CHOCOLATE MOUSSE PIE

 

This pie is a chocolate-lover’s dream! Crush up a cup worth of graham cracker crumbs and mix a third cup of baking cocoa, plus a fourth cup of sugar with them. Moisten the crumbly mix with a third cup of melted butter and press into a pie pan. Bake for 10 minutes and then sprinkle a half cup of chocolate chips over the hot crust. Once they begin to melt, spread them over the bottom with a spatula or spoon. While the crust is cooling, mix together 2 cups of chocolate chips and three-fourths heavy cream. Put the cream and chocolate chips in the microwave on high for a minute, then stir. Keep cooking this mix at 15 second intervals until the chips are melted. Be sure to stir it each time. Use one and a fourth cups of heavy cream and beat a teaspoon of vanilla extract, plus 2 teaspoons of powdered sugar with the cream. Be sure the bowl used for this last mixture is chilled and beat until peaks begin to form. Fold 2 cups of this cream mixture into the chocolate mixture and spoon into crust. Top with the rest of the homemade whipped cream and refrigerate for about 4 hours.

PEANUT BUTTER BANANA PIE

 

 

Kids absolutely love this pie. I have yet to have one turn down a piece of it! For the crust, crush 20 vanilla wafer cookies and mix with 2 tablespoons of melted butter and a slightly beaten egg white. Let the butter cool a bit before tossing it in with the cookie crumbs. Spray the bottom of a 9 inch pie pan and press the crust mixture into it. Bake the curst for 10 to 12 minutes at 350 degrees and cool. For the filling, mix together two-thirds cup of sugar, 3 and a half tablespoons of cornstarch, and a quarter teaspoon of salt into a pan. Whisk in one and a third cups of milk and cook the mixture until it comes to a boil. Beat 2 large eggs and mix in a third of the hot custard mix to temper the eggs. Combine this egg mixture and the previous batch of custard mix together. Continue to cook over medium heat until thick and stir in 3 tablespoon of peanut butter and a teaspoon of vanilla extract. Allow the mix to cool while you line the bottom of the crust with slices of banana. Place the filling on top of the banana slices and cover with plastic wrap. Chill the pie for 4 hours and add whipped topping over the top before serving.

 

PEANUT BUTTER BANANA PIE

Frozen banana & peanut butter cheesecake

 

INGREDIENTS

• 
  3 small bananas


• 50g butter , melted


• 10 digestive biscuits , crushed to crumbs


• 142ml tub double cream


• 140g icing sugar


• 400g tub soft cheese


• ½ tsp vanilla extract


• 237g pot crunchy peanut butter

1. Several hours before, place 2 bananas in the freezer until the skins go black, then remove and defrost. You'll be left with really soft bananas. Peel, then mash well and set aside.


2. Mix the butter and biscuits together, then press into a 22cm springform cake tin. Whip the cream until it just holds its shape. In a separate bowl, beat the sugar, soft cheese and vanilla together until completely combined. In another bowl, beat the peanut butter to loosen it.


3. Fold the cheese mixture into the peanut butter, then tip in the mashed banana and gently fold in the cream. Spread the mix over the biscuit base and smooth the top. Freeze for several hours or preferably overnight. To serve, leave the cake in the fridge for 20 mins, then run a knife around the side and remove the sides of the tin. Slice the remaining banana and use to decorate the cheesecake.

Chicken With Mushrooms

 

Ingredients:

• 2 tbsp olive oil


• 500g boneless, skinless chicken thighs


• flour, for dusting


• 50g cubetti di pancetta


• 300g small button mushrooms


• 2 large shallots, chopped


• 250ml chicken stock


• 1 tbsp white wine vinegar


• 50g frozen peas


• small handful parsley, finely chopped.

1. Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.


2. Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.

