Homemade Nutella

I love this Homemade Nutella because roasted hazelnuts are the main flavor. Instead of hiding behind the chocolate, their toasted, buttery flavor remains noticeable in every spoonful.

I also like being able to adjust the texture. I blend the hazelnuts longer when I want an especially smooth spread, or leave the mixture slightly less processed when I prefer a more rustic consistency.

This recipe is versatile enough for much more than toast. I use it with pancakes, waffles, crêpes, fruit, cookies, cakes, brownies, pastries, and plenty of other desserts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups raw hazelnuts
• 6 ounces milk chocolate or semisweet chocolate, finely chopped
• 2 tablespoons unsweetened cocoa powder
• 1/2 cup powdered sugar
• 2 tablespoons neutral oil, plus more if needed
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions

1. I preheat my oven to 350°F (175°C) and spread the hazelnuts in a single layer on a baking sheet.
2. I roast the hazelnuts for approximately 10–12 minutes, shaking the pan once during roasting. I remove them when they smell fragrant and their skins begin to loosen.
3. I transfer the warm hazelnuts to a clean kitchen towel and rub them together to remove as much of the loose skin as possible. I don’t worry if a little skin remains.
4. I let the hazelnuts cool slightly, but I prefer processing them while they are still a little warm because this helps release their natural oils.
5. I place the hazelnuts in a powerful food processor or blender and process them until finely ground.
6. I continue blending, stopping occasionally to scrape down the sides. The hazelnuts gradually change from crumbs into a thick paste and eventually into smoother hazelnut butter.
7. Meanwhile, I place the chopped chocolate in a microwave-safe bowl and melt it in short intervals, stirring frequently. I can also melt the chocolate over a double boiler.
8. I add the melted chocolate, cocoa powder, powdered sugar, vanilla, salt, and neutral oil to the hazelnut butter.
9. I blend everything until the mixture becomes smooth, glossy, and creamy. I scrape down the sides as necessary so all the ingredients are thoroughly incorporated.
10. If the spread is thicker than I want, I add a little more neutral oil, about 1 teaspoon at a time, and continue blending until I reach my preferred consistency.
11. I taste the spread and adjust the salt, cocoa, or sweetness if necessary.
12. I transfer my Homemade Nutella to a clean jar and allow it to cool completely. The spread thickens as it cools, so I avoid adding too much extra oil while it is still warm.

Servings and Timing

I get approximately 2 cups of Homemade Nutella from this recipe.

• Prep time: 15 minutes
• Roasting time: 10–12 minutes
• Blending time: 10–15 minutes
• Total time: approximately 35–45 minutes
• Yield: about 2 cups

Variations

For a Dark Chocolate Homemade Nutella, I use dark chocolate with a higher cacao percentage. I particularly like this version when I want a deeper chocolate flavor and less overall sweetness.

For an extra-hazelnut version, I reduce the chocolate slightly and allow the roasted hazelnuts to become the dominant flavor. I also add a small pinch of flaky salt to emphasize their nuttiness.

When I want a sweeter, creamier spread, I use milk chocolate and add a little extra powdered sugar. This gives me a flavor closer to a classic sweet chocolate hazelnut spread.

For a coffee variation, I add a small amount of instant espresso powder. I find that coffee intensifies the chocolate flavor while adding a subtle roasted note.

I can also add a tiny pinch of cinnamon for warmth or replace some of the vanilla with hazelnut extract when I want an even stronger nutty aroma.

Storage/Reheating

I store Homemade Nutella in a clean airtight jar. Because this version contains no fresh dairy or water, I can keep it in a cool, dry place for about 1–2 weeks, provided my ingredients and container are clean and dry.

For longer storage, I keep the spread in the refrigerator for several weeks. Refrigeration makes it considerably firmer because the chocolate and hazelnut oils solidify when cold.

When refrigerated Homemade Nutella becomes too firm to spread, I let the amount I need sit at room temperature until it softens naturally.

I can also warm a portion very gently for a more pourable consistency. I use short microwave intervals and stir between each one because I don’t want to overheat or scorch the chocolate.

I always use a clean, dry spoon when removing spread from the jar. Keeping moisture out helps preserve its texture and quality.

FAQs

How do I make Homemade Nutella really smooth?

I use a powerful food processor or high-speed blender and process the roasted hazelnuts long enough for them to release their oils. I also use powdered rather than granulated sugar because its fine texture blends more easily into the spread.

Do I have to remove all the hazelnut skins?

