Our spread gets its sweetness from natural date paste, bringing a yummy caramel-like taste without the need for refined sugar. Dates are not just sweet, they’re packed with good stuff like fiber, potassium, and antioxidants. Mix in some top-quality hazelnuts, some good quality cocoa powder and you’ve got a spread that’s both nutty and chocolaty.

Say goodbye to artificial additives and excess sugar, our spread is all about keeping it simple and good for you. Spread it on whole-grain toast, mix it into yogurt, or enjoy it straight from the spoon. Each bite is a tasty way to treat yourself without guilt. 

How to make date chocolate hazelnut spread 

Begin by preparing the sweet date paste. Combine dates and boiling water in a food processor, blending until a smooth paste forms. Set it aside for later.

Next, preheat your oven to 300F (150C). Spread the hazelnuts on a baking sheet and toast them for 15 minutes. Allow them to cool, then gently rub them between your hands to remove the skin.

Transfer these toasted hazelnuts to a food processor and grind them for about 10 minutes until a thick paste is achieved. Now, add in the date paste, coconut oil, cocoa powder, vanilla, and salt. Keep processing until the mixture turns velvety smooth.

Pour in the milk and mix until everything is well combined. If you prefer a thinner consistency, slowly add more milk until you reach your desired thickness.

Now, it’s ready to be served immediately, or pop it in the refrigerator until you’re ready to enjoy this delightful treat. Hope you will try this delightful Date Hazelnut Chocolate Spread. If you do make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

Other refined-sugar free recipes you may like to try

These Healthy No-Bake Brownies are gluten-free treats that are not only healthy but turned fudgy, gooey, chocolaty, and nutty, hard not to fall in love with them from the first bite.

These Refined Sugar-Free Date Cocoa Brownies are not only healthier but incredibly delicious too, as they are fudgy, moist, chocolaty and full of flavor.

This Refined Sugar-Free Carrot Cake is an alternative to the classic carrot cake but without refined sugar using dates and honey instead.

For other chocolate hazelnut spread recipes check this No-Bake Chocolate Hazelnut Praline Pie, this  Chocolate Hazelnut Praline Spread or this Homemade Nutella.

YOU MAY ALSO LIKE:
Banana Sugar-Free Oatmeal Pancakes
Apple Sugar-Free Oatmeal Bread
Refined Sugar-Free Muffins
Low-Fat Refined Sugar-Free Cheesecake
Easy Refined Sugar-Free Chocolate Cake
Healthy Gluten-Free Banana Bread
Gluten-Free Crepes
Baked Oats – Healthy Breakfast
Whole Wheat Carrot Biscuits
Raw Vegan Zebra Cake
Oatmeal Banana Chocolate Breakfast Cookies
No Bake Chocolate Peanut Butter Oat Bars
Raw Vegan Neapolitan Cake
Top 10 Refined Sugar Free Desserts

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Date Hazelnut Chocolate Spread – Healthy Date Nutella

This Date Chocolate Hazelnut Spread is a healthy flavorful hazelnut spread made without refined sugar using dates instead. It is a delicious way to enjoy life's sweet moments without any of the unnecessary and unhealthy ingredients.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword chocolate, chocolate hazelnut spread, date, hazelnuts, healthy Nutella

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 1 pound (450g) jar

Calories 2039kcal

Ingredients

Date Paste

• 4 oz (120g) dates
• 1/4 cup (60ml) hot water

For the Chocolate Hazelnut Spread

• 7 oz (200g) hazelnuts , toasted
• 3 tbsp (45g) coconut oil , melted
• 3 tsp (10g) unsweetened cocoa powder
• 1/2 tsp (3g) salt
• 1 tsp (5g) vanilla extract
• 1/2 cup (120ml) milk
• Date paste

Instructions

• Preheat the oven to 300F (150C).
• Place the hazelnuts on a baking sheet and let them toast for 15 minutes.
  
• Let them cool. Rub them between your hands to remove the skin.

Prepare the date paste.

• Add dates and boiling water to a food processor.
  
• Process until it turns into a paste. Set aside.
  

Prepare the date chocolate hazelnut spread

• Transfer the hazelnuts to a food processor.
  
• Grind until they get into a thick paste, for about 10 minutes.
  
• Add the coconut oil, date paste, cocoa powder, vanilla, and salt.
  
• Continue processing until the mixture is smooth.
  
• Add the milk and mix to combine.
  
• If you like it more runny consider adding gradually more milk until you reach the desired consistency.
  
• Serve or refrigerate until ready to serve. Enjoy!

Nutrition

Calories: 2039kcal | Carbohydrates: 137.8g | Protein: 44.6g | Fat: 156.5g | Saturated Fat: 48.4g | Cholesterol: 10mg | Sodium: 1225mg | Potassium: 1017mg | Fiber: 41.5g | Sugar: 89.5g | Calcium: 492mg | Iron: 8mg

The post Date Hazelnut Chocolate Spread – Healthy Nutella appeared first on Home Cooking Adventure.

Babka is a delicious sweet braided bread that is usually baked around the holidays in many European countries. It consists of a yeast dough that is refrigerated and let to rise slowly for more than 10 hours, then filled with various fillings, from nuts, chocolate, cinnamon, poppy seeds, sweet chees,e and the list can go on.

The recipe is not too difficult, but you need a bit of organizing things around. All you need to do is to make the dough a day before, let it rise overnight and then, the next day prepare the filling, roll, braid and bake. Hope you will try this Orange Nutella Walnut Babka, and if you do let us know or tag us on Instagram. Would love to see how it turns out for you. Enjoy!

If you like bread recipes you may also like this Chocolate Swirl Milk Bread or this Christmas Braided Bread. These Poppy Seed and Walnut Rolls are amazing sweet bread rolls that are usually made during the holidays.

YOU MAY ALSO LIKE:
Nutella Pull Apart Bread
Estonian Kringle
Knots 4 Ways

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Orange Nutella Walnut Babka

This Orange Nutella Babka is a really delicious version of traditional Babka, rich, nutty and chocolaty, abounding in citrus flavor. It is by far one of the best Babka you can ever prepare.