EASY NUTELLA ICE CREAM

 

This is probably the simplest ice cream you can make and there's no need for sugar, since Nutella is plenty sweet on its own! All you need is some Nutella, bananas, cocoa powder, and some cream! What you get is the perfect ice cream that's easily scoopable as well as delicious. It's the perfect Nutella treat for a warm summer's day!

Ingredients:
1 cup Nutella spread
3 ripe bananas, cut into chunks
2 tbsp cocoa powder
2 cups half-and-half cream

Directions:
• Using a blender or food processor, process the Nutella and bananas until smooth and thick. Sift in the cocoa, and process again to blend. Lastly, add the cream and process until completely blended and smooth.

• Transfer the mixture into a mixing bowl, cover tightly with plastic wrap and chill for 30 minutes.

• Pour the chilled mixture to an ice cream maker, and process according to manufacturer’s directions. • Once the ice cream is mostly frozen and has a consistency similar to soft-serve, transfer to a freezer-safe container and freeze for at least 4 hours to harden up.

BANANA NUTELLA EGGROLLS

 

Yes, you read the title right, banana Nutella EGGROLLS! These are great for if you've been on an Asian kick lately and need to find reasons to use up your leftover egg roll wrappers. You and your kids will both love this little treat and it is definitely a super original one to make for friends! From now on, you should just assume that anything involving Nutella and bananas is going to be amazing.

Ingredients:
Egg Roll Wraps
Nutella
3 large bananas
Vegetable oil

Directions:
• Place enough vegetable oil to cover the bottom of a large skillet and heat on medium-high heat. Lay the egg roll wrap on a flat surface and spread a thin layer of Nutella on it, leaving about a 1/2" edge all the way around with no Nutella.

• Cut the banana in half and place in the center of the wrap. Fold the two ends up, then fold one side of the wrap up and over, then do the same on the other side. (You all know what an egg roll is supposed to look like right? It's kinda hard to explain!)

• Dip your finger in some water then press the edge closed until it's sealed. Repeat process until your bananas are gone - 3 large bananas makes 6 rolls.

• Place rolls into the hot oil, and fry on all sides until golden brown, 1-2 minutes on each side. Best served warm, but really they are good cold too!

 

NUTELLA CHEESECAKE BARS

 

The name of this recipe alone makes me salivate! I mean, what’s not to love about this recipe? It includes Oreo crust, cheesecake, and Nutella! Plus they are super easy to make as the food processor does most of the work for you. So do yourself a favor and make these little heavenly bars or be the top bake sale contender by bringing these bad boys!

Ingredients:
2 cups Oreo crumbs
1/2 stick unsalted butter, melted
16 ounces cream cheese, at room temperature
2 eggs, at room temperature
1/2 cup granulated sugar
1/4 cup + 1 tablespoon heavy cream
1 vanilla bean, halved and seeds scraped (or 1 tsp vanilla extract)
1/3 cup Nutella

Directions:
• Preheat oven to 325 degrees F. Butter an 8×8 baking dish and line with parchment paper, making sure that the parchment is well pressed in the corners. Set aside.

• In a food processor, pulse Oreos until they become crumbs. Add in melted butter and pulse until moistened. Press Oreo mixture evenly into the bottom of your baking dish. Bake crust until set, about 12 minutes. Set aside to cool.

• Clean out the food processor. Add cream cheese, eggs, sugar, ¼ cup heavy cream, and vanilla. Pulse until smooth. Put 2/3 of the cream cheese mixture in a bowl and set aside. Add Nutella and 1 tablespoon of heavy cream to the remaining 1/3 cream cheese mixture in the processor. Pulse until smooth.

• To assemble, spread the plain cheesecake mixture over the cooled Oreo crust, being careful of the crust. Then pour the Nutella cheesecake layer on top of the plain cheesecake layer and spread evenly. Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least 3 hours.

• When ready to serve, lift the bars out of the pan by lifting up the parchment paper (it should release easily). Cut into 16 squares and serve.

