Love comes in many forms. A gentle kiss. A warm embrace. A large tub of Nutella accompanied by an obnoxiously large spoon. Most of you will understand what I mean. The individuals that don’t relate just haven’t been graced by Nutella yet. I understand that there are unfortunate souls out there that are allergic to nuts, my heart goes out to them.
*moment of silence for their loss*
Side Note: I don’t advise this but if I were allergic I would still be found with Nutella in one hand and an EpiPen in another. Just saying.
I’m not the only one crazy about this stuff. In 2015, a jar of Nutella was sold every 2.5 seconds. Nutella even has its own holiday! YES! That’s right…today, February 5th, is Nutella Day!!!
In celebration of Nutella Day I made Nutella Soufflés. Soufflé sounds decadent doesn’t it? It means “to breath” in French. Ironic because this dessert is breathtaking. You have a crunchy top followed by a melt in your mouth center. It’s like eating a crispy chocolaty cloud. So so so delicious.
If you haven’t had Nutella or a Souffle then you are missing out on two of life’s greatest pleasures. The good news is, you probably have all the ingredients you need to make this easy treat. A few ingredients and a bit of courage is all you need.
I put off making Soufflés for years thinking that it was best left to fancy chefs with the tall white hats. I thought it was a top tier, master chef, upscale restaurant kind of recipe. It’s not. It just looks and tastes like it does. The woman I made this for thinks I am an “amazingly talented chef destined for culinary greatness”….hahaha, I’m going to let her keep thinking that. After all, this recipe is the best way I know to get “brownie points.” Don’t wait like I did, I really hope you make these soon, they are sooooo worth it!
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Note to Pim (My GF): Hey babe, if you are reading this, please ignore that last paragraph. Ok, love you, bye.
- 2 tbsp Sugar
- 2 tsp Unsalted Butter
- 2 oz Nutella
- 1 oz Unsalted Butter
- 1 large Egg Yolk
- 1 pinch Salt
- 2 large Egg Whites Room temp.
- 2 oz Sugar
- 1/2 tsp Cream Of Tartar You can substitute with 1/2 tsp of vinegar
- Preheat the oven to 400F.
- Place 1 tsp of butter in each ramekin and melt in a microwave (10 seconds).
- Using a paper towel, spread the melted butter throughout the inside of the ramekin (make sure it is coated well).
- Pour in 1 tbsp of sugar in each ramekin and coat. Pour off the excess sugar.
- Melt the Nutella and unsalted butter in a microwave (20 second intervals). When the Nutella is runny and the butter is melted, mix them together. Add the egg yolk and salt, mix them in.
- Beat the egg whites until they are frothy. Add in the cream of tartar.
- Continue beating until you have soft peaks.
- Add in the sugar (1 tbsp at a time) and beat until you have stiff peaks.
- MIX in 1/3 of the meringue with the Nutella soufflé base.
- FOLD in the remaining 2/3 of the meringue.
- Pour the mixture into the ramekins and run your thumb through the sides to detach the mixture from the rim (this will help it rise).
- Place the souffles in the oven and bake for 12-15 minutes (until they have risen about an inch).
- Dust with powdered sugar and enjoy AS SOON AS POSSIBLE!
For tips and a video on how to make souffles: Beth's Chocolate Souffle Recipe
When making these, try not to "lick the spoon" too much. The sugar coma will take away from the Nutella Souffle Experience.
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