I was thinking I would mix it with cream cheese &/cool whip for filling cream puffs. I would love to hear any other suggestions (frostings, etc..). I purchased a jar of it tonight for the first time and for those who have never tried it, it tastes like the chocolate filling in the pirouette(spelling?)rolled cookie wafers. It has a very good taste!
Kim
I actually use it in place of peanut butter in a lot of recipes. I love it and so does the rest of my family! I don't know if you watch the food network at all, but Giada on Everyday Italian uses it a lot as well. She has some really good recipes with it. You can drizzle it on anything, and it even tastes good on toast! I would love to hear how your cream puffs turn out! The filling sounds amazing!!
I have only used it as a filling for a chocolate cake. Quiet tasty!
Someone on here once said that they used it as a cake filling...sounds good.
I saw a recipe on Everyday Italian once where she covered her eclaires with it as well.
It's good stuff - I'm sure it would work great!
I actually use it in place of peanut butter in a lot of recipes. I love it and so does the rest of my family! I don't know if you watch the food network at all, but Giada on Everyday Italian uses it a lot as well. She has some really good recipes with it. You can drizzle it on anything, and it even tastes good on toast! I would love to hear how your cream puffs turn out! The filling sounds amazing!!
I have learned that mixing cool whip and cream cheese with just about any filling (peanut butter, puddings, etc...) turns out really good! Usually I use a small tub (not sure on the ounces) and an 8oz cream cheese (softened) and just enough of whatever else I am using until I get my desired consistancy for what I am filling (usually cream puffs!).
Using sugar free pudding also makes the cream puffs a wonderful diabetic dessert!
I love Nutella and use it alot, is a favorite filling mixed with buttercream, cream cheese or whipped cream. Can replace peanut butter in most recipes. Here are a few recipes I use that I got from the net awhile back unfortunately I never saved where they were from but certainly appreciate the originators !
Nutella Glaze
Ingredients:
1 cup Nutella
1/2 cup powdered sugar
6 tbsp boiling hot water
1/2 tsp rum extract
Instructions:
In a mixing bowl, combine Nutella, powdered sugar and hot boiling water. Whisk together until smooth, stir in rum extract then drizzle over cooled cake. yummy
Nutella Ganache
8 ounces of Nutella
1⁄2 cup heavy cream
Directions
Melt the Nutella and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Chocolate Nutella ganache: Heat 1/2 cup of heavy cream to boiling point. Remove from heat and stir in 3/4 cup dark chocolate and 2 Tb. Nutella. Let stand 2 minutes.
Nutella Icing
1/2 cup nutella, hazelnut cocoa spread
1/2 cup vanilla icing
Combine the Nutella and vanilla icing until well blended and a medium-brown color.
Nutella Whipped Frosting
13 ounces nutella
12 ounces fresh whipping cream
1/2 teaspoon vanilla extract
Empty nutella, whipping cream and vanilla extract into the bowl of your mixer, and beat (slowly in the beginning to avoid splatters) on medium-high, scraping sides and bottom of bowl with rubber spatula occasionally, until you have billowy clouds of chocolate-hazelnut cream.
I tired once using nutella in a biscotti recipe. the flavor was outstanding!! But, they were hard as a rock and spread a lot!! The only way to eat them was to dunk them in coffee. Someday I'll experiment again with it because it tasted SO good.
For those of you who know a lot about food science - what can I do to make it spread less and not get so hard?
So could I use the cool whip & nutella as a filler inside a triple chocolate fudge (boxed cake mix) with the pirouette cookies around the sides? The person i am making the cake for LOVES chocolate...How do you think this would taste???
Hello All:
I tried the nutella on a yellow cake as the filling this Friday and I had my sister to test it for me and she said the nutella was horrible. The frosting was bc which she said was good.
I used it straight out the jar maybe I need to mix it with bc icing. Will try it that way the next time.
Deedee44
deedee44, what's wrong with your sister? Maybe she does not like hazelnut flavor. My dh is addicted to the stuff. I buy 4 or 5 jars at a time. He just spreads it straight on bread and makes a chocolate sandwich. I have filled spread it on brownies and the crowd went wild. Gotta give it another try with someone who likes hazelnut taste.
Deedee44 Nutella straight of the jar is a little tick and maybe that was what your sister didnt like,the consistency.I mixed mine with cool whip and everybody loved it!Made the cake last night and at this time its gone!Try to mix it the next time.Freddie here have awesome recipesthat you can try.
I love Nutella in anything. I make white layers and spread a thin layer of Nutella and then top with chocolate buttercream. Everybody that has tried it loves it. I can eat Nutella straight out of the jar LOL
I used Nutella today for the first time - mixed it with Rich's bettercream and a little whipping cream for the filling in a peanut butter cake. I iced the cake with peanut butter buttercream and then chocolate ganache over that. It is delicious! My DH loved it. I can't wait to try it with a white cake or yellow or ANYTHING - LOL !! 
I was about to post about this topic and found it already posted. 
I was eating a spoonful (yes, a spoonful, not as a spread 
) and thought I would love to see what it does in cake. Has anyone ever used nutella in place of the butter in a cake? Wonder if it would work and if the hazelnut flavor would be noticeable enough. DH and I really like the hazelnut taste. Also wonder if you could use it to make truffles??? I think it would be heavenly! Thanks, freddie for the recipes. I am definately going to try the Nutella Whipped Frosting and the Nutella Ganache. That ganache has got to be wicked!