No. I rub away as much of the loosened skin as I reasonably can after roasting, but I don’t worry about removing every small piece. Leaving a little skin behind doesn’t prevent me from making a delicious spread.

Why is my Homemade Nutella too thick?

The spread naturally thickens as the chocolate cools. If it remains thicker than I prefer at room temperature, I blend in a small amount of neutral oil until I reach the consistency I want.

What kind of chocolate should I use?

I use milk chocolate when I want a sweeter, creamier spread and semisweet or dark chocolate when I want a stronger cocoa flavor. I choose chocolate that I enjoy eating on its own because its flavor is prominent in the finished spread.

What can I make with Homemade Nutella?

I spread it on toast, croissants, pancakes, waffles, and crêpes. I also use it as a filling for cookies, cakes, cupcakes, pastries, and doughnuts, or serve it as a dip with strawberries, bananas, and other fresh fruit.

Conclusion

Homemade Nutella gives me a creamy combination of deeply roasted hazelnuts and rich chocolate using a short list of ingredients. I love being able to adjust the sweetness, chocolate intensity, and consistency until the spread tastes exactly the way I want.

Homemade Nutella

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Homemade Nutella is a rich, creamy chocolate hazelnut spread made with roasted hazelnuts, melted chocolate, cocoa, and vanilla. Deeply toasted nut flavor and a silky chocolate finish make it perfect for toast, crêpes, fruit, pastries, and desserts.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20–27 minutes
• Total Time: 35–45 minutes
• Yield: 2 cups
• Category: Spread
• Method: Roasting and Blending
• Cuisine: Italian-Inspired
• Diet: Vegetarian

Ingredients

• 2 cups raw hazelnuts
• 6 ounces milk chocolate or semisweet chocolate, finely chopped
• 2 tablespoons unsweetened cocoa powder
• 1/2 cup powdered sugar
• 2 tablespoons neutral oil, plus more if needed
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

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Instructions

1. Preheat the oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet.
2. Roast for 10–12 minutes, shaking the pan once during roasting, until the hazelnuts are fragrant and their skins begin to loosen.
3. Transfer the warm hazelnuts to a clean kitchen towel and rub them together to remove as much loose skin as possible. A small amount of remaining skin is fine.
4. Allow the hazelnuts to cool slightly, keeping them somewhat warm to help release their natural oils during blending.
5. Transfer the hazelnuts to a powerful food processor or high-speed blender and process until finely ground.
6. Continue blending, stopping periodically to scrape down the sides. Process until the hazelnuts progress from crumbs to a thick paste and finally to smooth hazelnut butter.
7. Meanwhile, melt the chopped chocolate in short microwave intervals, stirring frequently until smooth. Alternatively, melt it gently over a double boiler.
8. Add the melted chocolate, cocoa powder, powdered sugar, vanilla extract, salt, and 2 tablespoons neutral oil to the hazelnut butter.
9. Blend until the mixture is smooth, glossy, and creamy, scraping down the sides as necessary.
10. If the spread is too thick, add additional neutral oil 1 teaspoon at a time and blend until the desired consistency is reached.
11. Taste and adjust the salt, cocoa, or sweetness if desired.
12. Transfer the chocolate hazelnut spread to a clean, dry jar and allow it to cool completely. The spread will thicken as it cools.

Notes

• For the smoothest texture, use a powerful food processor or high-speed blender and process the hazelnuts until their natural oils create a fluid nut butter before adding the remaining ingredients.
• Powdered sugar is preferable to granulated sugar because its fine texture blends more smoothly into the spread.
• For Dark Chocolate Homemade Nutella, use dark chocolate with a higher cacao percentage for a deeper, less sweet chocolate flavor.
• For a sweeter and creamier version, use milk chocolate and increase the powdered sugar slightly to taste.
• For a coffee variation, add 1/2–1 teaspoon instant espresso powder with the cocoa powder.
• A small pinch of cinnamon can be added for warmth, or a small amount of hazelnut extract can intensify the nutty aroma.
• The spread naturally thickens as it cools, so avoid adding excessive oil while the mixture is still warm.
• Store in a clean, airtight jar in a cool, dry place for about 1–2 weeks, keeping all moisture out of the container.
• For longer storage, refrigerate the spread for several weeks. Allow refrigerated spread to soften at room temperature before serving.
• For a pourable consistency, gently warm only the amount needed in short microwave intervals, stirring frequently to prevent scorching.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 200 kcal
• Sugar: 11 g
• Sodium: 40 mg
• Fat: 16 g
• Saturated Fat: 4 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 2 mg