Brace yourself for a chocolate-hazelnut paradise! Whether you’re craving quick desserts, decadent treats, or creative twists, these 28 Nutella recipes promise pure indulgence. From gooey spreads to baked delights, there’s something here to satisfy every sweet tooth. Dive in and discover your next favorite way to enjoy this beloved spread—your taste buds will thank you!
Nutella-Stuffed French Toast
Unbelievably decadent and perfect for weekend brunch, this Nutella-stuffed French toast has become my family’s favorite indulgence. I first discovered this recipe during a cozy Sunday morning when my kids begged for something “extra special” – now it’s our go-to treat for birthdays and lazy weekends alike.
Ingredients
– 8 slices brioche bread
– 1/2 cup Nutella
– 4 large eggs
– 1 cup whole milk
– 2 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 4 tbsp unsalted butter
– 2 tbsp granulated sugar
– Maple syrup for serving
Instructions
1. Spread 1 tablespoon of Nutella evenly between two slices of brioche bread to make a sandwich, repeating to create 4 sandwiches total.
2. In a shallow bowl, whisk together 4 large eggs, 1 cup whole milk, 2 teaspoons vanilla extract, and 1/2 teaspoon ground cinnamon until fully combined.
3. Heat a large non-stick skillet or griddle over medium heat (350°F) and melt 1 tablespoon of unsalted butter.
4. Dip one Nutella sandwich into the egg mixture, allowing it to soak for 15 seconds per side to ensure even coating without becoming soggy.
5. Place the dipped sandwich onto the preheated skillet and cook for 3-4 minutes until golden brown.
6. Flip the sandwich carefully using a spatula and cook for another 3-4 minutes until the second side is golden brown and the center is warm.
7. Transfer the cooked French toast to a plate and repeat steps 4-6 with remaining sandwiches, adding more butter to the skillet as needed.
8. Sprinkle each serving with 1/2 tablespoon of granulated sugar while still warm.
9. Serve immediately with maple syrup on the side.
The warm, oozing Nutella center contrasts beautifully with the crisp, cinnamon-kissed exterior, creating a textural dream. For an extra special touch, we love serving it with fresh berries and a dusting of powdered sugar – the tartness cuts through the richness perfectly.
Nutella Swirl Banana Bread
Vivid memories of my grandmother’s banana bread inspired this decadent twist, where I swirl rich Nutella into the classic batter for an irresistible treat. It’s become my go-to for using up overripe bananas, and the chocolate-hazelnut addition makes it feel extra special—perfect for cozy mornings or impressing guests. Trust me, one slice won’t be enough!
Ingredients
– 3 ripe bananas
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 cup Nutella
Instructions
1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
2. Mash the bananas in a medium bowl until smooth, avoiding over-mashing to keep some texture.
3. In a large bowl, cream the softened butter and granulated sugar together with a hand mixer for 2-3 minutes until light and fluffy.
4. Beat in the eggs one at a time, then mix in the vanilla extract.
5. Fold in the mashed bananas until just combined.
6. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
7. Gradually add the dry ingredients to the wet mixture, stirring until no flour streaks remain, but do not overmix.
8. Warm the Nutella in the microwave for 15 seconds to make it easier to swirl.
9. Pour half of the batter into the prepared loaf pan and dollop half of the warmed Nutella on top.
10. Use a knife to gently swirl the Nutella into the batter in a figure-eight pattern for a marbled effect.
11. Repeat with the remaining batter and Nutella, swirling again.
12. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
13. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tip: For even baking, rotate the pan halfway through the baking time.
Tip: If the top browns too quickly, tent it loosely with aluminum foil.
Tip: Ensure ingredients are at room temperature for better emulsion and a tender crumb.
The bread emerges with a moist, tender crumb and ribbons of melted Nutella that add a gooey, chocolatey surprise in every bite. Toast slices lightly and spread with extra Nutella for an indulgent breakfast, or serve warm with a scoop of vanilla ice cream for a simple dessert that feels downright luxurious.
Nutella Lava Mug Cake
Zesty cravings hit me hard this afternoon, and nothing satisfies like a warm, gooey chocolate treat. I whipped up this Nutella lava mug cake in minutes—perfect for those sudden dessert emergencies we all experience. Here’s my foolproof method for single-serving indulgence.
