What to do on #WorldNutellaDay ?
Make these Nutella Cream Bites ?
This is a spin-off of my Double Decker Pie. I doubled the Nutella layer recipe (the more the merrier!). That Nutella layer is soooo good I made this separate recipe for it *sniff… teary eyes*
I initially named this as Triple 8 Bites but in celebration of today’s event, I changed it to Nutella Cream Bites. Hail Nutella!
This recipe has three “major” ingredients: Nutella, cream cheese and whipping cream. 8 ounces each (hence Triple 8 bites). And 8 ounces of melted chocolate to coat them. Oh, it should be Quadruple 8 Bites then. What?
Yummy delicious!!! – Yael
You will need two large bowls, handheld mixer and 8×8″ baking pan. Yup, little cleaning this time ?
Also, take out your sturdiest spatula and never use one with plastic handle or it might end up like this:
- If the melted chocolate is too thick, add some butter or shortening to thin it out (I prefer butter). It also adds shine to the finished product. And I like the “crunch” when frozen.
- The melted chocolate will begin to harden once you dip the frozen Nutella bites so you need to work really fast. Adding butter to the melted chocolate (from tip#1) will at least slow it down.
- Initially, I use two teaspoons to coat the bites but it becomes a pain when the chocolate starts to solidify on the spoon. Then I used a fork to toss the bites on the chocolate but the bites break as they start to soften. The longer the Nutella bites stay in the dipping bowl, the faster the melted chocolate will solidify. To make things easier, use a toothpick for dipping the bites, lift carefully once coated then catch it with a fork.
- The Nutella bites melts easily so work in small batches. Take 5 to 6 bites for every batch then leave the rest in the freezer while working.
- Ran out of melted chocolate? Don’t bother to dip the rest. The Nutella cream is delicious on its own. ?
Get ready to sink your teeth into these soft and creamy bites.
- 8 ounces whipping cream, chilled
- 8 ounces cream cheese, softened
- 8 ounces Nutella
- 8 ounces chocolate chips or buttons, melted
- 2 to 3 tablespoons (42g) unsalted butter
- Line 8x8" baking pan with aluminum foil or parchment paper leaving an overhang on the sides for easy lift. Line baking tray with aluminum or parchment paper - this is where you'll place your coated Nutella bites.
- Using a handheld mixer, beat chilled whipping cream in a chilled bowl until stiff peaks form, about 1 1/2 to 2 minutes. Do not over beat. Chilling the cream and bowl ahead helps a lot. Set aside.
- Using the same mixer, beat cream cheese and Nutella in a bowl until smooth and no more lumps. Fold in the whipping cream, do this in 3 batches (1/3 at a time). This helps to combine the mixture easily. Scrape the sides and bottom of the bowl to mix evenly. The mixture will become thick so use a sturdy spatula.
- Pour into the lined baking pan. Spread the mixture evenly by using spatula (or offset spatula). Cover with plastic wrap. Freeze for 5 to 6 hours (I chilled mine overnight).
- Cut into small squares. First, divide it into 16 squares (just like your regular brownies) then slice each square into 4 pieces. This makes 64 pieces, just the right bite-size. Put them back in the freezer.
- Prepare dipping by melting chocolate in the microwave. I prefer to melt the chocolate with butter (see the notes/tips above) to thin it out. Pour into a low glass or cup with small opening.
- Dip Nutella bites into the chocolate using a toothpick then catch the bottom with a fork, letting excess chocolate drip off. Arrange into the prepared baking tray. The Nutella bites melts easily so work in small batches. Work on 5 to 6 bites for every batch then put the rest back in the freezer (see the notes/tips above).
- Chill in the fridge before serving. I prefer them frozen!
- Store leftovers in the fridge or freezer. Consume within 1 week.
- Total time includes prep and chilling time.
Can’t get enough
Got extra Nutella?
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