 

NUTELLA POP TARTS

 

 

Maybe you need a Nutella breakfast recipe but don't have the time to sit and eat it. Well then make these Nutella Pop Tarts instead! It doesn't need many ingredients and is super easy to make! You could even make a bunch during the weekend to freeze and grab with you on your way to work. Just let the pop tart defrost a bit and stick it in the toaster. It's the perfect breakfast food on the go that will cost you a lot less and have less preservatives too!

Ingredients:
2 refrigerated pie crusts
1 cup Nutella
1 egg yolk
1 teaspoon water
Turbinado Sugar

Directions:
• Preheat oven to 350.

• Lightly dust a work surface with flour and roll out 1 pie-dough portion to about 1/8-inch thickness.

• Repeat with the second pie-dough.

• Cut out 6 to 8 rectangles (around 2-inches wide by 3-inches tall) from each pie crust.*You can reroll the dough-scraps into 1 or 2 more tarts.

• Transfer the rectangles to a baking sheet lined with silpat or parchment paper; leave 2 inches of space in between.

• Spread a heaping tablespoon of Nutella on half of the rectangles.

• Using a fork, lightly prick a couple of holes on the rest of the rectangles.

• Place the pricked rectangles on top of the Nutella.

• Crimp the edges of the tarts with a fork.

• Whisk the egg yolk and water in a small bowl; brush each pop tart with the egg wash.

• Sprinkle turbinado sugar on top of each pop tart.

• Bake for 13 to 15 minutes, or until golden brown.

• Let cool for a few minutes and serve.

 

Strawberry-Sugar Biscuit Trifle

 

Ingredients

• 6 tablespoons orange liqueur or orange juice


• 2 1/2 pounds strawberries, halved


•  Trifle Custard


• 1 1/2 cups whipping cream


• 1/4 cup plus 2 tablespoons powdered sugar


•  Garnishes: strawberries, mint leaves

Preparation

1. Cut Sugar Biscuits in half; brush cut sides evenly with 5 tablespoons orange liqueur.


2. Line bottom of a 4-quart bowl or trifle bowl with eight Sugar Biscuit halves. Arrange strawberry halves around lower edge of bowl. Spoon one-third of Trifle Custard evenly over Sugar Biscuit halves; top with one-third of remaining strawberry halves. Repeat layers twice, ending with strawberry layer. Drizzle remaining orange liqueur evenly over top. Cover and chill 3 to 4 hours.


3. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over trifle; serve immediately. Garnish, if desired.

Strawberry Margarita Pie

 

Ingredients

Crust

• 5 1/2 tablespoons (80 grams) butter


• 1/4 cup (48 grams) sugar


• 1 1/2 cups finely crushed pretzels (4 oz/114 grams)**

Filling

• 1 lb strawberries, halved (3 1/2 cups)


• 1 tablespoon finely grated fresh lime zest


• 1/4 cup fresh lime juice


• 1 (14-oz) can sweetened condensed milk


• 3 tablespoons tequila


• 2 tablespoons triple sec


• 1 1/2 cups chilled heavy cream

 Instructions

1. Melt the butter in a large microwave-safe bowl. Stir in the sugar and crushed pretzels. Press pretzel mixture across bottom and up sides of a greased glass pie plate. Keep chilled until ready to use.


2. Make filling: Purée strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a blender or food processor until smooth, then transfer to a large bowl.


3. Beat cream to stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.


4. Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semisoft).

NUTELLA CREPE CAKE

 

In addition to being stunning and scrumptious, this crepe cake is gluten-free! So if you're on dietary restrictions for health reasons or simply want to steer clear of gluten, feel free to indulge in this fabulous, fancy pants dessert. Seriously, this cake is so pretty and perfect, it begs to be served at a dinner party.