Ingredients
– 4 tablespoons all-purpose flour
– 3 tablespoons granulated sugar
– 2 tablespoons unsweetened cocoa powder
– 1/4 teaspoon baking powder
– 1/8 teaspoon salt
– 3 tablespoons milk
– 2 tablespoons vegetable oil
– 1/2 teaspoon vanilla extract
– 2 tablespoons Nutella
Instructions
1. In a 12-ounce microwave-safe mug, whisk together 4 tablespoons all-purpose flour, 3 tablespoons granulated sugar, 2 tablespoons unsweetened cocoa powder, 1/4 teaspoon baking powder, and 1/8 teaspoon salt until no lumps remain.
2. Add 3 tablespoons milk, 2 tablespoons vegetable oil, and 1/2 teaspoon vanilla extract to the dry ingredients.
3. Stir the mixture vigorously with a fork for about 30 seconds until the batter is smooth and fully combined.
4. Spoon 2 tablespoons of Nutella into the center of the batter without stirring it in.
5. Microwave the mug on high power for 60 seconds exactly—this timing prevents overcooking while ensuring the center stays molten.
6. Let the cake rest in the microwave for 1 minute after cooking to allow residual heat to finish setting the edges.
7. Insert a toothpick into the cake edge; it should come out clean while the center remains soft for that signature lava flow.
8. Serve immediately directly from the mug.
For ultimate indulgence, top it with a scoop of vanilla ice cream that melts into the warm chocolate center. The cake boasts a tender crumb surrounding a rich, hazelnut-infused molten core—pure comfort in a mug.
Nutella Puff Pastry Twists
Yesterday, I was craving something sweet but easy, and these Nutella puff pastry twists saved the day—they’re my go-to when I need a quick treat that feels fancy. I love how simple they are to whip up, and the flaky layers with that rich chocolate-hazelnut spread never disappoint.
Ingredients
– 1 sheet frozen puff pastry, thawed
– 1/2 cup Nutella
– 1 large egg
– 1 tablespoon water
– 2 tablespoons granulated sugar
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet on a lightly floured surface, rolling it out gently to smooth any seams.
3. Spread the Nutella evenly over the entire surface of the pastry, leaving a 1/2-inch border around the edges to prevent leaking.
4. Fold the pastry in half lengthwise, pressing the edges lightly to seal the Nutella inside.
5. Cut the folded pastry into 1-inch wide strips using a sharp knife or pizza cutter for clean edges.
6. Twist each strip several times to create a spiral shape, holding both ends firmly to avoid breaking.
7. Place the twists on the prepared baking sheet, spacing them about 2 inches apart to allow for expansion.
8. In a small bowl, whisk together the egg and water to make an egg wash.
9. Brush the egg wash lightly over the top of each twist using a pastry brush for a golden finish.
10. Sprinkle the granulated sugar evenly over the twists for added sweetness and crunch.
11. Bake in the preheated oven for 15–18 minutes, or until the twists are puffed and golden brown.
12. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
What makes these twists irresistible is the contrast between the crisp, buttery pastry and the gooey, warm Nutella center—perfect for serving warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an extra indulgent treat.
Nutella and Banana Smoothie Bowl
My mornings always start better when I can enjoy something both nutritious and indulgent, and this Nutella and banana smoothie bowl has become my go-to for busy days when I need a quick energy boost without sacrificing flavor. It reminds me of the chocolate-banana sandwiches my mom used to make for after-school snacks, but blended into a creamy, dreamy bowl that feels like a treat.
Ingredients
– 2 cups frozen banana slices
– 1/4 cup Nutella
– 1/2 cup plain Greek yogurt
– 1/4 cup milk
– 1 tbsp honey
– 1/4 tsp vanilla extract
Instructions
1. Add 2 cups frozen banana slices, 1/4 cup Nutella, 1/2 cup plain Greek yogurt, 1/4 cup milk, 1 tbsp honey, and 1/4 tsp vanilla extract to a high-speed blender.
2. Blend on medium speed for 30 seconds until the ingredients start to combine.
3. Scrape down the sides of the blender with a spatula to ensure everything is incorporated evenly.
4. Blend on high speed for 45-60 seconds until the mixture is completely smooth and has a thick, spoonable consistency.
5. Pour the smoothie mixture into a bowl immediately to prevent it from melting too quickly.
6. Top with your favorite garnishes such as sliced bananas, a drizzle of Nutella, or granola for added crunch.
7. Serve right away for the best texture and flavor.
Zesty and rich, this bowl strikes the perfect balance between creamy and refreshing, with the frozen bananas giving it an almost ice-cream-like consistency that’s utterly satisfying. I love adding a sprinkle of sea salt on top to enhance the chocolate notes, or sometimes even mixing in a handful of spinach for an extra nutrient kick without altering the sweet flavor.
