Prepare to be blown away by this Rich & Creamy Homemade Nutella Recipe!
Homemade Nutella is a creamy chocolate hazelnut spread that you can have on toast, use when making baked goods (think cookies!) or for eating straight from the jar!
The best part is, that this Nutella recipe uses just a handful of ingredients and takes just 10 to 15 minutes to throw together!
This Homemade Nutella goes perfectly in these Nutella Stuffed Chocolate Chip Cookies, enjoy!
Why You Should Make Homemade Nutella
- Takes a scant 10 to 15 minutes to throw together
- This chocolate hazelnut spread is the real thing, with just seven simple ingredients
- You control what’s in your Nutella…no funky fillers
- Make your Nutella as smooth or chunky as you like
- Perfect straight from the jar, in buttercreams, on ice cream or stuffed in cookies
- This homemade version is 1000x better than anything you’ll buy at the store!
Let’s make your own homemade Nutella!
Homemade Nutella Ingredients
Nutella is an Italian sweet treat called gianduja. It’s basically a chocolate hazelnut spread that’s delicious on its own, used to make frostings, stuffed in cookies and just eaten straight from the jar (which is how I often eat it).
The two most important ingredients in Nutella are, surprise, chocolate and hazelnut. Here are some quick notes:
Chocolate
Many recipes have you melted chocolate, but I don’t find that step necessary. In regards to what chocolate to use, that’s up to you. You can use any kind of chocolate from semi-sweet to bittersweet.
If you want something sweeter, go for the semi-sweet chocolate and conversely go for the bittersweet chocolate if you want a less sweet, more intense chocolate flavor spread. I prefer something in the 65-70% cocoa range. The most important thing to choosing a chocolate for this is to taste it and look beyond the numbers.
What tastes delicious to you will be delicious in this. Do not use unsweetened chocolate in this recipe.
Hazelnuts
Buy chopped or whole hazelnuts. If they’re already chopped, they save you the extra step of chopping and they don’t have any salt added.
There will be some skin on these, but I don’t find it’s a problem in the final taste of the chocolate hazelnut spread. I never notice any bitter taste.
If you want all of the skins removed from the hazelnuts, put the nuts in a clean kitchen towel, close it at the top and rub the outside. This should get rid of any residual skins.
Equipment for Gianduja Stuffed Chocolate Chip Cookies
Food Processor
I use my food processor to make the homemade Nutella, but in a pinch, you could use a high-speed blender. If you can make nut butter in your blender, you can make creamy, chocolate-hazelnut spread in your blender. So there’s that.
How smooth you want the consistency is up to you. I like to leave a little texture and crunch from the nuts.
If you prefer something smoother, just let the machine run longer. Be sure to periodically scrape down the sides and bottom of whichever machine you use to make sure everything is well blended.
My Favorite Chocolate Hazelnut Spread Tips
for Perfect Nutella Every Time
My favorite tips for making The Best Homemade Nutella every time!
- Use a high-speed blender or food processor. Using a high-speed blender or food processor fitted with the blade attachment will give you the most control over the texture of your chocolate hazelnut spread.
- Use the high-quality ingredients you can afford. With so few ingredients, you want to use the best you can get your hands on. I love chocolate in the 60 to 70% range. If you’d like your Nutella less sweet, then go for a bittersweet chocolate.
- Blend until desired consistency. I like my Nutella with a bit of texture. However, if you’d like your Nutella to be super creamy and smooth, then run the machine longer until you get the creamiest texture. The final result is heaven!
Enjoy the best homemade Nutella recipe!
My Favorite Equipment for Homemade Nutella
Check out all of my shopping here!
More Chocolate Dessert Recipes
I loveeee a chocolate dessert! Here are some of my favorites: Nutella Stuffed Chocolate Chip Cookies, Chocolate Brownie Meringue Cake, Double Chocolate Chip Cookies and Double Chocolate Banana Bread.
Enjoy your Rich & Creamy Homemade Nutella!
Rich & Creamy Homemade Nutella (Chocolate Hazelnut Spread)
Ingredients
- 1 1/4 cups (178 g) raw hazelnuts (toasted and finely chopped)
- 1 cup (170 g) dark chocolate (finely chopped)
- 3 tablespoons (42 g) dark brown sugar (packed; you can also use light brown sugar)
- 3 tablespoons (42 g) unsalted butter (room temperature)
- 2 teaspoons real vanilla extract
- ½ teaspoon sea salt
- 1/2 cup (120 g) heavy whipping cream (room temperature)
Instructions
- Place the hazelnuts in the bowl of a food processor fitted with the blade attachment (or a blender) and mix the machine until fine and resembling cornmeal or fine breadcrumbs. This can take up to 10 minutes, so be patient.
- Add in the chocolate, brown sugar, butter, vanilla and salt and mix until the hazelnut mixture has formed into a thick, smooth, creamy paste.
- With the machine running, slowly drizzle in the heavy cream and continue mixing until a smooth, glossy mixture has formed. I like the hazelnuts a wee on the coarser side for texture, but go as smooth or as coarse as desired. Scoop the mixture into a clean airtight container and store in the fridge until ready to use.
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