20 Delicious Nutella Desserts ...


20 Delicious Nutella Desserts ...
20 Delicious Nutella Desserts ...

Lately I've gotten a little nutty over Nutella desserts, and if I'm not much mistaken, lots of our readers love this sweet, chocolaty, comparatively healthy treat too. The Better Half and I only recently tried Nutella for the first time, and while I'm unquestionably the chocoholic in the relationship, we're both mad for it. Since moving house and acquiring a heavenly kitchen, I've been experimenting a lot. Here are no less than twenty tasty Nutella desserts that I've either made myself or will be making soon. Read through, find some new favorites, and feel free to add your own at the end!

Thanks for sharing your thoughts!

Please subscribe for your personalized newsletter:


Ferrero Rocher Cheesecake

This might look like it has no place on any list of Nutella desserts, given the name of the dish, but although the cheesecake contains crushed up pieces of Ferrero Rocher (yum!), that topping is pure Nutella. This is a crazy decadent recipe, but the sweetness of all that chocolate is wonderfully tempered by the tang on the cream cheese. Also, that crust? Crushed Oreos. Better still, there's no baking involved, so it's not nearly as complicated as it looks.

2 cups crushed Oreo
3 tbsp unsalted butter

3 packs cream cheese, softened
2/3 cup powdered sugar
3 cups thickened cream or whipped cream, chilled
4 tsp unflavoured gelatine
1/2 cup hot water
6 pcs Ferrero Rocher, roughly chopped

4 heaping tbsp Nutella
2-3 tbsp milk
2 tbsp confectioners sugar
8 pcs Ferrero Rocher
Chocolate shavings

Combine all ingredients and make sure it’s mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan.

Bake in a preheated oven at 180C for 10 minutes (this makes the crust more firm, but you can omit this process if you wanted to)

Chill in fridge for around 20 minutes.

Place softened cream cheese and sugar in a bowl together; using an electric mixer beat the cheese until thoroughly mixed and creamy.

Dissolve gelatine in hot water then let it cool for a while. Once cooled down add into the cream cheese mixture, continue to beat until mixture becomes fluffy.

Now add thickened cream and chopped Ferrero then fold until it’s evenly mixed.

Pour over the prepared crust.

Top it with the Ferrero Rocher and chocolate shavings. Refrigerate for at least 6 hours before serving.

Before serving drizzle melted Nutella on top then serve.

Place Nutella, confectioners sugar and milk in a double boiler, stir until sauce becomes runny add more milk if required.

Source: angsarap.net


Hazelnut Truffle Fudge

There's nothing I don't like about that phrase. Hazelnuts, truffle, rich fudge... The best part is that this recipe takes some of the hassle out of fudge making, since you don't have to be so precise. The addition of Nutella and the toasted hazelnuts on top really make this fudge, although the recipe mentions using toasted almonds instead of the hazelnuts; I find no fault with that substitution either. Almonds are love!

2 tablespoons unsalted butter (1/4 stick), cut into small pieces, plus more for coating the dish
1 pound bittersweet chocolate, finely chopped (about 3 cups)
1/4 cup heavy cream
2 cups Nutella (about 20 ounces)
1/4 teaspoon fine salt
3/4 cup salted, toasted hazelnuts (also known as filberts), skins removed and coarsely chopped

Place a large saucepan filled with about 1 inch of water over medium-low heat until just simmering. Meanwhile, cut an 8-by-16-inch piece of parchment paper. Coat an 8-by-8-inch dish with butter and line it with the piece of parchment so that the 2 long ends hang over the edges. Be sure to fit the parchment as smoothly as possible into the dish, snugly pressing it into the corners; set the dish aside.

Place the measured butter in a large heatproof bowl and set the bowl over (but not touching) the simmering water until the butter has melted. Add the chocolate and cream and stir until the chocolate is smooth and melted, about 4 to 8 minutes.

Remove the chocolate mixture from the heat and stir in the Nutella and salt (the mixture will be very thick). Quickly scrape the mixture into the prepared dish and push it into the corners in a rough, even layer. Sprinkle the nuts evenly over the top. Using your hands, press them into the surface and evenly smooth out the fudge. Refrigerate uncovered until firm, about 1 1/2 to 2 hours.

