Any recipe with nutella is 5 stars in my book. The original recipe called for crushed meringue cookies and toasted hazelnuts, but it is just as good without.
2 cups whipping cream
2 round tablespoons sugar
1/2 cup hazelnut chocolate spread, such as Nutella brand
1/2 pint raspberries or strawberries
Beat the whipping cream and sugar until it forms soft peaks. Place the hazelnut chocolate spread in a medium bowl. Warm the spread in the microwave until loosened and smooth – test after 40 seconds on high. Stir and repeat, if necessary, until loose.
Divide the berries evenly among the dessert cups. Fold a small amount of whipped cream into the hazelnut chocolate spread mixture until well combined. Fold in the remaining whipped cream. Divide the completed mixture among the cups.