4 Easy Nutella Dessert Recipes

Nutella mousse:

1. Place Nutella in microwave safe bowl. Microwave for a few seconds until soften. Let cool.

2. beat the heavy cream until it forms stiff peaks. Gently fold in the melted Nutella until no streaks remain.

3. Transfer the mousse to a piping bag. If the mousse too runny, refrigerate for 1 hour in the piping bag. Pipe into serving dishes and refrigerate for at least 4 hours.

4. Top with chocolate and nuts.

No Bake Nutella Cheesecake:

1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 8-inch (20-21 cm) springform pan. Refrigerate while making the filling.

2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add Nutella, cocoa powder and vanilla extract. beat again until smooth and creamy.

3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake.

4. Prepare the ganache: place the Nutella in a large bowl and set aside. in a small saucepan bring heavy cream to a simmer, remove from heat and pour over the Nutella. Let stand 1-2 minutes and stir until ganache is smooth.

5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache.

6. Freeze for two hours before serving.

•  For esthetic look, before you remove the springform pan, run a knife around the outer edge of the cheesecake to loosen it from the pan. Then remove the sides of the springform pan.
• keep refrigerated.

Nutella Truffles:

1. Chop the chocolate into small chunks and place in a large bowl. Set aside.

2. Place heavy cream and butter in a small saucepan. Heat over low-medium heat, melt the butter and bring to a simmer.

3. Pour the cream over the chocolate, let sit for 2 minutes, then stir until smooth. Add the Nutella and stir again until incorporated and smooth. Cover with plastic wrap and refrigerate for 2 hours, until firm and scoop-able.

4. Use a tablespoon or ice cream scoop to scoop and portion chocolate, roll with greased hands to form a ball. Roll in cocoa powder, chocolate sprinkles or any other topping.

5. Keep in the fridge until ready to serve.

Notes:

• If the chocolate doesn’t melt after adding the hot cream, try to microwave for 15-20 seconds, until it melts.

Nutella Stuffed Chocolate Chip Cookies:

1. Line a parchment paper on a baking tray or on a large plate and drop about 1-2 teaspoons of Nutella. Freeze for 1 hour. Meanwhile make the cookie dough.

2. place the butter in a small saucepan and heat over medium-low heat until completely melted and browned, stirring frequently. About 5 minutes. Be careful, don’t burn the butter. Transfer the butter into a large bowl and let cool to room temperature.

3. In a small bowl stir flour, baking soda and salt. Set aside.

4. To the bowl with brown butter and both sugars and beat until light and fluffy. Add eggs, one at the time and vanilla, beat just until combined, about 15-20 seconds. Gradually add flour mixture, stir just until combined. Fold in the chocolate chips.

5. Chill the dough in the refrigerator for 30 minutes.

6. Preheat oven to 360F (180C).

7. Scoop out about 1-2 tablespoons of cookie dough and flatten it, place 1 piece of frozen Nutella in the center, roll into a ball.

8. Place rolled balls on a parchment paper with about 2 inches apart.

9. Bake for 10 minutes or until lightly browned on the sides. Cool on baking sheets for a 10 minutes before transferring to wire racks to cool completely.