Nutella Tiramisu
Goodness, nothing beats the cozy comfort of a homemade tiramisu, especially when it’s swirled with rich Nutella—my family begs for this version every holiday season!
Ingredients
– 1 cup heavy cream
– 8 oz mascarpone cheese
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1 cup strong brewed coffee, cooled to room temperature
– 24 ladyfinger cookies
– 1/2 cup Nutella
– 2 tbsp unsweetened cocoa powder
Instructions
1. In a large mixing bowl, whip 1 cup heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
2. Add 8 oz mascarpone cheese, 1/2 cup granulated sugar, and 1 tsp vanilla extract to the whipped cream, then fold gently with a spatula until fully combined and smooth.
3. Tip: Avoid overmixing to keep the filling light and airy.
4. Pour 1 cup cooled coffee into a shallow dish.
5. Quickly dip 12 ladyfinger cookies, one at a time, into the coffee for 2-3 seconds per side until moist but not soggy.
6. Arrange the dipped cookies in a single layer in an 8×8 inch baking dish.
7. Spread half of the mascarpone mixture evenly over the cookie layer.
8. Dollop 1/4 cup Nutella over the mascarpone layer, then use a knife to swirl it gently into the filling.
9. Tip: Warm the Nutella slightly for easier swirling if it’s too thick.
10. Repeat steps 5-8 with the remaining cookies, mascarpone mixture, and Nutella to create a second layer.
11. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to set.
12. Tip: Chilling overnight enhances the flavors and texture.
13. Just before serving, sift 2 tbsp unsweetened cocoa powder evenly over the top.
Creatively silky and indulgent, this tiramisu boasts layers of coffee-soaked cookies and a hazelnut-chocolate twist that melts in your mouth. Serve it chilled with a dusting of extra cocoa or alongside fresh berries for a bright contrast.
Nutella Cheesecake Brownies
Pulling out my favorite mixing bowl always reminds me of rainy afternoons spent baking with my grandma—these Nutella cheesecake brownies are my ultimate comfort treat, blending fudgy chocolate base with creamy swirls that disappear faster than I can photograph them!
Ingredients
– 1 cup unsalted butter
– 2 cups granulated sugar
– 4 large eggs
– 1 tsp vanilla extract
– 1 cup all-purpose flour
– 3/4 cup cocoa powder
– 1/2 tsp salt
– 8 oz cream cheese, softened
– 1/2 cup Nutella
– 1/4 cup powdered sugar
Instructions
1. Preheat oven to 350°F and line a 9×9 inch baking pan with parchment paper.
2. Melt 1 cup unsalted butter in a microwave-safe bowl for 45 seconds, then stir until fully liquid.
3. Tip: Use room temperature eggs for a smoother batter—it prevents curdling.
4. Whisk 2 cups granulated sugar into the melted butter until combined.
5. Beat in 4 large eggs one at a time, followed by 1 tsp vanilla extract.
6. Sift 1 cup all-purpose flour, 3/4 cup cocoa powder, and 1/2 tsp salt into the wet ingredients, folding gently to avoid overmixing.
7. Spread the brownie batter evenly into the prepared pan.
8. In a separate bowl, beat 8 oz softened cream cheese with an electric mixer until smooth.
9. Add 1/2 cup Nutella and 1/4 cup powdered sugar, mixing until no streaks remain.
10. Tip: Soften cream cheese quickly by microwaving for 15 seconds—it blends easier.
11. Drop spoonfuls of the Nutella mixture over the brownie batter.
12. Use a knife to swirl the mixtures together in a figure-eight pattern for a marbled effect.
13. Tip: Don’t over-swirl or the layers will muddle; aim for distinct ribbons.
14. Bake for 30-35 minutes, until the edges are set and a toothpick inserted comes out with moist crumbs.
15. Cool completely in the pan on a wire rack for 2 hours before slicing.
Each bite delivers a rich, fudgy base contrasted by tangy cheesecake swirls—try serving them slightly warm with a scoop of vanilla ice cream for an indulgent twist that’ll have everyone begging for the recipe.
