Knockoff Ferrero Rocher Truffles

Posted by on Feb 1, 2012 in Blog | 6,878 comments


We’re continuing our guest series with a doozy from Jessica of The Novice Chef. I have to say that Jessica might be one of the most adorable and fun people I have ever met. She’s just HAPPY and FUNNY and oh yeah she’s that pretty in person too. I know! It would be hard not to like her if she wasn’t so stinking fabulous! There is a house for sale two doors down and I think I’m going to try to convince her to buy it, so she can make me these ah-mazing knockoff Ferrero Rocher Truffles (which btw are one of my favorite chocolates in the world) and browned buttah anything because she’s the princess of browned butter. – Paula

When Paula asked me to come up with a fun Nutella treat for all of you here on Bella Nutella, I was totally down for the job…until I realized all of my ideas had already been posted. I know Paula is the queen of Nutella…but dang, girlfriend didn’t leave any good ideas left for the rest of us! I spent an afternoon scouring some of my favorite blogs and didn’t find a single recipe I just *HAD* to make. I tried looking at some magazines for more ideas…but instead found myself distracted by shiny things and bad television.

I had actually forgotten about my promise to deliver some delicious Nutella goodies to Paula, when inspiration finally hit me. I was in the grocery store checkout line, drooling at all the colorful wrapped candies (we all do that right?!?), when I spotted my absolute favorite candy. There they were…on the top row, far left, 3 to pack…my favorite, Ferrero Rocher.
Ever since I discovered what was in those little gold wrapped packages, I have been obsessed. One bite of the chocolate outside, textured chocolate/hazelnut filling and crunchy hazelnut in the center…and anyone would be hooked. But for $1.99, for only 3 candies, it seemed pretty expensive considering it was next to a $.59 cent Cookies & Cream Hershey’s Bar. That’s when I realized, I can totally make these myself!
So after some major trial and error, I discovered the secret to perfect knockoff Ferrero Rocher candies is…Vanilla Wafers! Not the kind you make banana pudding out of, but the ones that taste like cardboard with vanilla frosting sandwiched in between. I know that sounds incredibly strange, but when those babies are crushed and mixed with Nutella… Magic happens. Pure chocolate hazelnut-y magic.

Knockoff Ferrero Rocher Truffles Yield: 16 Truffles

Recipe Note: For the chocolate coating, feel free to temper your own chocolate instead of using chocolate candy coating. I wrote the recipe to use chocolate candy coating disks because I know tempering chocolate can be a pain.

16 Vanilla Wafers
1/2 cup Nutella
16 roasted hazelnuts
4 oz chocolate candy coating

1. In a food processor, pulse vanilla wafers for 5 to 6 seconds. You want the wafers to be chopped, not turned into powder (some powder is ok). Remove from food processor and place in a medium sized bowl. Break up any remaining large chunks by hand. Mix in Nutella, until fully combined. Cover with plastic wrap and place in refrigerator for 30 minutes.

2. Cover a large cookie sheet with waxed paper, set aside. Remove Nutella mixture from refrigerator. Using your hands, shape 1 tablespoon of Nutella mixture into a ball around 1 hazelnut. Place on wax paper and continue until all the mixture has been used.

3. Melt chocolate candy coating in a double boiler or microwave according to the package’s directions. Using toothpicks, or a dipping tool, dip truffles into the chocolate. Remove any excess chocolate and return to the wax paper lined cookie sheet. Continue this process until all the truffles have been coated. Refrigerate truffles until the chocolate has set (about 30 minutes) and then store them in an airtight container for up to a week.

