SO the genesis of this meal came from having too much nutella pie filling. The backstory goes: I had guests coming the next day and like any good nutella pie baker knows, you want to make it ahead of time so it has plenty of time to set. Anyways, I made too much filling (what a terrible problem, I know), rather than mainline nutella pie filling straight into my mouth I decided to get crafty. Mainly because I hate the idea of throwing perfectly good content into my stomach without photo documenting it for you my beautiful kind readers.
So that’s what I did, I basically just poured the nutella pie filling into greased muffin tins and baked them alongside my mini nutella pie bites. The end results? Uh just the tastiest damn thing I’ve had in a long while. The whole dessert just screams to be eaten with a cup of coffee or a cup of tea, it’s rich and very very chocolatey. So obviously, if neither of those are your thing this dessert is probably not for you. But who knows, I don’t want to speak for your stomach because that would be rude. Nobody puts stomach in a corner. Nobody!
These keep for several days so if you want to spread out the caloric casualties over a couple of days you’ll be fine, I refrigerate them so they last longer. If you’re going to serve them let them sit out for about 15 minutes so the chocolate has time to reach room temp and soften up.
Recipe – Mini Nutella Ganache Bites
Ingredients
Filling
7 ounces of Nutella or Chocolate Hazelnut Spread
5 ounces of dark chocolate chunks
5 ounces of unsalted butter
1 large egg, lightly beaten
3 large yolks, lightly beaten
2 Tbsp. White Sugar
2 Tbsp. of toasted crushed hazelnuts
Method
Step 1 – Preheat your oven to 375oF.
Step 2- Melt your butter and allow it cool so it’s just warm (Still liquid obviously)
Step 3- Melt the chocolate and mix in your nutella, be careful not to burn it, I used a water bath.
Step 4 – Stir the egg into the melted chocolate, don’t beat it so much so that it becomes airy, you want this to be dense. Then stir in the yolks, and then the sugar. Once you’ve done then add your butter and stir for a good bit. At first it’s going to look chunky and not smooth, but eventually it will become smooth.
Step 5- Pour the filling into greased muffin tins in all the tin spots and then bake in the oven for about 10 to 11 minutes. Sprinkle on the nuts and allow it to cool in the fridge for at least 6 hours, better overnight.
Enjoy!
- Filling
- 7 ounces of Nutella or Chocolate Hazelnut Spread
- 5 ounces of dark chocolate chunks
- 5 ounces of unsalted butter
- 1 large egg, lightly beaten
- 3 large yolks, lightly beaten
- 2 Tbsp. White Sugar
- 2 Tbsp. of toasted crushed hazelnuts
- Step 1 – Preheat your oven to 375
- o
- F.
- Step 2- Melt your butter and allow it cool so it’s just warm (Still liquid obviously)
- Step 3- Melt the chocolate and mix in your nutella, be careful not to burn it, I used a water bath.
- Step 4 – Stir the egg into the melted chocolate, don’t beat it so much so that it becomes airy, you want this to be dense. Then stir in the yolks, and then the sugar. Once you’ve done then add your butter and stir for a good bit. At first it’s going to look chunky and not smooth, but eventually it will become smooth.
- Step 5- Pour the filling into greased muffin tins in all the tin spots and then bake in the oven for about 10 to 11 minutes. Sprinkle on the nuts and allow it to cool in the fridge for at least 6 hours, better overnight.
- Enjoy!