I agree Nutella is great right out of the jar, it is one of those, a spoonful for the recipe a spoonful for me, a spoonful for the recipe a spoonful for me, you get the idea. It makes great truffles or chocolates NikkiDoc, I have filled chocolates with it and it tastes almost like a Lindor. Here are a few truffle recipes I use I'm not sure where I got them as I am always gathering recipes and people often email them to me.
Hazelnut Truffles
Ingredients
1 14-ounce can sweetened condensed milk
1 13-ounce jar (about 1-1/4 cups) Nutella spread
4 ounces unsweetened chocolate, chopped
1 tablespoon Irish cream liqueur or vanilla
2/3 cup halved hazelnuts (filberts), toasted*
Finely or coarsely chopped toasted hazelnuts (filberts)
Unsweetened cocoa powder
Directions
1. In a heavy medium saucepan combine sweetened condensed milk, chocolate-hazelnut spread, and unsweetened chocolate. Cook over low heat until chocolate melts, stirring constantly. Remove saucepan from heat. Cool slightly. Stir in liqueur or vanilla until smooth. Transfer to a mixing bowl; cover and chill about 3 hours or until firm.
2. Line a baking sheet with waxed paper. For each truffle, form about 1 teaspoon of the chocolate mixture around 1 toasted hazelnut half to make a 3/4-inch ball. Roll in chopped toasted nuts or cocoa powder, or dip in chocolate.
3. Store in a tightly covered container in the refrigerator for several weeks or freezer up to 3 months.
Yields: Makes 120 candies. ( I have made these using chopped pecans in them instead of putting around hazelnut and it was very good.)
To Toast Hazelnuts: Place nuts in a skillet. Cook over medium-low heat, stirring or shaking skillet often for 7 to 10 minutes or until skins begin to flake and nuts are light golden brown. Watch carefully to avoid overbrowning. Remove nuts from skillet and place on a clean kitchen towel. When hazelnuts are cool enough to handle, rub the nuts together in the towel, removing as much of the brown skin as possible.
Nutella Truffles recipe
1/2 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon light corn syrup
9 ounces chopped, semi-sweet chocolate
2 tablespoons Nutella
Coating
6 ounces chocolate
5 1/2 ounces skinned and toasted hazelnuts, finely chopped
Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat. Add 9 ounces of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes. After 5 minutes, add the Nutella and whisk slowly to combine. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes.
Meanwhile, line baking sheets with parchment paper.
After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing. Place chopped hazelnuts in a small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the chopped hazelnuts. With your clean hand, cover the truffle with the nuts. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.
Nutella Chocolates
20 ounces Nutella
2 Tbsp Shortening
1/4 C butter, softened
1 1/2 Cups Rice Krispies
1 Cup Powdered Sugar
1 Package Almond Bark
2 TBSP Shortening
Directions: Mix Nutella, powdered sugar, and butter. Gently fold in rice krispies. Form into small balls. Freeze until hard. Melt almond bark and shortening in a double boiler. Dip frozen balls into almond bark. Set on wax paper or wire rack harden.
TIP: If your hands get too sticky wash them and dry them WELL (if you don't dry them well and make more balls, the rice krispies will be stale). Dust your hands with powdered sugar every few balls.
I have used both vanilla and chocolate almond bark. If I dip in chocolate, I drizzle with the white and vice versa.
Chocolate Hazelnut Mousse
Whip up 2 cups of heavy cream, 3 tbsp of confectioners sugar and 1/4 teaspoon of vanilla, then gently fold in 1/2 cup of Nutella (other chocolate-hazelnut spread can be used). Makes 4 1/2 cups.
Hope you enjoy these recipes. Here are a few sites I go on to get Nutella recipes as I use it lots of ways !
http://www.isavo.org/food/a/nutella.htm
http://www.recipegoldmine.com/nutella/nutella.html
http://www.mangiabenepasta.com/nutella2.html
http://web.foodnetwork.com/food/web/searchResults?searchType=Recipe&searchString=nutella+recipes&site=food
) 
I've done chocolate moulds and filled them with Nutella. Super!! I've also iced and filled a cake with Nutella mixed with BC (lots of Nutella so you can really taste it!!) mmmmmmmmm soooooo gooooood I also will mix cream cheese and Nutella to spread on my bagel and of course the best treat in a big spoonful of Nuttella straight!!
Although this is not for a cake sugestion, Nutella is just as healthy as peanut butter.
The good thing about it is, if you have a peanut allergy you can use for your kid's lunches. Most people who have a peanut allergy are allergic to the mold. You cannot remove mold even with cooking. Nuts on the other hand are not tubors (grown underground) but rather like a fruit because they grown from a flower on a tree above the ground.
I make a reeses pieces sandwich for my kids by using almond butter (due to peanut allergy) and Nutella.
I also make muddy monkies for school lunches, a flour tortilla buttered with Nutella and or almond butter, place a banana in the middle and roll. It makes for a nutritious lunch and the kids love it. You can sprinkle organic sugars, cinnamon, etc...
Nutella is to Europe what peanut butter is to the US.
I first discovered Nutella as a kid living in Germany. And yeah it's a staple over in Europe. Peanut butter I dont think I ever saw over there actually lol.
The only or main way I've only ever used it was with a spoon (I TRY to spread it on toast but it doesnt make it that far usually LOL),
The only thing I've ventured to use it for was swirl cheesecake. MMM Lots of other recipes suggested here to try. I will be buying more than 2 jars a year now methinks LOL (It's a weakness, so I only buy about one jar every year or 6 months or else i'd weigh 500 lbs lol)
thanks for the ideas.
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