Ingredients:
280 grams (about 2 cups) kumquat's all-purpose flour
70 grams (about 1/2 cup) hazelnut flour*
2 tablespoons sugar
6 large eggs
2 cups milk
6 tablespoons canola oil
1 teaspoon vanilla
1/4 teaspoon salt
Extra oil for brushing skillet
Nutella
Chopped hazelnuts to garnish

Directions:
Combine flours, sugar, eggs, milk, 6 tablespoons canola oil, vanilla, and salt in a large measuring cup or bowl. Stir well with a wire whisk until smooth. Let stand for 15 minutes.

Heat a 10-inch skillet over medium heat until hot. Brush with a generous bit of oil. Pour scant 1/4 cup batter into skillet and tilt pan quickly to coat bottom. Cook crepe until golden on bottom, about 30 seconds. Carefully flip crepe with a spatula and cook other side for an additional 30 seconds. Transfer to a plate, stacking crepes between wax paper, so they don’t stick together. Continue with remaining batter, brushing skillet with oil between crepes.

Spread a thin layer of nutella on one crepe. Place on serving plate. Spread a thin layer of nutella on another crepe; place on top of crepe on serving plate. Continue to spread nutella and stack remaining crepes. Spread a bit of nutella on top crepe. Top with chopped hazelnuts, if desired.

Chill and serve.
Yield: 1 crepe cake

*to make hazelnut flour, pulse hazelnuts in a small food processor until finely ground. be sure to stop processing before creating hazelnut butter.

 

NUTELLA PASTRY POCKETS

 

 

In keeping with sweet surprises, this recipe also deals with an ooey, gooey Nutella-based center. This time, however, you get the addition of crisp, buttery pastry! This recipe calls for frozen pastry, which definitely saves on time and frustration, but if you have the time and a perfect pastry recipe of your own, go for it – it can only improve an already flawless treat.

Ingredients:
1 box of frozen puff pastry
1 cup Nutella
2 bananas, sliced or your choice of fruit
Egg wash (recipe follows)
¼ cup of confectioner sugar (for dusting)
¼ cup of chocolate, melted (for drizzling)
Egg wash (1 egg and 1 tablespoon water, well beaten)

Directions:
Line bake sheet with parchment paper or a silpat. Heat oven to 450 degrees F.

Thaw frozen puff pastry according to instructions on the box. Fill a pastry bag or Ziploc bag with Nutella and cut the corner for piping.

Once the puff pastry is thawed cut out 4 inch squares. Pipe Nutella in the shape of a triangle on puff pastry, place banana slices on top and then pipe a second layer of Nutella on top of that. Using a brush or your fingers spread a layer of egg wash along all four edges. Fold square into a triangle by pulling diagonally opposite corner towards one another. Using a fork, press edges together to seal. Finish with a final brushing of egg wash on top of the pastry. Bake at 450 degrees for approximately 10-12 minutes or until tops are golden.

Use a small sieve and dust the tops with confectioner sugar and then drizzle melted chocolate to finish.

 

Crab Cake Burgers

 

These burgers have a true crab flavor that will satisfy your taste buds! Make this yummy, quick meal for week night dinner to stay healthy.

Makes: 6 servings

Active Time: 20 minutes

Total Time: 20 minutes

Ingredients

• 1 pound crabmeat


• 1 egg, lightly beaten


• 1/2 cup panko breadcrumbs, (see Note)


• 1/4 cup light mayonnaise


• 2 tablespoons minced chives


• 1 tablespoon Dijon mustard


• 1 tablespoon lemon juice


• 1 teaspoon celery seed


• 1 teaspoon onion powder


• 1/4 teaspoon freshly ground pepper


• 4 dashes hot sauce, such as


• 1 tablespoon extra-virgin olive oil


• 2 teaspoons unsalted butter

Preparation

1. Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl. Form into 6 patties.


2. Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side.

Tips & Notes

• Note: Panko breadcrumbs, also known as Japanese breadcrumbs or bread flakes, are coarser in texture than other dried breadcrumbs. They produce a crispy crust and are less likely to become soggy than finely ground breadcrumbs. Look for panko in the Asian food section of large supermarkets and in specialty Asian markets.