To remove the fudge, grip the parchment paper hanging over the edges and pull it out of the dish. Transfer to a cutting board and, using a long knife, cut the fudge into 49 (1-1/4-inch) pieces, wiping the knife clean between cuts if necessary. (You may have to let the fudge sit at room temperature until it’s easier to cut.) Let it come completely to room temperature before serving. If desired, place a few pieces of fudge in mini paper baking cups for gifting. Though best eaten right away, the fudge can be stored in an airtight container and refrigerated for up to 3 days.

Source: chow.com


Nutella Cupcakes

In the parlance of fashion, cupcakes are still having a moment. As such, there are approximately five billion Nutella cupcake recipes out there (writer's note: I might be exaggerating slightly). However, none of them are tastier or prettier than these sweet treats. They taste as gorgeous as they look, but if you're pressed for time, you can use a boxed cake recipe and simply make the frosting. This is another recipe that pairs Nutella with Ferrero Rocher, so keep those in stock, too!

1 (18.25 ounce) package chocolate cake mix
1 (3.4 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon coffee granules dissolved in ½ cup warm water or 1 esspresso shot dissolved in warm water (amounting to ½ cup of liquid)

Buttercream frosting:
1 stick unsalted butter, softened
½ cup vegetable shortening
1 13-ounce jar of Nutella
pinch of fine grain sea salt
1 tablespoon vanilla extract
1 ½ pounds confectioners’ sugar
6-8 tablespoons milk

Additional ingredients:
24 Ferrero Rocher candies
melted chocolate for drizzling

Preheat oven to 350 degrees F. Line 24 muffin wells with paper liners.

Beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and instant coffee mixture until well combined.

Distribute the batter between 24 muffin wells. (I like to use an ice cream scoop)

Bake for 18-22 minutes or until the tops of the cakes spring back when lightly touched.

Allow cupcakes to cool inside muffin tins for about 10 minutes.

Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

Buttercream frosting:
In a large mixing bowl, cream butter and shortening until well combined, thick and fluffy, about 5 minutes.

Slowly add in confectioner’s sugar, and continue mixing until well blended.

Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened.

Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency.

Beat at high speed until frosting is smooth and fluffy, about 3 minutes.

Set aside ¼ of the mixture to use as the vanilla buttercream.

Add the Nutella to the remaining mixture and beat for another 3 minutes.

Bake chocolate cupcakes and allow them to cool completely.

Pipe Nutella into the center of each cupcake, you can also, hollow out the center with apple corer if you don’t have the appropriate piping tip.

Prepare the Nutella Buttercream, reserving ¼ of the vanilla buttercream before adding the Nutella.

Prepare a piping bag with a round tip, and fill with Nutella buttercream.

Prepare a piping bag with a star tip, and fill with vanilla buttercream.

Pipe a swirl of Nutella buttercream on each cupcake, and drizzle with melted chocolate.

Top with a swirl of vanilla buttercream and a Ferrero Rocher.

Source: thepreppedchef.com


Nutella and Sea Salt Stuffed Sugar Cookies

Take a minute and consider the implications of that title. Ready? Okay. I've lately gone crazy for salted caramel, so I was super eager to try these cookies. After all, Nutella tastes amazing with salted hazelnuts or almonds, and I adore sweet and salty combos anyway. These cookies do not disappoint. The Nutella in the center comes as a sweet, rich, creamy surprise.

1/2 cup Nutella (chocolate-hazelnut spread)
2 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups plus 1/3 cup granulated sugar, divided
14 Tbsp. (1 3/4 sticks) unsalted butter, softened
2 large eggs
2 tsp. vanilla extract
1 Tbsp. sea salt

Scoop out Nutella into a small ziploc bag, snip off one corner, and pipe Nutella into small mounds, about 1 teaspoon each, on a cookie sheet lined with parchment paper. Chill in freezer for at least 15 minutes.

