Creamy, Dreamy Nutella Fluff
Now imagine the best chocolate pudding you’ve ever had, but with a billowy lightness and the rich taste of Nutella. Nutella’s hazelnut-chocolate-eat-me-surreptitiously-from-a-jar-with-a-spoon appeal has not abated in the years since it crossed the pond from Italy, and this easy recipe for Nutella fluff is just what it sounds like: that chocolate-hazelnut flavor, but fluffy, creamy, and cool.
This recipe takes barely any cooking, because it uses a pastry chef trick for pudding-making. Instead of creating a custard with eggs and milk and laboriously stirring it on the stove, we create what I call a milk jelly with Nutella. That’s right — Nutella jello. Hang with me.
When you “jellify” Nutella, whisked with a little milk, it turns into a wobbly block of chocolate-hazelnut deliciousness. Then, all you have to do is whip it and fold it together with whipped cream for a lazy, easy pudding that is thick, creamy, and tastes brilliantly sophisticated and nostalgic all at once.
It’s the dreamiest summer dessert: make-ahead, gluten-free, and cute as a button. You can pile it in little cups for a fancy dessert, or just eat it straight from the bowl with your kids after dinner. Very hands-off, and so much better than a boring old cookie. I promise.
Prep time 20 minutes
Cook time 5 minutes
Makes about 6 cups
Serves6 to 8
- 1/4 cup
- 1 tablespoon
- 2 tablespoons
- 1 1/2 cups
- 1/2 cup
- 1 1/2 cups
cold heavy cream
- 2 tablespoons
Pour 1/4 cup water into a 4-cup or larger saucepan and sprinkle 1 tablespoon powdered gelatin over the surface. Let it sit for 5 minutes. Warm the water and gelatin over very low heat, stirring frequently until the gelatin is fully dissolved. This will happen quicker than you might expect: two or three minutes at most. Do not let the liquid bubble or boil.
Add 2 tablespoons granulated sugar and stir to combine. Add 1 1/2 cups whole milk and whisk until combined. Add 1/2 cup Nutella and whisk vigorously until fully incorporated.
Pour into a 9x9-inch baking or other shallow pan. Refrigerate until set, at least 1 hour or up to overnight.
Place 1 1/2 cups cold heavy cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract, and a generous pinch of salt in the bowl of a stand mixer (or large bowl if using an electric hand mixer or whisking by hand). Beat with the whisk attachment on medium speed until soft, billowy peaks form, 1 1/2 to 2 minutes.
Take the chilled, set Nutella jelly from the refrigerator. Transfer to a medium bowl (if using a stand mixer, transfer the whipped cream to another large bowl and wash and dry the mixer bowl and whisk attachment to reuse). Beat on medium speed with an electric mixer until lightened, creamy, and like a thick, chocolate-y froth, about 2 minutes.
Add to the whipped cream and lightly fold together with a flexible spatula. It shouldn’t look completely incorporated; there will be streaks of chocolate and nubs of jelly. Spoon the mixture into a serving dish or individual cups. Refrigerate for at least 1 hour or up to 2 days before serving.
Make ahead: The Nutella fluff can be made up to 3 days ahead of time, although it’s best within 24 hours of making. The Nutella jelly can also be made several days ahead and stored until ready to whip. The jelly will increase in firmness the longer it is chilled.
Adapted from Bakeless Sweets: Pudding, Panna Cotta, Fluff, Icebox Cake & More No-Bake Desserts by Faith Durand (Stewart, Tabori & Chang, 2013).