Nutrition

Per serving: 163 calories; 8 g fat ( 2 g sat , 3 g mono ); 86 mg cholesterol; 6 g carbohydrates; 16 g protein; 0 g fiber; 350 mg sodium; 310 mg potassium.

Nutrition Bonus: Selenium (44% daily value), Zinc (20% dv), Vitamin C (15% dv).

Carbohydrate Servings: 1/2

Exchanges: 1/2 starch, 2 very lean meat, 1 fat (mono)

 

MMUNITY BOOSTING CHOCO MACA SMOOTHIE

 

If you’re not on maca, well you should be, ladies! Maca is a superfood rich in hormone-boosting and hormone-stabilizing adaptogens. Maca lowers stress, enhances libido, provides energy and creates a sense of calm in the body. Maca root is sold as a powder and is rich in amino acids that repair muscles from exercise as well. Maca’s caramel flavor blends wonderfully with cacao in this super smoothie! If you’re stressed or having a craving, or you just want a really delicious smoothie, break out you blenders and try this amazing superfood recipe!

Ingredients:
1 tsp Navitas Naturals Raw Maca Powder
½ tsp Navitas Naturals Chia Seeds (optional)
Navitas Naturals Cacao Nibs (optional topping)
½ Banana
¼ tsp Cinnamon
½ tsp Vanilla Extract
1 Tbsp Stevia (or sweetener of choice)
1 Cup unsweetened Almond Milk
½ to 1 Cup Ice

Directions:
Place all ingredients except for the cacao nibs into a blender and blend until smooth. Pour into a large glass, top with cacao nibs (optional) and enjoy!

Rhubarb Meringue Pie

 

Ingredients

1 sheet frozen shortcrust pastry
800g rhubarb, cut into 3cm pieces
zest of 1 orange
3 tbsp caster sugar

For the meringue:
2 egg whites
100gorganic caster sugar

West Country double cream, to serve

Method

1. Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens). Line an 8in loose-bottomed tart tin with the pastry. Prick the base with a fork, line withgreaseproof paper and fill with baking beans. Blind-bake for 15 minutes,remove the paper and beans, then cook for a further 5 minutes to lightly brown. Set aside. Turn down the oven to 180°C/350°F/gas 4 (160°C for fan ovens).

2. Put the rhubarb, orange zest and caster sugar in a saucepan. Cook for 5-6 minutes until the rhubarb is just starting to soften. Strain through a sieve to remove the excess juice.

3. Whisk the egg whites in a clean bowl to stiff peaks, then gradually add the sugar, a little at a time, whisking between each addition.

4. Put the rhubarb in the pastry case and top with meringue. Bake for 20 minutes and serve with double cream.

Nutritional info

Per serving: 310 calories 16g fat (4.3g saturated) 0.5g salt

Mozzarella Stick Recipe

 

Ingredients

• 12 pieces string cheese


• 12 egg roll wrappers


• Oil for deep-fat frying


• Marinara or spaghetti sauce

Directions

• Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.


• In an electric skillet, heat 1/2 in. of oil to 375°.


• Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce. Yield: 1 dozen.

Lemon Dream Cake

 

 

Lemon Dream Cake

2 - 8 1/2 or 9 inch round metal cake pans (Tip: Do not use glass pans, this is a delicate cake and the glass pans will cause it to brown too quickly.)

1 box Betty Crocker Lemon Cake Mix (Tip: Be sure and use this particular brand, it makes a big difference for this recipe. Other cake mixes have added pudding, which make a more dense, heavier cake.)

1 large lemon

1 2.9 ounce package Jello Cook and Serve Lemon Pudding and Pie Filling (Make double sure it is the Cook and Serve kind not the instant!)

2 envelopes Dream Whip

1 tsp. vanilla extract

2/3 c. whole milk

Cake: Make the cake according to directions on the box, (Tip: I found that using canola oil instead of vegetable oil makes the cake have a little lighter texture.) Also, make sure and beat the cake a bit longer than it says, until it is very fluffy. Pour into the greased and floured 9 inch metal baking pans.

