World Nutella Day: Celebrating an icon

Julia Stanyard 6 February 2015

February 5th marks World Nutella Day – the perfect excuse to do something more adventurous with that jar than just spread it on toast (or simply scoop onto a spoon). Take any chocolate recipe, add a dollop of Nutella and it just gets even better…

Nutella fudge

I didn’t think traditional vanilla fudge could be beaten…until I tried this version. This is definitely rich so make sure you cut it into small squares and share generously! Melt 200g of chocolate, 4 tbsps Nutella, 25g butter and one tin of condensed milk together in a saucepan over a low heat. Take off the heat and stir in 120g of icing sugar. Press into a tin and scatter over a generous handful of sprinkles. Leave to firm up then cut into small squares.

Mini Nutella Cheesecakes

Baked cheesecake can be great, but the lack of ovens in many Cambridge colleges means this super quick chilled version is the perfect way to fill those cravings. I’ve given the quantity for just five mini cheesecakes, because these are so dangerously good you won’t want any more around tempting you! Melt 25g of butter in microwave. Bash 100g of digestives (or Oreos to up the indulgence even more) into crumbs then stir into the butter. Spoon some mixture into the base of 5 cupcake cases. Beat 100g of cream cheese until softened and smooth. Stir in 4tbsps of icing sugar. Melt 50g of Nutella with 50g of chocolate in a microwave and leave to cool slightly. Stir the Nutella into the cream cheese, then top each biscuit base with a big dollop of cheesecake mixture. Grate over some dark chocolate and chill to firm slightly. 

Nutella Marshmallow Mousse

This is adapted from a Nigella recipe, so you know it is going to be good. Chocolate mousse can often involve separating and whisking eggs but this version is much simpler and uses up that bag of mini marshmallows bought for hot chocolates. Place 150g grams of mini marshmallows, 4tbsps Nutella, 200g dark or milk chocolate (I prefer a combination) 50g butter and a splash of water in a large bowl. Melt together in the microwave until completely smooth, stirring every 30 seconds to make sure it does not overheat. In a separate bowl, lightly whip 300ml double cream. Let the chocolate mixture cool slightly, and then fold in the cream. Spoon into ramekins or small glasses and chill for an hour. Top with chopped hazelnuts or more mini marshmallows.