Nutella-Chocolate Chip Cookies
Very few things in life bring me as much joy as the smell of freshly baked cookies wafting through my kitchen—especially when they’re packed with Nutella and chocolate chips. I first made these for a friend’s birthday years ago, and now they’re my go-to treat for any occasion. There’s something magical about that hazelnut-chocolate combo that makes everyone smile.
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 3/4 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 3/4 cup brown sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup Nutella
– 1 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
3. In a large bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar on medium speed for 2 minutes until light and fluffy.
4. Add the large eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just incorporated—be careful not to overmix the dough.
6. Gently fold in the Nutella and semi-sweet chocolate chips with a spatula until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough and place them 2 inches apart on the prepared baking sheets.
8. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Perfectly chewy with crisp edges, these cookies have a rich hazelnut flavor from the Nutella that pairs beautifully with the melty chocolate chips. I love serving them warm with a glass of cold milk or crumbling them over vanilla ice cream for an extra-decadent dessert.
Nutella and Strawberry Crepes
Last weekend, I found myself craving something sweet and nostalgic, so I whipped up these Nutella and strawberry crepes—they’re my go-to for a lazy brunch or dessert. There’s something magical about the warm, chocolatey spread mingling with fresh fruit that always brings back cozy memories. Plus, they’re surprisingly easy to make, even if you’re not a crepe pro like me!
Ingredients
– 1 cup all-purpose flour
– 2 large eggs
– 1 1/4 cups whole milk
– 2 tablespoons unsalted butter, melted
– 1/4 teaspoon salt
– 1 tablespoon granulated sugar
– 1/2 cup Nutella
– 1 cup fresh strawberries, sliced
– Additional butter for greasing
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 2 large eggs, 1 1/4 cups whole milk, 2 tablespoons melted unsalted butter, 1/4 teaspoon salt, and 1 tablespoon granulated sugar until smooth.
2. Let the batter rest at room temperature for 15 minutes to allow the gluten to relax, which helps prevent tearing during cooking.
3. Heat a non-stick skillet over medium heat and lightly grease it with additional butter.
4. Pour 1/4 cup of batter into the skillet, swirling it quickly to coat the bottom evenly in a thin layer.
5. Cook the crepe for 1-2 minutes until the edges lift easily and the bottom is lightly golden brown.
6. Flip the crepe using a spatula and cook for another 30-60 seconds until both sides are golden.
7. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking crepes with parchment paper in between to avoid sticking.
8. Spread 1-2 tablespoons of Nutella evenly over one half of each warm crepe.
9. Top the Nutella with a handful of sliced fresh strawberries.
10. Fold the crepe in half, then fold it again into a quarter to enclose the filling.
11. Serve immediately while warm for the best texture and flavor.
You won’t believe how the tender, slightly crisp crepe contrasts with the gooey Nutella and juicy strawberries—it’s pure bliss! For a fun twist, try drizzling with a bit of melted chocolate or serving with a dollop of whipped cream on the side.
Nutella Fudge Popsicles
Oh my goodness, these Nutella fudge popsicles are the ultimate summer treat that takes me right back to childhood! I first made them during a heatwave when my kids were begging for something cold and chocolatey, and now they’re a staple in our freezer. Honestly, they’re so rich and creamy, you’d never guess how simple they are to whip up.
Ingredients
– 1 cup whole milk
– 1/2 cup heavy cream
– 1/2 cup Nutella
– 1/4 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 tsp vanilla extract
– 1/4 tsp salt
Instructions
1. In a medium saucepan, combine 1 cup whole milk, 1/2 cup heavy cream, 1/2 cup Nutella, 1/4 cup granulated sugar, 1/4 cup unsweetened cocoa powder, and 1/4 tsp salt.
2. Heat the mixture over medium-low heat, whisking constantly, until the Nutella is fully melted and the ingredients are smooth, about 5 minutes. Tip: Avoid high heat to prevent scorching the dairy.
3. Remove the saucepan from the heat and stir in 1 tsp vanilla extract.
4. Let the mixture cool to room temperature for 20 minutes, stirring occasionally.
5. Pour the cooled mixture into popsicle molds, leaving 1/4 inch of space at the top for expansion.
6. Insert popsicle sticks into each mold. Tip: If your sticks tilt, cover the molds with foil and poke holes for the sticks to stand upright.
