I love Nutella, and I use it quite a lot in my recipes. This is a great Nutella parfait which combines Nutella chocolate spread, cream cheese and chocolate streusel on top. It’s easy to make and will make a great dessert for Valentine’s day.
Photo: Natalie Levin
Nutella Parfait
Servings 6 200 ml. serving glasses
Ingredients
For chocolate streusel:
- 75 grams (3/4 stick) cold butter cut into cubes
- 70 grams (1/2 cup) all-purpose flour
- 20 grams (2 tbsp.) cocoa powder
- 50 grams (1/4 cup) sugar
- Pinch of salt
For cream cheese and Nutella cream:
- 250 ml. (1 cup) cold heavy cream
- 25 grams (2 tbsp.) sugar powder
- 1 tbsp. cocoa powder
- 250 grams (1 pack) cream cheese or mascarpone
- 200 grams Nutella
For vanilla Chantilly cream:
- 125 ml. (1/2 cup) cold heavy cream
- 1/2 tsp. vanilla extract
For hazelnut and coconut nougatine tuille (optional):
- 25 grams (2 tbsp.) butter
- 50 grams (2 tbsp.) corn syrup
- 60 grams (6 tbsp.) sugar
- 35 grams (1/3 cup) chopped hazelnuts
- 25 grams (1/4 cup) shredded coconut
Decoration:
- Toasted coconut chips
Instructions
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Chocolate streusel: preheat oven to 170c degrees.
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In a food processor with a steel blade blend butter, flour, cocoa, sugar and salt mixture crumbly.
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Transfer the crumbs into a pan lined with baking paper and bake for about 12-15 minutes until set and fully baked.
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Cool completely at room temperature.
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Cream cheese and Nutella cream: Whip heavy cream, sugar powder, cocoa powder, cream cheese and Nutella until you get a stable cream.
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Transfer the cream into a piping bag with a round piping tip and refrigerate until assembling the dessert.
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Coconut and hazelnut nougatine tuilles: preheat oven 190c degrees and line an oven pan with baking paper.
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In a small saucepan melt butter, corn syrup and sugar and cook until 106c degrees.
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Add hazelnuts and coconut and mix until blended.
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Pour the mixture onto the baking paper and flatten the top.
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Bake for about 8-10 minutes, or until golden brown. Once cooled completely, nougatine will set.
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Break the nougatine into medium-sized asymmetrical pieces and keep in an airtight container until assembling the dessert.
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Vanilla Chantilly cream: whip heavy cream and vanilla until stable.
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Assemble the dessert: place about 1-2 tablespoons of chocolate streusel at the bottom of each glass.
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Drizzle over Nutella and cream cheese generously.
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Using a spoon, place a small mound of Chantilly cream over the mousse.
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Garnish with nougatine tuille and toasted coconut chips.
Recipe Notes
- Keep the Nutella parfait desserts (without decorations) for up to 4-5 days in the refrigerator.
- Instead of cream cheese you can use mascarpone cheese in the same amount.