Rainy mornings have a way of making us crave the familiar. For me, that’s always been champorado — warm, chocolatey, and filling. It’s one of those dishes that instantly makes you feel at home, especially when the rain is pouring and you’re still in your pajamas, holding a hot bowl with both hands.
Today, I decided to try something a little different. I made Nutella Champorado for breakfast — creamy, sweet, and definitely comforting on a rainy day. ?☔
It turned out masarap, no doubt. The texture was velvety, and the hazelnut flavor from the Nutella added that dessert-for-breakfast vibe the kids absolutely loved. Ykaie and Twinkle finished their bowls in record time — happy, satisfied, and asking for seconds.
But habang kumakain ako, na-miss ko yung deep, bittersweet hug ng dark chocolate champorado. ?
Iba pa rin talaga ‘yung classic — medyo mapait pero may lambing… parang life minsan. ??
How I Made It
I used dark cocoa as my base — kasi kahit may Nutella, iba pa rin ‘yung rich, bittersweet flavor ng dark chocolate. While it simmered, I added a generous spoonful of Nutella to melt into the porridge. The result? A smooth, chocolate-hazelnut champorado that’s a little sweeter than usual, but still heartwarming in every bite.
For toppings, I added a drizzle of evaporated milk and powdered milk. Then paired it with my favorite crispy boneless dilis. You can even add banana slices or crushed nuts if you like!
Comfort Food with Feelings
I think food hits differently when there’s a story behind it. And today’s breakfast wasn’t just about satisfying hunger — it was about comfort, nostalgia, and trying something new without letting go of what you love.
Nutella Champorado might be the fun, modern twist to our well-loved classic — but at the end of the day, it made me appreciate that bittersweet kind of warmth only traditional champorado can bring.
Whether you’re team Nutella or team dark chocolate, champorado will always be that edible hug in a bowl. And sometimes, that’s exactly what we need.
PrintNutella Champorado : A Sweet Hug for Rainy Mornings
Ingredients
- 1.5 cup glutinous rice,
- 7 cups water
- 1/4 cup sugar
- 1/2 cup dark chocolate powder
- 1/2 cup chopped dark chocolate
- 1/4 cup Nutella (or more depending on your preference)
- 1 tsp salt
- evaporated milk for serving
- fried boneless dilis for serving (optional)
Instructions
- Rinse the Rice: Start by rinsing the glutinous rice under cold water until the water runs clear. This helps remove excess starch and prevents the champorado from becoming too sticky.
- Cook the Rice: In a large pot, Add the rinsed rice and water. Bring the water to a boil. Reduce heat to low and simmer for about 15-20 minutes or until the glutinous rice is cooked, stirring occasionally to prevent sticking.
- You may add water if necessary to get your desired consistency.
- Add the Chocolate: Dissolve dark chocolate powder in 1/2 cup of water. Once the rice is cooked and the water is mostly absorbed, add the dissolved dark chocolate powder, sugar, and salt. Make sure everything is mixed well and heated through. Add the chopped dark chocolate and stir until dissolved.
- Add the Nutella: Stir in the nutella until it’s dissolved.
- Adjust the taste.
- Serve and Enjoy: Serve with crispy fried dilis and grated cheese on the side and topped with powdered milk or evaporated milk.