7. Freeze the popsicles for at least 6 hours or until completely solid. Tip: For easier removal, run the molds under warm water for 10 seconds before unmolding.
8. Unmold the popsicles and serve immediately.
So creamy and decadent, these popsicles have a smooth, fudgy texture that melts perfectly on the tongue. I love serving them with a sprinkle of sea salt or crushed nuts for an extra crunch—they’re always a hit at backyard gatherings!
Nutella Bread Pudding
Remember those lazy Sunday mornings when the only thing that could get you out of bed was the smell of something chocolatey baking? That’s exactly the feeling this Nutella bread pudding brings back for me—it’s my go-to comfort dessert that never fails to impress. I love making it with slightly stale bread because it soaks up all that rich, hazelnutty goodness without turning mushy.
Ingredients
– 6 cups cubed day-old bread
– 1 1/2 cups whole milk
– 1/2 cup heavy cream
– 3/4 cup Nutella
– 3 large eggs
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 2 tablespoons unsalted butter
Instructions
1. Preheat your oven to 350°F and grease an 8×8 inch baking dish with the unsalted butter.
2. In a medium saucepan, combine the whole milk and heavy cream over medium heat until warm but not boiling, about 3-4 minutes.
3. Whisk in the Nutella until fully melted and smooth, then remove from heat and let cool slightly for 5 minutes.
4. In a large bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until well combined.
5. Slowly pour the warm Nutella mixture into the egg mixture while whisking constantly to prevent curdling.
6. Add the cubed day-old bread to the bowl and gently fold until all pieces are evenly coated.
7. Let the mixture sit for 15 minutes to allow the bread to absorb the liquid, pressing down occasionally.
8. Transfer the mixture to the prepared baking dish and spread it evenly.
9. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set.
10. Remove from the oven and let cool for at least 10 minutes before serving.
The pudding emerges with a crisp, caramelized top that gives way to a soft, custardy interior packed with swirls of Nutella. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat—it’s perfect for brunch or a cozy dessert night.
Nutella-Stuffed Doughnuts
Every time I make these Nutella-stuffed doughnuts, I’m transported back to my childhood kitchen where my mom would surprise us with homemade treats. There’s something magical about biting into a warm, fluffy doughnut and discovering that rich, gooey Nutella center—it’s pure comfort food that never fails to bring smiles. I love making these on lazy weekends when I have time to enjoy the process and share them with family.
Ingredients
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 packet (2 1/4 tsp) active dry yeast
– 1/2 cup whole milk, warmed to 110°F
– 2 large eggs
– 4 tbsp unsalted butter, softened
– 1/2 tsp salt
– 1/2 cup Nutella
– 4 cups vegetable oil for frying
– 1/2 cup powdered sugar
Instructions
1. In a large bowl, combine 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1 packet active dry yeast.
2. Pour in 1/2 cup whole milk warmed to 110°F and mix until a shaggy dough forms.
3. Add 2 large eggs, 4 tbsp unsalted butter, and 1/2 tsp salt, then knead for 8 minutes until smooth and elastic.
4. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and roll it out on a floured surface to 1/2-inch thickness.
6. Use a 3-inch round cutter to cut out dough circles, then place 1 tsp of Nutella in the center of half the circles.
7. Top each Nutella-covered circle with another dough circle, pressing the edges firmly to seal.
8. Cover the stuffed doughnuts and let them rise for 30 minutes until puffy.
9. Heat 4 cups vegetable oil in a deep pot to 350°F, using a thermometer to maintain temperature.
10. Fry the doughnuts for 2-3 minutes per side until golden brown, flipping once for even cooking.
11. Remove with a slotted spoon and drain on paper towels to absorb excess oil.
12. Dust the warm doughnuts with 1/2 cup powdered sugar using a fine mesh sieve.
Fresh out of the fryer, these doughnuts have a crisp exterior that gives way to an airy, tender crumb and that molten Nutella core. For an extra indulgent twist, serve them with a drizzle of melted chocolate or a scoop of vanilla ice cream—perfect for turning any ordinary day into a celebration.
Nutella and Almond Croissants
Vividly recalling my first bite of a warm Nutella croissant in a Parisian café inspired me to perfect this homemade version with crunchy almonds. I love making these on lazy Sunday mornings—the aroma fills the whole house and instantly brightens my mood. Trust me, once you try these, store-bought just won’t cut it anymore.
