Minimal ingredients with a delicious Chocolate/Hazelnut flavor.
|Traditional French Crêpes filled with Nutella.|
Corner Crêpes stands in Paris serve hot, fresh Nutella Crêpes.
|These are the Ramekins I use.|
They're 3 1/4" in Diameter and 1 1/2" Deep.
I love the Terra Cotta color for these Soufflés.
Pietro Ferrero, a pastry chef in Piedmont, Italy, ingeniously created a sweet paste made from Hazelnuts, Sugar and Cocoa. He shaped it into a loaf that could be sliced, served it on Bread and called it Giandujot, after a famous local Carnival Character. On May 14th, 1946, the Ferrero Company was founded.
This recipe makes 2 individual Soufflés.
Just know that you can't double or triple the recipe for a Soufflé.
Make additional recipes of the batter.
Here's what you'll need:
Preheat the oven to 350 degrees.
2 individual Ramekins.
1/2 C Nutella
2 Eggs, separated.
1 tsp Granulated Sugar
Baking Cocoa Powder ( I only use Rodelle)
Butter the Ramekins and dust them with Cocoa Powder. Shake out the excess Powder.
In a Medium Mixing Bowl:
In another Medium Mixing Bowl:
Whisk until they just begin to foam.
Whisk to Stiff Peak.
Fold 1/3 of the Egg Whites into the Nutella Mixture until well incorporated.
Remaining Eg Whites and gently Fold until incorporated and Creamy Smooth.
Divide the batter evenly into the Ramekins.
Wipe the rims clean. It helps the Soufflé rise.
Bake for 15 - 17 minutes.
Peace in the Kitchen!