Combine flour, baking powder, and salt in a medium bowl. In a large bowl, with electric mixer on medium speed, beat butter and 1 1/2 cups sugar until light and fluffy, 3 to 5 minutes. Add eggs, one at a time, and vanilla, mixing after each until well incorporated. Reduce speed to low and gradually add the flour mixture, mixing until just combined. Divide dough in half and wrap each half tightly in plastic wrap. Chill in refrigerator for at least 30 minutes.

Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place the remaining 1/3 cup granulated sugar in a small bowl. Using 2 tablespoons of dough for each cookie, split the piece of dough in half and slightly flatten the bottom half. Sprinkle 5 or 6 grains of sea salt on the flattened dough and place one mound of Nutella on top of the salt. If the Nutella starts to soften, place back in the freezer for a few minutes. Cover Nutella with the other piece of cookie dough and seal the edges with your fingers. Roll the ball in sugar to coat and place balls 2 inches apart on prepared baking sheet.

Bake the cookies, one sheet at a time, about 10 to 13 minutes, rotating sheet halfway through baking. Cookies are done when edges are set and beginning to brown. The center of the cookies should still be soft and puffy. Cool 10 minutes, then transfer to wire rack to cool completely or serve warm if you’d like. Repeat with remaining dough.

Source: thehungrymuffin.com


Nutella Pastry Pockets

In keeping with sweet surprises, this recipe also deals with an ooey, gooey Nutella-based center. This time, however, you get the addition of crisp, buttery pastry! This recipe calls for frozen pastry, which definitely saves on time and frustration, but if you have the time and a perfect pastry recipe of your own, go for it – it can only improve an already flawless treat.

1 box of frozen puff pastry
1 cup Nutella
2 bananas, sliced or your choice of fruit
Egg wash (recipe follows)
¼ cup of confectioner sugar (for dusting)
¼ cup of chocolate, melted (for drizzling)
Egg wash (1 egg and 1 tablespoon water, well beaten)

Line bake sheet with parchment paper or a silpat. Heat oven to 450 degrees F.

Thaw frozen puff pastry according to instructions on the box. Fill a pastry bag or Ziploc bag with Nutella and cut the corner for piping.

Once the puff pastry is thawed cut out 4 inch squares. Pipe Nutella in the shape of a triangle on puff pastry, place banana slices on top and then pipe a second layer of Nutella on top of that. Using a brush or your fingers spread a layer of egg wash along all four edges. Fold square into a triangle by pulling diagonally opposite corner towards one another. Using a fork, press edges together to seal. Finish with a final brushing of egg wash on top of the pastry. Bake at 450 degrees for approximately 10-12 minutes or until tops are golden.

Use a small sieve and dust the tops with confectioner sugar and then drizzle melted chocolate to finish.

Source: endlesssimmer.com


Nutella Rolls with Cream Cheese Icing

Nutella goes really well with cream cheese. I'm trying really hard not to inundate you with cheesecake recipes, but fortunately there are lots of other desserts that make use of this stellar combo! If you're tired of cinnamon rolls, why not try these as your next Sunday brunch treat? Since they make use of canned biscuits, they're awfully easy – but if you've got the time, I suggest making your own shortbread biscuits and using them instead.

1 can Pillsbury Grand Biscuits
1 small jar Nutella
1 1/2 cups powdered sugar
4 oz. cream cheese softened
1 tsp. vanilla

Preheat oven to 350 degrees F

Roll each of the 8 Pillsbury Grand Biscuits out into a flat circle with rolling pin. Coat with sugar on both sides.

Spread a couple Tbsp. of Nutella onto each rolled out dough.

Roll up each dough.

Cut each rolled up dough into 3 equal pieces.

Place 3 pieces, with the cut side up, into each muffin tin slot.

Bake at 350 F for about 15 minutes. Once cooked, let cool in the muffin tin for 5 minutes, then remove and let finish cooling (or if you are like me and like them warm, then you won't have to wait long :) )

For Icing, beat softened cream cheese, vanilla, and powdered sugar together until smooth. Top Each Nutella Roll with Icing.

