I bought a 750g jar of Nutella this weekend and vowed to experiment with some recipes until it was gone! Here are my recipes for World Nutella Day.
These are probably the most dangerous concoctions of the three. So simple to make and so very easy to eat. Use with caution – do not try this at home alone. You will eat them all.
Nutella and Mixed Nut Cereal Clusters Recipe
3-4 cups Cornflakes (or other breakfast cereal)
Mixed roasted nuts, chopped
Nutella (about 250g)
Dark Chocolate (about 100g)
- Melt the dark chocolate in a double boiler. Add Nutella and stir until well mixed together. Add a pat of butter and melt in.
- Take off the heat. In a big bowl, mix nuts, cereal and chocolate mix until well covered. Add more cereal if necessary.
- On a baking sheet lined with parchment paper (or use a Silpat like me), make little mountains of the mixture. Put in the refrigerator for 30 minutes to 1 hour to set up.
Nutella and Fresh Ginger Mousse Recipe
adapted from “La classica Mousse” of Sale e Pepe. You might also want some Fresh Ginger tips from Steamy Kitchen to prepare the ginger for this dish.
4 eggs, separated
30g butter, softened
2T. fresh ginger, finely chopped or pureed
- In a double boiler, melt the Nutella and water until thoroughly melted. Add softened butter and mix thoroughly. Take off heat.
- Separate the eggs while the mixture cools down. After it has cooled down, add one egg yolk at a time to the mix, incorporating it fully. Add the fresh ginger and mix well.
- In a separate bowl, mix the egg whites with 30g of sugar until you have stiff white peaks. Fold the egg whites slowly into the chocolate mixture. Pour the mousse into glass cups or bowls to set up in the fridge or freezer.
This mousse was best eaten from the freezer as the Nutella made it set up a bit soft. If I make this again, I’ll try the variation the recipe mentions (2 eggs instead of 4 and some milk) or try one like David‘s custard-based one as it was quite rich.
Drunken Devil’s Food Espresso Cupcakes with Nutella Filling
Ingredients on Drunken Devil’s Food Espresso Cupcakes recipe
Hazelnuts or chocolate espresso beans
- Make the cupcakes as directed on my post Drunken Devil’s Food Espresso Cupcakes.
- When the cupcakes have cooled enough to handle, cut the top off of the cupcake. On a flat surface, use a tiny cookie cutter (such as a heart or star) to cut out a shape in the very middle of the cupcake top. Alternatively, you could use a sharp knife to cut a small circle in the top or core the cupcake entirely and fill and with Nutella! Sprinkle powdered sugar on the cupcake top.
- On the cupcake, slather a thick layer of Nutella, piling more in the center where the cutout shape will be.
- Place the cupcake top back on. If necessary, use a Ziploc bag and pipe some more Nutella into the middle. Garnish with a whole hazelnut or chocolate coffee bean.
Michelle from Bleeding Espresso and I are waiting for your World Nutella Day entries!