Description
A rich, smooth, and deeply chocolatey homemade Nutella made with roasted hazelnuts, cocoa, and real chocolate. This spread is naturally nutty, customizable, and better than store-bought.
Ingredients
- 8 ounces hazelnuts (raw or roasted, unsalted)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/3–1/2 cup powdered sugar
- 3 tablespoons cocoa powder
- 6 ounces semi-sweet chocolate (bars or discs)
- 1 tablespoon neutral oil (hazelnut, avocado, olive, vegetable, canola, walnut, or coconut)
Instructions
- Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking tray in a single layer.
- Bake for 10–12 minutes, shaking the tray halfway through, until lightly browned and fragrant.
- Let the nuts cool for about 10 minutes. Transfer them to a kitchen towel and rub to loosen the skins. It’s fine if some skins remain.
- Melt the chocolate in the microwave in 20-second intervals, stirring between each, until smooth.
- Add the hazelnuts to a food processor and blend for 2–3 minutes until a smooth, glossy hazelnut butter forms.
- Add vanilla, salt, cocoa powder, melted chocolate, and powdered sugar (starting with 1/3 cup). Process for 1 1/2–2 minutes.
- Slowly drizzle in the oil while the processor runs. The mixture will be runny while warm but thickens as it cools.
- Transfer to a clean jar or airtight container and store at room temperature.
Notes
- Use dark chocolate for a deeper, less sweet flavor.
- Add cinnamon or espresso powder for added depth.
- Use dairy-free chocolate for a vegan version.
- Adjust powdered sugar to taste for sweetness control.
- Store at room temperature for a spreadable texture.
- To soften refrigerated Nutella, warm gently or let sit at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Spread
- Method: Blending
- Cuisine: European
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 6g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
