There seems to be no end to the fun and delicious ways you can use chocolate-hazelnut spread. Truth is, it’s heavenly all on its own by the spoonful, but if you’re interested in exploring some new ways with chocolate butter, then you must try these effortless but yummy recipes that I tested.
Whether you’re using a jar of Nutella or making our 10-minute chocolate-hazelnut butter, here are seven sweet ways:
Mini chocolate croissants: Preheat oven to 375F. Roll out store-bought puff pastry into a 14 x 7 inch rectangle, thinner than 1/8 inch on a lightly floured surface. Using a pizza cutter, cut rectangle into 8 triangles. Place 1 heaping tsp of chocolate-hazelnut butter on the bottom of each wide edge. Roll up from the wide end to the tip, and transfer to a parchment-lined baking sheet. Brush with egg wash. Bake in the centre of the oven until croissants are deep golden and cooked through, about 15 min.
Chocolate-caramel corn: Preheat oven to 300F. Pop 8 cups of popcorn and place in a very large bowl then set aside. Toast and coarsely chop 1/2 cup hazelnuts and add to popcorn (optional). Combine 3/4 cup packed brown sugar, 1/3 cup butter, 1/4 cup chocolate-hazelnut butter, 1 tbsp corn syrup and 1/4 tsp salt in a medium pot over medium high heat. Stir until butter is melted. Bring to a boil then remove from heat. Let sit until mixture stops bubbling, then stir in 1/4 tsp baking soda. Pour mixture over popcorn and stir until well coated. Transfer to a parchment-lined baking sheet in a single layer. Bake until slightly crispy, about 10 to 12 min. Remove from heat and let cool.
Chocolate fudge: This is a variation of the Chatelaine Kitchen’s fabulous classic chocolate fudge. Follow the recipe with these simple changes: Reduce sweetened condensed milk to 2/3 cup. Add 2/3 cup chocolate butter. Melt butter with milk and chocolate as per recipe. Stir in 1/2 cup chopped, toasted hazelnuts before adding to pan. Continue with recipe.
Molten cakes with Nutella: What could be more delicious than a molten chocolate cake, right? One with Nutella in the centre! Freeze 8 1 tbsp portions of Nutella on a piece of parchment. Follow our recipe for molten chocolate cake. When it comes time to fill the muffin tin, only fill it 3/4 of the way then add the frozen ball of Nutella. Top with remaining batter (still leaving 1/4 head space), then bake. Unlike the original recipe, these have to be baked immediately once the Nutella has been added.
Decadent frozen chocolate custard: Melt 1/2 cup of chocolate-hazelnut butter with 1 cup whipping cream in a small pot over medium heat. Cook until milk is hot and bubbling at the edges but not boiling. Remove from heat and reserve. Whirl 1 cup good-quality chopped chocolate with 1 egg. With food processor running, pour the hot chocolate mixture through the feed. Whirl until fully combined. For frozen custard pots, pour into individual ramekins and freeze for 3 to 4 hours before serving. To make “choco-sicles”, pour into popsicle forms and freeze for 6 hours.
Chocolate mocha: Melt 1 tbsp chocolate butter with 1/4 tsp vanilla and 1/2 cup milk (or cream if you’re feeling special) in a small pot over medium heat until the milk is hot – you’ll need to whisk in the chocolate spread. Pour into a mug. Top with 1 shot of espresso or 1/4 cup good strong coffee. Top with foamed milk or whipped cream if desired. If it’s after 12pm…add a touch of liqueur!
Simple chocolate-pear tart: Pear and chocolate is an under-appreciated flavour match. This recipe couldn’t be simpler, and the result looks a wee bit fancy to boot. Preheat oven to 350F. Roll out store bought puff pastry into a 10 x 10 inch rectangle, about 1/8 inch on a lightly floured surface. Transfer to a baking sheet that has been lightly sprayed with oil. Heat 1/2 cup chocolate butter in a small bowl in the microwave for 30 to 45 seconds just to loosen it up. Spread chocolate butter over the pastry, leaving 1/2 inch border on the sides. Peel 3 Bosc pears. Core and slice into thin slices. Layer the pears over the chocolate. Brush the edges of pastry with egg wash and sprinkle with coarse sugar. Bake in oven until the bottom and edges of the pastry are deep golden, about 15 to 18 minutes. Serve with vanilla ice cream or whipped cream.
Make your own: The Chatelaine Kitchen’s recipe testing led us to a delicious version of homemade chocolate hazelnut butter. Nut butters are easier than you think to make…so give it a try!