Bake at 350 degrees for about 35 minutes. (Tip: Baking time depends upon your own unique oven; it might take a little more, or a little less. You may also need to lower the temperature to 325 degrees, if cake is browning too fast. This is a tender little cake, and you need to baby it a bit, so don't try to make it, if you are doing twelve things at once!)

Lemon Filling: This is the fun part!

In a small sauce pan, add pudding mix, 1/2 cup sugar and 1/4 cup. water and 2 large egg yolks. Stir mixture together by hand until thoroughly mixed. (Tip: It is very important to take care when separating your egg yolks and avoid getting as little egg white as possible into the mixture. This is because the egg white once cooked will turn hard and rubbery and it will keep your filling from being smooth.)

Add 1/4 cup fresh squeezed lemon juice. (Tip: Do not use the the lemon juice you get in the plastic "lemon" at the store, or "lemon" extract. This will just absolutely, completely and utterly ruin the cake. Use a real honest and true, picked off a tree: lemon.

Now add 1 and 2/3 cup of water.

Stirring constantly with a metal spoon cook on medium heat until mixture comes to a full, bubbly boil. (Tip: Now is not the time to walk away from the stove. If filling is not stirred, or you are not there to properly adjust the heat, it will begin to burn on the bottom and then little burned flakes will come up into the filling, and it won't taste as smooth or look as pretty.)

The filling will start out kind of cloudy looking because of the starch that is in it, but when it is done it will suddenly turn clear and should look like the filling in a lemon meringue pie, only thicker.

Cream Frosting: Dream Whip is just about one of the most wonderful thing ever invented! You can do so many different things with it and if you put a little less milk in the mixture it thickens up and becomes an ideal frosting for any flavor of cake. It is also very low in calories and fat, and is a nice substitute for richer butter cream or cream cheese frostings.

(Tip: When making Dream Whip the secret to getting it to come out real thick and fluffy is to beat it in a metal bowl. Put the metal bowl and beaters into the freezer for about 1/2 hour before making the Dream Whip and start mixing everything quickly while bowl is still nice and cold! What a big difference.)

When the cake is completely cool and the filling has been refrigerated and is cold, spread filling on first layer of cake nice and thick about 1/4 inch. (Save the rest of the filling and spoon out onto the plate when serving, it's too good to throw away, or eat a few spoons full when no one is looking.)

Top with the second layer and frost with Dream Whip frosting. Refrigerate cake at least a couple of hours before serving.

Stuffed Baked Potato (Kumpir)

 

1 big sweet or yellow potato
1 tbsp butter
2-3 tbsp mozzarella/ cheddar /parmesan, shredded
A pinch of salt

Filling options:

Grated carrots
Sliced pickles
Green olives /pepper stuffed green olives, sliced
Black olives, sliced
Sweet corn
Coleslaw
Sweet peas
Red cabbage, sliced finely (squeezed with salt, washed and drained)
Chopped dill
Ketchup
Mayonnaise
Mustard

For microwave: Pierce the potato with a knife in several places and bake in the microwave till it is soft and tender. The time depends on the size of the potato, generally it takes about 10-15 minutes.
For oven: Pierce the potato with a knife in several places and bake in the oven at 425 F (220 C), till it is soft and tender. The time depends on the size, generally it takes about 40-50 minutes.
When it is ready, cut the baked potato lengthwise in half and add salt, shredded cheese and butter inside. With a spoon smash the potato and mix them all. Then you can pick any fillings you like and add into the baked potato.
ENJOY!

HAZELNUT TRUFFLE FUDGE

There's nothing I don't like about that phrase. Hazelnuts, truffle, rich fudge... The best part is that this recipe takes some of the hassle out of fudge making, since you don't have to be so precise. The addition of Nutella and the toasted hazelnuts on top really make this fudge, although the recipe mentions using toasted almonds instead of the hazelnuts; I find no fault with that substitution either. Almonds are love!