Ingredients
– 1 package (17.3 oz) frozen puff pastry sheets, thawed
– 1/2 cup Nutella
– 1/4 cup sliced almonds
– 1 large egg
– 1 tbsp water
– 2 tbsp granulated sugar
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheets on a lightly floured surface, and cut each sheet into 4 equal squares.
3. Spread 1 tablespoon of Nutella onto the center of each pastry square, leaving a 1/2-inch border around the edges.
4. Fold each square diagonally to form a triangle, and press the edges firmly with a fork to seal them—this prevents the Nutella from leaking during baking.
5. In a small bowl, whisk together the egg and water to create an egg wash.
6. Brush the top of each croissant with the egg wash using a pastry brush for a golden, shiny finish.
7. Sprinkle the sliced almonds and granulated sugar evenly over the brushed croissants.
8. Bake the croissants in the preheated oven for 15–18 minutes, or until they are puffed and golden brown.
9. Remove the croissants from the oven and let them cool on the baking sheet for 5 minutes before serving.
Light and flaky with a gooey Nutella center, these croissants offer a perfect crunch from the almonds. I love serving them warm with a dusting of powdered sugar or alongside a fresh fruit salad for a balanced breakfast treat.
Nutella Hot Chocolate
Remember those chilly autumn evenings when only something rich and chocolatey would do? I first whipped up this Nutella hot chocolate during a cozy night in with friends, and it’s been my go-to comfort drink ever since—so simple yet utterly indulgent.
Ingredients
– 2 cups whole milk
– 1/4 cup Nutella
– 1/4 cup heavy cream
– 2 tbsp granulated sugar
– 1/2 tsp vanilla extract
– Pinch of salt
Instructions
1. Pour 2 cups of whole milk into a small saucepan and place it over medium heat.
2. Add 1/4 cup of Nutella to the milk, stirring continuously with a whisk until fully melted and combined, about 2-3 minutes. Tip: Whisk vigorously to prevent the Nutella from sticking to the bottom of the pan.
3. Stir in 1/4 cup of heavy cream, 2 tablespoons of granulated sugar, and a pinch of salt, mixing until the sugar dissolves completely.
4. Heat the mixture until it reaches 160°F on a kitchen thermometer, stirring occasionally to avoid scorching, for approximately 5-7 minutes. Tip: Do not let it boil to maintain a smooth texture.
5. Remove the saucepan from the heat and stir in 1/2 teaspoon of vanilla extract.
6. Pour the hot chocolate into mugs immediately for serving. Tip: For an extra touch, warm the mugs beforehand to keep the drink hotter longer.
Nothing beats the velvety smoothness that melts in your mouth with each sip, offering a deep hazelnut-chocolate flavor that’s both comforting and luxurious. Try topping it with a dollop of whipped cream or a sprinkle of cocoa powder for a delightful twist—it’s perfect for savoring by the fireplace or sharing during a casual get-together.
Nutella and Hazelnut Tart
Finally, after years of experimenting with chocolate desserts, I’ve perfected this Nutella and Hazelnut Tart—it’s the one I always make for potlucks because it never fails to impress. Inspired by my grandma’s love for hazelnuts, this recipe combines rich, creamy Nutella with a buttery, crisp crust that’s surprisingly simple to whip up, even on a busy weeknight.
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup granulated sugar
– ½ cup unsalted butter, cold and cubed
– 1 large egg
– 1 ¼ cups Nutella
– ½ cup hazelnuts, chopped
– ¼ cup heavy cream
Instructions
1. Preheat the oven to 350°F (175°C) to ensure it’s ready for baking—this helps the crust set properly from the start.
2. In a large bowl, combine 1 ½ cups all-purpose flour and ½ cup granulated sugar.
3. Add ½ cup cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. Crack 1 large egg into the mixture, and stir until a dough forms, being careful not to overmix to keep the crust tender.
5. Press the dough evenly into a 9-inch tart pan with a removable bottom, making sure to cover the sides and base without gaps.
6. Bake the crust in the preheated oven for 15 minutes, or until it turns lightly golden brown.
7. Remove the crust from the oven and let it cool completely on a wire rack to prevent the filling from melting too quickly.
8. In a medium saucepan, heat 1 ¼ cups Nutella and ¼ cup heavy cream over low heat, stirring constantly until smooth and well combined.
