Nutella Sauce is a decadent, silky smooth hot fudge sauce you’ll want to pour over everything! Perfect for serving with ice cream, cheesecake, pancakes, and more.


Spoon on top of spoon with Nutella sauce


Confession: I tend to eat dessert every day.

Sometimes it’s small batch brownies or small batch chocolate chip cookies.

Other times it’s a handful of M&Ms or gummy worms.

But then there are times I don’t have anything ready and need to whip up something quick.

That’s when I pull out some Nutella ice cream from the freezer and pour this Nutella Sauce all over.

It’s pretty much homemade hot fudge sauce with Nutella added to it.

In fact it’s SO easy, if you can melt chocolate you can make Nutella Sauce.

My Nutella sauce is more magical than most recipes thanks to one secret ingredient, which really makes the chocolate taste more chocolaty.

And of course you don’t have to dirty the dishes every time you want some. Make a jar ahead of time to keep in the fridge for up to 2 weeks.


Nutella Sauce drizzling back into its jar

What is Nutella?

Nutella is a chocolate hazelnut spread with the same smooth, creamy texture as peanut butter. Pretty much if you can use peanut butter in a recipe, you can use Nutella.

I first tried it when I was studying abroad in Ireland. Europe really does love their Nutella!

You can find it in most grocery stores in the peanut butter aisle.

Not a fan of Nutella? Make my peanut butter ice cream sauce and pour it over Peanut Butter Ice Cream.


Nutella sauce being poured on top of Nutella ice cream

Ingredients For Nutella Sauce

To make your chocolate sauce from Nutella, you’ll need the following ingredients:

  • Baking chocolate: Semisweet chocolate is ideal but if you’re a dark chocolate lover like, you can also use bittersweet.
  • Heavy cream: Similar to making ganache, heavy cream helps the sauce set with a pourable consistency. Otherwise your melted chocolate will harden into a big block of chocolate. Do not substitute milk or half and half because you need the higher fat content.
  • Nutella: The star of the hot fudge sauce!
  • Espresso powder: Has a bolder flavor than instant coffee
  • Vanilla: Much like the espresso, vanilla also brings out the chocolate flavor.

What is espresso powder?

Espresso powder is brewed espresso that has been dehydrated to create water-soluble granules. This is not the same as coffee grounds.

It’s more concentrated than instant coffee, which means it has a stronger (and better) flavor for baked goods.

You can find it in the coffee aisle and in specialty Italian groceries.


Spoon on top of jar with Nutella sauce

How To Make Nutella Sauce

Ready to start making your Nutella sauce?

  1. Melt chocolate and cream, stirring often to ensure it doesn’t burn.
  2. Whisk in Nutella, espresso powder, and vanilla until smooth.

Serve over vanilla bean ice cream or small batch pancakes


Nutella Sauce drizzling back into its jar

How To Store Nutella Sauce

Store your homemade Nutella sauce in the refrigerator for up to 2 weeks. It’ll harden once cold, so spoon a few tablespoons into a bowl and microwave until pourable again.

Nutella Sauce FAQ

Can I adjust the thickness?

Yes! Whisk in more heavy cream for a thinner sauce.

Can I make Nutella sauce in advance?

Yes, you can make it up to 2 weeks ahead of time.

Is Nutella sauce gluten free?

Yes. Nutella is a gluten free ingredient, so this sauce is also gluten free.

More Nutella Recipes

Nutella Sauce drizzling back into its jar

Nutella Sauce

Yield: 1 cup
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Nutella Sauce is a decadent, silky smooth hot fudge sauce you’ll want to pour over everything! Perfect for serving with ice cream, cheesecake, pancakes, and more.

Ingredients

  • 6 tablespoons heavy whipping cream (do not substitute)
  • 2 ounces semisweet chocolate, chopped
  • 3 tablespoons Nutella
  • 1 tablespoon espresso powder (optional for non-coffee lovers)*
  • 1/4 teaspoon vanilla extract

Instructions

  1. In a medium saucepan, heat cream until hot and bubbly but not boiling. Add the chocolate and stir until melted.
  2. Remove from the heat. Stir in the Nutella, espresso powder, and vanilla until smooth. Serve immediately.

    Refrigerate in a jar for up to 2 weeks. When ready to use, warm it up until pourable.

Notes

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes

First published July 19, 2012