I create a lot of recipes, prolific is a word that comes to mind. But I also recycle. This one is so simple and was first created for Lakeside Joondalup when they were doing quarterly foodie booklets. Then I recycled it into the 2015 calendar and now here it is again. Make your own Notella, you won’t regret it at all. In fact you may become addicted.
I am thinking it should maybe appear in a future printed project, chocolate seems to be a recurring theme for me...but if you know me at all, you know that!!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1 x 250 Gram plain chocolate biscuits
- 90 Grams Butter melted BUY
- Pinches Pink Salt Flakes BUY
- 350 Grams Chocolate dark BUY
- 75 Grams Notella Recipe
- 190 Grams cream
- 1 Teaspoon Vanilla Bean Paste BUY
- 1 Tablespoon liqueur of choice (optional)
- Handfuls hazelnuts, roasted and roughly chopped
Place biscuits, butter and salt into Thermomix bowl and blend 10 sec/speed 6. Press firmly into a 32 x 7cm flan tin with removable base. Refrigerate.
Place chocolate, Notella, cream, vanilla and liqueur into Thermomix bowl and melt 5 min/50°C/speed 1. Stop and scrape down sides of bowl if necessary.
Stir through 3/4 of the toasted nuts and pour mixture over the chilled base. Garnish with remaining nuts.
Refrigerate until solid. Remove from tin and cut into thin slices to serve.