Why You’ll Love This Recipe
I love this recipe because it delivers the classic chocolate-hazelnut flavor with simple ingredients and no unnecessary additives. The texture is smooth and luxurious, while the combination of roasted hazelnuts and cocoa creates a deep, rich flavor. I also appreciate that I can adjust the sweetness and chocolate intensity to suit my preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups hazelnuts
- 1/4 cup unsweetened cocoa powder
- 1/3 cup powdered sugar
- 2 tablespoons neutral oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 to 4 tablespoons milk or dairy-free milk, as needed
Directions
- I preheat the oven to 350°F (175°C).
- I spread the hazelnuts on a baking sheet and roast them for 10 to 12 minutes until fragrant.
- I transfer the warm hazelnuts to a clean kitchen towel and rub them to remove most of the loose skins.
- I place the hazelnuts in a food processor and blend until they become smooth and buttery.
- I add the cocoa powder, powdered sugar, oil, vanilla extract, and salt.
- I continue blending until the mixture is fully combined and creamy.
- I add milk, one tablespoon at a time, until the spread reaches my desired consistency.
- I taste and adjust the sweetness if needed.
- I transfer the spread to a clean jar or airtight container.
Servings and Timing
- Servings: 24 (about 2 tablespoons per serving)
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Processing Time: 10 minutes
- Total Time: 32 minutes
Variations
- I use dark cocoa powder for a deeper chocolate flavor.
- I add a small amount of espresso powder to enhance the chocolate notes.
- I substitute maple syrup for powdered sugar when I want a different sweetness profile.
- I add extra vanilla extract for a richer aroma.
- I stir in finely chopped roasted hazelnuts for a crunchy texture.
Storage/Reheating
I store Homemade Nutella in an airtight container in the refrigerator for up to 2 weeks. If I make a dairy-free version without milk, it may last a bit longer.
The spread naturally firms up when chilled, so I let it sit at room temperature for a few minutes before serving. If I want a softer consistency, I gently warm a small portion before using it.
FAQs
Can I make Homemade Nutella without a food processor?
I find that a food processor produces the smoothest texture, but a high-powered blender can also work. I may need to stop and scrape down the sides more frequently.
Do I have to remove the hazelnut skins?
I remove most of the skins because they can add bitterness, but a few remaining skins do not affect the final result significantly.
Can I make this recipe dairy-free?
Yes, I use a dairy-free milk alternative or omit the milk entirely for a dairy-free version.
Why is my spread too thick?
I simply blend in a little more milk or oil until the consistency becomes smooth and spreadable.
How can I use Homemade Nutella?
I enjoy spreading it on toast, pancakes, waffles, crepes, fruit slices, and using it as a filling for baked treats and desserts.
Conclusion
I love making Homemade Nutella because it transforms simple ingredients into a rich and indulgent chocolate-hazelnut spread. The roasted hazelnuts and cocoa create a delicious balance of flavor, while the creamy texture makes it perfect for countless uses. Whether I enjoy it for breakfast, dessert, or a snack, it always adds a decadent homemade touch.
PrintHomemade Nutella
Homemade Nutella is a rich and creamy chocolate-hazelnut spread made with roasted hazelnuts, cocoa powder, and simple ingredients. Perfect for spreading on toast, pancakes, waffles, fruit, and desserts, it delivers fresh homemade flavor in every bite.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 servings
- Category: Spread
- Method: Food Processor
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 cups hazelnuts
- 1/4 cup unsweetened cocoa powder
- 1/3 cup powdered sugar
- 2 tablespoons neutral oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 to 4 tablespoons milk or dairy-free milk, as needed
Instructions
- Preheat the oven to 350°F (175°C).
- Spread the hazelnuts on a baking sheet and roast for 10 to 12 minutes until fragrant.
- Transfer the warm hazelnuts to a clean kitchen towel and rub them to remove most of the loose skins.
- Place the hazelnuts in a food processor and blend until smooth and buttery.
- Add the cocoa powder, powdered sugar, oil, vanilla extract, and salt.
- Continue blending until fully combined and creamy.
- Add milk, one tablespoon at a time, until the spread reaches the desired consistency.
- Taste and adjust the sweetness if needed.
- Transfer the spread to a clean jar or airtight container.
Notes
- Use dark cocoa powder for a deeper chocolate flavor.
- Add a pinch of espresso powder to enhance the chocolate notes.
- Substitute maple syrup for powdered sugar for a different sweetness profile.
- Stir in chopped roasted hazelnuts for a crunchy texture.
- Store in an airtight container in the refrigerator for up to 2 weeks and allow to soften slightly before serving.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 30 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 1 mg