Source: chef-in-training.com


Nutella Bread Pudding

This is another great choice for your next brunch, but it makes an excellent after-dinner dessert as well. I never would have thought of making a bread pudding like this, but now that I've tried it, I love it! It's a fantastic twist on a traditional treat, and amazingly moist, sweet, and filling. Keep in mind that as it stands, the recipe is for two people; just double everything down the line to increase the serving size.

3 croissants (preferably 1-2 days old)
3/4 cup Nutella
1/4 cup pecan halves
2 eggs
1 cup cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup sugar

Preheat the oven to 350 degrees Fahrenheit.

Slice each croissant in half lengthwise, then slather one side with Nutella. Put the halves back together to make sandwiches and cut into 2-inch pieces.

Add sandwich pieces and pecans to a small baking dish (suggested: 10-inch x 5-inch loaf pan).

To make the custard, add eggs, cream, vanilla extract, salt and sugar to a medium bowl and whisk until combined.

Pour the custard over the sandwich pieces, then gently push down the bread so the custard starts to absorb it.

Cover with aluminum foil and bake in a 350-degree oven for 30 minutes, then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown, has risen slightly and the liquid has bee completely absorbed.

Source: parentables.howstuffworks.com


Nutella Meringues

I absolutely adore meringues. That's mainly because I just love making them – beating the hell out of egg whites is an excellent way to relieve stress! I also take great pleasure in piping the perfect meringue. These are just so pretty when they're done; I find the swirl aesthetically pleasing. Between my new kitchen (!!!) and recipes like this one, I'm totally tempted to start my own food blog!

3 large egg whites, at room temperature
a pinch of cream of tartar
a pinch of salt
1/2 cup + 1 tablespoon, granulated sugar
1/4 cup Nutella

Preheat the oven to 300 degrees F. Make sure you have one oven rack in the bottom third of your oven and one in the upper third of your oven.

Line two baking sheets with parchment paper and set aside.

Set up a double boiler (a pot with another pot on top or a heat-proof bowl on top) and put the Nutella in the top of the double boiler. Warm the Nutella through and then set aside while you make the meringue. (You could warm the Nutella in a microwave but I don’t own one so you’re on your own if you do use one.) Let the Nutella cool as you make the meringue.

In the bowl of a stand mixer, fitted with the whisk attachment, place the egg whites. Beat on medium-high speed until they are completely foamy.

Add the cream of tartar and the salt and continue whipping at medium-high speed until when you lift the whisk attachment, soft peaks form. This should take a few minutes.

Once you have reached the soft peak stage, increase the speed to high and begin adding the sugar a few spoonfuls at a time (this should take a few minutes).

Once all the sugar is in, the meringue should be very thick (almost stiff) and when you left the whisk firm peaks should remain.

Remove the bowl from the mixer and drop in all the Nutella. With a rubber spatula, gently fold the Nutella into the meringue three or four times. You’re aiming for a swirled effect so don’t overmix. This will also help avoid deflating the meringue.

Using two spoons, drop the meringue onto the parchment-lined baking sheets in large dollops.

Place in the oven for 10 minutes. After 10 minutes, immediately lower the heat to 200 degrees F. and rotate the trays. Bake for an hour.

After an hour, check the meringues. If they are completely dried out then turn the oven off and leave the meringues in the oven for a few hours to cool with the oven. If the meringues still look a bit “wet”, then continue baking for another 20 minutes or so. Either way, once fully baked, turn off the oven and leave the meringues in there for a few hours.

When you remove the meringues from the oven they should be completely dry and cool and will sound hollow when you tap the bottoms.

The meringues will keep in an airtight container for a week.

Source: creampuffsinvenice.ca


Nutella Crepe Cake

In addition to being stunning and scrumptious, this crepe cake is gluten-free! So if you're on dietary restrictions for health reasons or simply want to steer clear of gluten, feel free to indulge in this fabulous, fancy pants dessert. Seriously, this cake is so pretty and perfect, it begs to be served at a dinner party.

280 grams (about 2 cups) kumquat's all-purpose flour
70 grams (about 1/2 cup) hazelnut flour*
2 tablespoons sugar
6 large eggs
2 cups milk
6 tablespoons canola oil
1 teaspoon vanilla
1/4 teaspoon salt
Extra oil for brushing skillet
Chopped hazelnuts to garnish

Combine flours, sugar, eggs, milk, 6 tablespoons canola oil, vanilla, and salt in a large measuring cup or bowl. Stir well with a wire whisk until smooth. Let stand for 15 minutes.