Thanks again to Jessica for stopping by with these so good they’ll stop traffic Knockoff Ferrero Rocher Truffles! Be sure to…


Nutella Eclair Cake

Posted by on Jan 25, 2012 in Blog | 1,654 comments

Have you noticed that we have some very talented friends stopping by our little blog lately. Today is no exception, we have my sweet sweet friend Christina. I met her what seems like forever ago when she emailed me regarding a question on one of my recipes – Gnocchi to be exact. One email led to two, to three then to texts then to I convinced her to hop on a plane and come to a little convention in Birmingham so I could actually hug her neck.  What a wonderful place this crazy internet is right. Her blog is all about sweet treats for two, scaled back versions so I don’t have to feel bad when I make something of hers and eat it all in one sitting. Don’t judge! Oh yes  she’s also blessed with an insanely awesome metabolism and can eat all those sweets in one sitting. I am not ; ) I’m also trying hard to get her back to the right coast but that’s another story.. Now onto this amazing Nutella Eclair Cake. I ooooohed when I saw this come through and I think you will too… Grab your forks, you’re going to want to make this xoxo – Paula

Well hello there, sweet friends! Or should I say fellow Nutella fanatics? I’m so happy to be here today sharing a Nutella dessert with y’all.

Have y’all ever heard of Éclair cake? In its most simple form, it consists of vanilla pudding layered between graham crackers with a chocolate glaze on top. As the dessert rests in the fridge, the pudding softens the graham crackers and the final product has a decidedly éclair-like flavor. It’s an old recipe but a good one. Well, today, I’ve gussied it up a bit for you: Instead of ordinary vanilla pudding, I’m going to share with you a vanilla bean Frangelico pastry cream. And instead of plain graham crackers, we’re going to smear Nutella between each graham cracker. Sound good? Oh yes, I think so, too!

Now would be a good time to mention that my desserts serve only two people. It’s kinda my thing, y’all, if you couldn’t already tell from my blog name. I love to bake petite desserts that can be shared with someone sweet. This recipe is made in a regular 9” x 5”x 3” bread loaf pan. To serve, simply slice it down the middle and scoop it out.

I should mention that this would be a fabulous dessert for upcoming Valentine’s Day! You can make it 1 or 2 days in advance and let it sit in the fridge. So easy and impressive!

Nutella Éclair Cakerecipe and photo compliments of Christina, Dessert For Two
What you’ll need:
2/3 cup sugar
3 tablespoons corn starch
1/4 teaspoon salt
2 cups milk
1 cup heavy cream
2 large egg yolks
1/2 of 1 vanilla bean
1/4 cup Frangelico (hazelnut liquor), divided use
12 graham crackers
12 tablespoons Nutella (plus extra for garnish)
Cocoa powder for garnish

What to do:
1. Have ready a 9” x 5” x 3” loaf pan.

2. In a medium bowl, whisk together the sugar, corn starch and salt. Slowly stir in the milk, whisking vigorously to ensure lumps do not form. Add the cream slowly and continue whisking. Pour into a medium heavy-bottomed saucepan and turn the heat on medium low. Split the vanilla bean and scrape the seeds into the pot (you can toss in the empty pod for extra flavor too, if you wish). Cook while continuously stirring and scraping the sides of the pan to ensure no lumps form. When the mixture starts to coat the back of a spoon (but before it boils), turn off the heat.

3. In a small bowl, beat together the egg yolks. Ladle a few tablespoons of the hot cream mixture into the egg yolks while whisking. Once incorporated, add a few more tablespoons and stir again. You are tempering the yolks, or slowly bringing them up to the same temperature as the hot cream.

4. Next, pour the egg yolk mixture into the pan and turn the heat back on medium low. Cook again while continuously stirring and scraping the sides. When the mixture starts to bubble, turn off the heat, and stir in 1 tablespoon of Frangelico. Pour the mixture into a bowl, press plastic wrap directly on the surface and chill for at least 5 hours.

5. The day before you plan on serving the dessert, begin your layering process. Have ready your loaf pan, Nutella, Frangelico, chilled pastry cream, and graham crackers. First, ladle 1/2 cup of the pastry cream on the bottom of the loaf pan. Then, take 2 graham crackers and spread 2 tablespoons of Nutella on each. Top each Nutella-coated graham cracker with a plain graham cracker to make sandwiches. Layer these on top of the pastry cream, breaking them as you need to in order to fit them in 1 layer. It doesn’t have to be perfect. Sprinkle over 1 tablespoon of Frangelico on top. Repeat this process 2 more times while scooping pastry cream between each layer. You will have a total of 3 layers. Scoop the remaining pastry cream on top, cover with plastic wrap and refrigerate at least 12 hours before serving. Garnish your plate with extra Nutella and cocoa powder before serving, if desired.
Thanks again to Christina for stopping by with this ridiculously delicious Nutella Eclair Cake! Be sure to…

