Do you love Nutella? (Or really any other chocolate hazelnut spreads) Do you love whipped cream? Then you'll love this recipe! Use it to fill some cream puffs, on top of a cupcake or even on a pancake. It's a versatile recipe, so the possibilities are endless!

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • Chilled: 200 grams of Whipping Cream
  • 100 grams of Nutella (or other chocolate hazelnut spread)

Tools

What you'll need

  • Chilled: Mixing Bowl
  • Chilled: Whisk Attachment(s)
  • Electric Mixer
  • Silicone Spatula
  • Optional: Heat Proof Bowl*
  • Optional: Small Boiling Pot**

*If your Nutella is very firm heat it for a little while to soften it, either au bain-marie or in the microwave. Then let it cool to room temperature.
**Only necessary if you choose to melt the chocolate au bain-marie. Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.

Method

Method

  1. Whip up the whipping cream to a stiff peak.
  2. Add a few tablespoons of the whipped cream into the Nutella and fold this through gently.
  3. Add the mixture to the rest of the whipped cream and whip it briefly until it’s mixed through, scrape down the bowl with a spatula in between to make sure everything is well incorporated.
  4. Refrigerate until you’re ready to use. 
    NOTE: Any leftovers can be frozen in dollops, to put on some hot chocolate, or in moulds or containers. If you freeze it in a mould it’ll pop out nicely and you can eat it frozen, the texture is creamy and almost like ice cream.

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