Heat a 10-inch skillet over medium heat until hot. Brush with a generous bit of oil. Pour scant 1/4 cup batter into skillet and tilt pan quickly to coat bottom. Cook crepe until golden on bottom, about 30 seconds. Carefully flip crepe with a spatula and cook other side for an additional 30 seconds. Transfer to a plate, stacking crepes between wax paper, so they don’t stick together. Continue with remaining batter, brushing skillet with oil between crepes.

Spread a thin layer of nutella on one crepe. Place on serving plate. Spread a thin layer of nutella on another crepe; place on top of crepe on serving plate. Continue to spread nutella and stack remaining crepes. Spread a bit of nutella on top crepe. Top with chopped hazelnuts, if desired.

Chill and serve.
Yield: 1 crepe cake

*to make hazelnut flour, pulse hazelnuts in a small food processor until finely ground. be sure to stop processing before creating hazelnut butter.

Source: kumquatblog.com
Recipe for kumquat's all-purpose flour: kumquatblog.com


Nutella Rugelach

Rugelach is absolute perfection. I love those twisty little pastries! However, I never tried making my own until I made these, which are just amazing. I can't even describe the taste, you'll just have to make them for yourself and see!

8 ounces (2 sticks) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1/2 cup sugar
3 large egg yolks
1 teaspoon pure vanilla extract
Pinch of coarse salt
2 1/3 cups all-purpose flour, plus more for rolling out dough

4 ounces walnuts
1/2 cup sugar
1/4 tsp. of cinnamon
Pinch of salt
12 ounces nutella

3 egg whites, lightly beaten

Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed. Add sugar, and beat until fluffy. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour. Remove from bowl, and divide into 3 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.

Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.

Preheat the oven to 350°. Line baking sheets with parchment paper. On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick. Spread evenly with nutella (it may help to have the nutella a bit melted so it doesn’t tear the dough while spreading). Sprinkle with one-third of the walnut mixture. Gently press ingredients into dough with your fingers.

Cut the round into 16 equal-sized wedges (triangle shaped like pizza slices). Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling ingredients. Brush tops with beaten egg white. Bake until golden brown, 25 minutes.

Source: eatingbirdfood.com


Nutella Fudge Crumble Bars

These bars are just unspeakably delicious. They shouldn't even be legal. They crumble just the right amount, and they're so wonderfully buttery. It's 10:30 at night as I write this, but I think I'm going to go make another batch, because oh, the Nutella!

2 tsp baking powder
2 cups rolled oats
2 cups flour
1 cup brown sugar
1 ½ cups butter, cut into small cubes

1 cup chocolate chips
½ cup heavy whipping cream
1 cup Nutella
1 cup powdered sugar

In a large bowl, toss together the dry ingredients for the crumble. Using a pastry cutter or your fingers, blend the butter into the mixture. It'll be crumbly (obvs) when you're done, with small clumps of butter throughout.

In a small pot, melt together chocolate chips, whipping cream, and Nutella. Stir together just until the chocolate chips melt, then stir in the powdered sugar. Remove from heat, and stir until smooth.

Press half of the buttery crumble mixture into a greased baking pan, then pour the Nutella mixture over it. Spoon the rest of the crumble on top, then bake at 350 for about 40 minutes, or until the top is golden brown.

Source: nlrockrecipes.com


Nutella Cheesecake Pots

Yeah, I caved about the cheesecake, but these are so cute – and delicious! They're fantastic individual desserts, perfect for parties, dinner guests, you and your partner, or you and your friends! You get just enough, which is good, because these precious little pots of perfection are super rich! However, they're also gluten-free!

150g Dry Gluten Free Cookies, such as graham crackers
50-60g butter, cubed

390g cream cheese, at room temperature
50g light brown sugar
90g Nutella
40g gluten free chocolate chips

In a food processor whiz the cookies and butter until crumbs are formed. Scoop spoonfuls into base of pots, press down lightly. You want the crumb lightly compressed, but not as much as a regular cheesecake.

