Attention chocolate fans! Friday February 5 this year marks the annual World Nutella Day. Yes, you heard correctly, a whole day dedicated to the chocolatey treat.
From eating the brown stuff to writing poems about it, fans of Nutella all over the globe will be finding fun ways to celebrate the dessert in style.
So why not try one of these delicious Nutella recipes and treat yourself on the most delicious day of the year... Who needs a diet, anyway?
ASDA: Ewok Sticks and Rocky Road Mud (serves 10)
200g of plain chocolate
500g carton of custard
300ml of whipping cream
25g of mini marshmallows
Two small bananas, diced
320g of puff pastry sheets
100g of Nutella
Two tablespoons of cocoa pops
1) Melt the chocolate in a glass bowl over a pan of simmering water. Leave to cool for five minutes before stirring into the custard.
2) Whip the cream until soft peaks form and fold into the chocolate custard with the marshmallows and banana. Divide between 8-10 small glasses and chill until required.
3) Preheat the oven to 210C/190C/Gas 7. Unroll the pastry sheet and spread one half with Nutella. Fold in half and press to seal.
4) Cut into 16-18 fingers. Lay fingers on lined baking sheets twisting each one into a twirl. Bake for 12-15 minutes until well-risen and golden brown.
5) Sprinkle a few cocoa pops on top of each mud mousse and serve with the warm Ewok sticks.
Tesco: Nutella Hot Chocolate (serves four)
750ml of whole milk
50g of dark or milk chocolate, broken into squares
Two tablespoons of Nutella
Four tablespoons of spray cream, optional
10g of chopped, roasted hazelnuts, optional
1) Heat the milk to scalding point (just before it boils) in a medium saucepan. Remove from the fire or turn off the heat.
2) Immediately add the chocolate and Nutella and leave to melt for 30 seconds. Using a whisk, slowly incorporate the chocolate and Nutella to make a smooth milk, continuing to whisk for 1-2 minutes, until the milk is frothy.
3) Pour into mugs and serve straight away. Top with a swirl of the spray cream and a sprinkle of chopped, roasted hazelnuts.
ASDA: Nutella and Baileys Fudge (serves 64)
300g of condensed milk
Two tablespoons of Baileys Irish Cream
400g of milk chocolate
100g of Nutella
25g of unsalted butter
50g of white chocolate
1) Line a 20cm square tin with greaseproof paper.
2) Put all the ingredients except the white chocolate in a large microwave-proof bowl. Cook on 80% power (rated for a 700 watt microwave) for 20 seconds. Stir, then repeat until all the ingredients are fully melted. Keep an eye on the mixture - it will burn if overcooked. Once melted, stir until smooth. Pour into the prepared tray.
3) Refrigerate for one hour or until firm but still squidgy. Put the white chocolate in a small microwave-proof bowl. Cook on 80% in 10 second bursts, stirring in between, until melted.
4) Drizzle the fudge, then refrigerate overnight.
5) Cut into bite-sized cubes.
Tesco: Crunchy Hazelnut Bites (serves four)
Customer recipe by Emily Fox.
250g of Ryvita Original
400g of Nutella
1) Crush up all the Ryvita in a bowl (or a food bag and beat with rolling pin)
2) Empty the Nutella into a separate microwavable container and microwave on high for one minute. Stir the Nutella and then cook for a further 30 seconds or until completely melted.
3) Mix the crumby Rivita in with the melted Nutella until even. Put the mix in the fridge for 20 minutes to cool and thicken.
4) Scoop out a teaspoon amount and roll up into a ball. Repeat this with all of the mixture and put all of the ball back in the fridge to harden.
Chocolate not your thing? Why not try out one of these super healthy recipes instead?