Visit Christina’s blog, Dessert for Two

Follow Christina on Twitter

Like Christina on Facebook




Gluten Free Hazelnut Cupcakes with Nutella Buttercream

Posted by on Jan 24, 2012 in Blog | 1,294 comments

Are you ready for another tasty treat? Up today my sweet friend Chris from Mele Cotte is popping over with these gluten free hazelnut cupcakes with an insanely delicious looking Nutella Buttercream. She’s even given us an optional Ganache topping recipe because she’s sweet like that! I met Chris online forevah ago and just lurve her. I saw her blog name – Mele Cotte (which means baked apples in Italian) and of course I had to click through…once I was there I was smitten with all of her delicious recipes but especially her SWEETS. You know I have a wicked sweet tooth and I’ve always admired those who are talented in the baking department. Chris is definitely talented and I’m THRILLED that she is sharing one of her amazing desserts with all of US today! – Paula

It has been a pleasure knowing Paula for several years now. We may not talk often, but when we do, it is as though she and I pick up right where we ended our last conversation. One of the most hardworking, lively, and authentic ladies I know, I wish we lived closer. My, my, my, the wonderfully delicious trouble we could cause.

Since we are unable to be neighbors, I can’t won’t say no any opportunities to contribute to her delicious world of Nutella. Hazelnuts have their own special location in my family’s pantry for as far back as I can remember. While other kids in the neighborhood snacked on peanuts, my brother, sisters and I nibbled on hazelnuts. On special occasions, when friends and extended family joined us for a meal, mom would roast large amounts of the shelled nuts for us to crack and eat as the dinner conversations extended late into the evening. Looking back, there was something so therapeutic about cracking those nuts, giggling at silly jokes, and carrying on without a worry in the world.

Interestingly, and despite being Italian, Nutella didn’t become a staple in my home until I was an adult. My delayed admiration for Nutella’s creamy goodness grew to insane levels after just one taste. One spoonful is all it took to ensure Nutella is always available in the house. Since that spoonful and spreading a smear on a slice of bread and chomping down, Nutella has shown its face in treats like tarts, molten cakes, cookies and mousse. Now, it is accompanying delicious gluten free cakes.

When I first made this gluten free cake, I doubled the recipe to make four-layer cake with ganache coated nutella buttercream. Sadly, I am not a great photographer of cakes.

So, I tried again. This time, I went with cupcakes. Worried that my novice photography skills would diminish the true, moist deliciousness of these cupcakes, I called upon a close friend to capture their essence.

These are now my go-to cupcakes, for all my friends, gluten-free or not.

Hazelnut Cupcakes with Nutella Buttercream (Gluten Free) – recipe and photos compliments of Chris, Mele Cotte
What you’ll need:
¾ cup hazelnuts
½ cup brown rice flour
¼ cup cornstarch
2 tsp. baking powder
6 Tbsp. unsalted butter, room temperature
¾ cup sugar
3 large eggs
¼ cup Frangelico (optional)
chopped hazelnuts for garnish (optional)

What to do:
1. Preheat oven to 350°F. Line a 12-cup cupcake pan with preferred paper liners.

2. Place the hazelnuts in the bowl of a food processor and pulse until ground. Add rice flour, cornstarch and baking powder and grind to a fine meal. In a large bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl after each addition. Pour in Frangelico and mix until incorporated. Add hazelnut-flour mixture and blend on low. Batter will be thin/loose .

3. Using a small-medium scoop, fill cupcake liners, no more than ¾ full. Bake 18-22 minutes, rotating the pans halfway cooking time, until the cake springs back to a light touch and a toothpick comes out almost clean. Allow the cupcakes to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

4. Once the cupcakes are completely cool, decorate with buttercream and ganache, if preferred. Be sure to refrigerate the cupcakes while making the ganache to harden the buttercream for dipping. Once ready, dip the top of each buttercream-topped cupcake in the ganache, twist, lift, and place on a wire rack. Top with hazelnuts.

