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6 Nutella desserts to make right at home

Recipes courtesy: Ritu Chaturvedi, food blogger, www.fussfreecookingblog.wordpress.com.

BREAD DIVINE
Prep time: 20 mins
Cook time: 40 mins
Serves: 2
Serves: 4
Prep time: 15 mins
Baking time: 30-35 mins
Ingredients
1 cup + 2 tbsp plain flour
1 tsp baking powder
½ tsp baking soda
2 ½ tbsp cocoa powder
Pinch of salt
75 gm butter
½ cup brown sugar
¾ cup Nutella
¼ cup milk
1 tsp vanilla essence
1 tbsp apple cider vinegar
½ cup pecan nuts
Method
Sift flour, baking powder, baking soda, cocoa powder and salt together.
Mix butter, sugar and Nutella together using a hand blender; add milk and flour gradually to combine.
Add vanilla essence and apple cider vinegar; blend till it turns light.
Preheat oven at 170°C.
Mix nuts into the batter and pour into a silicon loaf tin. Bake for 30-35 minutes. Serve hot or cold.


PUDDING POTS
Serves: 3-4
Prep time: 25 mins
Chill time: 4 hours
Ingredients
½ cup Nutella
100 ml whipped cream
1 tbsp hazelnut syrup
1 tbsp butter
2 tbsp cream cheese
2 tbsp icing sugar
4 cookies, crumbled
2 tbsp raspberry or passion fruit coulis
Method
Combine Nutella with whipped cream and beat the mixture by hand for one minute.
Add hazelnut syrup and whip again for 30 seconds. Chill the mix for three hours.
Mix butter and cream cheese with icing sugar till it forms soft peaks.
To assemble, layer the serving pots with cookie crumble, before pouring in the chilled mixture.
Pour ½ tbsp raspberry coulis in each cup.
Fill a piping bag with the cream cheese mixture and pipe it neatly on top of the pudding.
Garnish with heart-shaped confetti and serve.


NUTELLA TARTS
Serves: 6
Prep time: 10 mins
Chill time: 1-2 hrs
Ingredients
6 ready-made tarts
For the filling:
¼ cup pistachios, finely chopped, plus 4 extra for garnish
2 ½ tbsp brown sugar
½ cup double cream
60 gm cooking chocolate, finely chopped
2 tbsp butter
Pinch of sea salt
½ cup Nutella
Raspberries and mint leaves,
for garnish
Method
Heat a pan and roast pistachios slightly; add sugar, and stir continuously till it starts to get caramelised.
Remove and pour the mix out onto a silicon tray.
Microwave the chocolate for 1 ½ minutes. Remove and add Nutella and whipped cream. Add a pinch of sea salt and mix again.
Break the candied pistachios and spread on each tart.
Spread the chocolate and Nutella mixture evenly on top.
Keep in the fridge to set for 1-2 hours.
Use toothpicks to draw lines across the tops of the tarts (see picture).
Garnish with raspberries, mint leaves and chopped pistachios. Serve.


NUTELLA FRUIT BURGER
Serves: 2
Prep time: 10 mins
Cook time: 10 mins
Ingredients
2 tbsp chocolate chips
2 tbsp cream
2 tbsp Nutella
1 banana
6-8 strawberries
Pinch of salt
½ tsp black pepper
1 tsp lime juice
2 small buns
1 tbsp butter
2 tbsp caramel syrup
Edible flowers, for garnish, optional
Method
Heat the chocolate chips in a microwave-proof bowl for a minute. Stir in cream and Nutella.
Slice the banana and strawberries and season with salt, pepper and lemon juice.
Slice buns into half and spread Nutella mixture on both sides.
Layer with banana and strawberries slices.
Then, brush with butter and grill for a minute.
Top with caramel sauce and edible flowers. Serve.


ROCKY ROAD ICE CREAM
Serves: 2-4
Prep time: 15 mins
Chill time: 8-10 hrs
Ingredients
200 ml whipped cream
½ tin condensed milk
½ cup Nutella
¼ cup sugar-coated corn flakes, crumbled
2 tbsp pistachios, slightly roasted, crumbled
1 tbsp chocolate powder
2 tbsp chocolate syrup, to serve
2 tbsp toffee syrup, to serve
Raspberries and mint leaves, to garnish, optional
Method
Mix whipped cream with condensed milk and Nutella in a mixing bowl, using a hand blander.
Pour into an airtight container and set in the fridge for 6-8 hours.
Remove and add cornflakes and pistachio, before returning to the fridge again for 2 hours.
To serve, scoop into readymade ice cream cones. Top with chocolate powder, both syrups and raspberries and mint leaves. Serve cold.


NUTELLA AVOCADO SHAKES
Serves: 2
Prep time: 10 mins
Ingredients
2 ½ tbsp Nutella
1 ripe avocado
1 ¼ cup milk, chilled
4 scoops vanilla ice cream
2 lotus biscuits, crumbled
1 ½ tbsp chocolate syrup
Ice cubes, optional
Method
Peel and scoop out the flesh of the avocado.
Add all the ingredients (except lotus biscuit and chocolate syrup) to a blender, and blend for 3-4 minutes till smooth.
Add lotus biscuit and pulse for 20 seconds.
Swirl chocolate syrup around in the serving bottles before pouring in the Nutella shakes.
Top with chocolate wafers and mint leaves.
Serve cold.