Course Dessert

Cuisine Jewish

Keyword babka, chocolate babka, nutella sweet yeast roll, orange nutella babka, sweet braided bread, walnut babka

Prep Time 1 day day 45 minutes minutes

Cook Time 55 minutes minutes

Fermentation 15 hours hours

Total Time 1 hour hour 40 minutes minutes

Servings 2 servings

Calories 5810kcal

Ingredients

Yeast Starter

• 7 fl. oz (200ml) milk
• 7 oz (200g) all purpose flour
• 35g fresh yeast (10g of active dry yeast)
• 1/4 cup (50g) sugar

Final Dough

• 5 egg yolks
• 2 small eggs
• 2 tsp (10g) salt
• 3/4 cup (150g) sugar
• 1/2 cup (120g) Greek yogurt
• 2 tsp (10g) vanilla extract
• 3 tsp (15g) lemon and orange zest
• yeast starter
• 4 ¾ cups (600g) all-purpose flour
• 2/3 cup (150g) butter , melted
• 3.5 fl. oz (100ml) vegetable oil

Cocoa Walnut Filling

• 3 large eggs (about 180g)
• 1 cup (200g) sugar
• 1/2 tsp (3g) salt
• 2 tsp (10g) lemon and orange zest
• 1/3 cup (40g) cocoa powder
• 3 cups (360g) ground walnuts or pecans, toasted
• 1 ⅓ cup (400g) Nutella

Chocolate Glaze, optional

• 7 oz (200g) semisweet chocolate
• 4 tbsp (50g) butter
• 1/4 cup (50g) sugar
• 5 fl oz (150ml) milk

Instructions

• Prepare the yeast starter. Place the sugar and milk into a saucepan and heat just until warm. Remove from the heat and add the crushed yeast. Pour the milk mixture over the flour and mix to combine. Cover the bowl with plastic wrap and let the dough rise until it increases in volume, about 15 minutes.
• Prepare the dough. Combine the yolks, the 2 whole eggs, salt and sugar and mix until foamy and light yellow.
• Add Greek yogurt, orange and lemon zest and vanilla and mix to combine, then add the sifted flour. Start kneading the dough until smooth. Then add alternately, the oil and butter (about 5 tranches) and continue kneading by folding the dough, until it pulls away from the sides of the bowl. Finally hit it a few times, throw it in the bowl in which we kneaded it, then transfer the dough into an oiled greased bowl. Cover with plastic wrap and refrigerate for 14 hours.
• Prepare cocoa filling. Mix eggs with salt, sugar and citrus zest until foamy and the sugar is dissolved. Add rum essence or extract  if desired. Add cocoa, ground walnuts or pecans and mix with a spatula. Divide mixture in four.
• Preheat the oven to 400°F (200°C). Grease with oil the bottom and sides of two 12 x4.4 inches (30x11cm) loaf pans and line with parchment paper.
• Divide the dough into four equal parts. Onto a floured surface, roll each part into a 8×12 (20x30cm) rectangle. Spread ¼ of cocoa filling over the rolled dough, and spread 1/3 cup (100g) Nutella over the cocoa filling.
• Roll up the dough, and repeat with the remaining dough and filling.
• Braid 2 of the rolled pieces starting from the middle and pinch the ends. Place in the prepared loaf pan.  Repeat with the remaining 2 pieces of rolled dough.
• Cover with a kitchen towel and leave to rise at room temperature until it doubles in volume for about 45 minutes or more depending on the room temperature. 
• Brush with beaten egg before baking.
• Bake at 400°F (200°C) for 9 minutes, then reduce the oven temperature to 320°F (160°C) and bake for another 45 minutes.
• Let it cool slightly before serving. If desired, top with chocolate glaze.
• Prepare chocolate glaze. Add all ingredients into a heat proof bowl and place over a pan with simmering water until the chocolate melts.
• Strain and pour over the babka. Enjoy!

Video

Nutrition

Serving: 1g | Calories: 5810kcal | Carbohydrates: 671.8g | Protein: 131.8g | Fat: 304.8g | Saturated Fat: 122.3g | Cholesterol: 1106mg | Sugar: 320.6g

The post Orange Nutella Walnut Babka appeared first on Home Cooking Adventure.

I have already posted a version of Homemade Nutella, few years ago, which is really good, but this time I come with a new version, made with hazelnut praline. This time not only the hazelnuts are toasted, but the sugar is turned into caramel as well, which brings an amazing enriched flavor. The nuts and caramel are then turned into a thick paste before going further with the recipe. The steps are really easy and goes quite quick, the recipe requires only a few ingredients and a food processor which is a must.

As I use a great amount of hazelnuts, my version is definitely more nutty than the store-bought one. It is also less sweet, and is made without any palm oil.

How to make homemade chocolate hazelnut praline spread

Start by preheating your oven to 300F (150C). Spread the nuts evenly on a baking sheet and toast them in the oven for about 15 minutes. Allow them to cool.

In a small saucepan, heat sugar and water over medium-high heat until it transforms into a golden brown caramel. Pour this over the toasted hazelnuts and let it cool completely. Once cooled, break the praline into smaller pieces.

Using a food processor, grind the praline until it forms a thick paste, which should take about 10 minutes. Then, add in the coconut oil, cocoa powder, vanilla, and salt. Continue processing until the mixture reaches your desired level of smoothness. Introduce the melted chocolate and blend it in. The mixture will thicken as it cools.

For storage, keep it in a cool, dry place, like your pantry. There’s no need to refrigerate it.

So I highly recommend you try this decadent chocolate hazelnut praline spread which I am sure you will love as much as we did. If you do, don’t forget to share the photos with me on Instagram. Enjoy!

YOU MAY ALSO LIKE:
Nutella Cheesecake
Nutella Pull Apart Bread
Ferrero Rocher Mousse Cake (Nutella Mousse Cake)

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Homemade Nutella - Chocolate Hazelnut Praline Spread

This amazing Chocolate Hazelnut Praline Spread is a delectable fusion of rich chocolate and nutty hazelnut, perfect for spreading, dipping, or simply savoring by the spoonful.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword chocolate hazelnut praline spread, chocolate hazelnut spread, homemade nutella

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 1 servings

Calories 3270kcal

Ingredients

• 7 oz (200g) hazelnuts
• 2/3 cup (135g) sugar
• 2 tbsp (30ml) water
• 1/2 tsp (2g) salt
• 7 oz (200g) milk chocolate
• 3 tbsp (45g) coconut oil , melted
• 2 tbsp (16g) unsweetened cocoa powder
• 1 tsp (5g) vanilla extract

Instructions

• Preheat the oven to 300F (150C).
• Place the nuts on a baking sheet and let them toast for 15 minutes.
• Let them cool.
• In a small saucepan heat sugar and water over medium high heat until it turns golden brown. Pour the caramel over toasted hazelnuts and let cool completely. Break the praline into smaller pieces.
• Grind in a food processor until it gets into a thick paste, for about 10 minutes.
• Add the coconut oil, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as you like. Add the melted chocolate and mix to combine. It will thicken as it cools.
• Store in a cool dry place, in your pantry, no need to refrigerate. 

