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🍰 Nutella Cream Dessert

671 kcal · 30 min · 4 servings

Ingredients

• milk 500 ml
• cornstarch 50 g
• hazelnut nougat cream 150 g
• coating chocolate, dark 100 g
• whipping cream 400 g
• vanilla extract 1 tsp
• San-apart 20 g
• chocolate sprinkles, milk chocolate 40 g
• hazelnut kernels, chopped and roasted 10 g

Instructions

1. 1. Mix a small part of the milk with the cornstarch until there are no lumps.
2. 2. Add the remaining milk to a pot and stir in 100 g of Nutella.
3. 3. Warm the milk-Nutella mixture on the stove.
4. 4. Add the prepared cornstarch mixture to the warm milk and stir well.
5. 5. Bring the mixture to a boil while stirring constantly.
6. 6. Continue cooking the pudding mixture until it thickens significantly.
7. 7. Remove the pot from the heat.
8. 8. Transfer the pudding into a bowl.
9. 9. Cover the bowl and let the pudding cool down.
10. 10. Stir the pudding occasionally while it cools to ensure even cooling.
11. 11. Finely chop the dark chocolate coating (chocolate for dipping).
12. 12. Bring about a quarter of the cream to a boil.
13. 13. Turn off the heat.
14. 14. Add the chopped chocolate to the hot cream.
15. 15. Stir the chocolate until it has completely melted.
16. 16. Transfer the chocolate-cream mixture into another bowl.
17. 17. Stir the vanilla extract into the chocolate mixture.
18. 18. Stir the remaining cream into the chocolate mixture.
19. 19. Place the cream in the refrigerator for about 30 minutes.
20. 20. Wait until the cream is completely cold from the refrigerator.
21. 21. Stir the cooled pudding well one more time.
22. 22. Fill the pudding into a freezer bag or a piping bag.
23. 23. Put the pudding into the dessert glasses.
24. 24. Distribute the pudding in the glasses as you like with a spoon.
25. 25. Warm 50 g of Nutella in a freezer bag or a squeeze bottle.
26. 26. Distribute the warmed Nutella over the pudding in the glasses.
27. 27. Place the glasses in the refrigerator until decoration.
28. 28. Whip the cold chocolate cream with San-apart until stiff.
29. 29. Fill the stiffly whipped cream into a piping bag with a large star nozzle.
30. 30. Pipe the cream into the dessert glasses.
31. 31. Sprinkle the chocolate sprinkles over the cream.
32. 32. Sprinkle the chopped hazelnuts over the cream.

Nutrition per serving

• kcal: 671
• Protein: 11 g · Fett/Fat: 48 g · Carbs: 42 g