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.
Love to cook? Sign up today to get daily recipes 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.
© 2020 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?