Description
Delicious Nutella Cookie Bites with a crispy biscuit base, filled with luscious Nutella and topped with smooth whipped cream stabilized with gelatin, finished with chopped roasted hazelnuts for added crunch and flavor. Perfect as bite-sized treats for parties or sweet snacks.
Ingredients
Cookie Base
- 150 g digestives biscuits (approximately 10 biscuits; can substitute with equal weight of graham crackers or gluten-free digestives/graham crackers)
- 4 tbsp caster sugar (superfine sugar)
- 75 ml unsalted butter, melted
Whipped Cream Topping
- 1 tsp powdered gelatin
- 4 tsp cold water
- 160 ml double/heavy cream
- 35 g confectioners’ sugar
Nutella & Garnish
- 140 g Nutella
- 3 tbsp chopped roasted hazelnuts
Instructions
- Preheat the oven: Preheat your oven to 170°C (320°F) to prepare for baking the cookie bases.
- Make the biscuit crumbs: Place the digestives biscuits in a food processor and process until they become fine breadcrumbs. Alternatively, crush them finely using a rolling pin inside a sealed bag.
- Combine crumbs with sugar and butter: Add the caster sugar and melted butter to the biscuit crumbs and pulse again until everything is evenly combined to form a crumbly mixture.
- Form cookie bases in muffin tin: Use a 24-hole mini muffin tin and fill 18 of the holes fully with the biscuit crumb mixture. Press down with the handle of a wooden spoon to form an indentation in the center of each cookie base.
- Bake the bases: Place the filled muffin tin in the oven and bake for 5 minutes until the edges turn lightly golden. Remove from oven and while still warm, deepen the indents with the wooden spoon handle as the crumbs will have expanded slightly. Allow to cool completely in the tin.
- Remove cookie cups: Once cooled completely, carefully loosen the cookie cups from the tin using a butter knife and gently tip or scoop them out. Ensure they are fully cool to avoid crumbling.
- Prepare gelatin mixture: Stir the powdered gelatin into the cold water and let it sit for 2-3 minutes to bloom. Heat gently in the microwave for a few seconds until completely melted, then stir again and let cool slightly.
- Whip the cream: Whisk the double cream and confectioners’ sugar together until soft peaks form. Slowly add the gelatin mixture while continuing to whisk, then whisk until the cream holds a firm shape. This gelatin addition stabilizes the cream to keep it soft and prevent splitting.
- Fill cookie cups with Nutella: Spoon about ½ teaspoon Nutella into the bottom of each cooled cookie cup.
- Pipe whipped cream topping: Transfer the stabilized whipped cream into a piping bag fitted with a fluted nozzle (or use a sandwich bag with a corner cut off) and pipe a swirling dollop on top of each cookie cup, starting from the outside and working inward.
- Decorate with Nutella and hazelnuts: Fill another piping bag with the remaining Nutella and pipe in a zig-zag pattern over each cream-topped cookie. Sprinkle chopped roasted hazelnuts on top and serve immediately.
Notes
- Ensure cookie cups are completely cool before removing to prevent breakage.
- Use gelatin to stabilize whipped cream so it maintains shape and softness longer.
- Substitute gluten-free biscuits if necessary for dietary preferences.
- Use mini muffin tins for perfect bite-sized cookie cups.
- Chill gelatin mixture before adding to cream to prevent premature setting.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
