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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.

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

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

Find it online: https://thefamilycooking.com/homemade-nutella-2/