Video

Nutrition

Calories: 3270kcal | Carbohydrates: 296.6g | Protein: 48.1g | Fat: 227.9g | Saturated Fat: 90.7g | Cholesterol: 46mg | Sugar: 247.6g

The post Homemade Nutella – Chocolate Hazelnut Praline Spread appeared first on Home Cooking Adventure.

Here are 10 of our delicious Nutella Recipes that are perfect for any season and for any occasion.  From cookies to cheesecake, to layer cakes, elegant mousse cake or easy dough knots and pull-apart bread, these recipes are a must-try for Nutella lovers.

1.  Ferrero Rocher Mousse Cake

Ferrero Rocher Mousse Cake sounds looks, and tastes incredible. Inspired by the irresistible Ferrero Rocher truffles this mousse cake is made of chocolate hazelnut sponge cake at the bottom topped with an amazing crunchy hazelnut streusel, covered in a silky smooth Nutella mousse, and topped with chocolate glaze.

2. Nutella Cheesecake

This is one of the most beautiful cheesecakes I’ve ever made. A dark Oreo crust at the bottom followed by a white cream cheese layer, a Nutella cream cheese layer, and topped with Nutella glaze which makes it irresistible.

3. Ferrero Rocher Cake

If you like Ferrero Rocher truffles you will love this heavenly Ferrero Rocher Cake inspired by their richness and flavor.  The cake consists of chocolaty brownie layers, alternating with hazelnut meringue layers, filled with Nutella frosting and chocolate ganache, coated with toasted hazelnuts, and topped with an amazing chocolate glaze.

4. Nutella Stuffed Chocolate Cookies

If you like chocolate, cookies, and especially Nutella this is the right recipe for you. These decadent, rich, soft, and chewy chocolaty cookies are stuffed with melted Nutella, making them simply irresistible.

5. Nutella Knots

If you like sweet bread recipes these Nutella knots are a must-try for you. Making these beautiful dough knots is much easier than it looks. Easy rich yeast dough, filled with Nutella, cut into strips, and tied into knots. There’s no room for mistakes, every knot is perfect in its own way. Soft and fluffy, bursting with flavor, perfectly served warm right after taking them out of the oven.

6. Nutella Ice Cream

You need to try this amazing Nutella ice cream recipe, a perfect chocolaty treat for any occasion. The beauty of this ice cream is that you don’t need an ice cream maker or churning. It is easy and quick to prepare and everybody will be asking for more.

7. Nutella Pull Apart Bread

The recipe for Nutella Pull Apart Bread is very easy. Instead of braiding, this time the dough is stacked in layers that makes possible the pull apart effect. Serve it warm, right after taking it out of the oven, alongside some cold milk. Will be a memorable treat for everybody.

8. S’mores Tart

Smores Tart is a no-bake dessert, very easy to prepare with a buttery crispy crust, a rich chocolaty Nutella filling, and a smooth meringue on top. It’s simply amazing and hard not to love it.

9.  Nutella Banana Hand Pies

Hand Pies are amazing pastries made with pie crust with a Nutella and Banana filling, perfect for any time of the day. They are very easy to put together, you can prepare the dough in advance and have it ready for whenever you are craving some delicious snacks for the entire day.

10. Baked Doughnuts with Nutella Glaze

Who doesn’t love doughnuts especially when topped with Nutella glaze? These baked doughnuts are a bit healthier than the fried ones and delicious too. You don’t even need a doughnut pan or special doughnut cutter for this recipe.

Hope you will try these amazing 10 Nutella Recipes. If you do, share your amazing results on Instagram, so I can see how they turned out for you.

OTHER RECIPE COLLECTIONS:
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30 Irresistible Custard Desserts
20 Delightful Chicken Recipes
35 Mouthwatering Gluten-Free Desserts
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20 Egg Recipes for Breakfast or Brunch
30 Best Caramel Recipes
20 Baked Cheesecake Recipes
15 No-Bake Cheesecake Recipes
30 Brunch Ideas
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40 Best Back-to-School Recipes
30 Raspberry Desserts
Easy 10 Breakfast Recipes
25 Oatmeal Recipes
Top 10 Refined Sugar-Free Desserts
30 Unique Layer Cake Recipes
10 Apple Recipes

The post 10 Nutella Recipes appeared first on Home Cooking Adventure.

We enjoyed these four ways of filling the knots, the cheese, Nutella, cinnamon, and walnuts but the options are endless, either savory or sweet. Use your favorite fillings to have different knots each time. They are great for breakfast, part of lunch boxes, or simply as snacks during the day as they are great to take with you on the road.

How to make knots 4 ways

Begin by preparing the dough. In a medium bowl, stir fresh yeast with sugar until it liquefies. Then, stir in the lukewarm milk, followed by the egg and melted butter.

In a large bowl, whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading until the dough pulls away from the edges of the bowl. Shape the dough into a ball. Sprinkle oil onto a clean bowl, place the dough inside, and cover it with plastic wrap. Let it rest for about 1 hour at room temperature (in a warm space) until it has doubled in size.

While the dough rises, prepare your desired fillings.

How to shape the knots

On a floured surface, use a rolling pin to roll the dough into a rectangle about 12×18 inches (30x45cm).

Cinnamon Knots

For the cinnamon filling, mix butter with sugar and cinnamon. Spread this mixture over half of the dough. Fold the dough lengthwise and cut it into 12 strips. Twist each strip into a spiral and tie it into a knot. Place the knots on a parchment paper-lined baking sheet. Cover them with a kitchen towel and let them rest for 30 minutes. Then, preheat the oven to 350°F (180°C). Brush the knots with beaten egg and bake for 12-15 minutes until golden.

Nutella Knots

For the Nutella filling, simply replace the cinnamon filling with Nutella and repeat the same process as above.

