FeedWhip – whip cream chargers

Who doesn’t like Nutella, the famous Italian chocolate and hazelnut spread that the world loves? I know I can eat it from the spoon, but if you can get over that particular aspect of the delicious nut and chocolate spread, then you can totally make this simple dessert with the help of a whipped cream dispenser. This dessert can be eaten solo, or it can be used as a versatile filling or icing for many desserts as well. To prepare it, you would need the following ingredients which go into making this extremely rich and decadent concoction:

  • ½ cup of Nutella
  • 1 ripe banana
  • 1 cup of whole milk or light whipping cream

Apart from this, you would need a whipped cream dispenser and a filter and funnel kit. You can also use a Fill It Tool. However, it is an optional product for you to use.

To make this delicious dessert, first put the Nutella in a microwave safe bowl and heat it in the Microwave for 30 seconds at 100% power. This will allow the Nutella to melt. Then, chop up the banana and put it in a blender. Add the Nutella to it, really scraping down the sides of the cup to make sure every bit goes into the blender. Put the blender lid on and blend at high speed in short bursts till it is mixed thoroughly. Add the whole milk and blend again.

Now, using the filter funnel kit, strain the mixture into the whipped cream dispenser. Cover the dispenser and close the lid tightly. Add one nitrous oxide charger and shake the dispenser well to make sure the nitrous oxide mixes with the Nutella. Now, you would need to chill the concoction, so put it in the refrigerator for about half an hour or so, to make sure the banana mixture is cold enough. Now the Banana Nutella Whip Cream is ready. You can pipe a generous amount of it on the serving bowl and serve. Or, you can be more decadent and use it as a filling. One of the best things which you can fill this with is a croissant. You can use a thinner tip by switching the normal broad tip of the whipped cream dispenser with a thinner one, and injecting the croissants with the chocolate concoction. Put only as much as the croissant can be filled, and not much more.