Nutella in my cupboard is a rare sight because if it is in the house I eat it all! I had some leftover Nutella from when I made Mocha Marshmallows with a Nutella Center. Nutella Hot Chocolate seemed like a great way to use the creamy, chocolate-hazelnut spread! It took a couple of tries, but I mixed up a creamy, smooth Nutella Hot Chocolate with Cashew Milk, canned Coconut Milk, Cocoa, Nutella, and Maple Syrup.
While formulating the cocoa recipes, I remembered my stash of Lindt White Chocolate Bars & an unopened package of Golden Oreos in the pantry. I decided to temper the chocolate and dip the oreos in the melted chocolate. I picked up some fresh strawberries and a couple of bags of Ghiradelli Melting Wafers in case the tempered chocolate did not work out. Luckily it did and I have an extra bag of Melting Wafers.
Normally I am not a big fan of white chocolate. My childhood experiences are based on horrible, cheap Easter candy. Real white chocolate requires tempering and fake (compound) chocolate does not. Real chocolate contains cocoa butter, while fake chocolate uses vegetable fat (compound chocolate.)
The Lindt contains Cocoa Butter but the Ghiradelli Melting Wafers do not. Somehow they are ridiculously good without it. The Lindt & Ghiradelli white chocolate will convince you that you do like white chocolate! These brands have a creamy, smooth, inviting flavor that pairs well with everything sweet that you enjoy.
Tempering is necessary to reform melted real chocolate into a smooth, glossy, crisp final product. Simply melting the chocolate leaves the crystals in a non-uniform structure that will not want to solidify and produces a streaky, unattractive chocolate once dried. Tempering means putting the chocolate through a cycle of temperatures: Heat, cooling, and heating again. It is a much longer process but I did not want to just melt and reuse the chocolate bars in case they looked blotchy & strange. I highly recommend utilizing the Melting Wafers, they are so much easier to use and they are delicious!
Nutella Hot Chocolate
- 2 cups Cashew Milk
- 1/2 cup canned Coconut Milk–I blended my can with a hand blender since the top 1/3 was cream & the rest was a watery liquid
- 2 Tbsp Maple Syrup
- 1 Tbsp Cocoa Powder
- 1 tsp Vanilla Extract
- 3 Tbsp Nutella
- pinch of salt
I combined all ingredients in a medium saucepan over medium heat, bringing to a low simmer. Whisk until the hot chocolate begins to steam, making sure to incorporate all of the cocoa powder thoroughly. Serve Nutella Hot Chocolate in mugs and garnish (I used whipped cream, marshmallows, and mini chocolate chips.)
Chocolate Covered Oreos
Tempered Lindt White Chocolate
- Break or chop the chocolate into uniform pieces. Set aside 1/3 of the chocolate for later. (I used two 4.4 oz bars–the recommended amount is 1-2 lbs of chocolate)
- Melt 2/3 of the chocolate pieces in the top of a double boiler. Don’t allow the water to boil. Use a rubber spatula to stir the chocolate continually until the temperature reaches 110 degrees (F.) Milk & Dark Chocolate use higher temperatures.
- Remove from the water bath, stir in the additional 1/3 of set aside chocolate, and stir continuously (you can set the bowl in an ice water bath) until the temperature lowers to 79 degrees (F.)
- Bring the bowl of chocolate back to the double boiler and heat to 82-83 degrees (F.)
- Remove bowl from heat and dip your Oreos! And Strawberries! Add oil-based food coloring (I used the Chefmaster Liquid Candy Color in Pink)! Sprinkle toppings on immediately (I used freeze dried fruit, Wilton sprinkles, almonds, and mini chocolate chips)! And pour into a candy bar mold with freeze dried strawberries and almonds!
Only dip fruit that is not wet & do not add liquids that are a different temperature or the chocolate could seize (turn grainy.)
I used two forks to coat the Oreos (individually) and then transferred them to a sheet of parchment paper to dry.
- Set in the fridge to harden
- (Optional) I decorated the solid chocolate coating with Pharoah’s Gold Lustre Dust and drew on the cookies with a mixture of Cake Flavored Vodka & Lustre Dust.
Ghiradelli Dark Melting Wafers
- Place the wafers in the top pan/bowl of a double boiler over low heat or melt in a microwave safe container at half power for 30 seconds and then 15 second intervals.
- Stir constantly until smooth and melted (do not allow water to boil.)
- Dip your treats and set them on a piece of parchment paper.
- Set in the fridge to harden.
Chocolate lovers will thoroughly enjoy these treats! I kept my finished Oreos in the fridge so that the dog wouldn’t swipe them off of the counter. I think all of the chocolate covered treats taste best at room temperature. Somehow we have had the willpower to grab 1-2 a day and not devour everything in one go.
Coating treats in chocolate is just fun! I love the contrast of the tart dried fruit with the creamy chocolate and I think the Golden Oreos were a good choice. This project would work great with a substitution of any fruit, bars, cookies or treat you can think of (that won’t melt in the chocolate.) Drinking the creamy, decadent Nutella Hot Chocolate with a Chocolate Covered Oreo on the side brings a smile to my face. It’s that good.