Walnut and Apricot Knots

For the walnut and apricot filling, spread apricot jam on half of the dough, sprinkle sugar on top, and then add the ground walnuts. Follow the same process as for the cinnamon ones.

Cheese Knots

For the cheese filling, brush the dough with beaten egg. Spread cheese on half of the dough and add garlic and herbs on top. Follow the same process as for the cinnamon ones.

While re baking, melt butter over low heat, add garlic, parsley, and salt, and cook for 1 minute. Brush the knots with the butter mixture right after they are out of the oven. Enjoy these delicious treats!

Hope you’ll give these knots a try and enjoy! If you do, make sure to share the photos with me on Instagram. Would love to see how they turn out for you. Enjoy!

For more bread treats check our full collection of Bread Recipes.

YOU MAY ALSO LIKE:
Homemade Crescent Rolls
Cinnamon Rolls
Estonian Kringle

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Knots 4 ways

If you like bread recipes these knots are a must-try for you. Making these beautiful dough knots is much easier than it looks. Easy rich yeast dough, filled with your favorite filling, cut into strips and tied into knots. There’s no room for mistakes, every knot is perfect in its way. Soft and fluffy dough bursting with flavor perfectly served warm right after taking them out of the oven.

Course Appetizer, Bread, Dessert

Cuisine American

Keyword cinnamon knots, garlic cheese knots, jam knots, knots, nutella knots, walnut knots

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 164kcal

Ingredients

Knots Dough

• 2 ¼ cups (280g) all-purpose flour
• 1/2 tsp (2g) salt
• 2/3 cup (160ml) lukewarm milk
• 1 tbsp (15g) sugar
• 15 g fresh yeast (1 tsp active dry yeast)
• 2 tbsp (30g) melted butter
• 1 egg , beaten

Cinnamon Filling

• 3 tbsp (42g) , melted butter
• 1/4 cup (50g) sugar
• 2 tsp (6g) cinnamon

Nutella Filling

• 1/3 cup (100g) Nutella

Garlic Cheese

• 1 tsp (3g) garlic powder
• 1 cup (100g) matured cheddar cheese , grated
• Dried herbs (parsley/oregano/basil etc)

Apricot jam +walnuts

• 2/3 cup (80g) walnuts , ground
• 3 oz (90g) jam
• 2 tbsp (30g) sugar , to sprinkle over filling
• sugar for sprinkeling on top

For brushing

• 1 egg , beaten

Instructions

Prepare the dough.

• In a medium bowl stir fresh yeast with sugar until it liquefies. Stir in the lukewarm milk and then add the egg and melted butter.
• In a large bowl whisk together flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size.
• While the dough rises, prepare your desired filling.
• On a floured surface, using a rolling pin, roll the dough into a rectangle of about 12×18 inches (30x45cm).

For the cinnamon filling.

• Mix together butter with sugar and cinnamon. Spread on half of the dough.
• Fold the dough lengthwise and cut it into 12 strips.
• Twist each strip into a spiral and tie into a knot. Place on a parchment paper lined baking sheet.
• Cover with a kitchen towel and let the knots rest for 30 minutes.
• Preheat oven to 350F (180C).
• Brush the knots with beaten egg.
• Bake the knots for 12-15 minutes until golden.

For Nutella filling.

• Simply replace the cinnamon filling with Nutella and repeat the same process as above.

For walnut and apricot filling. 

• Spread apricot jam on half of the dough. Sprinkle sugar on top and then add the ground walnuts.
• Fold the dough lengthwise and cut it into 12 strips.
• Twist each strip into a spiral and tie into a knot. Place on a parchment paper lined baking sheet.
• Cover with a kitchen towel and let the knots rest for 30 minutes.
• Preheat oven to 350F (180C).
• Brush the knots with beaten egg. Sprinkle sugar on top.
• Bake the knots for 12-15 minutes until golden.

For cheese filling.

• Brush the dough with beaten egg. Spread cheese on half of the dough and add garlic and herbs on top.  Fold the dough lengthwise and cut it into 12 strips.
• Twist each strip into a spiral and tie into a knot. Place on a parchment paper lined baking sheet.
• Cover with a kitchen towel and let the knots rest for 30 minutes.
• Preheat oven to 350F (180C).
• Brush the knots with beaten egg.
• Bake the knots for 12-15 minutes until golden.
• While they are baking, melt butter over low heat, add garlic, parsley and salt cook for 1 minute. Brush the knots with butter mixture right after they are out of the oven.

Video

Nutrition

Serving: 1 knot | Calories: 164kcal | Carbohydrates: 24.8g | Protein: 3.9g | Fat: 5.7g | Saturated Fat: 3.3g | Cholesterol: 27mg | Sugar: 6.1g

The post Knots 4 ways appeared first on Home Cooking Adventure.

I found the crunchy hazelnut streusel the star of this cake. It is made with a baked hazelnut biscuit, that is then turned into crumbs and mixed with paillete feuilletine and Nutella. It pairs perfectly with the smooth Nutella mousse creating a decadent elegant dessert perfect for any occasion that resembles the worldwide known truffles.

It’s really not a difficult recipe, each step is easy to prepare and the results are simply wonderful. Decorate it with Ferrero Rocher Truffles for a more impressive look.

How to make Ferrero Rocher Mousse Cake

Foe this recipe you need to follow our easy instructions in the order presented here and you will get amazing results each time.

Prepare the chocolate sponge cake.

Begin by preheating your oven to 325F (160C) and generously grease an 8-inch (20cm) pan, lining it with parchment paper for easy removal.

Next, separate the egg whites from the yolks. Add a pinch of salt to the whites and whip until they turn foamy. Gradually add sugar, continuing to whip until stiff peaks form. Gently fold in the beaten egg yolks, ground hazelnuts, and cocoa powder.

Pour the batter into your prepared pan and bake for 15-20 minutes, being careful not to overbake. Once done, let it cool completely.

Prepare hazelnut streusel.

Begin by mixing butter, sugar, and a pinch of salt. Gradually incorporate hazelnuts and flour until the mixture is uniform. Roll the dough thin between two sheets of parchment paper or plastic wrap, then refrigerate for 30 minutes before baking. Once baked to a golden hue (about 20-25 minutes), let it cool before breaking it into crumbs. Combine the crumbs with pailleté feuilletine, gently folding in Nutella for an added layer of bliss.

