Happy “World Nutella Day″ ! Yup, it’s a thing! Originally created by Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso, World Nutella Day is a day to celebrate, get creative with, and most importantly, eat Nutella. In 2015, Sara transferred World Nutella® Day to Ferrero (the makers of Nutella®) to help it live on and grow for years to come.
It’s the 16th iteration of this auspicious day and my 13th year participating.
In 2010 I made a Nutella cheesecake, in 2011 I made Nutella lamingtons, in 2012 I went French with Nutella macarons craquelés, in 2013, I made Nutella truffle pops. in 2014 I made a flourless hazelnut-chocolate Nutella-inspired cake, in 2015 I made a chocolate-hazelnut smoothie in 2016, I made Nutella éclairs, in 2017 I made Nutella pots de crème, in 2018 I made Chocolate -Hazelnut Financiers, in 2019, I made Nutella Twists and Palmiers, in 2020 I made Chocolate Hazelnut Bliss Bites and last year I made a Nutella Hot Chocolate.
This year, I’ve gone somewhere between super simple and French – with a no-bake version of the “pot de crème” that tastes like you spent way longer making it than you actually did. Beware – if you are the type of person who eats Nutella straight from the jar (I mean, who isn’t?), these are a bit addictive. I had to ration these – Neil and I ate half a pot at a time to make them last longer!
Speaking of eating Nutella straight from the jar – I wonder who else grew up in a household where SOMEONE (hello mum) used to eat the Nutella from the inside out – from the outside, the jar looked full but when you opened it, it was hollow on the inside. Clever (and so heartbreaking for the person going for a spoon of Nutella!).
If Nutella from the jar is too rich for your tastes, these pots de crème are perfect for you! Easy to make and keep well for a few days in the fridge. Make a batch on the weekend and enjoy them through the week. They are perfect for after-school snacks or dessert. If they last longer than a day or so!
No-bake Nutella pots de crème
Easy no-bake Nutella pot de crème. Like eating Nutella from the jar, only better!
Ingredients
- 1 1/2 cups (375mL) milk
- 3 large egg yolks
- 3/4 cup(225g) Nutella
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, room temperature
Instructions
- Heat the milk until it’s just about boiling in a medium pot (you can also do this in a microwave as well, just make sure to heat it in increments of 30 seconds so it doesn’t boil over!).
- Put the Nutella in a medium bowl then pour the hot milk over the top. Use a wire whisk to gently whisk until the Nutella is completely incorporated.
In the meantime, whisk the egg yolks and cornstarch together in a medium pot. Do your best to get rid of any lumps. - Pour a couple of tablespoons of the hot Nutella milk into the egg yolk mixture and whisk until smooth.
- Slowly pour in the rest of the hot Nutella milk, whisking constantly, then place the pan over medium-high heat.
- Cook the custard, continuing to whisk until the mixture starts to thicken slightly and produce slow large bubbles (around 4 – 6 minutes - it should look smooth and shiny and look like pouring custard) then quickly remove from the heat. If your mixture is a little lumpy, you can transfer the mixture to a clean bowl through a metal sieve. As you push the mixture through, it will remove the lumps.
- Whisk in the vanilla, then the butter, until completely incorporated and the mixture is smooth and shiny.
- Transfer the mixture to 4 small (approx. 120mls or 1/2 cup) serving dishes, cover the dishes with plastic wrap and allow to come to room temperature before refrigerating for at least 2 hours. You might need to whisk the pudding slightly before you eat it as it can sometimes thicken more than you expect in the fridge.
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Nutella recipes you might like!
Macarons craquelés noisette-chocolat
A crunchy, chewey bite sized cookie made with hazelnuts and chocolate and filled with Nutella!
Nutella éclairs
Éclairs filled with Nutella crème pâtissière for World Nutella Day 2016. Or, anytime...
Nutella truffle pops
Decadent gluten-free chocolate-hazelnut truffle pops. Cake recipe adapted from a Joan Campbell recipe in a Vogue Food and Wine Cookbook (date unknown, a page torn out with no other references)
Flourless chocolate-hazelnut cake
A rich, yet light, flourless chocolate cake made with hazelnut flour.
What about you – how will you celebrate World Nutella Day?
Follow the conversation online – check out @NutellaDay on Twitter or Instagram and get all your Nutella news at the World Nutella Day site.
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Okay shocking that this takes only 15 minutes!
Speaking of eating Nutella from the inside-out…that’s almost as cruel as eating the Quality Street sweets, and putting the discarded wrappers BACK into the tin. It *looks* like there’s a whole lot left…until you find yourself swishing around helplessly looking to connect with a solid sweet! (Ummm, Mardi?) 😉
That’s the trouble with Nutella – it’s too damn moreish. Nice little dessert, Mardi.