Took a break from Funfetti-inspired desserts and decided to make something with Nutella instead. It had been a little too long. As a result, I ended up eating this slowly, savoring every bite. Let me tell you something – I do not savor anything. If I love a food, I devour it as fast as possible because I cannot wait for the next bite. But for some reason I tried to lengthen this experience as much as possible. You need to make this, and make it often because it vanishes very quickly!
If you love this you will also love my chestnut chocolate mousse!
Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®
1/2 cup Nutella chocolate hazelnut spread
1 small container heavy whipping cream
8 oz cream cheese (I used Neufchatel)
2-3 tsp honey
1/2 cup sugar, divided
Raspberries, chopped hazelnuts, and Pirouette cookies, far garnish
- In your stand mixer with your whisk attachment attached, add whipping cream & 1/4 cup sugar. Mix until it becomes whipped cream, this will take a few minutes. Move whipped cream to a separate bowl.
- Into the mixing bowl, add cream cheese & 1/4 cup sugar. Mix together with the paddle attachment until creamy. While it’s mixing add in a few tbsps of honey. Taste and check for sweetness, if you like it sweeter add more.
- Place your Nutella into a microwave proof container and heat it for about 30 seconds until it’s warmed through. Add the Nutella to your cream cheese mixture and mix until combined well. Remove bowl from mixer & with a spatula gently fold the whipped cream into the cream cheese mixture. Spoon into individual ramekins, then cover with plastic wrap and refrigerate for at least 30 minutes or until mixture is set up.
- Top with raspberries, chopped hazelnuts and a Pirouette cookie before serving.
Oh my gosh, I love Nutella and this looks AMAZING!
Then you’ll love this! Thanks for stopping by Kristin!