Cook’s Notes:
- Batter can be used for an 8-inch round cake, cake as well. Increase baking time to 25 to 35 minutes.

Nutella Buttercream
What you’ll need:
1 cup (2 sticks) unsalted butter, room temperature
1 13-ounce jar of Nutella
1 tsp. vanilla
2 Tbsp. Frangelico (optional)
1½ (6 cups) pound confectioners’ sugar, sifted

What to do:
1. Cream together butter and Nutella until smooth. Add vanilla. Gradually add the confectioners’ sugar, one cup at a time, until incorporated.

* Adjust the consistency by Frangelico (or cream/milk if not using Frangelico)

What you’ll  need:
¾ cup heavy cream
8 oz. good quality bittersweet chocolate, chopped
1 Tbsp. unsalted butter
1 tsp. vanilla

What to do:
1. Place chocolate and butter in a large bowl; set aside. In a saucepan, heat cream until it begins to bubble around the edges. Remove cream from heat and pour over the chips. Let stand 1-2 minutes. Whisk until smooth. Stir in the vanilla until well blended.

If not using right away, cover with plastic and allow to cool at room temperature, or in the refrigerator.


Thanks again to Chris for stopping by with these tasty gluten free Hazelnut Cupcakes with Nutella Buttercream! Be sure to…

Visit Chris’ blog, Mele Cotte

Follow Chris on Twitter

Like Chris on Facebook

Follow Chris on Pinterest



Homemade Nutella Baci

Posted by on Jan 16, 2012 in Blog | 11,780 comments

You are in for a TREAT today! My sweet friend Amelia from Z Tasty Life is stopping by with her homemade Nutella BACI chocolates! Amelia and I met through our blogs and I feel incredibly lucky to call her my friend. She’s a gifted writer (you’d never know English was her second language), photographer and cook. She’s as gorgeous on the inside as she is on the outside. Matter of fact if she wasn’t so favolosa it’d be really easy to dislike her ; )  Have I mentioned that Baci chocolates are one of my most favorite chocolates on the planet? They are and  I couldn’t be happier she made this to share with all of us.

Home-made “Baci”

I admire Paula’s energy and her love for Italian food. I follow her blog, Bellalimento, regularly for week-night Italian inspiration, so when she asked me to guest post on her new endeavor, BellaNutella, I said: ma certo, of course!

When I was over in Italy over the holidays I ate way too many chocolate “Baci”. These hazelnut and chocolate “kisses” are packaged individually in a starry silver wrapper and come with a love quote. They are every Italian lovers’ favorite gift but they are wonderful at every occasion.

Since St. Valentine day is approaching I thought of re-creating them at home…with Nutella!… so I could include a personalized love note.

There are only 4 ingredients in this recipe and they are so easy to make even a novice can attempt them, so they can spend most of the time writing the love letter…

Much love, and lots of “baci”,



Homemade Nutella Baci – Makes 20 “Baci” (recipe doubles easily)
What you’ll need:
100 gr. (~1 cup) whole hazelnuts
Half of a 13 oz. (375 gr.) Nutella jar = about 7 oz. (200 gr., about 1 1/2 cup)
1/3 cup (40 gr.) unsweetened cocoa powder
6 oz. (160 gr.) good quality dark chocolate

What to do:
1. Place 20 whole hazelnuts aside.

2. Chop the rest of hazelnuts into “granella” (small pieces) and place in a bowl with the Nutella and cocoa powder.  Mix well until incorporate it to form a smooth dough. You can use a blender but I prefer a fork and my hands.

3. Form 20 balls and place them on a parchment-lined baking sheet. Place a whole hazelnut in the middle of every ball.

4. Place the sheet in the freezer for about 20-30 minutes (or a few hours in the refrigerator).

5. Melt the chocolate in a double boiler or in the microwave (a minute or two on high, stirring in between)

6. Dip the chilled “baci” into melted chocolate, using two small forks then place them again on the parchment-lined baking sheet.