Make sure you clean your food processor before making the cheesecake or you'll have crunchy cheesecake!

For the cheesecake whiz together the cream cheese, sugar and nutella until smooth. Stop procesor and check taste, you may add more nutella if you desire. Add the choc chips and whiz on high for a minute or two until the chocolate chips are chopped into fine pieces.

Divide cheesecake between the pots. Cover and refrigerate for 6hours, or until set.

Remove from fridge approx 20minutes before serving so that they aren't fridge cold.

* For the pots I used small glasses, however, plastic cups would be fabulous for children's birthday parties or small ramekins would be good. I simply like seeing the cheesecakes through the container, hence my choice was glass.

Source: glutenfreescallywag.com


Mini Nutella Cookie Cups

These cookie cups are so adorable, I just like the look of them. Fortunately the taste is also out of this world! The cookie part is wonderfully buttery and moist, creating the perfect complement for the rich, flavorful Nutella. They're fantastic with coffee, FYI, but you'll probably also start thirsting for a big, cold glass of milk.

1 cup butter (softened)
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Jar of Nutella(12 tablespoons per batch)

Preheat oven to 350 degrees F. Grease your mini muffin tin (unless it is nonstick like mine).

Cream butter and both sugar in bowl until light, smooth and fluffy! Beat in eggs and vanilla until fully incorporated. Gradually add dry ingredients (flour, salt, baking soda) until all the flour is mixed in!

Roll dough into balls 1.5 inches thick.

Pop them in the mini muffin tin and bake for 10-12 minutes, until golden brown but not too dark around the edges.

When done, remove from oven and let sit for about 2 minutes. Then make wells for the nutella with a shot glass, a similar object or a spoon. Add 1 tbsp Nutella to each cup – it will start to melt quickly so you can swirl it around and make it nice and smooth.

Let cool 15-20 minutes in tin. Remove from tin and place in your mouth. Repeat. Nutella will solidify in about an hour, which then makes them safe to transport! To share.. you know? Sharing?

This recipe made enough for 3 batches for me. I kept the dough in the freezer and rolled/baked them from frozen and they were perfect!

Source: daisychubb.com


Strawberry Muffins with Nutella

If you're looking for something altogether lighter to offset the richness of the Nutella, these muffins are superb. Nutella and strawberries go together like peanut butter and jelly, and this recipe really makes the most of that flavor combination. They're fun to make, plus you get a luscious chocolaty surprise in the center!

1 1/2 cups flour
1/2 cup sugar
1/2 tsp salt
2 tsp baking powder
1/4 cup oil
1 egg
1/3 cup buttermilk
1 tsp vanilla
1 cup chopped strawberries
1/3 cup Nutella

Mix flour, sugar, salt, and baking powder in a mixing bowl and set aside.

Whisk together oil, egg, buttermilk, and vanilla. Gently stir into dry ingredients.

Fold in strawberries.

Fill well greased muffin cups half full with batter.

Place a spoonful of nutella on top of the batter; then cover with remaining batter.

Sprinkle tops with sugar if desired.

Bake at 350° for about 17-20 minutes.

Source: creationsbykara.com


Nutella Truffles with Raspberry Sauce

I love chocolate and raspberries, or raspberry sauce. In their concentrated form, raspberries also provide a tempting tart complement to the richness of Nutella. The key is to really work for the silky quality of a truly excellent truffle. Drizzled with the raspberry sauce, these look like gourmet treats, so everyone will be praising your incomparable skills in the kitchen.

2 – 11.5 ounce packages of chocolate (I used Ghirardelli 60% Cacao Bittersweet Chocolate)
1 tablespoon unsalted butter
13 ounces Nutella
6 ounces fresh Raspberries
1 tablespoon sugar {more if you like your sauce sweeter}
Special Equipment: Nordic Ware Bundt Tea Cake & Candy Mold – Thirty 1/8 cup cavities

Using a double boiler, place chocolate into the top of double boiler and melt chocolate over the simmering water, stirring as necessary. When chocolate is melted turn off heat and add pat of butter. Mix together until butter is combined.

