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Nutella Jello (yes, really)

I’ve mentioned her before, but my jello-blog idol has a great cookbook called “Hello, Jell-O!” which is chock-full of awesome recipes.

They’re tried and true recipes that she’s put together after extensive experimentation so I’ve never been disappointed.

I tried this recipe for one of my monthly dinner parties and made not only a larger mold for sharing but also a few individual molds to celebrate a few birthdays in the group.

Photo Credit: Paige Pauli

Photo Credit: Paige Pauli

I usually eat my Nutella with a spoon straight from the jar but made an exception for this recipe (which calls for strawberries but I subbed in raspberries instead).

Berries & Nutella

Adapted from Victoria Belanger’s Hello, Jell-O!

First Layer

1 tablespoon (or 1 envelope) Knox Unflavored Gelatin

1/4 cup cold water

1 cup boiling water

1/4 cup sugar

1 teaspoon vanilla extract

A few cups of fruit (e.g. sliced strawberries, raspberries)

Second Layer

2 tablespoons (2 envelopes) Knox Unflavored Gelatin

1/2 cup cold water

1 1/2 cups boiling water

1 1/2 cups Nutella

1/2 cup fruit (e.g. sliced strawberries, raspberries)

Start with the first layer. Soak the gelatin in the cold water for a few minutes and then dissolve in the boiling water. Add the sugar and vanilla and stir until dissolved. Refrigerate until it’s thickened up a bit (like a gel) while you arrange the fruit in the mold. Spoon in the gelatin and refrigerate until hardened but still sticky to the touch – keep an eye on it because it only takes a few minutes to go from too soft to too firm. And boy is it disappointing when THAT happens.

While that’s in the fridge, work on the second layer. Soak the gelatin in the cold water and again dissolve in the boiling water. Whisk in the Nutella and chill until it’s thickened like a gel. Stir in the fruit and spoon onto the (still sticky) first layer in the mold. Refrigerate until quite firm (at least four hours but ideally overnight). Unmold and enjoy.

Layering jello is tricky and even those of us (an admittedly small group) who make jello frequently still manage to fudge it up occasionally. The most important thing is to frequently check the layers – once they’ve crossed the line to too firm there’s really no going back. And if one layer is too firm then it won’t bond with the next layer and you’ll end up with a hot mess when you try to unmold it.

As always, so photogenic.

Photo Credit: Paige Pauli

Photo Credit: Paige Pauli

If you’re a Nutella fan, you’ll love this recipe. Trust me.

Happy Molding!

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