7. Allow them to dry a few minutes. Wrap as desired and accompany with a love note.

NOTE: I packaged my “baci” in a white window-box and marked them with blue stars. Then I created a small love note and rolled it inside the box. You can be as creative in your writing as you wish!

Thanks again to Amelia for stopping by with these delicious homemade Nutella BACI chocolates!


Nutella Apple Walnut Panino

Posted by on Jan 9, 2012 in Blog | 333 comments

Photo Credits: Olga Berman, Mango Tomato

Today we’re thrilled to introduce our FIRST Guest Poster on bella nutella. Our friend, Olga from Mango Tomato has put together a special Nutella treat and she can’t wait to tell you all about it and her love for Nutella!

I don’t remember the first time I’ve tasted Nutella, but it must have been sometime after my family moved from Russia to the USA. This means I was deprived of Nutella for the first thirteen years of my life. Somehow I’m going to have to forgive my parents for this.

Since then, I’ve enjoyed Nutella in the US, while on vacation in Puerto Rico, and one of my favorite moments of my trip to Paris was eating a Nutella-filled crepe from a street cart. It was the best treat during the cold winter month.

One of my friends asked me how do I eat Nutella. I was dumbfounded: what kind of a question is that? I eat Nutella on a spoon: straight up! Or spread on bread, or with apples, or slices of oranges; the possibilities are endless. When Paula asked me to share a recipe with Nutella with everyone on Bella Nutella, I knew right away what it would be. I love spreading Nutella on white bread, adding thin slices of a Granny Smith apple and toasted walnuts. But for Paula, I had to step it up a notch. I used the same ingredients, but turned them into a Nutella Panini with Granny Smith Apples and Toasted Walnuts!


Ingredients for 1:
2 slices of Italian or French bread
1-2 tablespoons of Nutella
1/4 Granny Smith apple, sliced
1-2 tablespoons toasted walnuts

1. Spread Nutella on both slices of bread. Top one slice with apples, another with walnuts. Put them together.

2. Butter your panini maker and cook the panini for about 5 minutes. {If you don’t have a panini maker, cook the sandwich on your stove.}

Thanks again to Olga for stopping by with her delicious Panino!

Featured Nutella-holic: Evil Shenanigans

Posted by on May 21, 2011 in Blog | 83 comments

We’d love to introduce you to Kelly, aka Evil Shenanigans. She’s been a Nutella-holic from way back ; ) Here’s a little Choco-Nutty Q & A session so you can get to know her better

1. How long have you been a Nutella-holic?
From the first time I tasted it . I think I was in high school and mom bought some on a whim while craving chocolate. She and I are very much alike in that department.

2. What is your first memory of Nutella?
I first tasted Nutella spread on some buttered wheat toast. I was hooked and went after the jar with a spoon!

3. What is your favorite way to eat Nutella?
When I was in England they served Nutella on a warm, toasted croissant with a little Irish butter and a cup of tea . OMG, it was sooo good!

4. What is your Nutella NO-NO?
I have never had one, but I suspect Nutella and fish might not work out too well. Then again .

5. What would you do for a spoonful of Nutella ; ) ?
It may be easier to ask would I would NOT do . as long as it is legal I would probably do it for Nutella!

6. What is the best thing you’ve ever made with Nutella?
That is a tie . My Nutella Maple Syrup for pancakes is one, and second is as an ice cream topping mixed with equal parts of peanut butter.

No-Bake Nutter Butter Nutella Pie that was awesome

For more good stuff from Kelly:


Featured Nutella-holic: Dessert For Two

Posted by on May 14, 2011 in Blog | 84 comments

We’d love to introduce you to Christina, aka Dessert For Two. She’s been a Nutella-holic from way back ; ) Here’s a little Choco-Nutty Q & A session so you can get to know her better

1. How long have you been a Nutella-holic?
I discovered Nutella in college while watching a certain Italian beauty on the Food Network. I hope my parents don’t read this, because I spent a lot of time in college watching the Food Network instead of going to class…

2. What is your first memory of Nutella?
It was hard to find Nutella in the small town in which I went to college—Waco, Texas. I went from grocery store to grocery store just to find the stuff. When I finally found it at the H-E-B on interstate 35, I raced to the register to pay and ran back to my car. I unscrewed the lid and instantly knew that the shiny gold seal symbolized the golden gates of heaven. I probably shouldn’t divulge how much I ate with my fingers that day.

