6 oz. Baileys Irish Cream
11 oz. cold milk
2 c. vanilla frozen yogurt or vanilla ice cream
5 1/2 oz. nut nougat cream (Nutella)
1/2 c. whipping cream
1/4 c. chopped hazelnuts
1 tbsp sugar
1 egg white
optional 2 tbsp ready-made ganache
Place the Baileys, milk and chocolate hazelnut spread into a blender and mix thoroughly on a high setting. Add the ice cream and mix
Toast the hazelnuts in a non-stick pan until golden brown, mix with the sugar and place on a plate. Whip the egg white and place on a
saucer. Dip the rim of the glasses first into the egg white, then press into the hazelnut mixture. This creates a very attractive crisp rim.
Melt the ready-made ganache in a small dish over a pan of hot water. Sprinkle small dollops onto the bottom of the glass using a long ice cream spoon and turn the glass upside down. This results in long stripes. Refrigerate briefly to harden the glaze.
Fill the glasses with the smoothie mixture and garnish with a dollop of whipping cream.
Makes: 4-6 portions