Rich & Creamy Homemade Nutella (Chocolate Hazelnut Spread)
My love for Homemade Nutella knows no bounds! It's 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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Servings: 2 Cups
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 will take 3 to 5 minutes. Be sure to scrape down the sides and bottom of the bowl so that everything is evenly blended.
- Add in the chocolate, brown sugar, butter, vanilla and salt and mix until the hazelnut mixture has formed into a thick, smooth, creamy paste. 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. 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.
Notes
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 for 30 minutes prior to using. Take note that store-bought Nutella can stay at room temperature because of the additional ingredients. 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