Molten Nutella Pops Recipe – The classiest and most elegant alternative to eating spoonfuls of Nutella straight from the jar. Scoops of Nutella popped on sticks, dipped in chocolate and sprinkled with hazelnut praline are a fancy way to serve up Nutella on special occasions.
Total time: 2 hours
Servings: 15
INGREDIENTS
FOR THE NUTELLA POPS:
15 tablespoons Nutella (chocolate hazelnut spread)
8 oz (226g) milk chocolate, finely chopped*
15 lollipop or popsicle sticks
FOR THE HAZELNUT PRALINE: (OPTIONAL, ENOUGH TO COVER 8 POPS)
1/2 cup (50g) skinned, roughly chopped hazelnuts
1/2 cup plus 2 tablespoons (125g) granulated sugar
4 tablespoons water
INSTRUCTIONS
Prepare hazelnut praline (recipe below), if using (recipe below) up to 2 days in advance, and set aside until ready to use.
Chill a jar of Nutella in the fridge for at least 2 hours or overnight. Chilling is key, so that the
Nutella maintains a round shape and doesn’t spread out when scooped.
Line a baking sheet with parchment paper or silicone mat. This will make the frozen Nutella balls peel easily from the baking sheet.
Using a tablespoon size ice cream scoop or a melon baller, scoop out 15 rounded tablespoons of Nutella onto the prepared baking sheet. Freeze until solid, at least one hour or overnight. For a perfectly round shape, you might want to lightly roll the balls between cold hands after about 30 minutes of freezing.
Keeping the Nutella balls in the freezer, microwave 6 ounces of the chocolate, stirring every 30 seconds until about two-thirds melted, about 1 to 2 minutes. Remove from microwave and add remaining 2 ounces of chocolate, and stir until melted. If necessary, zap it back in the microwave for no more than 5 seconds to complete the melting. Transfer melted chocolate in a deep bowl or large cup.
Take the Nutella balls out of the freezer. Dip about 1/2 an inch of each lollipop stick in the melted chocolate, then insert it upright into the Nutella balls. Repeat with all the rest.
If the Nutella balls start to soften up, return back to the freezer for a few minutes until firm again.
Holding by the stick, start dipping the balls in the melted chocolate, one at a time.
At this point, you could start pressing on the crushed hazelnut praline, if using, before the chocolate starts to harden up.
Place the pops on the lined baking sheet, with the balls facing down.
Let cool at room temperature or in the fridge until the chocolate shell sets.
If desired, transfer any remaining melted chocolate to a piping bag or zipper lock bag and snip its end with scissors to start decorating. Add swirls, drizzles or any design of your choice.
Alternatively, a fork can be used to create more random but equally pretty drizzles.
Let the decorations set, then place in mini cupcake liners to serve. Enjoy immediately or store in the fridge, covered, for a week.
For the molten effect, let the pops come to room temperature before serving. The pops also taste great cold straight from the fridge; they won’t ooze out though.
TO MAKE THE HAZELNUT PRALINE:
Line a baking sheet with a silicon mat or generously buttered foil. Keep nearby.
Place the sugar and water into a saucepan over medium high heat, swirling the pan until sugar is dissolved.
Boil rapidly until the syrup turns a rich golden brown.
Remove the saucepan from the heat and stir in the hazelnuts.
Pour over the prepared baking sheet.
Let cool completely until it firms up into a brittle like caramel.
Place the praline in a zipper lock bag and seal. Using a meat tenderiser, hammer or rolling pin, crush the praline into small pieces but not powder. Set aside until ready to use.
RECIPE NOTES
This recipe makes 15 pops but you could make as little or many as you need, by cutting the recipe or doubling or more.
I used milk chocolate for dipping because I find it marries perfectly with the milk chocolatey flavor of Nutella, but you could use the chocolate of your preference. Dark, semi-sweet or white chocolate and candy melts will all work, but I don’t recommend using chocolate chips because they are too thick for dipping.
Molten Nutella Pops Recipe
Ingredients
FOR THE NUTELLA POPS:
- 15 tablespoons Nutella chocolate hazelnut spread
- 8 oz 226g milk chocolate, finely chopped*
- 15 lollipop or popsicle sticks
FOR THE HAZELNUT PRALINE: (OPTIONAL, ENOUGH TO COVER 8 POPS)
- 1/2 cup 50g skinned, roughly chopped hazelnuts
- 1/2 cup plus 2 tablespoons 125g granulated sugar
- 4 tablespoons water
Instructions
- Prepare hazelnut praline (recipe below), if using (recipe below) up to 2 days in advance, and set aside until ready to use.
- Chill a jar of Nutella in the fridge for at least 2 hours or overnight. Chilling is key, so that the Nutella maintains a round shape and doesn't spread out when scooped.
- Line a baking sheet with parchment paper or silicone mat. This will make the frozen Nutella balls peel easily from the baking sheet.
- Using a tablespoon size ice cream scoop or a melon baller, scoop out 15 rounded tablespoons of Nutella onto the prepared baking sheet. Freeze until solid, at least one hour or overnight. For a perfectly round shape, you might want to lightly roll the balls between cold hands after about 30 minutes of freezing.
- Keeping the Nutella balls in the freezer, microwave 6 ounces of the chocolate, stirring every 30 seconds until about two-thirds melted, about 1 to 2 minutes. Remove from microwave and add remaining 2 ounces of chocolate, and stir until melted. If necessary, zap it back in the microwave for no more than 5 seconds to complete the melting. Transfer melted chocolate in a deep bowl or large cup.
- Take the Nutella balls out of the freezer. Dip about 1/2 an inch of each lollipop stick in the melted chocolate, then insert it upright into the Nutella balls. Repeat with all the rest.
- If the Nutella balls start to soften up, return back to the freezer for a few minutes until firm again.
- Holding by the stick, start dipping the balls in the melted chocolate, one at a time.
- At this point, you could start pressing on the crushed hazelnut praline, if using, before the chocolate starts to harden up.
- Place the pops on the lined baking sheet, with the balls facing down.
- Let cool at room temperature or in the fridge until the chocolate shell sets.
- If desired, transfer any remaining melted chocolate to a piping bag or zipper lock bag and snip its end with scissors to start decorating. Add swirls, drizzles or any design of your choice. Alternatively, a fork can be used to create more random but equally pretty drizzles.
- Let the decorations set, then place in mini cupcake liners to serve. Enjoy immediately or store in the fridge, covered, for a week.
- For the molten effect, let the pops come to room temperature before serving. The pops also taste great cold straight from the fridge; they won't ooze out though.
TO MAKE THE HAZELNUT PRALINE:
- Line a baking sheet with a silicon mat or generously buttered foil. Keep nearby.
- Place the sugar and water into a saucepan over medium high heat, swirling the pan until sugar is dissolved.
- Boil rapidly until the syrup turns a rich golden brown.
- Remove the saucepan from the heat and stir in the hazelnuts.
- Pour over the prepared baking sheet.
- Let cool completely until it firms up into a brittle like caramel.
- Place the praline in a zipper lock bag and seal. Using a meat tenderiser, hammer or rolling pin, crush the praline into small pieces but not powder. Set aside until ready to use.
Notes
Source: Cleobuttera