Rich & Creamy Homemade Nutella (Chocolate Hazelnut Spread)

My love for Homemade Nutella knows no bounds! This chocolate-hazelnut spread is one of the easiest things you'll throw together, all you need is a food processor or high-speed blender. Nutella is great stuffed in cookies, smeared on toast or simply eaten with a spoon straight from the jar, it's that good!
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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!

Three glass jars filled with fresh homemade nutella.

Why You Should Make Homemade Nutella

  • Takes a scant 10 to 15 minutes to throw together
  • This chocolate hazelnut spread is DELICIOUS, with just seven simple ingredients
  • You control what’s in your Nutella…no artificial flavor and wayyyyy less sugar
  • Make your Nutella as smooth or chunky as you like
  • Perfect straight from the jar, in buttercreams, on ice cream or stuffed in cookies (check out my favorite Nutella Chocolate Chip Cookies)
  • This homemade version is 1000x better than anything you’ll buy at the store!

Let’s make your own homemade Nutella!

A nutella stuffed chocolate chip cookie.
Nutella-Stuffed Chocolate Chip Cookies

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:


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.


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.

Lidded jars with nutella.

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.

A stack of cookies stuffed with homemade nutella.

My Favorite Chocolate Hazelnut Spread Tips
for Perfect Nutella Every Time

Below are step-by-step photos (with captions) to make The Best Homemade Nutella perfect every time! My biggest tips are:

  • 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; if you like it a little sweeter, go for semi-sweet chocolate chips.
  • 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!

All of the ingredients needs to make homemade nutella on a white surface.
STEP ONE: Gather your ingredients: raw hazelnuts, chocolate, brown sugar, butter, vanilla, salt and heavy-whipping cream.
Hazelnuts on a baking sheet.
STEP ONE: Toast your hazelnuts; see instructions in the Notes section below the recipe.
Toasted hazelnuts in a Vitamix.
STEP TWO: Place your toasted hazelnuts in a high-speed blender or food processor and run the machine on medium-high until they resemble coarse bread crumbs…
Hazelnuts that are ground up in a blender.
STEP TWO: While blending the hazelnuts, periodically use a rubber spatula to scrape the sides and bottom of the blender to make sure the hazelnuts are blended evenly.
Chocolate, blended hazelnuts, butter, salt and vanilla in a blender.
STEP THREE: Add the chocolate, sugar, butter, vanilla and salt and start blending…
Coarse blend of chocolate and nuts in a blender.
STEP THREE: You’ll need to frequently scrape the sides…
Slightly coarse nutella getting blended.
STEP THREE: …so that everything is well blended…
Very coarse, but blended, nuts and chocolate in a blender.
STEP THREE: It will be coarse. When the Nutella looks like it won’t get any smoother, jump to the next step…
Cream poured into nutella inside of a blender.
STEP FOUR: Add in the cream and blend until you get the desired consistency…
Nutella getting blended inside a blender.
STEP FOUR: You can make it as smooth or as textured as you’d like! You can’t over mix the Nutella, so continue scraping the sides and bottom until you have a consistent texture.
glass bowl filled with Nutella and three empty glass containers.
STEP FIVE: Scoop the mixture into lidded containers.
STEP FIVE: Store in the fridge until ready to use. It will firm up when cold. Set the Nutella on the counter, stirring frequently, until it reaches spreadable consistency again.
A spoon dipping into a jar of Nutella.

My Favorite Equipment for Homemade Nutella

My Favorite Chef’s Knife

Boo’s Cutting Board

Cuisinart Food Processor

Vitamix (high-speed blender)

These Glass Jars for Storage

Check out all of my shopping here!

A spoon with Nutella on it dripping into a glass jar.

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.

For more How-To Recipes, check out: How to Make Lemon Curd, How to Make Perfect Whipped Cream and Perfect Soft Sugar Cookies!

Enjoy your Rich & Creamy Homemade Nutella!

Rebecca Firth

Rich & Creamy Homemade Nutella (Chocolate Hazelnut Spread)

My love for Homemade Nutella knows no bounds! This chocolate-hazelnut spread is one of the easiest things you'll throw together, all you need is a food processor or high-speed blender. Nutella is great stuffed in cookies, smeared on toast or simply eaten with a spoon straight from the jar, it's that good!
Be the first to rate this recipe!
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Prep Time: 15 minutes
Course: Dessert
Cuisine: Italian
Keyword: Nutella, Homemade, Gianduja, Chocolate Hazelnut Spread
Servings: 2 Cups


  • 1 1/4 cups (178 g) raw hazelnuts (toasted and coarsely chopped)
  • 1 cup (170 g) dark chocolate (coarsely chopped (or chips))
  • 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)


  • Place the toasted hazelnuts in the bowl of a food processor fitted with the blade attachment (or a blender) and mix on medium until it resembles cornmeal or coarse breadcrumbs. This will take 3 to 5 minutes. Be sure to scrape down the sides and bottom of the bowl periodically so that everything is evenly blended.
  • Add in the chocolate, brown sugar, butter, vanilla and salt and blend on medium until a coarse hazelnut mixture has formed. If it's resisting blending (as can happen in a blender), jump to the next step and add the cream.
  • With the machine running, slowly drizzle in the heavy cream and continue mixing until a smooth, glossy mixture has formed. Sometimes I like the Nutella 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. Bring back to room temperature before using (it will firm up when chilled).


How to Toast Your Hazelnuts

No need to peel your hazelnuts. If you’d like them peeled, see the note above the recipe in the Homemade Nutella Ingredients section.
Place the whole hazelnuts in a single layer on an un-greased baking sheet and roast hazelnuts in a 350℉ (177℃) oven for 10 to 15 minutes. You want them to get a nice golden brown, but not too dark. We want to draw out the rich flavor of the nuts, but not make them burnt.
For best results, let the roasted hazelnuts cool completely before chopping and continuing with the recipe.

Storing Homemade Nutella

Store your made-from-scratch rendition of Nutella in an airtight container in the fridge for up to 1 month. The chocolate hazelnut spread will firm up in the fridge.
If you’d like a softer consistency, let sit out, stirring frequently, until it reaches the desired consistency (if it’s chilly in your home, this could take several hours).
Take note that store-bought Nutella can stay at room temperature. This homemade fresh version needs to be refrigerated, and does not have the extended shelf life of store-bought Nutella.
This is so much better than the store-bought version, enjoy! xo
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo


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Rebecca xox

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