9. Pour the warm Nutella mixture into the cooled crust, spreading it evenly with a spatula.
10. Sprinkle ½ cup chopped hazelnuts over the top of the filling, pressing them gently to adhere.
11. Refrigerate the tart for at least 2 hours, or until the filling is firm and set—this chilling time is key for a sliceable texture.
Just out of the fridge, this tart boasts a crisp, buttery crust that contrasts beautifully with the silky, rich Nutella filling, while the toasted hazelnuts add a delightful crunch. Serve it chilled with a dollop of whipped cream or a sprinkle of sea salt for an extra layer of flavor that elevates every bite.
Nutella Rice Krispie Treats
Baking these Nutella Rice Krispie Treats takes me right back to my childhood kitchen, where my mom would let me stir the marshmallows until they melted into gooey perfection—now I add a chocolate-hazelnut twist that makes them irresistible for both kids and adults alike.
Ingredients
– 6 cups Rice Krispies cereal
– 10 ounces marshmallows
– 1/4 cup unsalted butter
– 1/2 cup Nutella
– 1/4 teaspoon salt
Instructions
1. Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
2. Melt 1/4 cup unsalted butter in a large saucepan over medium-low heat, stirring constantly with a wooden spoon for about 2 minutes until fully liquid.
3. Add 10 ounces marshmallows to the melted butter, stirring continuously for 3-4 minutes until completely melted and smooth.
4. Remove the saucepan from heat immediately to avoid overcooking the marshmallows.
5. Stir in 1/2 cup Nutella and 1/4 teaspoon salt until fully incorporated and the mixture is uniform in color.
6. Gently fold in 6 cups Rice Krispies cereal with a spatula, ensuring all pieces are evenly coated without crushing them.
7. Press the mixture firmly into the prepared baking dish using a buttered spatula or your hands to create an even layer.
8. Let the treats cool at room temperature for at least 1 hour until set and firm to the touch.
9. Cut into 2-inch squares using a sharp knife for clean edges.
Slightly chewy with a rich chocolate-hazelnut flavor, these treats are perfect for packing in lunchboxes or serving at parties; try drizzling them with extra melted Nutella for an indulgent twist that’ll have everyone asking for the recipe.
Nutella and Raspberry Swirl Ice Cream
Zesty summer days call for something cool and indulgent, and my Nutella and Raspberry Swirl Ice Cream is just the ticket—I love how the sweet hazelnut chocolate pairs with tart raspberries, making it a family favorite we scoop up all season long.
Ingredients
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1/2 cup Nutella
– 1 cup fresh raspberries
– 2 tablespoons lemon juice
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
Instructions
1. In a medium saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1/4 cup unsweetened cocoa powder, and 1/4 teaspoon salt, stirring constantly with a whisk until the sugar dissolves completely and the mixture is smooth, about 5 minutes.
2. Remove the saucepan from heat and whisk in 1/2 cup Nutella and 1 teaspoon vanilla extract until fully incorporated and no lumps remain.
3. Pour the mixture into a large bowl, cover it with plastic wrap, and refrigerate for at least 4 hours or until thoroughly chilled to 40°F, which helps achieve a creamier texture in the ice cream.
4. While the base chills, in a small saucepan over medium heat, combine 1 cup fresh raspberries and 2 tablespoons lemon juice, cooking for 5 minutes while mashing the berries with a spoon until they break down into a sauce.
5. Strain the raspberry sauce through a fine-mesh sieve into a bowl to remove seeds, then refrigerate it until cold, about 30 minutes, for a smoother swirl.
6. Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, typically 20-25 minutes.
7. Transfer half of the churned ice cream to a freezer-safe container, drizzle half of the chilled raspberry sauce over it, and gently swirl it with a knife without overmixing to maintain distinct ribbons.
8. Add the remaining ice cream, top with the rest of the raspberry sauce, and swirl again lightly.
9. Cover the container with a lid and freeze for at least 6 hours or until firm at 0°F. Buttery and rich, this ice cream boasts a velvety base with bright raspberry swirls that cut through the sweetness—try serving it in waffle cones with extra fresh raspberries on top for a delightful crunch and burst of flavor.
Conclusion
Overall, these 28 Nutella recipes offer endless sweet inspiration for every occasion! We hope you found some new favorites to try in your kitchen. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to save these delicious ideas for later. Happy baking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
