No Bake Nutella Cheesecake

Ingredients:Crust:1 cups of Ground Graham Crackers6 Tbsp of Unsalted Butter, at room temperature2 Tbsp of Nutella cup of Granulated Sugar cup of Chopped Hazelnuts, finely ground in a food processor

For the Filling:2 8oz Blocks of Cream Cheese, softened at room temperature1 cup of Confectioner Sugar1 cups of Nutella tsp of Vanilla Extract cup of Heavy Cream

For the Topping:1/2 cup of Heavy Cream4 oz of Semisweet Chocolate Chips1 tsp of Butter, softened at room temperature

1) In a food processor, add all the ingredients for the crust and whiz it up until everything is finely crushed and when you pinch the mixture together, it holds well.

2) Press the mixture in the bottom and one inch up the sides of a 9 springform pan, set it in the fridge.

3) In the bowl of a standing mixer fitted with a paddle attachment, add the cream cheese and nutella and mix it on medium speed for about 2 minutes.

4) Add the remaining ingredients and keep mixing it for another minute or so or until you have a smooth batter.

5) Pour the batter into the prepared crust, cover the top of the pan with a plate and set it in the fridge overnight.

6) About an hour before you are ready to serve it, make the ganache.

7) In a small saucepan, add the cream and bring it to a simmer.

8) Pour the cream in a bowl with the chocolate chips and let it sit for about 3 minutes.

9) Whisk it all together until the chocolate chips have melted, and whisk in the butter as well.

10) Place it back in the fridge for about an hour to set a bit.

11) Wipe your knife in between cutting each slice so that all the slices come out nice and neat.

12) Remove the sides of the springform pan, and top the cheesecake with some chopped hazelnuts and confectioner sugar.

Nutella Truffles

Ingredients:8oz of Semisweet Chocolate Chips1/2 cup of Heavy Cream2 Tbsp of Unsalted Butter, softened at room temperature1/2 cup of Nutella2 Tbsp of Frangelico or any other hazelnut liqueur (optional)Process,1) Place the chocolate chips in a bowl and set aside.

2) In a small saucepan, add the cream and butter and allow the cream to come to a simmer.

3) Pour the cream over the chocolate chips and let it sit for about a minute.

4) Whisk the cream and chocolate mix until smooth. Stir in the Nutella and pour the mixture into an 8x8 baking pan, cover with plastic wrap and let it sit in the fridge for about 2 hours or until set.

5) Using 2 teaspoons or a melon baller or tiny little ice cream scoop, form little truffles and dip them into powdered sugar or chopped hazelnuts.

Quick Chocolate Pudding

Ingredients: cup of Heavy Cream cup of Mini Marshmallows cup of Semisweet Chocolate ChipsProcess,1) In a small saucepan, add the heavy cream and marshmallows and let it heat up until the marshmallows melt. Turn the heat off and add the chocolate chips. Stir until the chocolate melts and place this mixture into 2 small or 1 large glass cup.

2) Let it cool in the fridge for about 15 to 20 minutes and serve it topped with fresh berries and chocolate curls. Enjoy!

Oreo Ice Cream Cake

Ingredients:1 Gallon of Vanilla Ice Cream cup Store Bought Caramel Sauce cup Store Bought Chocolate Fudge Sauce1 Large Bag of Oreo Cookies cup Walnuts in Syrup (optional)

1) Take the ice cream out of the freezer and leave at room temperature for 30 minutes so it can start to soften ( this is so that it makes it much easier to work with ).

2) Line a 9 inch spring form pan with some plastic wrap and set aside.

3) Line the inner edge of your pan with a row of Oreo cookies, also line the bottom of the pan with Oreo halves.

4) Place rest of the Oreo cookies in a large zip lock bag, and smash them with a rolling pin until the cookies become coarse crumbs.

5) In a large bowl mix together the ice cream, caramel sauce, chocolate sauce, walnuts and the Oreo crumbs, reserving cup of the crumbs for the topping. Mix everything together well to combine and add mixture to the pan outlined with the Oreos. Level out the top of the cake and top with the reserved Oreo crumbs and if you like, some caramel sauce.

6) Place the cake in the freezer and let it set for 4 to 6 hours.

1) When ready to serve let the Oreo cookies on the side of you cake be the guide for even slices and also beautiful presentation. You could top the cake with more chocolate or caramel sauce but its so perfect as it is, you dont need to go through the extra step.