Ms. Adventures in Italy and Michelle of Bleeding Espresso, today is the day to break out your spoon, knife, or finger (I mean, really, why not) and celebrate the ultimate hazelnut chocolate treat that is Nutella (and of course the number of high quality gourmet versions out there that share the same spirit).
Sadly, I came to Nutella quite late in life. Call it abuse if you will, although I suppose I had my share of treats in my early years, so its probably for the best that I didn't know about Nutella back then. I had my first spoonful of Nutella not too many years ago and feel like a better person for it. Although I tend to gravitate towards the more expensive versions of chocolate hazelnut spread, but I can appreciate a classic too.
Today, in honour of the glory of thy hallowed nut and blessed bean of the gods (that's chocolate folks), I made Nutella Profiteroles. Very creamy Philadelphia style Nutella Ice cream sandwiched between choux pastry and a rich bittersweet chocolate sauce on top to complement the sweetness of the ice cream.
sauce adapted from The Perfect Scoop, by David Lebovitz
Mini choux puffs
1 1/2 cups whipping cream
3/4 cup Nutella
1 cup water
1/2 cup cocoa powder
1/2 cup corn syrup
2 oz bittersweet chocolate
Ice cream: Whisk together cream and nutella until smooth. Be patient, it will come together after a few minutes. Churn in ice cream maker. Freezer for 2 hours.
Sauce: Combine water, cocoa and corn syrup in medium saucepan. Bring to a boil, then boil gently, stirring, for about 5 minutes until it starts to thicken. Remove from heat, add chocolate and stir. Cool to room temperature and then refrigerate. Will keep almost indefinitely in the fridge.
Split choux puffs, fill with small scoops of ice cream. Serve with chocolate sauce immediatly.