Ingredients:

2 tbsp Nutella
150ml strong brewed coffee (cooled)
200ml whole milk
1 tsp vanilla sugar
1 cup ice cubes
Whipped cream and cocoa powder for topping (optional)

Method:

• In a blender, combine the cooled coffee, milk, Nutella, vanilla sugar, and ice cubes. Blend until smooth and frothy
• Pour the frappe into a tall glass
• Top with whipped cream and a light dusting of cocoa powder, if desired
• Sip and enjoy this luxurious coffee-inspired drink!

Ingredients:

100g Nutella
100g plain flour
150g caster sugar
150g unsalted butter (melted)
2 large eggs
1 tsp vanilla extract

Method:

• Preheat your oven to 180°C (160°C fan). Line a square baking tin with parchment paper
• In a bowl, whisk together the melted butter, sugar, eggs and vanilla extract
• Gradually add the flour and mix until smooth
• Pour the batter into the prepared tin. Dollop Nutella over the top and use a skewer to create a swirl effect
• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs
• Let cool, slice and enjoy!

Ingredients:

4 slices of thick brioche bread (or any soft bread)
4 tbsp Nutella
2 large eggs
100ml whole milk
1 tsp vanilla extract
1 tbsp caster sugar
Butter, for frying
Icing sugar, for dusting (optional)
Fresh berries or maple syrup, for serving (optional)

Method:

• Spread 2 tablespoons of Nutella on one slice of bread and sandwich it with another slice. Repeat with the remaining bread slices
• In a shallow bowl, whisk together the eggs, milk, vanilla extract and caster sugar until well combined
• Heat a knob of butter in a large frying pan over medium heat
• Dip each Nutella sandwich into the egg mixture, ensuring both sides are fully coated. Let any excess drip off
• Place the sandwich in the frying pan and cook for 2-3 minutes on each side or until golden brown and cooked through
• Remove from the pan and repeat with the remaining sandwich, adding more butter as needed
• Dust with icing sugar and serve warm with fresh berries or maple syrup, if desired

Ingredients:

150g pink chocolate (ruby chocolate), chopped
100ml double cream
1 tsp vanilla paste
50g desiccated coconut (plus extra for coating)
25g finely chopped dried raspberries (optional, for added flavour and texture)

Method:

• Heat the double cream in a saucepan over medium heat until it just begins to simmer, being careful not to let it boil
• Pour the hot cream over the chopped pink chocolate in a heatproof bowl and let it sit for a couple of minutes
• Stir until smooth and fully melted, then mix in the vanilla paste and desiccated coconut until well combined
• For an additional layer of flavour, incorporate finely chopped dried raspberries if desired
• Cover the mixture with cling film and refrigerate for 2–3 hours, or until the mixture is firm enough to shape
• Scoop small portions of the mixture and roll them into bite-sized balls using your hands
• Roll each truffle in desiccated coconut, ensuring an even layer
• Arrange the truffles on a serving plate or place them in mini cupcake cases for an elegant presentation
• Store them in an airtight container in the fridge for up to 5 days

Ingredients:

175g unsalted butter, softened
175g caster sugar
3 large eggs
1 tbsp vanilla paste
200g self-raising flour
50ml whole milk
50g dark chocolate, melted
50g ruby (pink) chocolate, melted
50g white chocolate, melted

For the Topping:
50g dark chocolate, melted

Method:

Preheat the oven:

• Preheat to 180°C (fan) or 200°C (conventional). Grease and line a 2lb bundt tin.

Make the batter:

• Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, add vanilla paste and then stir in the milk. Fold in the flour until just combined

Divide and mix:

• Split the batter into three equal parts. Mix dark chocolate into one part, ruby chocolate into another, and white chocolate into the last

Marble the Batter:

• Spoon dollops of each batter alternately into the tin. Swirl a skewer through the batter to create a marble effect

Bake:

• Bake for 50–55 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack

Decorate & Serve:

• Drizzle melted dark chocolates over the top. Slice and serve