owl, combine the chocolate chips, Nutella, sweetened condensed milk, and salt
nd stir in 2 T. nutella.
Add sweetened, condensed milk
Combine water, nutella, sugar and salt in a pot.
Stir over a medium heat until nutella dissolved.
Add butter to pot,.
Stirring continuously, bring up to a boil over medium heat.
Allow to boil for 2 minute, still stirring.
Remove from heat.
Add the vanilla essence carefully, as sauce will boil up vigourously.
Serve warm over ice cream.
Preheat oven to 350 degrees.
Line 12 cup mini-muffin pan with mini cupcake liners.
Whisk Nutella and egg together in medium bowl until smooth. Add flour and blend well.
Fill prepared cupcake liners 3/4 full with batter and sprinkle chopped nuts on top.
Bake 11-12 minutes. Cupcakes will appear underdone. Cool completely on rack. Store at room temperature for up to 3 days.
kes about 4 pounds of fudge.
NOTES:
* THE STUFF
br>Add the SunButter or Nutella and process in until completely
Nutella Chocolate Cake.
Trace the
br>Spread 1/4 Celsius Nutella over the bottom of the
hisk together 2/3 cup Nutella and 1 egg.
Blend
Mix together the nutella with all the double cream
archment or wax paper. Transfer nutella to a large ziplock or
br>Meanwhile, mix banana with Nutella. When cones are set, place
ream cheese, sugar, vanilla extract, Nutella and cocoa powder together in
br>place everything except the nutella into a medium sized bowl
ntil combined. Add in the nutella. Now, add in the buttermilk
Save 3 tablespoons Nutella in a small pastry bag
iece, spread about 1 tablespoon Nutella or other chocolate spread, leaving
s fully incorporated, add the Nutella and stir until combined.
ith 1 heaping teaspoon of Nutella. Swirl Nutella in with a toothpick
up heavy cream with the Nutella, leaving no lumps.
Whip