Incredible Recipes to Celebrate World Nutella DayBy Angelica Malin
Did you know it’s World Nutella Day? I mean, it’s no Pancake Day, but we’re willing to celebrate if it means we get to eat more chocolate. Here’s our favourite recipes to celebrate the special day:
Makes 40 small macaroons
Preparation time: 40 min
Cooking time: 15 min
Resting time: 20 min
Chilling time: 24 hr
- 6 egg whites
- 260 g (2 cups) icing/confectioner’s sugar
- 240 g (2¾ cups) ground almonds
- 30 g (¼ cup) cocoa powder
- 200 g (1 cup) caster/superfine sugar
- 400 g (1¾ cups) Nutella
1. Preheat the oven to 140°C (275°F/Gas 1). Mix together the icing/confectioner’s sugar, ground almonds and cocoa powder. Sieve the mixture finely.
2. Beat the egg whites in a bowl; when they are frothy, add half the caster/superfine sugar and continue to beat. When they start to become stiff, add the remaining sugar and continue beating to make a thick meringue mixture. Using a spatula, fold in the sieved ingredients. Use large, gentle movements for at least 2 minutes, working the mixture from the edges of the bowl towards the centre.The mixture should form a ribbon when it falls from a spoon.
3. Cover a baking sheet with baking parchment and draw evenly spaced 3.5 cm- (1½ in-) diameter circles on it. Pour the mixture into a piping bag fitted with a plain nozzle and pipe it onto the parchment in rounds the same diameter as the circles. Set aside for 20 minutes in a dry place until a crust forms on the surface.
4. Before putting the macaroons in the oven, place the baking sheet on top of another baking sheet: that way the bottom of the macaroons will not be overcooked. Bake for 15 minutes, leaving the door of the oven slightly ajar.
5. Leave the macaroons to cool for 5–10 minutes then remove from the baking sheet. When cold, spread half with Nutella and sandwich together with the other halves. Refrigerate for 24 hours before serving so that the macaroons soften slightly.
Makes: 8 mousses
Preparation time: 15 minutes
Chilling time: 6 hours minimum
- 4 eggs + 2 egg whites •
- 2 tbsp caster/superfine sugar
- 200 g (7/8 cup) Nutella
- 50 g (3½ tbsp) unsalted butter
- 50 g (scant ½ cup) crème fraîche
- 8 tbsp hazelnuts, toasted and chopped
1. Break the eggs and separate the whites from the yolks. Beat the yolks vigorously with the sugar until the mixure becomes pale and frothy.
2. Melt the Nutella with the butter in a bain-marie or in a bowl over a pan of simmering water. Leave to cool. Add the melted Nutella to the egg-yolk mixture then mix in the crème fraîche.
3. Beat the egg whites until they form stiff peaks. Using a spatula, gently fold the egg whites into the Nutella mixture.
4. Cover the bottom of 8 small ramekins with a thin layer of toasted, chopped hazelnuts.
5. Divide the mousse between the ramekins and refrigerate for at least 6 hours.
Tip: For mousse with a firmer texture, place in the freezer for half an hour before
Preparation time: 20 min
Cooking time: 25–30 min
- 200 g (7/8 cup) Nutella
- 6 eggs
- 40 g (¼ cup) cornflour/cornstarch
- 120 g (2/3 cup) caster/superfine sugar
- 1 heaped tsp vanilla sugar
- 15 g (1 tbsp) unsalted butter
- icing/confectioner’s sugar, to decorate
1. Melt the Nutella in a bain-marie or in a bowl over a pan of simmering water.
2. Break the eggs and separate the whites from the yolks. Sieve the cornflour/cornstarch into a bowl and mix with 60 g (¹/3 cup) of the sugar.
3. Add the egg yolks, two at a time, to the melted Nutella, followed by the vanilla sugar and finally the cornflour/cornstarch and sugar mixture.
4. Preheat the oven to 220°C (425°F/Gas 7). Beat the egg whites until they form stiff peaks then fold in 50 g (¼ cup) of the sugar. Carefully fold the beaten egg whites into the Nutella mixture but do not work them together too much.
5. Grease 6 moulds or small soufflé dishes and dust with the remaining sugar. Pour the mixture into the dishes and bake for 25–30 minutes.
6. Remove from the oven, sprinkle the soufflés with icing/confectioner’s sugar and serve.
Makes: 15 truffles
Preparation time: 20 min
Cooking time: 5 min
Chilling time: 30 min
- 30 g (2 tbsp) caster/superfine sugar
- 15 whole hazelnuts
- 50 g (2 oz) plain chocolate
- 150 g (½ cup) Nutella
- 2 tbsp single/light cream
- 30 g (1 oz) hazelnuts, toasted and chopped
1. In a saucepan, dissolve the caster/superfine sugar with 2 tbsp water to make a caramel. When it is ready, add the hazelnuts and mix thoroughly. When the hazelnuts are well coated with caramel, place them on a sheet of baking parchment and leave to dry.
2. In a saucepan, melt the plain chocolate cut into pieces with the cream and Nutella. Mix thoroughly until well combined then remove from the heat and leave to cool.
3. Use a teaspoon to scoop up a nut-sized piece of the chocolate mixture. Add a caramel-coated hazelnut and roll in the palm of your hand to form a small ball. Repeat until all the mixture has been used, then roll the balls in the toasted, chopped hazelnuts. Refrigerate for 30 minutes before serving.
Photo Credits – Nutella: The 30 Best Recipes is published by Jacqui Small, £8.99