We love Nutella around here. Whether we’re digging in with a spoon or I’m using it in a dessert, we always have a couple of jars on hand. Recently, I was itching to make another “kocke” recipe or some kind of dessert square. As you probably know by now, I’m a big fan of creamy desserts. Combine those two things together and you have this delicious, decadent recipe that is perfect for the warm days coming our day. Served cold, this makes an ideal dessert for a bbq get-together or even something to sweet to have in the fridge over the weekend.

With the exception of melting the chocolate, this is technically a no-bake dessert. When cut, the tri-colored presentation really makes it look more complicated than it is. Because there’s quite a bit of Nutella in this recipe, this dish does not need to be served in large quantities. It’s very decadent as I mentioned so a small piece will definitely satisfy even the largest sweet tooth.

If you follow me on Instagram, you will know the top layer was a happy accident. I intended to make a delicious ganache, but because I decided to combine the ingredients “od prilike” I made it way too thin and therefore decided to “save it” but whipping it up with a hand mixer into a chocolate whipped cream. It’s a great trick to save a ganache that is way too thin…it’s heavy cream after all!

While the different colored layers may look difficult to make, they come together quickly. In fact, they’re really 1 filling divided in half, one half left white, the other with a couple of spoonfuls of Nutella mixed in. It’s all covered by a nice thick layer of chocolate whipped cream and chilled. Oh and the cookie layer? Plazma Keks, what else?

I hope you give this decadent recipe a try very soon. If you’re interested in another Nutella recipe, check out my Ferrero Knedle here! For other dessert ideas check out the dessert section. And if you’re not following me on Instagram, head on over there and join over 14k other people who love Balkan food too!

Nutella Krem Kocke/Nutella Cream Cheese Squares

Recipe by The Balkan HostessCourse: Dessert

Servings

servings

Prep time

minutes

Chill time

hour

Nutela Kocke… Nutella, cream cheese, and Plazma Keks. A match made in heaven!

Ingredients

Crust/Kora
3 tablespoons (45 g) unsalted butter, melted
1 tablespoon (8 g) cocoa powder
1.5 sleeves (250 g) ground Plazma Keks/Lane Biscuits
Milk, as needed
Filling
1.5 bricks (270 g) cream cheese
1/3 cup (70 g) sugar
1/2 teaspoon vanilla sugar (1/2 kesice)
4 heaping spoonfuls Nutella (4 dobre kasike)
2 cups (500 ml) Heavy cream
Whipped Ganache
1.5 cup (350 ml) heavy cream
1 bar (100 g) dark chocolate

Directions

Crust/Kora
Combine all the crust ingrediants into a mixing bowl aside from the milk. Mix everything together and begin adding in milk a little at a time until the mixture is the consistency of wet sand. It should not be too wet but just enough to stick together.
Transfer the mixture to a baking dish with high sides. Pat down in an even layer and set aside in the refridgerator to chill while you prepare the filling.
Filling
In a large bowl, combine the cream cheese, sugar, and vanilla sugar and whisk with a hand mixer until smooth and the sugar has dissolved. It should be soft and fluffy.
Once soft and fluffy, divide the mixture into 2 medium bowls.
Warm up the Nutella in the microwave a few seconds until it’s warm and runny and add it to one bowl with the cream cheese. Mix until combined completely.
In a large mixing bowl, beat the heavy cream to stiff peaks. Divide the mixture in half and add one half to one bowl and the other to the other bowl. Use your mixer to combine the ingrediants together well.

Tip: Whisk the white bowl first and then the Nutella bowl 🙂
Layer the white filling onto the cookie crust followed by the Nutella layer. Return to the refridgerator until the chocolate ganache is ready.
Whipped Ganache
Heat the heavy cream on medium heat until just about to boil.
While the heavy cream is heating, break up your chocolate into smaller pieces in a medium bowl.
Once the heavy cream has almost reached a boil, turn off the heat and pout it over the chocolate. Whisk until all the chocolate is melted, then place in the refridgerator until completely cold.
Once cold, remove the bowl from the refridgerator and using a hand mixer whip the ganache to stiff peaks.
Spread an even layer over the dessert and return to the refridgerator again to set for 1 hour.
Keep refridgerated until ready to serve.