Ingredients:
2 tablespoons unsalted butter (1/4 stick), cut into small pieces, plus more for coating the dish
1 pound bittersweet chocolate, finely chopped (about 3 cups)
1/4 cup heavy cream
2 cups Nutella (about 20 ounces)
1/4 teaspoon fine salt
3/4 cup salted, toasted hazelnuts (also known as filberts), skins removed and coarsely chopped

Directions:
Place a large saucepan filled with about 1 inch of water over medium-low heat until just simmering. Meanwhile, cut an 8-by-16-inch piece of parchment paper. Coat an 8-by-8-inch dish with butter and line it with the piece of parchment so that the 2 long ends hang over the edges. Be sure to fit the parchment as smoothly as possible into the dish, snugly pressing it into the corners; set the dish aside.

Place the measured butter in a large heatproof bowl and set the bowl over (but not touching) the simmering water until the butter has melted. Add the chocolate and cream and stir until the chocolate is smooth and melted, about 4 to 8 minutes.

Remove the chocolate mixture from the heat and stir in the Nutella and salt (the mixture will be very thick). Quickly scrape the mixture into the prepared dish and push it into the corners in a rough, even layer. Sprinkle the nuts evenly over the top. Using your hands, press them into the surface and evenly smooth out the fudge. Refrigerate uncovered until firm, about 1 1/2 to 2 hours.

To remove the fudge, grip the parchment paper hanging over the edges and pull it out of the dish. Transfer to a cutting board and, using a long knife, cut the fudge into 49 (1-1/4-inch) pieces, wiping the knife clean between cuts if necessary. (You may have to let the fudge sit at room temperature until it’s easier to cut.) Let it come completely to room temperature before serving. If desired, place a few pieces of fudge in mini paper baking cups for gifting. Though best eaten right away, the fudge can be stored in an airtight container and refrigerated for up to 3 days.

FERRERO ROCHER CHEESECAKE

 

This might look like it has no place on any list of Nutella desserts, given the name of the dish, but although the cheesecake contains crushed up pieces of Ferrero Rocher (yum!), that topping is pure Nutella. This is a crazy decadent recipe, but the sweetness of all that chocolate is wonderfully tempered by the tang on the cream cheese. Also, that crust? Crushed Oreos. Better still, there's no baking involved, so it's not nearly as complicated as it looks.

Ingredients:
Crust:
2 cups crushed Oreo
3 tbsp unsalted butter

Cheesecake:
3 packs cream cheese, softened
2/3 cup powdered sugar
3 cups thickened cream or whipped cream, chilled
4 tsp unflavoured gelatine
1/2 cup hot water
6 pcs Ferrero Rocher, roughly chopped

Toppings:
4 heaping tbsp Nutella
2-3 tbsp milk
2 tbsp confectioners sugar
8 pcs Ferrero Rocher
Chocolate shavings

Directions:
Crust:
Combine all ingredients and make sure it’s mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan.

Bake in a preheated oven at 180C for 10 minutes (this makes the crust more firm, but you can omit this process if you wanted to)

Chill in fridge for around 20 minutes.

Cheesecake:
Place softened cream cheese and sugar in a bowl together; using an electric mixer beat the cheese until thoroughly mixed and creamy.

Dissolve gelatine in hot water then let it cool for a while. Once cooled down add into the cream cheese mixture, continue to beat until mixture becomes fluffy.

Now add thickened cream and chopped Ferrero then fold until it’s evenly mixed.

Pour over the prepared crust.

Top it with the Ferrero Rocher and chocolate shavings. Refrigerate for at least 6 hours before serving.

Before serving drizzle melted Nutella on top then serve.

Toppings:
Place Nutella, confectioners sugar and milk in a double boiler, stir until sauce becomes runny add more milk if required.