As you may recall, during last month’s Tuesdays with Dorie posting, I wasn’t able to taste the assigned limoncello cupcakes because of a cleanse I was doing. Although the cleanse is over, I must confess that I didn’t taste this week’s assignment either. It’s been so long since I’ve had any real sugar that when I had an almond petit four last weekend, I almost got a sugar-rush headache. So, even though I like Nutella, I had to pass on the fruits of my baking labor to my co-workers at the firm yesterday. Here are some of the reactions:
“Liked it. But a little dry.”
“They left an aftertaste, but that’s to be expected from Nutella.”
“Is that what Nutella is? Okay, then I realized I don’t like Nutella.”
“These were tasty!”
“Oh, these are good, but it’s hard to tell the difference between the Nutella and the ganache.”
While making the buttons, or as the French say bouchées for “mouthfuls”, I will say that the mini cupcake batter smelled very good mainly due to the drop of pure almond extract that was suggested we use. However, because these were mini cupcakes, it was somewhat painstaking to drop teaspoonfuls of batter into each mold, then drop 1/2 teaspoonfuls of Nutella, and then top each mold off with more batter. And, then to hand-dip each cake in the chocolate ganache? Sigh…these took a lot of time with very little payout given my co-workers’ mixed reviews. Although, I don’t think I would’ve minded the work so much if they were regular sized cupcakes. I probably won’t be making these again.
These Nutella buttons were made as a part of Tuesdays with Dorie. If you’d like to join our baking group, pick up a copy of Dorie Greenspan’s Baking Chez Moi and bake along!