I think many of us can agree that good things come in small packages. Which is why mini desserts are just so hard to resist. All the flavors of your favorite traditional desserts, broken down into separate components and layered up in an individual serving dish. They’re a new staple at special events and can make any day feel like a celebration.
Today’s featured recipe comes to us from an entire book of layered masterpieces. Glorious Layered Desserts, written by dessert blogger Glory Albin of Glorious Treats, is filled with page after page of tempting layered dessert recipes for any occasion. From Banana Split Cheesecake to Fried Ice Cream Cheesecake and every combination of trifle you can image, Glory’s beautiful book has over 60 yummy recipes and ideas. With creative flavor combinations, gorgeous images to get you inspired, and all of the tips and tricks you need to be successful in the kitchen, the only thing missing is a spoon.
And today we’re excited to share a little taste of this dreamy book. Creamy smooth chocolate pudding alternating with layers of cream, whipped until fluffy, and gently blended with chocolate hazelnut spread. Enjoy Glory’s Chocolate and Nutella Cream Dessert.
CHOCOLATE AND NUTELLA CREAM DESSERT
a recipe from Glorious Layered Desserts, by Glory Albin
(makes 4-6 servings)
For the Chocolate Pudding:
1/3 cup sugar
2 tablespoons plus 1 teaspoon corn starch
2 cups milk
3oz. bittersweet chocolate (about 60% cacao)
1 tablespoon butter
1 teaspoon vanilla extract
- In a small bowl, whisk sugar and corn starch, and set aside.
- In a medium saucepan, add milk and chocolate. Heat over medium-high heat, stirring occasionally, until the chocolate has melted.
- Add sugar/starch mixture to heated milk/chocolate, whisking vigorously until fully incorporated.
- Continue to cook, whisking often, until mixture thickens.
- Bring to a boil, and boil one minute, whisking constantly.
- Remove pan from heat and add butter and vanilla. Stir to fully combine.
- Stir slowly an additional minute or so, to help pudding cool.
- To prevent a skin from forming on the surface of the pudding, lay a piece of plastic wrap directly on the surface of the pudding. Move to the refrigerator to cool completely.
For the Nutella Cream:
3/4 cup heavy cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons Nutella (hazelnut spread)
¼ cup chocolate pudding (from recipe above)
- Chill the bowl and beater (whisk attachment) of your electric mixer by placing them in the freezer about 5 minutes. This will help your cream whip up faster, and fuller.
- When the bowl has chilled, pour cream into bowl and begin whipping (on medium-high speed).
- When the cream is beginning to thicken, slowly add the powdered sugar, while continuing to beat.
- Then, add vanilla (while mixing).
- When the cream is almost fully whipped, slow the mixer to the slowest speed and add ¼ cup cooled chocolate pudding, 1 Tablespoon at a time.
- Then add Nutella, 1 tablespoon at a time. Blend slowly, just until the pudding and Nutella are fully incorporated and the cream is thick and fluffy.
- Prepare chocolate pudding and allow to cool (at least 2 hours).
- When the pudding has cooled, prepare Nutella cream.
- Begin assembly by adding a layer of chocolate pudding to each dish. (For the nicest layers, use a piping bag or ziplock bag with a small corner cut off to fill the dishes.)
- Add a layer of Nutella cream. Repeat with another layer of pudding and then more Nutella cream.
- Garnish with chocolate pearls, shaved chocolate or chopped hazelnuts.
- Serve immediately, or keep in the refrigerator up to 4 hours.
Excerpted from Glorious Layered Desserts, by Glory Albin. Copyright © 2014 by Glory Albin. Published by Front Table Books. Used by permission of the author. All rights reserved. Photography by Gene Chutka.