Yes, you read that right. Homemade chocolate Nutella sauce. I adore chocolate, and vanilla ice cream never seems complete without some kind of chocolate sauce (and usually peanut butter) on top. So, I figured it was time to give this recipe for chocolate sauce from David Lebovitz a try. But I wanted to make it a bit more special so, I decided to add some Nutella.
Here’s the recipe:
Chocolate Nutella Sauce
adapted from David Lebovitz’s The Best Chocolate Sauce Recipe
1 cup water
1/2 cup sugar
1/2 cup agave nectar
3/4 cup Dutch-processed cocoa powder
1/3 cup Nutella
– Combine water, sugar, agave, and cocoa powder in a medium sauce pan.
- Whisk together over medium heat until smooth.
- Bring mixture just to a boil. Remove from heat.
- Stir in Nutella until fully melted and incorporated.
- If not using immediately, store in an air-tight container in the refrigerator.
Easy, right? Here’s the step-by-step:
First things first, gather your ingredients.
Mix everything aside from the Nutella together in the saucepan.
Start mixing together. The cocoa powder will definitely take over.
Whisk until the sauce is smooth, then bring to a boil.
I believe in a generous 1/3 cup of Nutella. You can play around with how much of the flavor you like to have in there. You could also use almond or peanut butter.
With the burner off, add the Nutella then whisk to combine.
Pour it carefully into your storage container. Doesn’t it look luscious?
Have you ever made chocolate sauce before? I found it to be surprisingly easy!
[photos by Amy Feezor]