While chocolate is melting, spray your molds with cooking spray with flour. Spoon some of the chocolate into the molds. After all the molds have chocolate invert the mold pan over a Silpat mat. Wait a few seconds until all excess chocolate has dripped out. Try to clean as much of the excess off of the top of the mold as possible. Place mold into the refrigerator to allow shell to harden. Approx 15-20 minutes.

When shells have hardened remove mold from refrigerator. {IF your melted chocolate has begun to set, return double boiler to heat and allow to re-melt} Spoon approx 1 teaspoon of Nutella into each mold. When complete. Top off each mold with melted chocolate. Again, cleaning up any excess melted chocolate. Return mold to refrigerator to set up. Approx 30 minutes.

Invert mold to remove truffles. Giving slight tap to counter if necessary to help release truffles.

To make sauce: place your raspberries into a small bowl, add sugar. Mash together with fork. Place raspberries through a small sieve until it’s a smooth sauce consistency. Drizzle sauce over truffles.

Source: bellalimento.com


Nutella Fudgesicles

If dessert calls for a cooler kind of treat, you're in luck. I couldn't resist these. I mean, Fudgesicles are awesome all on their own, but add Nutella, and we're talking freezer heaven. This almost makes me stop mourning the loss of original Pudding Pops. Keep in mind you'll need molds; other than that, this recipe is simplicity itself.

1 1/2 c. Pacific hazelnut chocolate milk
1/2 c. Nutella

Whisk together the hazelnut milk and Nutella until mixed uniformly. Chill for at least 2 hours.

Pour into Zoku slots or other popsicle molds.

Source: dailywaffle.com


Nutella Swirl Cheesecake

This is the last one, I swear! I can't help it, I love swirl cheesecakes – they're so pretty, and I love taking the time to make sure that the different flavors swirl together perfectly. Besides, it's another Oreo crust, you can't be mad about that – right?

1 1/2 cups Oreo cookie crumbs
3 tablespoons granulated sugar
1/3 cup melted butter
32 ounces cream cheese
1 1/2 cup granulated sugar
1 teaspoon vanilla extract
4 eggs
1/2 cup sour cream
1 (13 ounce) jar Nutella

Preheat oven to 350 degrees F.

Combine Oreo crumbs, 3 tablespoons sugar and 1/3 cup butter in small mixing bowl. Gently press mixture onto bottom of 9-inch springform pan lined with parchment paper.

In the bowl of a mixer, beat cream cheese, remaining sugar and vanilla with mixer until well blended. Stir in sour cream and beat until smooth. Add eggs, 1 at a time, mixing on low speed after each just until blended. Divide batter in two parts. Mix Nutella into half of the batter. Pour both batters over crust and swirl with a spoon for a marbled effect.

Bake for 55 minutes or until center appears set when gently shaken. Loosen cake from rim of pan and cool. Refrigerate 4-5 hours before serving.

Source: sheknows.com


Flourless Nutella Chocolate Cake

Flourless cakes are so dense and rich, you know this one's a winner. You're going to want to keep something at the ready – raspberry sauce, vanilla ice cream, homemade whip cream – just to cut some of the sweetness, but otherwise this cake is perfection. It's also practically foolproof, so even if you're not the best baker, you'll get rave reviews with this recipe.

200g unsalted butter, cut into chunks
100g dark chocolate (I used Venchi 56%)
200g Nutella
100g white sugar
6 eggs, separated
1 t. instant coffee or espresso powder

Butter and lightly coat a 9″ springform pan with cocoa powder. Preheat the oven to 350F / 175C, and move your baking rack to the lowest rung / place in the oven.

Cut the butter into chunks and the dark chocolate as well, and melt in a double boiler or in the microwave until smooth. If melting in a microwave, take out to stir every 30 seconds or so until smooth.

Remove from heat/microwave and add the Nutella to the still-warm chocolate mix and mix well, until incorporated completely with a small whisk or fork. Add the instant coffee / espresso powder as well and mix.

Separate the egg whites and egg yolks into two separate bowls. Add the white sugar to the yolks and beat for a minute or two with a hand mixer or a whisk.