Now, using a cake ring, cut the sponge into a 7-inch (18cm) disk and place the ring around it. Spread the crunchy hazelnut mixture on top, and freeze as you prepare the divine Nutella mousse.

Prepare the Nutella mousse

For the mousse, melt chocolate and ½ cup of whipping cream over a bain-marie. Add Nutella and stir until combined. Soak gelatin powder in water for 5-10 minutes, then dissolve it over low heat. Pour this mixture into the chocolate blend.

In a separate bowl, whip chilled cream until soft peaks form. Combine it with the chocolate mixture and transfer the mousse into a piping bag fitted with a plain tip.

Assemble the cake

Assemble the cake by placing the frozen sponge crunch in the center of a serving platter. Top it with an 8-inch (20cm) ring lined with an acetate sheet for easy removal. Pipe the mousse on the sides and top, smoothing it with an offset spatula.

Cover and refrigerate for 4-6 hours or overnight.

Prepare the chocolate glaze

Melt chocolate and cream over a gentle heat. Create drips around the edges, then fill the top with the ganache and spread evenly with an offset spatula. Refrigerate for at least 30 minutes before decorating with Ferrero Rocher truffles, chocolate shards, and chopped hazelnuts.

Hope you will try this amazing Ferrero Rocher Mousse Cake and if you do don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!

YOU MAY ALSO LIKE:
Profiterole Cake
Ferrero Rocher Cake
Chocolate Royal – Trianon

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Ferrero Rocher Mousse Cake (Nutella Mousse Cake)

Ferrero Rocher Mousse Cake sounds, looks and tastes incredible. Inspired again by the irresistible Ferrero Rocher truffles this mousse cake is made of a chocolate hazelnut sponge cake at the bottom topped with an amazing crunchy hazelnut streusel, covered in a silky smooth Nutella mousse and topped with chocolate glaze.

Course Dessert

Cuisine American

Keyword chocolate cake, chocolate glaze, chocolate hazelnut sponge, ferrero rocher mousse cake, hazelnut streusel, nutella mousse, nutella mousse cake

Prep Time 40 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 670kcal

Ingredients

Chocolate hazelnut sponge cake

• 2 eggs , separated
• 1/4 tsp (1g) salt
• 1/3 cup (70g) sugar
• 2/3 cup (70g) ground hazelnuts
• 2 tbsp (16g) unsweetened cocoa powder

Streusel Dough

• 1/4 cup (60g) butter , room temperature
• 1/4 cup (50g) brown sugar
• 1/2 tsp (2g) salt
• 1/2 cup (50g) ground hazelnuts
• 1/2 cup (60g) all-purpose flour

For the crunch

• 1/2 cup (40g) Paillete feuilletine or corn flakes
• 1/3 cup (100g) Nutella

Nutella Mousse

• 5.5 oz (150g) semisweet chocolate
• 1/2 cup (120g) whipping cream
• 1/2 cup (150g) Nutella
• 2 tsp (8g) gelatin powder
• 2 tbsp (30ml) cold water
• 1 ½ cup (360g) whipping cream (35% fat) , chilled

Chocolate Glaze

• 4 oz (120g) semisweet chocolate
• 5 oz (140g) whipping cream

For decoration

• Ferrero Rocher truffles
• chopped hazelnuts
• chocolate shards

Instructions

Prepare chocolate sponge cake.

• Preheat oven to 325F (160C). Grease with butter a 8 inch (20cm) pan and line with parchment paper.
• Separate whites from yolks. Add salt over the whites and start whipping until foamy.
• Gradually add sugar and continue whipping until stiff peaks form.
• Gently fold in beaten egg yolks, ground hazelnuts and cocoa powder.
• Pour the batter into the prepared pan and bake for 15-20 minutes. Don’t overbake.
• Cool completely.

Prepare crunchy hazelnut streusel.

• First, prepare the streusel dough. Keep the oven preheated to 325 F (160C) . Mix butter with sugar and salt until combined.
• Incorporate hazelnuts and flour until homogenous.
• Roll the dough between two sheets of parchment paper or plastic wrap until thin. Refrigerate for 30 minutes before baking.
• Bake for 20-25 minutes or until golden. Let it cool completely.
• Break into pieces and turn into crumbs.
• Transfer the crumbs into a bowl and mix with paillete feuilletine.
• Gently incorporate nutella.
• Cut the sponge into a 7 inch (18cm) disk using a cake ring. Place the ring around the sponge. Spread the crunch on top of the sponge and freeze until you prepare Nutella mousse.

Prepare Nutella Mousse.

• Place chocolate and ½ cup whipping cream into a heatproof bowl and melt over bain-marie. Add Nutella and stir to combine.
• Meanwhile, soak gelatin powder in water for 5-10 minutes. Dissolve bloomed gelatin over low heat. Pour over the chocolate mixture.
• In a large bowl mix chilled cream until soft peaks form. Add chocolate mixture and mix to combine. Transfer the mousse into a piping bag fitted with a plain tip.

Assemble the cake.

• Place the frozen sponge crunch into the center of a serving platter. Place a 8 inch (20cm) ring on top of it and line it with an acetate sheet for easier removal.
• Pipe the mousse on sides and top. Smooth the top using an offset spatula.
• Cover and refrigerate for 4-6 hour or overnight.

Prepare chocolate glaze.

• Place chocolate and cream in heatproof bowl and place over a pan with simmering water. Melt over low heat.
• Use a spoon and start making drips around the edges. If the ganache hardens too much, heat it a bit over bain-marie to get to a pouring consistency. When you finish all the drips on the edges, fill the top with ganache and spread it evenly using the offset spatula. Refrigerate for at least 30 minutes before decorating.
• Decorate the cake with Ferrero Rocher truffles, chocolate shards and chopped hazelnuts.

Video

Nutrition

Serving: 1 serving out of 12 | Calories: 670kcal | Carbohydrates: 57.1g | Protein: 8.7g | Fat: 48.6g | Saturated Fat: 28.3g | Cholesterol: 117mg | Sugar: 41.2g

The post Ferrero Rocher Mousse Cake (Nutella Mousse Cake) appeared first on Home Cooking Adventure.

For this recipe, I’ve chosen a Nutella and Banana filling with a bit of crunch coming from the toasted hazelnuts. With an irresistible flavored filling, crunchy hazelnuts, and a flaky buttery pie crust these hand pies are really out of this world.

