Based on the classic pairing of chocolate and hazelnuts, this luscious, creamy frozen dessert gets its hazelnut flavor from Nutella, an Italian hazelnut-cocoa spread available at the supermarket. Be sure to use a dark chocolate with at least 70% cocoa solids to temper the Nutella’s sweetness.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Made the Raspberry Balsamic, which was a huge hit ... then this one, that is out of this world. I was confused by the chocolate measurements, since it doesn't seem like 4 oz = 1 1/4 cups ... I went with three 1.5 oz bars (and a bit more Nutella) and it was fine.
I made this today for this evening's dessert and accidentally whipped 4 egg whites instead of 2, and even with that little mix up this is one of the best desserts I have ever had! It's like frozen, nutella flavored silk! :)
This was a light and delicious dessert. Word of warning - not good for an outdoor event in high tempuratures. Turned to a puddle quickly.
The writers are right. Better than ice cream and gelato. The people I served this to said it was the best dessert they had ever eaten, and they weren't exaggerating.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?