3. What is your favorite way to eat Nutella?
When I’ve got a hard day of work in front of me, I like to make a smoothie for breakfast with a frozen banana, strawberries, milk & two scoops of Nutella.

4. What is your Nutella NO-NO?
It’s a big no-no in my house to only have 1 jar. I buy two at a time, just in case.

5. What would you do for a spoonful of Nutella ; ) ?
I would give up all other forms of chocolate. Honest, I would!

6. What is the best thing you’ve ever made with Nutella?
My deep fried chimichangas with spicy banana and Nutella are hard to beat. They’re dangerous because they taste so light, you just keep eating and eating, and sooner or later, you’ve eaten dessert for twenty.

For more good stuff from Christina:





Featured Nutella-Holic: Lauren’s Latest

Posted by on Apr 29, 2011 in Blog | 223 comments

We’d love to introduce you to Lauren, aka Lauren’s Latest. She’s been a Nutella-holic from way back ; ) Here’s a little Choco-Nutty Q & A session so you can get to know her better

1. How long have you been a Nutella-holic?
Since I can remember! My Mom is German and growing up, she ate nutella as frequently as we eat peanut butter.

2. What is your first memory of Nutella?
Sneaking into the kitchen and eating it by the spoonful with my brother when I was 4!

3. What is your favorite way to eat Nutella?
By the spoonful for a quick sweet treat or in warm gooey brownies.

4. What is your Nutella NO-NO?
Making a nutella dessert when I’m home alone. I know I’ll eat the entire thing.

5. What would you do for a spoonful of Nutella ; ) ?
I think the question should read what wouldn’t I do for some nutella! I’m addicted….

6. What is the best thing you’ve ever made with Nutella?
I haven’t experimented all that long with nutella in all my baking, but recently I just make a No-Bake Nutter Butter Nutella Pie that was awesome

For more good stuff from Lauren:

Featured Nutella-Holic: Buns In My Oven

Posted by on Apr 20, 2011 in Blog | 126 comments


We’d love to introduce you to Karly, aka Buns In My Oven. She’s been a Nutella-holic from way back ; ) Here’s a little Choco-Nutty Q & A session so you can get to know her better

1. How long have you been a Nutella-holic?
I hope I won’t be cast out of the Nutella club, but honestly, I just discovered it within the last couple of years.

2. What is your first memory of Nutella?
I had heard about Nutella over and over (and over!) on so many food blogs, but I had never tried it myself. All of a sudden I’d read one too many food blog posts about Nutella, so I ran to the store, bought a jar, and then came home and stuck a spoon right in it. I died then and there and the rest is history.

3. What is your favorite way to eat Nutella?
Straight out of the jar with a spoon. I like the added element of danger when I eat it this way, because I know that if I’m not quick and sneaky enough my kids will wander in the kitchen and demand some for themselves. Adds a bit of excitement to my snack time.

4. What is your Nutella NO-NO?
Sharing with my kids. Can I admit that to you all? This is a judge-free zone, right?

5. What would you do for a spoonful of Nutella ; ) ?
You mean, what WOULDN’T I do, right? Cuz, I’d do just about anything.

6. What is the best thing you’ve ever made with Nutella?
Oh, that’s such a mean question, asking me to pick favorites. I actually don’t do a lot of baking with Nutella, as I prefer instant gratification when it comes to my chocolate-hazelnut fix, but I just recently made this amazing S’mores French Toast using Nutella.

For more good stuff from Karly:

Featured Nutella-holic: Verses From My Kitchen

Posted by on Apr 13, 2011 in Blog |