1/3 to 1/2 cup Nutella
Cocoa powder or melted chocolate
1 cup heavy cream, whipped
Amaretto cookies, lightly crushed
Mix Nutella with melted chocolate or cocoa powder. Taste and adjust flavors and texture. Fold whipped cream into hazelnut mixture. Either layer mousse with alternating layer of crushed amaretto cookies or spoon mousse into a glass and garnish with crushed amaretto cookies.
Yield: 4 servings
Source: Bon App?tit – December 1998 Cooking Class
Gianduia is a classic Italian combination of chocolate and hazelnuts. If you can’t find foil candy cups, buy twice as many paper ones and use two (one inside the other) per candy. (Doubling the paper cups makes a sturdier form.) Arrange the confections in holiday tins, or place on decorative trays, wrap in cellophane and tie with gold ribbons.
4 ounces good-quality milk chocolate (such as Lindt or Ghirardelli), chopped
1 cup Nutella (chocolate-hazelnut spread)*
6 tablespoons coarsely chopped toasted hazelnuts
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
32 (1-inch-diameter) gold foil candy cups
32 whole hazelnuts, toasted, husked
*Nutella is usually found in the jelly and preserves section of the supermarket.
Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth. Remove chocolate from over water. Whisk in Nutella and chopped hazelnuts.
Stir bittersweet chocolate in another medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate melts and candy thermometer registers 110?F. (chocolate will feel warm to touch). Remove from over water. Using 1-inch-wide pastry brush, coat insides of candy cups with just enough chocolate to cover. Rewarm chocolate as necessary to maintain temperature. Place cups on baking sheet. Chill until chocolate is firm, about 15 minutes.
Spoon enough hazelnut mixture into center of each chocolate cup to fill to within 1/8 inch of top (about 1 heaping teaspoonful in each cup). Refrigerate until filling sets, about 15 minutes.
Rewarm remaining melted bittersweet chocolate in bowl set over barely simmering water to 110?F. Spoon enough chocolate over filling to cover and to fill cups completely. Immediately top each with whole nut. Refrigerate cups until firm, about 20 minutes. (Can be made 2 weeks ahead; refrigerate in single layer in airtight container.)
Let stand 15 minutes at room temperature before serving.
Makes 32.
1 cup Nutella
2 cups whipping cream, divided
1 teaspoon Knox gelatine
6 Alaska Wafer Cookies
Mix Nutella with one cup of whipping cream and gelatine in the blender. Whip remaining cup of whipping cream. Fold both mixes together. Spread 3 tablespoons of mixture across first wafer cookie. Place another cookie on top and repeat process up to the last cookie. Use a spatula to spread the cream evenly across top and sides. Refrigerate at least 2 hours before decorating top with shaved chocolate Serve Immediately.
2/3 cup all-purpose flour
2 eggs
1 cup milk
3 tablespoons butter, at room temperature
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cardamon
Whip the eggs, butter and milk together to get some air into the batter, then add the dry ingredients. Mix well and let sit for a minute.
Use a crepe pan to cook crepes, or just swirl it around in a nonstick pan so it is thin enough. Fill with Nutella and roll up.
Source: Gourmet – February 1998
9 ounces fine-quality bittersweet chocolate (not unsweetened)
7 ounces fine-quality milk chocolate
1 cup Nutella
3/4 cup unsweetened hazelnut butter
6 large eggs
1/2 cup superfine granulated sugar
1 cup well-chilled heavy cream
Accompaniment: whipped cream
Preheat oven to 350 degrees F and butter a 10-inch springform pan. Wrap bottom and side of pan with a large piece of heavy-duty foil to waterproof.
Chop chocolates into small pieces and melt in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove top of double boiler or bowl from heat and stir in Nutella and hazelnut butter until combined well.
In a large bowl of a standing electric mixer or in a large bowl with a handheld mixer beat eggs until frothy, about 1 minute. Gradually add sugar, beating mixture at high speed until thick and pale and it holds a slowly dissolving ribbon when beaters are lifted, about 4 minutes if using a standing mixer and about 8 minutes if using a hand-held mixer. Pour chocolate mixture into egg mixture and stir until combined well. In a chilled bowl beat cream until it holds soft peaks and fold into batter gently but thoroughly.
Pour batter into springform pan and put springform pan in a roasting pan. Add enough hot water to roasting pan to reach halfway up side of springform pan. Bake cake in middle of oven 1 hour and 10 minutes. Turn off oven and let cake stand in oven 40 minutes. Remove springform pan from water and cool cake in pan on a rack 30 minutes. Remove side of pan from cake. Let cake cool completely before serving.
Serve cake with whipped cream. Cake keeps, covered and chilled, 3 days. Cake served at room temperature will have a texture reminiscent of mousse; chilled cake will be more fudge-like.
Makes 12 to 14 servings.
1 jar Nutella
1 (16 ounce) bag milk chocolate chips
3 dark chocolate bars, broken
Whisk Nutella and chocolates over a double boiler or in a fondue pot until melted and creamy.
For dippers, use pound cake, strawberries, bananas, pretzels, cookies, etc.
Makes 3 dozen donuts.
2 teaspoons dry active yeast
1/2 cup warm water (about 100 degrees F)
1/4 cup granulated sugar
5 cups pastry flour
4 tablespoons unsalted butter at room temperature
3/4 cup warm milk
Pinch of salt
2-3 cups Nutella
Sugar for dusting
Place the yeast and water in a small bowl and whisk together let stand until creamy.
Place the sugar and flour in a bowl of a mixer and add the butter and mix just to incorporate the butter. Add the dissolved yeast warm milk and salt and mix just until the dough comes together. The dough will be very soft.
Grease a bowl well with butter and place the dough in the bowl and let rise about 1-1 1/2 hours or until doubled in volume.
Spread the dough on a lightly floured board to 1/2 inch thickness. Cut the puffs into rounds and let rise on a lightly flour board loosely covered for about 1 hour.
Heat the oil until it reaches 350 degrees F. Fry the puffs and drain on paper towels, then quickly sprinkle with sugar. Cook the remaining puffs. When cool enough to handle, fill with Nutella using a pastry bag fitted with a small straight tip. Serve.
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