Here’s How Nutella Can Make Your Holidays Infinitely Sweeter

Nutella

Ah, Nutella. When that craving for chocolate hazelnut dip strikes, our minds go straight to the good stuff. You can take spoonfuls of the chocolatey spread to the face, but the range of ways to use Nutella are seemingly endless. You can add it to your hot chocolate, bake your cookies with it, spread it on toast with bananas, make a peanut butter Nutella banana burrito, drizzle it on pancakes, stuff it into French toast or add it to your grilled cheese. Since Nutella melts so easily, it’s pretty ideal for anything your sweet tooth is craving.

If you have a jar of Nutella lying around your kitchen during the holiday season, make the most of it. For just about the easiest dessert you could possibly whip up, try this two-ingredient recipe for Nutella brownies. If you have eggs and a jar of Nutella, you’re good to go.

If you want to get a little fancier with your Nutella baking projects this holiday season, try making a batch of Nutella-spiked coconut truffles, Christmas crepes and mini banana breads. Here are the recipes for each sweet treat.

Coconut Truffles

Nutella

Yield: Makes 20 truffles

Ingredients:

1 egg
1/4 cup granulated sugar
2 cups dried coconut flakes
1 cup Nutella hazelnut spread

Instructions:

1. Preheat the oven to 350°F and place the oven rack in the middle position.
2. Mix the egg, with the sugar and 1 1/4 cup dried coconut flakes.
3. Form 20 1-Tbsp. balls, each the size of a walnut, and transfer them onto a baking tray lined with parchment paper.
4. Bake for about 4 minutes, then remove from the oven and leave on the tray to cool for about 10 minutes.
5. Carefully cut each ball in half with a small knife.
6. Gently push your thumb into the flat side of each half to make a small crater.
7. Using a piping bag fitted with a small nozzle (about 1/8 inch), fill each crater with 1/2 tsp of Nutella hazelnut spread and press the two halves together.
8. Melt 1/2 cup of Nutella hazelnut spread in a small glass or metal bowl set over a saucepan of boiling water.
9. Using 2 forks, dip each truffle into the Nutella hazelnut spread and arrange them on a plate.
10. Roll each truffle in the remaining dried coconut flakes and place on a plate. Refrigerate for 30 minutes.
11. Drizzle with the remaining softened Nutella hazelnut spread.

Christmas Crepes

Nutella

Yield: 8 servings

Ingredients:

1 1/3 cups whole milk
2 Tbsp. granulated sugar
3 eggs
Pinch of salt
1 vanilla bean, split and scraped or 2 tsp vanilla extract
1 cup all-purpose flour, sifted
1/4 cup melted butter
2 Tbsp. vegetable oil
1 cup Nutella hazelnut spread

Instructions:

1. In a large bowl, using either a whisk or an immersion blender combine milk, sugar, eggs, salt and vanilla seeds (or vanilla extract). Mix until smooth.
2. Add flour and melted butter; blend until combined. Cover and refrigerate for 20 minutes.
3. Set 10-inch nonstick skillet or crepe pan over medium heat; brush with a bit of oil.
4. Pour in 1/3 cup batter, swirling pan quickly to coat bottom. Cook for about 1 minute or until set.
5. Flip Crepe over; cook for about 30 seconds or until bottom is dry. Transfer to a plate.
6. Wipe out pan and brush with additional oil. Repeat the steps above to make 8 crepes.
7. Spread 1 Tbsp. Nutella hazelnut spread over half of each crepe. Fold into thirds to form a triangular Christmas tree shape.

Mini Banana Bread With Nutella Hazelnut Spread

Nutella

Yield: 10 mini banana breads

Ingredients:

1/3 cup butter, softened
1/2 cup brown sugar
2 ripe bananas, mashed
2 eggs, beaten
3/4 cup all-purpose flour
2 Tbsp. cornstarch
2 tsp baking powder
Pinch of salt
1/2 cup Nutella hazelnut spread
1 Tbsp. confectioners’ sugar

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Grease and flour 6-cup (3 x 1 1/2-inch) mini-loaf tin or silicone mold.
2. Beat butter with sugar until light and fluffy.
3. Smash banana using a fork.
4. Stir in bananas and eggs.
5. In a separate bowl, sift together flour, cornstarch, baking powder and salt; stir into banana mixture until combined.
6. Pour batter evenly into mini-loaf tin.
7. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Let cool slightly. Unmold and transfer to rack; let cool completely.
8. Split each loaf in half lengthwise. Spread each bottom half with 1 tablespoon Nutella hazelnut spread; cap with tops. Dust with confectioners’ sugar; pipe about 1 teaspoon Nutella hazelnut spread down along center of each loaf.

Tip: If the banana bread results are not flat on both sides, even up the surface by removing a thin slice with a knife.