Nutella and Red Berry Dessert Tacos
You can make everyone happy if you have a jar of Nutella at home. With this simple and delicious recipe for Nutella and berry lovers, you can make the best treat ever.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6 people
- 6 tortillas fluor
- 3 tbsp sugar granulated
- 1 tbsp cinnamon granulated
- 3 tbsp butter melted, unsalted
- 4 ounces chocolate baking bar bitter sweet
- 1/3 cup hazelnuts chopped, toasted
- 3/4 cup heavy cream
- 3 tbsp sugar powdered
- 6 ounces cream cheese room temperature
- 1/3 cup Nutella
- 1/2 cup strawberry sliced
- 1/2 cup raspberries
Prepare the Taco Shells: Preheat oven to 400°F. Roll sheets of aluminum foil into 3 loose rolls, each measuring approximately 17 inches long, 1 1/2 inches wide, and 4 inches tall. Place rolls parallel on a rimmed baking sheet.
Stir together sugar and cinnamon in a small bowl. Brush melted butter evenly on both sides of tortillas, and sprinkle both sides evenly with sugar mixture. Drape 2 tortillas over each foil roll, so that they form a taco shell shape.
Bake tortillas in preheated oven until tortillas hold their shape and are lightly browned, about 15 minutes. Transfer shells to a wire rack, and cool completely.
If desired, place chopped chocolate in a medium-size microwave-safe bowl. Microwave on HIGH until melted, about 1 minute, stirring every 30 seconds. Dip edge of Taco Shells in melted chocolate, and roll in chopped hazelnuts. Let stand until set, about 15 minutes.
Prepare the Filling: Combine cream and powdered sugar in a large bowl. Beat with an electric mixer on medium-high until soft peaks form, about 2 minutes. Add cream cheese and hazelnut-chocolate spread; beat until smooth, 1 to 2 minutes.
Assemble the Tacos: Spoon about 1/3 cup Filling into each Taco Shell. Toss together strawberries and raspberries in a small bowl. Top each taco with about 1/4 cup berry mixture. Dust tacos with powdered sugar.