Chef Massimo's Kitchen: I love Nutella

We tend to think of Valentine’s Day as the focus of February, but that’s just one notable day celebrated among a solid list of other observances that we can treat ourselves to throughout the month.

For those foodies with a sweet tooth like me, here’s a list of February dates to note:

  • 1 February — National Baked Alaska Day
  • 2 February — Day of the Crêpe
  • 3 February — National Carrot Cake Day
  • 5 February — World Nutella Day
  • 8 February — National Molasses Bar Day
  • 28 February — National Chocolate Soufflé Day

Of all those dates, 5 February is the one circled on my calendar. Not such a well-kept secret is my love of Nutella — and I’m not alone. The first World Nutella Day was established on 5 February 2007 by a passionate blogger who thought it deserved a holiday. I promise, it’s a real thing. Check it out: www.nutelladay.com

My enthusiasm for creating pairing combinations of sweet and savoury desserts, inspired by Nutella, was the motivation behind the recipes below.

Impress the one you love on Valentine’s Day or indulge on your own!

NUTELLA ESPRESSO

Ingredients:

  • 1 shot of your favourite espresso coffee
  • 1 teaspoon Nutella
  • ¼ teaspoon cocoa powder

Assembly:

  • In an espresso cup, add 1 teaspoon of Nutella.
  • Brew espresso over top and stir gently.
  • To garnish, sprinkle cocoa on top and joy it is!

NUTELLA MOUSSE WITH HAZELNUTS, RASPBERRIES, COCONUT AND SEA SALT

Ingredients:

  • 2½ cups heavy cream
  • 1 cup Nutella
  • ¼ teaspoon vanilla extract
  • ¼ cup Grand Marnier liqueur (optional)
  • 1 cup fresh raspberries
  • ½ cup toasted hazelnuts (or substitute any nut of your choice)
  • ½ cup toasted sweetened coconut flakes
  • Pinch of sea salt

Assembly:

  • In a medium bowl, add ½ cup of heavy cream and the Nutella. Begin mixing until smooth with a whisk.
  • Add the Grand Marnier and vanilla and mix until smooth. Set aside.
  • In another bowl, add the rest of the heavy cream and whisk until fluffy peaks develop.
  • With a spatula, gently fold the whipped Nutella mixture into the whipped heavy cream until well incorporated.
  • To serve, scoop out the mousse in serving glasses of your choice and evenly garnish with the raspberries, nuts, coconuts and a pinch of sea salt. It's love at first bite!

Massimo de Francesca is the executive chef at Kimpton Seafire Resort + Spa.

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This article appears in print in the February 2021 edition of Camana Bay Times, written by Chef Massimo.

 

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