NUTELLA
• 100 g of peeled roasted hazelnuts in the oven.
• 150 g sugar.
• 100 g chocolate fondant.
• 100 grams of milk chocolate.
• 100 g white chocolate.
• 200 g of whole milk.
• 150 g of sunflower oil.

PREPARATION

Crush the hazelnuts and sugar, programming speed 15 seconds to 10, until very fine.

Add the chocolate and 20 seconds to speed crush 9.

Add milk and oil, schedule 7 minutes at 50 º C, 4 speed.

After the nutella, pour into a bowl and let cool.

Nutella Recipes

Nutella brownies
Ingredients

* 85 gr. of Nutella.
* 140 gr. melted butter and cool.
* 2 large eggs.
* 200 gr. grain sugar.
* 125 gr. normal meal.
* 25 gr. cocoa powder.
* A pinch of salt.
* 6 ml vanilla essence.
* Chopped walnuts or hazelnuts, 50-60 gr.

In a bowl or pan, mix the butter with Nutella, eggs and sugar. Add vanilla essence and stir until well blended and smooth. Preheat oven to 165 º C.

Sift flour with cocoa and a pinch of salt. We took on the previous mixture carefully to avoid lumps and mix well.

Add the chopped walnuts or hazelnuts and stir to be distributed uniformly. So that Nutella is a hazelnut cream, hazelnut you’ve missed but I think I like it better with nuts.

Pour on a greased and floured rectangular pan, eliminating the remaining flour, about 20×20 cm. and introduce in the preheated oven for 25 to 30 minutes, as we like.

Muffins with nutella
Ingredients for 12 muffins are: 10 tablespoons butter, 3 / 4 cup sugar 3 large eggs at room temperature 1 / 2 teaspoon vanilla, 1 and 3 / 4 cups flour, 1 / 4 teaspoon salt, 2 teaspoons baking powder and 12 teaspoons of Nutella (1 per muffin).

Preparation: With a blender you beat the butter and sugar until mixture is creamy. Then add the eggs and vanilla and continued beating. Then finally the flour, salt and baking powder sifted in advance.
Placed in individual molds the papers for cupcakes and add a tablespoon of mixture into each one without completely fill the mold. Then add to each teaspoon of nutella mold and with the help of a toothpick or sharp knife is covered a bit of nutella on each part of the mix with the surface.

They take to the oven for 20 to 25 minutes or until a toothpick comes out to introduce clean. When taken out of the oven allowed to cool on a rack and go!!

Nutella mousse cake
Ingredients:
- Cake plate with chocolate or crumbled Oreo cookies with butter

For the Mousse:
- 400 ml cream
- 2 egg whites
- 200 grams of Nutella
- 1 / 2 cup milk
- 3 sheets of gelatin

Coverage:
- 75 g cream
- 75 grams of chocolate fondant
- 30 g butter
- Almond Crocanti

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Instructions:
Mousse:
- We place the base of the cake (or biscuit crumbled cookies) in a removable cast.
- Soak the gelatin in a glass of cold water.
- Water bath Fudimos the Nutella.
- Heat the half glass of milk and disintegrate in the gelatine leaves.
- Add the Nutella and mix ingredients well.
- We tune the previous mixture off the heat.
- Whip the cream and egg whites separately.
- We mix the cream and egg whites with warm Nutella and gently so as not to fall.
- Pour the mousse on the mold.
- We put in the freezer a few hours until set.

Coverage:
- Heat the cream until boiling.
- Remove from heat and add the chocolate and butter, and stir well until the ingredients are fully integrated.
- Pour the mousse and coverage of the curd.
- Decorated with almond crocanti.

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