Nutella Chocolate Caramel Sauce Recipes

WARM NUTELLA PUDDINGS WITH CHOCOLATE CARAMEL

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).

NUTELLA CHOCOLATE CARAMEL SAUCE

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.

NUTELLA & CARAMEL CHOCOLATES

Steps:

• Heat a small pan filled with enough water to cover the bottom over low heat. Place about half of your chocolate in a glass bowl and place it on top of the pan so that the bowl rests on top of it.
• Heat the chocolate, stirring occasionally, until it is smooth and completely melted. Reduce heat or remove from heat to get the chocolate to reach a temperature of about 89 degrees.
• If you want to create a design on your chocolates, use this same method to heat candy melts or accent chocolate. Pipe the design directly into the mold and allow to set before filling with the chocolate that will create your candy's shell.
• Pour the melted chocolate into the mold. Fill each of the squares (or whatever shape you're using) to the top.
• Once filled, tip the mold upside down over the bowl you heated the chocolate in and tip out any excess. Once the excess has tipped out, use a sharp knife to scrape any excess chocolate from the top of the mold.
• Put the mold into the refrigerator or freezer for at least half an hour to set.
• To fill your chocolates, remove the mold from the fridge once it has set. Carefully spoon about a teaspoon of nutella or caramel into each square, filling them almost to the top. Set aside.
• Place more baking chocolate in the glass bowl you used to melt chocolate before. Repeat the same process, melting chocolate to be used to create the bases for your candies.
• Once melted, spoon chocolate carefully to top each square on your mold. The chocolate should come just above the mold. Use a knife to scrape any excess chocolate off of the mold.
• Return to fridge to set for at least half an hour. Remove from fridge and carefully remove chocolates from the mold.

CHOCOLATE CARAMEL SAUCE

Steps:

• Combine all ingredients in a saucepan.
• Cook over low heat until chocolate and caramels are melted and mixture is smooth.

CHOCOLATE CARAMEL NUTELLA COOKIES RECIPE

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.