You can choose each time a different filling, there are so many options you can never get bored of these. You can make these with apples, berries, chocolate, peanut butter, cheese, and various savory fillings. It is hard not to fall in love with them.

How to make Nutella Banana Hand Pies

Begin by preparing the pie dough. In a medium bowl, whisk together the flour, salt, and sugar until well combined. Using a pastry blender, fork, or pastry processor, incorporate the butter into the flour mixture until crumbs form. Add water and stir until the mixture comes together to form a dough.

Wrap the dough in plastic wrap, shaping it into a disk, and refrigerate it for at least 1 hour to chill and firm up.

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper, setting it aside for later use.

How to shape hand pies

On a floured surface, roll out the chilled dough to about 1/8 inch (3mm) thickness. Using a cutter, cut out circles with a diameter of approximately 3 1/2 inches (9 cm). Re-roll any remaining dough and continue cutting out circles until all the dough is used.

Place about 1 teaspoon of Nutella on one half of each circle of dough, then sprinkle chopped hazelnuts over the Nutella and add a slice of banana. Brush the edges of the dough circles with beaten egg, then fold the dough over the filling to create semi-circles. Use a fork to press the edges together firmly, sealing the pies shut.

Arrange the assembled pies on the prepared baking tray. Brush the top of each pie with more beaten egg and sprinkle brown sugar over the top for a delightful caramelized finish.

Bake the pies in the preheated oven for 25-30 minutes, or until they turn a beautiful golden brown color and become slightly crisp. Once baked, allow the pies to cool slightly before serving.

These delectable Nutella and banana hand pies are sure to be a hit with everyone!  Hope you will try them out. If you do make sure to share the photos with me on Instagram. Would love to see how they turn out for you. Enjoy!

For more similar recipes check our full collection of Pastries.

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Mushroom Empanadas
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Nutella Banana Hand Pies

Hand Pies are amazing pastries made with pie crust with either sweet or savory filling, perfect for any time of the day. They are very easy to put together, you can prepare the dough in advance and have it ready for whenever you are craving some delicious snacks for the entire day.

Course Dessert

Cuisine American

Keyword chocolate pies, hand pies, hazelnut hand pies, nutella banana hand pies, nutella hand pies, nutella pie, pie crust, pie dough

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 15 servings

Calories 163kcal

Ingredients

Pie Dough

• 1 ¼ cup (160g) all-purpose flour
• 1/2 cup (113g) unsalted butter , chilled and cut into small pieces
• 1/4 tsp (1g) salt
• 1 tsp (5g) sugar
• 4 tbsp (60ml) ice cold water

Filling

• 1/4 cup (25g) toasted hazelnuts , chopped
• 1 small banana , thinly sliced
• 1/2 cup (150g) Nutella

Garnish

• Beaten egg
• Brown sugar

Instructions

• Prepare the pie dough. In a medium bowl whisk flour with salt and sugar. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add water and stir until incorporated.
• Wrap in plastic wrap, shape into a disk and refrigerate for at least 1 hour.
• Preheat oven to 350F (180C). Line a baking sheet with parchment paper and set aside until ready to use.
• On a floured surface roll dough to 1/8 inch (3mm) thick. Cut out out 3 1/2 inch (9 cm) circles. Re-roll remaining dough and cut into circles until you run out of dough.
• Place about 1 tsp nutella on one half of the circle and top with chopped hazelnuts and a slice of banana. Brush the edges of the circle with beaten egg and fold the dough over the filling to create a semi-circle. Use a fork to press the edges together to seal.
• Place the pies on the prepared baking tray. Brush the top of each pie with beaten egg and sprinkle the top with brown sugar.
• Bake for 25-30 minutes, or until golden brown. Let cool slightly before serving.

Video

Nutrition

Serving: 1g | Calories: 163kcal | Carbohydrates: 16.5g | Protein: 2g | Fat: 10g | Saturated Fat: 6.8g | Cholesterol: 16mg | Sugar: 6.7g

The post Nutella Banana Hand Pies appeared first on Home Cooking Adventure.

The cake is decorated with Ferrero Rocher truffles for an impressive look that makes it irresistible. It is by far one of the most delicious and rich cakes you can ever prepare for upcoming holidays or any special occasion.

It may not be the easiest cake to prepare but the efforts are rewarded and your guests or family will be simply delighted.

How to make Ferrero Rocher Cake

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Ferrero Rocher Cake

If you like Ferrero Rocher truffles you will love this heavenly Ferrero Rocher cake inspired by their richness and flavor. The cake consists of chocolaty brownie layers, alternating with hazelnut meringue layers, filled with Nutella frosting and chocolate ganache, coated with toasted hazelnuts, and topped with an amazing chocolate glaze.

Course Dessert

Cuisine American

Keyword chocolate hazelnut cake, christmas dessert, ferrero rocher cake, ferrero rocher truffle cake, Holiday cake, meringue cake, nutella cake, Thanksgiving dessert

Prep Time 1 hour hour

Cook Time 1 hour hour 50 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 18 servings

Calories 709kcal

Ingredients

Brownie Layers

• 3.5 oz (100g) semisweet chocolate
• 3/4 cup (170g) butter
• 1 tsp (2g) instant coffee powder
• 1 tbsp (8g) unsweetened cocoa powder
• 1 cup (200g) sugar
• 1/2 tsp (3g) salt
• 3 eggs
• 1 tsp (5g) vanilla extract
• 3/4 cup (95g) flour
• 1 oz (30g) semisweet chocolate , chopped

Hazelnuts

• 2 cups (300g) hazelnuts , whole

Meringue Layers

• 1/2 cup (75g) hazelnuts , toasted and grounded
• 1/2 cup (60g) powdered sugar , divided
• 4 tbsp (60g) sugar , divided
• 3/4 cup (95g) all-purpose flour
• 4 egg whites
• 1 tbsp (15ml) lemon juice
• Pinch of salt

Chocolate Ganache for filling

• 7 oz (200g) semisweet chocolate
• 3/4 cup (200g) whipping cream

Nutella Frosting

• 5.5 oz (160g) semisweet chocolate
• 2/3 cup (160g) whipping cream
• 1/2 cup (60g) unsweetened cocoa powder
• 3/4 cup (200g) nutella
• 1 ½ tsp (7g) vanilla extract
• 1 ⅓ cup (300g) butter , room temperature

Chocolate Glaze

• 7 oz (200g) semisweet chocolate , small pieces
• 1/4 cup (56g) butter
• 1/4 cup (50g) sugar
• 2/3 cup (160ml) milk

For decorating

• Ferrero Rocher truffles
• chocolate chips/curls
• chopped hazelnuts

Instructions

Prepare the brownie layers.

