This homemade Nutella is soft, smooth, creamy, and incredibly chocolatey! Making it at home means this hazelnut chocolate spread is free of all the preservatives and additives. Parent and kiddo-approved!
Craving spoonfuls of creamy, chocolatey Nutella? What if I told you that you could make this decadent hazelnut and chocolate spread at home with my Nutella recipe? It comes together with barely 5 ingredients – and you can name every single one of them! What a relief for us parents and an incredible treat for the kids.
Keep reading to learn how to make nutella right from your own kitchen!
Quick Walk Through: Homemade Nutella
Reasons You’ll Love This Recipe
- This recipe takes just 15 minutes of your time
- It only needs 5 REAL ingredients
Ingredients You'll Need for This Recipe
- Hazelnuts (peeled) – The star of this recipe! We roast these to bring out their nutty, rich flavour
- Vanilla Extract – For flavour and to balance the sweetness of the Nutella
- Salt – Just a pinch to enhance the chocolate-y flavour of this hazelnut chocolate spread
- Powdered Sugar – To sweeten. I recommend using powdered sugar so that the spread isn’t grainy, but you can also sub for maple syrup or honey if you’d like.
- Cocoa Powder – A key ingredient for both colour and that chocolatey flaovur.
- Milk Chocolate – We like to use it because its sweeter than dark chocolate and easier for kids. But can easily be subbed with any chocolate of your choice
- Oil – Neutral flavoured cooking oil such as canola, vegetable, sunflower will work well here. I used sunflower oil.
Frequently Asked Questions
This homemade nutella stays fresh for up to a month at room temperature in a resealable airtight container and for up to 6 months in the fridge. It will solidify in the fridge but quickly comes to room temperature when kept outside.
While store-bought nutella is filled with preservatives and additives, this homemade nutella is made with all whole ingredients making it a much healthier choice for the kids. But since it’s still made with sugar, I recommend moderating the amount you serve.
The answer is all in patience! Keep grinding the hazelnuts until its smooth and almost like butter (similar to creamy peanut butter consistency) – you may even need to grind in batches and take a few breaks in between to ensure it doesn’t heat up too much but be sure to keep the grinder going until you see the texture change. It may look like it will remain clumpy but a little more grinding will make all the difference, trust me!
Nutella can become grainy due to inadequate blending and storage. Make sure to thoroughly blend the nutella and store it in an airtight container to ensure that it stays creamy.
Store this homemade nutella at room temperature in a resealable airtight container like a mason jar. Or in the fridge for up to 6 months.
Richa’s Top Tricks to Make the Best Homemade Nutella
- Blending hazelnuts takes time. You must blend it until you get a buttery, smooth paste. You can take intervals in between so that the nuts and blender do not overheat. It took me about 10 minutes with breaks every 2-3 minutes.
- Based on the size of your blender, I recommend grinding in small batches to ensure the spread turns out smooth, even, and creamy. A high powered mixer-grinder works best here.
- Melting chocolate can be tricky because chocolate can burn easily at high temperatures. While melting it in the microwave, always melt in 15-sec intervals and mix as you go.
- If using homemade powdered sugar, make sure to sieve it and only use very fine powdered sugar. Any grains will mean the nutella will also be grainy.
You won’t be buying any Nutella jars after trying this recipe! Give it a go and your kiddos (and you) will be coming back for more. I’ll be here enjoying mine by the spoonful! :’) Serve this delectable chocolate and hazelnut spread with my Chocolate Ragi Pancakes, Ragi Crepes, or Pumpkin Waffles!
If you make this, do send me your recreations and tell me what your lil ones had to say over on my IG!
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Watch the Recipe Video Here
Homemade Nutella/ Chocolate Spread
Ingredients
- 1 ½ cups Hazelnuts without skin, 210 grams
- ¾ cup Milk Chocolate Bar 150 gms
- ¾ teaspoon Vanilla Extract
- ¼ teaspoon Salt
- ⅓ cup Cocoa Powder 55 grams
- ½ cup Powdered Sugar 100 grams
- 1 ½ tablespoons Oil see notes 2
Instructions
Roasting Hazelnuts:
In the Oven
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Preheat the oven to 175C.
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Place the hazelnuts on a baking tray and spread them out into a single layer. Position a rack in the centre of the oven. Bake for 12-15 minutes or until they brown lightly. Remove the tray every 5 minutes and give the nuts a toss for even browning.1 ½ cups Hazelnuts
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Let the nuts cool for 10 minutes before proceeding.
OR
In the Pan
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Heat a wide pan or skillet over medium heat.
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Add the nuts to the pan in a single layer. Toast for 12-15 minutes, stirring occasionally until they are golden brown.
Melting Chocolate:
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Chop the chocolate into even pieces and place it in a bowl. Melt it in the microwave in 20 second intervals. Mine took a total of 40 seconds. The chocolate will soften and become spreadable. Set aside.¾ cup Milk Chocolate Bar
Blending Hazelnuts
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Add the hazelnuts to a blender and grind until a smooth, buttery, glossy paste forms - similar to creamy peanut butter.
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You may have to grind it in batches to ensure even grinding but it’s important to get it smooth. It took me about 10 minutes with breaks every 2-3 minutes so the hazelnut butter doesn’t overheat.
Making Chocolate Spread
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Add the melted chocolate, oil, vanilla, salt, cocoa powder and powdered sugar to the blender with the hazelnut butter and blend until smooth.¾ teaspoon Vanilla Extract, ¼ teaspoon Salt, ⅓ cup Cocoa Powder, 1 ½ tablespoons Oil, ½ cup Powdered Sugar
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The nutella will be runny when you stop the machine but will thicken as it cools.
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Transfer the nutella to a mason jar or any resealable container and keep it at room temperature or store it in the fridge. This recipe will yield 1 ½ cups of the delectable chocolate spread.
Video
Notes
- Blending hazelnuts takes time. You must blend it until you get a buttery, smooth paste. You may give intervals in between so that the nuts and blender does not overheat.
- You may use any neutral flavoured cooking oil in this recipe. I used sunflower oil.
- Nutella stays fresh for up to a month at room temperature in an airtight container.
Nutrition
This article was researched and written by Navya Khetrapal
The post Homemade Nutella | Chocolate Spread appeared first on My Food Story.
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