It was a while before I actually tried Nutella. I had an aversion to nuts and refused to eat anything with nuts in them and if I did get something with nuts, I would very patiently separate all the nuts out. Well I finally got around to eating them and then I was introduced to Nutella. I try not to keep it in the house as I just eat it straight out of the jar. It is so irresistible. When we go camping someone always brings along a Costco sized jar and it is cleaned out pretty quick. We just have to try and find different delivery systems to transport the nutella from the jar into our salivating mouths.
I wanted to make something with Nutella as I have a lot of friends who love it and I have been promising a friend whose birthday has gone by that I would make him a Nutella dessert. You can just make the nutella mousse as it is delicious on its own. I had egg yolks hanging around as I had just made a fresh batch of sugarpaste and decided to make a pastry cream. Hopefully you enjoy it as much as the folks who ate it here at home.
Oh and I was just looking at stats and I wanted to say hello to all my readers. You are from all over the world and it tickles me pink to see where I have hits from. Don’t be shy drop me a line. I would love to hear from you.
Make 12 5oz dessert cups
3/4 cup whole milk
12 heaped tablespoons of nutella
3oz dark chocolate
1 1/4 cup of heavy whipping cream
1 1/2 tablespoon sugar
Heat the milk until it boils (or microwave for for 2 minutes in a microwave safe container with higher sides). Add the nutella and dark chocolate to the milk. Stir until everything is well mixed and then set it aside to cool.
Once the nutella is cool you can start whipping the cream. After the cream starts to thicken slowly add the sugar. Keep whipping until it get to the stiff peak stage. Fold a small portion (about a 1/4 of the whipped cream) into the nutella milk mixture to lighten. Then add this to the rest of the whipped cream and fold gently. Distribute among your dessert cups
2 cups whole milk
4 egg yolks
4 tablespoons sugar
3 tablespoons flour
1.5 teaspoons vanilla
1 tablespoon butter
Put the milk into a quart sized pot and bring it to a boil, then turn it off.
Whisk the egg yolks, flour and sugar in a small heatproof bowl. Whisk in about a 1/4 cup of the hot milk slowly into the egg mixture. Once it is blended you can then pour this mixture into the hot milk and put it back on the stove on a low heat, continue to whisk continuously until it is thickened. It should take about another 4 – 5 minutes. Take it off the stove.
Whisk in vanilla and butter. Pour it into a heatproof bowl and cover it with a plastic wrap. Make sure the plastic wrap touches the surface of the cream. This will prevent if from getting a skin. Set it aside to cool.
When cool distribute evenly among the dessert cups pouring it over the mousse. Then top it with mini marshmallows. Use your torch to singe the top of the marshmallows. Be careful as the marshmallows will continue to burn. Serve and enjoy.