• Preheat oven to 350 degrees F (180C). Butter the sides and bottom of three  8 inch (20cm) round baking pans. Line the pans with parchment paper.
• Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Stir in the sugar, then remove the bowl from the pan.
• Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in coffee powder, cocoa powder, the vanilla extract then add the flour and salt and stir well. Divide the batter evenly into the prepared pans. Sprinkle on the top of each about 1 tbsp (10g) chopped chocolate around the inner edge of the pans. Bake for about 18-20 minutes.
• Let the brownies cool completely.

Toast the hazelnuts.

• Turn the oven to 325F (160C). Place the hazelnuts on a baking sheet and let them toast for 10 minutes.
• Rub the nuts to remove as much skin as possible. Let them cool completely.

Prepare the meringue layers. 

• Turn the oven to 200F (100C). Line a baking sheet with parchment paper and draw two 8 inch (20 cm) diameter circles.
• Take  ½ cup (75g) toasted hazelnuts and place in the bowl of a food processor. Process until evenly ground. Transfer the the ground hazelnuts into a medium bowl and mix with half powdered sugar (¼ cup -30g) and half granulated sugar (2 tbsp -30g) and flour. Set aside.
• Whip egg whites with a pinch of salt until soft peaks form. Gradually add the rest of powdered sugar and granulated sugar and continue whipping until stiff peaks form, about 7 minutes. Mix in lemon juice. Fold in the hazelnuts and flour mixture.
• Transfer the mixture into a piping bag fitted with a ½ inch (1cm) plain tip. 
• Following the drawn circles, pipe two disks of batter in a spiral.
• Bake the meringue disks for 1 hour and 30 minutes.
• Let them cool completely.

Prepare the chocolate ganache for filling. 

• Place the chocolate and whipping cream into a heatproof bowl and melt over bain-marie.
• Cover and let it cool.

Prepare the Nutella frosting.

• Place the chocolate and whipping cream into a heatproof bowl and melt over bain-marie. Cover and refrigerate for 30 minutes.
• Place butter into a mixing bowl and start mixing for about 10 minutes until smooth and creamy. Add sifted cocoa powder and refrigerated chocolate ganache and mix on low until incorporated. Mix in nutella and vanilla extract and mix to combine.
• Transfer the frosting and chocolate ganache into piping bags fitted with ¼ inch (5mm) plain tips.

Assemble the cake.

• On a serving platter pipe a bit of frosting and place one brownie layer. Spread half of chocolate ganache. Add a meringue layer. Spread a bit less than 1/3 of nutella frosting.
• Add the second brownie layer. Spread a bit less than 1/3 nutella frosting.
• Add the second meringue layer. Spread the other half of chocolate ganache. And finally add the last brownie layer.
• Spread remaining nutella frosting on top and sides of the cake.
• Refrigerate the cake for 30 minutes.
• Meanwhile cut the remaining 1 ½ cups (225g) toasted hazelnuts in smaller pieces.
• Press the chopped hazelnuts onto the sides of the cake.
• Refrigerate for another 30 minutes

Prepare the chocolate glaze.

• Place chocolate, butter sugar and milk into a heatproof bowl and melt over bain-marie. Sieve the glaze.
• Place the cake over a smaller bowl or pan, placed in a baking sheet.
• Pour glaze to cover the top and edges.
• Refrigerate for 4-6 hours or overnight. The meringue layers needs to soften slightly, making the cake easier to slice.
• Decorate with Ferrero Rocher truffles, chopped hazelnuts and chocolate chips or curls.

Video

Nutrition

Serving: 1 serving out of 18 | Calories: 709kcal | Carbohydrates: 58.8g | Protein: 8.8g | Fat: 53g | Saturated Fat: 28.3g | Cholesterol: 113mg | Sugar: 42.8g

The post Ferrero Rocher Cake appeared first on Home Cooking Adventure.

I like to add salt and coffee almost every time I do chocolate recipes as both of them enhance the chocolate flavor, thus these cookies have a great balance between sweet, salty, chocolate and nutty flavor. These are by far one of the best cookies ever.

How to make Nutella Stuffed Chocolate Cookies

Start by lining a small baking sheet with parchment paper. Drop 12-13 teaspoons of Nutella onto the parchment paper, spacing them apart, and freeze for 30 minutes to 1 hour until they are firm.

Next, preheat your oven to 350°F (180°C) and line another baking sheet with parchment paper.

How to prepare the cookie dough

In a bowl, whisk together the flour, cocoa powder, instant coffee, salt, and baking soda. Set this dry mixture aside until you’re ready to use it.

In a separate bowl, mix together the butter, both sugars, egg, and vanilla until the mixture is creamy and well combined.

Gradually incorporate the flour mixture and chocolate chips into the wet ingredients, using a wooden spoon or spatula, until everything is evenly combined.

How to assemble stuffed cookies

Once the Nutella teaspoons are firm, remove them from the freezer. Dust your palm with cocoa powder to prevent sticking. Then take large spoonfuls of the cookie dough, flatten them on your palm, place a teaspoon of Nutella in the center, and wrap the dough around the Nutella, rolling it into balls. Place the dough balls onto the prepared baking sheet, spacing them apart to allow for spreading during baking.

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Remove the baking sheet from the oven and let the cookies cool on the baking sheet for at least 5 minutes.

Once slightly cooled, transfer the cookies to a wire cooling rack to cool completely or serve them while still warm alongside a comforting cup of milk.

Hope you will try them out and enjoy these delicious Nutella-filled cookies as a delightful treat! If you do make sure to share the photos with me on Instagram. Would love to see how these turn out for you.

For more cookie ideas check our full collection of Cookie Recipes.

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Nutella Stuffed Chocolate Cookies

If you like chocolate, cookies and especially Nutella this is the right recipe for you. Decadent, rich, soft and chewy chocolaty cookie stuffed with melted Nutella, makes them simply irresistible.

