WARM NUTELLA PUDDINGS WITH CHOCOLATE CARAMEL
This is the easiest pud in the world! Add the warm chocolate caramel for extra indulgence but if you're short of time, serve with a store-bought caramel or chocolate sauce. Recipe from My Kind of Food by Valli Little (ABC Books), published in Australia. Psst... There are many hazelnut spreads on the market, many of which don't contain palm oil. We love Nutvia or Vego.
Provided by delicious. magazine
Categories Brunch recipes
Yield Makes 6
Number Of Ingredients 10
Steps:
- Heat the oven to 180°C/160°C fan/gas 4. For the sauce, pour the cream into a small pan over a low heat and warm slightly. Put the honey in a separate heavy-based saucepan and heat for 2-3 minutes over a medium heat until slightly caramelised. Remove from the heat and whisk in the warm cream. Return to the heat, add the chocolate and stir gently for a further minute until the chocolate has melted. Add the butter a little at a time, whisking. Keep warm.
- Put the egg whites and a pinch of salt in a clean, dry bowl and whisk using an electric hand mixer until stiff peaks form (they won't fall over when you remove the beaters).
- Put the egg yolks and Nutella in another clean bowl and whisk with an electric hand mixer until smooth. Using a large metal spoon, add one third of the egg white and fold in to lighten. Carefully fold in the rest.
- Fill the ramekins to the top with the mixture. Put on a baking tray and bake for 20-25 minutes. The puddings will deflate slightly once they come out of the oven so serve immediately, drizzled with the warm chocolate caramel and topped with a dollop of whipped cream. Recipe adapted from https://www.goodreads.com/en/book/show/32334775-my-kind-of-food >My Kind of Food by Valli Little (ABC books).
Nutrition Facts :
NUTELLA CHOCOLATE CARAMEL SAUCE
A thick, Chocolate and Hazelnut flavored Caramel Sauce that can be used as a Ganache, Glaze or warmed as a sauce. Works just as well for the layers of a Cake as it does as a topping for a Ice Cream Sundae!
Provided by Mark F.
Categories Sauces
Time 20m
Yield 600 grams (about 2.5 Cups)
Number Of Ingredients 8
Steps:
- Combine the Sugar, Water and Corn Syrup (or Glucose) in a large pot over medium-high heat. Brush the sides of the pot with a wet pastry brush to remove any stray Sugar granules.
- Chef's Note: Once the pot is on the heat, do not stir. Stirring can cause the Sugar mixture to recrystallize. Make sure your pot can hold at least three times the volume of your ingredients. Later, when you add the Cream, the mixture will bubble dramatically. If the pot is too small, the Caramel will spill everywhere.
- Make a slurry (i.e. a paste) with the Cream and Cocoa Powder, slowly adding the Cream to the Cocoa Powder while stirring gently.
- Slowly adding the Cream to the Cocoa Powder while stirring helps to create a smoother mixture without leaving dry lumps of Cocoa Powder.
- Continue heating the Sugar until the mixture begins to turn a golden amber. At this point, it is okay to stir gently to redistribute the heat if necessary. Continue heating the Caramel until it turns a deep amber or to approximately 360 - 370 degrees Fahrenheit (182 - 188 degrees Celsius).
- Chef's Note: As the Caramel continues to cook, the rate at which the temperature rises will increase. Keep an eye on your heat and be ready to remove the pot from the stove as you approach your desired color. Remember that the Caramel will continue to cook even after the pot is removed from the heat.
- When the Caramel has reached temperature, remove the pot from the heat and slowly pour in the Cream and Cocoa Powder mixture while whisking actively. Do not pour too much of the mixture in at one time. The mixture will steam and bubble dramatically, and the pot could overflow.
- Once all of the Cream and Cocoa Powder mixture has been incorporated, add the Salt and Butter, and stir until combined. When the Butter is fully incorporated, add the Nutella and stir until combined.
- Set the Nutella Chocolate Caramel Sauce aside to cool and thicken, stirring occasionally.
- Store the Nutella Chocolate Caramel Sauce in an airtight container in the refrigerator for up to a month or in the freezer for several months. The cold Nutella Chocolate Caramel Sauce is very thick. To return it to a pouring consistency, gently heat it over a double boiler.
Nutrition Facts : Calories 4.5, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.4, Sodium 2.3, Carbohydrate 0.7, Sugar 0.6
CARAMEL STUFFED NUTELLA COOKIES
These caramel stuffed Nutella cookies are extra soft and chewy with a hidden caramel surprise inside. For best success, use the caramel candies suggested in the recipe and don't skip the chilling step.
Provided by Sally
Categories Desserts
Time 3h45m
Number Of Ingredients 13
Steps:
- Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and Nutella and beat on high until completely combined.
- Pour the dry ingredients into the wet ingredients and beat on low speed until combined. Beat in the hazelnuts. Dough will be thick, yet airy and sticky. Cover and chill the dough for at least 3 hours in the refrigerator. If chilling for longer (up to 3 days), allow dough to sit at room temperature for at least 30 minutes before scooping and baking.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Cookie dough will be firm after chilling, but will come together with the warmth of your hands. Measure 1 scant Tablespoon of cookie dough and roll into a ball. Indent your thumb into it. Place caramel candy inside. (See recipe note.) Take another 1 scant Tablespoon of cookie dough and use it to completely cover the caramel candy on top. Roll the caramel-stuffed dough into an even ball. Make sure the caramel is completely wrapped inside. Sprinkle with coarse salt. Repeat with remaining cookie dough and caramels. Arrange cookie dough balls 3 inches apart on baking sheets. Place any remaining cookie dough balls in the refrigerator as you bake the other batches. (Best to keep those dough balls cold.)
- Bake the cookies for 13-14 minutes until the edges appear set. Caramel may have oozed out a little. (That's ok!) The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes. The cookies will continue to "set" on the baking sheet during this time. Transfer cookies to a wire rack to cool completely. Use a thin spatula to help transfer the cookies to the cooling rack, especially if some caramel oozed out.
- Cover and store leftover cookies at room temperature for up to 1 week.
NUTELLA HOT CHOCOLATE
This is too easy, and is an almost nightly ritual in my house. I've based the measurements on a recipe from another site, but that one calls for water to thin the Nutella. I've never tried it that way. The cooking time is approximate.
Provided by GoKittenGo
Categories Beverages
Time 6m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Put Nutella and 1/3 cup milk in small saucepan over medium heat.
- Whisk until blended.
- Add remaining milk, increase heat to medium-high, and whisk until hot and frothy.
CHOCOLATE CARAMEL HAZELNUT PIE
I love chocolate, caramel and hazelnuts, so I came up with a recipe that has all three. If you don't have a food processor, place crust ingredients in a zip-top freezer bag and smash with a rolling pin. -Debbie Anderson, Mount Angel, Oregon
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling., For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust., Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving.
Nutrition Facts : Calories 663 calories, Fat 35g fat (19g saturated fat), Cholesterol 60mg cholesterol, Sodium 327mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE CARAMEL NUTELLA COOKIES RECIPE
These Chocolate Caramel Nutella Cookies are full of so many delicious flavors!
Provided by Six Sisters Stuff
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine cake mix, Nutella, eggs and oil until combined. Fold in chocolate chips and caramel bits.
- Roll dough into 1-inch balls and place on a not greased cookie sheet.
- Bake for 8-10 minutes, or until done.
Nutrition Facts : Servingsize 1 serving, Calories 4720 kcal, Fat 233 g, SaturatedFat 80 g, Cholesterol 39 mg, Sodium 3816 mg, Carbohydrate 614 g, Sugar 425 g, Protein 49 mg
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