In this recipe video tutorial, I demonstrate how to create Italian Bianco e Nero, the way my family makes it. This is a rich, delicious and super simple dessert to make, and an absolute favourite in my household. And hopefully it will become a favourite in your family as well! Then again, when has Nutella ever known to fail us?? Adding Nutella to any dessert warrants a few stars in my opinion. On a serious note though, be sure to warn your guests that the dessert will contain nuts, especially if you know there will be children eating the rich balls of goodness. I don’t know what the situation is where you live, but it seriously seems like children in Australia are becoming more and more allergic to nuts and other allergens.
Anyhow, if you would like to view the step by step recipe, feel free to click the play button below. The printable version of this recipe can be found just below this video. Enjoy!
FOR THE CHOUX PASTRY / BIGNE RECIPE, VISIT: https://www.youtube.com/watch?v=Fcgbk1sh880
Bianco e Nero
A tipical Sicilian dessert which is celebrated in my family.
Servings
8 servings
Servings
8 servings
Bianco e Nero
A tipical Sicilian dessert which is celebrated in my family.
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. combine heavy cream, sugar and vanilla extract into a mixing bowl fitted with a whisk attachment. Mix on high speed for 2 or so minutes or until stiff peaks form.
  2. transfer half of the cream into a piping bag fitted with a round metal nozzle. Make a hole in your bigne big enough to fit the nozzle and pipe in the cream until the bigne is filled. You can even press the nozzle into the underside of the bigne and pipe it in that way.
  3. to the remainder of the cream, add in the Nutetlla and the cocoa powder. Mix in gently, otherwise you will find yourself with a free cocoa facial. Once the cocoa powder has mostly dissapeared, mix on high until the ingredients have incorporated.
  4. Wearing a disposable food safe glove, grab a bigne and dip it into the Nutella cream mixture, coating the bigne ball completely. Place 3 bigne balls on a 5 inch square cake board in a triangular formation and add a fourth bigne ball on top to create a pretty, small tower.
  5. place some chocolate chips or chocolate blocks in a blender or food processor and pulse until you have fine crumbs of chocolate. Sprinkle the mini bigne towers with said chocolate. If you don't have a food processor, you could always just grate some chocolate into a plate and sprinkle some over that way.
  6. Melt some white chocolate and place into a disposable piping bag. Drizzle over the top of the little bigne tower.
  7. Set the little bigne towers in the fridge for at least 8 hours before serving.
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