If you’re a billionaire who brought the world Tic Tacs, Ferrero-Rocher and—even better—Nutella, what better day to die than Valentine’s Day?
Michele Ferrero, who invented the delicious chocolate-hazelnut spread, passed away over the weekend, leaving a world that much more delicious thanks to his sweets empire.
A while back, I made a batch of Nutella pielettes—basically, tiny tart-pies—for a friend’s pie-off party. Alas, they didn’t win, but I think they turned out pretty phenomenal.
In honor of Ferrero and his mouthwatering legacy, here’s the recipe. Don’t forget to toast to the late real-life Willy Wonka when you pop one of these morsels into your mouth.
- 1 block of silken tofu (use a paper towel to absorb excess moisture)
- 6 ounces Nutella
- 3 ounces milk chocolate, melted
- 2 tablespoons agave nectar
- strawberries, raspberries or whatever fruit you have on hand
- pie crust (use your favorite recipe; I find that using chilled vodka in place of at least some of the water makes for a flakier crust)
1. Preheat oven to 350 degrees.
2. Roll out your pie crust. Use a flower-shaped cookie cutter to stamp the dough. Fit the dough-flowers into mini-muffin tins.
3. Bake the pielette crusts until firm but take it out before it has browned or turned crunchy—about 10 minutes (but keep an eye on it!).
4. Meanwhile, melt the chocolate in a double boiler.
5. Mix the tofu, chocolate, Nutella and agave nectar in a food processor until smooth.
6. When crust has cooled, remove them from the muffin tin and fill with Nutella mixture. Top with a slice of strawberry or a single raspberry. Refrigerate one hour to set.