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.
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…
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 Cake – recipe 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
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.
- Batter can be used for an 8-inch round cake, cake as well. Increase baking time to 25 to 35 minutes.
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