven for 8-10 minutes or until golden brown.
By: Remy Carreiro
4. Nutella Therapy Cookies
- 16 tbsps Nutella
- 1 ½ cups flour
- 2 tsps cornstarch
- ½ tsp baking powder
- 1/1 tsp salt
- ¾ cup unsalted butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 2 tsps vanilla
- ½ cup cocoa powder
- 1 ½ cup chocolate chips
- Line a baking sheet with parchment paper and using a tablespoon, scoop out 6 spoons of Nutella onto the baking sheet. Freeze at least for an hour or overnight.
- In a bowl, mix in the dry ingredients, namely the flour, cornstarch, baking powder and cocoa.
- In a separate bowl, mix the butter and the two sugars together till they form a pale mixture. Add in the egg and the vanilla and mix till they have been combined well.
- Add the dry ingredients to this mixture and stir in the chocolate chips, taking care not to over mix.
- Scoop out the dough on to the baking sheet using an ice-cream scoop in order to form 6 equal portions.
- Remove the Nutella scoops from the freezer and working quickly, add each scoop in the center of the cookie dough. Fold the dough around the edges enclosing the Nutella.
- Sprinkle some chocolate chips and press them into the cookie dough and sprinkle with some sea salt.
- Place in the fridge for at least 2 hours.
- Preheat the oven to 180’c and bake the cookies for 10-12 minutes or until cooked all the way through but not overdone.
5. Nutella French Toast
- 4 slices brioche or any thick sliced bread
- 2 large eggs
- 60ml milk
- 1 tsp vanilla extract
- Nutella, for filling 4 large slices of brioche
- 1 tbsp softened butter
- Icing sugar, for dusting
For the sweet berry sauce:
- 100g frozen berries
- 1 tbsp caster sugar
- To make the sweet berry sauce, place the berries and caster sugar in a small saucepan with 50ml of water. Bring the mixture to a steady simmer and cook until the berries are soft. Blitz with a hand-held blender or mash with a fork.
- In a large flat dish, whisk together the eggs, milk and vanilla extract. Spread the Nutella on each slice of brioche and then make two sandwiches.
- Melt the butter in a large frying pan over a medium-high heat until it is foaming. Soak the brioche sandwiches in the eggs and milk and place straight in the pan to cook for 2–3 minutes on either side until golden.
- Remove from the pan and slice in two. Place on two warmed serving plates and drizzle with the berry sauce and dust some of the icing sugar on top.
By: Donal Skehan
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