Add the chocolate mixture to the egg yolks and mix thoroughly.

In the bowl where the egg whites are separated out, whisk / beat them until peaks start to form, tending toward stiffer peaks rather than just soft peaks.

Add the beaten egg whites back to the chocolate mixture, mixing by hand until fully incorporated (this may take a few minutes) with a whisk.

Pour the mixture into the springform pan and place into the oven. Bake for 20-30 minutes (mine was done closer to 30 minutes). Test after 20 minutes how jiggly the center of the cake still is – you don’t want the cake to be completely solid when finished but the center should not sway when moved. Stick a toothpick in a few places to make sure it’s cooked through and the toothpick comes out clean.

Let cool (the cake will probably deflate quite a bit) at least 30 minutes before serving, and garnish with chopped hazelnuts or hazelnut halves.

Source: msadventuresinitaly.com


Nutella Banana Pudding

Nutella also goes wonderfully well with bananas. Like the genius behind this recipe, I absolutely adore banana pudding. Although simple, it's one of my favorite desserts, and I never would have believed it could get any better. Guess what? Add some Nutella and it gets a lot better!

½ cup white sugar
3½ tablespoons cornstarch
¼ cup water
2 egg yolks
1½ cups half and half
1½ teaspoons vanilla
½ cup Nutella
2 bananas, sliced
25-30 vanilla wafer cookies

In a medium bowl, lightly beat the egg yolks with a fork. Whisk in the half and half until combined. Set aside.

In a medium sauce pan over medium heat, combine the white sugar, cornstarch, and water. Whisk until no lumps remain. Slowly whisk in the half and half mixture and stir constantly until the mixture boils. Boil for about one minute, stirring constantly. Remove from heat. Stir in the vanilla extract and Nutella; mix until smooth and creamy. Let cool.

In a baking dish, place one layer of vanilla wafer cookies, followed by ⅓ of the Nutella pudding, and a layer of sliced bananas. Repeat once more, then end with the last ⅓ of the Nutella pudding. Chill for 1-2 hours.

Source: notyourmommascookie.com


Nutella Mascarpone Chocolate Tarts

Finally, if you're looking to make the kind of dessert that looks and tastes like it belongs in a five star restaurant, this is the one. Tarts are sinfully delicious anyway, but the mix of Nutella with mascarpone is unbelievable. It tempers the spread wonderfully, so that while these tarts are sweet, they're not overwhelming. In fact, I'd say they're just about perfect.

4 chocolate digestive biscuits - crushed
2 tablespoons unsalted butter - melted
1/2 cup mascarpone
2 tablespoons Nutella
1/2 cup whipped cream
crushed hazelnuts – optional

Preheat oven to 350 degrees.

Place crushed biscuits into a small bowl. Add melted butter. Mix to combine.

Divide equally between 2 mini tart pans. Press crumbs down to form crust. Bake for approximately 10 minutes. Allow tarts to cool completely before filling.

Into a medium bowl add: mascarpone, Nutella. Mix to combine. Gently fold in whipped cream. Pipe mixture equally between tart pans. Top with crushed hazelnuts if desired.

Source: bellalimento.com

The great thing about Nutella desserts is that you get all the nutrients touted in the decadent spread. That's good, because lots of these are decadent angels from calorie heaven. Many of them are practically gourmet when it comes to taste and lots of them are easy to make in a pinch, too. What are your favorite Nutella treats? Share your recipes in the comments!

Feedback Junction

Where Thoughts and Opinions Converge

Oh my gosh all these sound and look really yummy

Nutella is the best! Gotta try these :)

Yummy! This will make my day brighter :) ty

No. 15 <3 yummm

So making these!

Amazing collection !

for the cheesecake, how much is 3 packets of cream cheese ? (grams, cups, doesn't matter)

Italians do it better :D

Def making every one of these thanks !

Related Topics

chocolate bar healthy make ahead frozen desserts fall desserts for a crowd cake toppers handmade best ice cream in geneva breakfast dessert menu indulgent yogurt and desserts best macaron fillings organic shop body shimmer oil raw cacao recipes

Popular Now