Course Dessert

Cuisine American

Keyword chocolate cookies, nutella cookies, Nutella stuffed chocolate cookies

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 13 servings

Calories 231kcal

Ingredients

• 1/2 cup (150-180g) Nutella
• 1 cup (125g) all-purpose flour
• 1/3 cup (40g) unsweetened cocoa powder
• 1/2 tsp (3g) baking soda
• 1/2 tsp (3g) salt
• 1/2 tsp (1g) instant coffee
• 1/2 cup (113g) unsalted butter , room temperature
• 1/3 cup (75g) packed brown sugar
• 1/3 cup (70g) sugar
• 1 egg
• 1 tsp (5g) vanilla extract
• 1/3 cup (60g) semi-sweet chocolate chips

Instructions

• Line a small baking sheet with parchment paper. Drop 12-13 teaspoons of Nutella and freeze for 30 minutes to 1 hour until firm.
• Preheat oven to 350F (180C). Line a baking sheet with parchment paper.
• In a bowl whisk flour with cocoa powder, instant coffee, salt and baking soda. Set aside until ready to use.
• In another bowl mix the butter with both sugars until creamy. Add egg and vanilla and mix until well incorporated.
• Use a wooden spoon or spatula to gradually incorporate flour mixture and chocolate chips.
• Remove the Nutella teaspoons from the freezer. Dust your palm with cocoa powder and take large spoons of cookie dough, flatten on your palm, add Nutella and wrap the dough around Nutella and roll into balls. Place on the prepared baking sheet.
• Bake for 10-12 minutes, remove and let to cool on the baking sheet for at least 5 minutes. Transfer the cookies to a cooling rack to cool slightly.
• Serve while still a bit warm alongside a cup of milk. Enjoy!

Video

Nutrition

Serving: 1 cookie | Calories: 231kcal | Carbohydrates: 28g | Protein: 2.6g | Fat: 12.8g | Saturated Fat: 9.1g | Cholesterol: 31mg | Sugar: 17.8g

The post Nutella Stuffed Chocolate Cookies appeared first on Home Cooking Adventure.

Since it’s a no-bake recipe, it’s incredibly easy to prepare. I decided to pair Nutella with chocolate for a subtle Nutella flavor, and I’m thrilled with the result—it’s a winning combination.

For the best experience, serve it right after spreading the meringue on top and toasting it. Any leftovers can be stored in the refrigerator for several days, maintaining their deliciousness. I hope you enjoy this No-Bake S’mores Tart as much as we did!

How to make No-Bake S’mores Tart

Begin by preparing the crust. Place the biscuits or graham crackers into the bowl of a food processor and blend until crumbs form. Add the melted butter and process until completely combined. Press the mixture into the bottom and edges of a rectangular 5×14 inch (12 x 36 cm) tart pan using the back of a spoon and your fingers where necessary. Refrigerate for 30 minutes to set.

Next, prepare the filling. Place the cream into a small saucepan and bring it to a simmer. Remove from heat and add the chocolate and Nutella, letting it sit for 1 minute. Stir until smooth, ensuring the chocolate is completely melted and the Nutella is well combined. Pour the chocolate mixture over the crust and spread evenly. Refrigerate for 1-2 hours to set.

How to make the meringue topping

For the meringue, place the egg whites, sugar, cream of tartar, and salt in a heatproof bowl. Set the bowl over a pan with simmering water (bain-marie). Whisk constantly for about 5 minutes until it reaches 160°F (71°C). Remove from heat and transfer to another bowl. Start mixing on high speed for about 5-7 minutes until glossy stiff peaks form. Incorporate vanilla extract while mixing.

Spread the meringue over the tart, using a spoon to create some meringue peaks. Optionally, toast the meringue with a brulee torch. Cut and serve the tart, keeping any leftovers refrigerated.

Hope you will enjoy this amazing tart and don’t forget to tag me on Instagram if you try it out.

For more Nutella treats check our full collection of Nutella Recipes.

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S-mores Tart

This is an incredible No-Bake S’mores Tart, with a buttery crispy crust, a rich chocolaty Nutella filling and a smooth meringue on top. It’s simply amazing and hard not to love it.

Course Dessert

Cuisine American

Keyword no-bake dessert. s'mores dessert, no-bake smores tart, s'mores, s'mores tart, tart

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 16 servings

Calories 308kcal

Ingredients

Crust

• 10 oz (300g) digestive biscuits or graham crackers
• 1/2 cup (113g) butter , melted

Filling

• 1/2 cup (150g) Nutella
• 9 oz (250g) semi sweet chocolate , chopped
• 3/4 cup (180g) whipping cream

Meringue

• 2 large egg whites (80g) , at room temperature
• 1/2 cup (100g) granulated sugar
• 1/8 tsp (1g) cream of tartar
• Pinch of salt
• 1 tsp (5g) vanilla extract

Instructions

Prepare the crust.

• Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Add melted butter and process until completely combined.
• Press the mixture with the back of the spoon and your fingers where necessary,  into the bottom and edges of a rectangular 5×14 inch (12 x 36 cm) tart pan. Refrigerate for 30 minutes.

Prepare the filling.

• Place the cream into a small saucepan and bring to a simmer. Remove from heat, add chocolate and Nutella and let sit 1 minute. Stir until smooth, chocolate completely melted and nutella is well combined.
• Pour the chocolate mixture over the crust and spread evenly.
• Refrigerate for 1-2 hours to set.

Prepare the meringue.

• Place the whites, sugar, cream of tartar and salt in a heat proof bowl. Place over a pan with simmering water (bain-marie).
• Whisk constantly, for about 5 minutes, until it reaches 160F (71C).
• Remove from heat and transfer to another bowl.
• Start mixing on high speed for about 5-7 minutes, until glossy stiff peaks form. Incorporate vanilla extract while mixing.
• Spread meringue over tart. Use a spoon to create some meringue picks. Toast the meringue with a brulee torch if desired.
• Cut and serve. Keep the leftover tart refrigerated.

Video

Nutrition

Serving: 1 serving out of 16 | Calories: 308kcal | Carbohydrates: 33.2g | Protein: 2.2g | Fat: 19g | Saturated Fat: 11.1g | Cholesterol: 26mg | Sugar: 24.9g

The post No-Bake S’mores Tart appeared first on Home Cooking Adventure.