Homemade Nutella

Nutella, the popular chocolate-hazelnut spread from Italy, is dangerously easy to make with this homemade Nutella. Just dump cocoa, chocolate, hazelnuts, and sugar in a blender and whir. Then spread on everything.

A glass mixing bowl filled with homemade nutella and a spatula rests inside the bowl

With this homemade Nutella, no longer can you consider yourself safe from temptation just because you mustered the wherewithal to walk on by the Nutella aisle at the grocery store. Nope. Temptation lurks in your very own pantry, every second of the day, with this made-from-scratch rendition. Lord, deliver us from temptation.–Renee Schettler Rossi

A bowl of homemade nutella with a spoon resting in it

Video: How to Make Homemade Nutella

Homemade Nutella

  • Quick Glance
  • (24)
  • 20 M
  • 30 M
  • Makes about 2 cups
4.6/5 - 24 reviews
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Crank the oven to 350°F (176°C).

Spread the hazelnuts on a rimmed baking sheet in a single layer and toast them in the oven until they’ve browned a little and the skins are blistered a bit, about 12 minutes.

Wrap the hazelnuts in a kitchen towel and rub vigorously to remove as many of the loose skins as possible. (Some skin will inevitably cling to the nuts. It’s okay. Doesn’t have to be perfect.) Let cool completely.

Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.

In a food processor, grind the hazelnuts until they form a paste.

Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as you like. Add the melted chocolate, blend well, and then strain the mixture to remove any chunks of hazelnut that remain. Keep in mind that it will thicken as it cools.

Scrape your homemade Nutella into a jar or other resealable container and let it cool to room temperature. Cover the container and keep on the counter at room temperature for up to 2 weeks. (Hah! In theory, anyways.) Originally posted January 6, 2012.

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    How To Make Nutella Frosting

    • Here’s what you do to make Nutella frosting. (Yes, Nutella frosting.) Just grab your stand mixer and beat 1/2 cup homemade Nutella, 3 tablespoons room-temperature butter, and 3/4 cup confectioners’ sugar until creamy. Crank up the speed to medium-high and slowly, slowly drizzle in 2 tablespoons heavy cream, beating just until smooth and fluffy and irresistible. Immediately slather it over cake or cupcakes. Don’t forget to lick the beaters and the spatula.

    Recipe Testers Reviews

    Before I saw this homemade Nutella recipe, the idea of making my own had never entered my mind. It looked so simple I had to give it try. My teenage son (who is a Nutella connoisseur) loved it. I don’t think I can go back to the store-bought version.

    The roasted nut aroma from the nuts while rubbing them together is heavenly. The skinning of the hazelnuts was straightforward, but did take a few minutes. The processing part of the recipe worked like a charm. At first I thought the straining aspect to be a bit redundant, but then as I strained the Nutella I noticed the little “sand” size pieces of nuts. The Nutella does profit texturally from the straining.

    This would be a fabulous gift presented in a little old-fashioned jar.

    The flavor of this homemade Nutella is great—not too sweet and a strong chocolate taste.

    What’s nice is that you can select the type of milk chocolate you want to use. In this case, I used a European milk chocolate. The texture is just a little more sandy than a regular Nutella, but it’s not offputting. If I were making this again, I might actually use a mix of chocolates—like a mix of dark and milk chocolate.

    My son’s favorite TV commercial is the one where Nutella is billed as part of a healthy breakfast, and I must admit to digging into a jar of the stuff myself on occasion. Naturally, we had to give this homemade Nutella a try. It was quick and easy and the difference between jarred Nutella and homemade Nutella is significant. The hazelnut and chocolate flavors are so much more pronounced in the homemade version.

    If you have ever enjoyed Nutella, do yourself a favor and make this ASAP.

    Where do I start? Well the best way to explain is that we have three daughters plus extra visiting kids in this home, and this homemade Nutella was 200% approved by all from age 3 to 43! WOW! So very easy to make and so very good.

    The final result is not as thick as the Nutella from a store-bought jar but the taste is so much better. Right after making the first batch, we went on to repeating it and not doubling but TRIPLING it and jarring it for Christmas gifts and, well, for the kids in this household.

    Hooray! This homemade Nutella is a huge hit in my household! Nutella rarely makes it into our house due to the ingredients in the store-bought version. But once again, a LC recipe allows me to score some serious bonus points in the culinary arena.

    Everyone loves this version, they didn't even want me to strain it, they liked it just as is. I only added 1/4 teaspoon salt yet it provided a great salty-sweet balance—just the right amount for us.

    I used a food processor to make this.

    UPDATE: I've made this recipe about 5 or 6 times and I just made a couple of great discoveries when making my latest batch. First, Dry Roasted Unsalted Hazelnuts from Trader Joe's! I picked up a bag from my local store and guess what? I had homemade Nutella in minutes without the wait of roasting the hazelnuts myself. The flavor was just as good as the home-roasted hazelnut version, if not better. The dry-roasted nuts also surprised me in that they ground up so finely in the food processor that there were no detectable hazelnut pieces—it was as smooth as store-bought Nutella without the extra step of straining (even though I never did strain the other version because my family loved the textural bits of hazlenuts). I even left the skins on and again the skins were not detectable at all in the finished product! I love the smooth version, so from now on it is dry-roasted hazlenuts for me. I also substituted coconut oil instead of canola and loved the flavor all the more.

    The hardest part of this homemade Nutella recipe was finding the hazelnuts. This is so much better than the jarred stuff, you will never buy it premade again.

    I thought too much skin may be left on my hazelnuts, it was not a lot, but many of the nuts had a little skin still on them. I processed the spread until it was pretty smooth, and so I decided not to strain the mixture—I wanted the added texture, then realized I could strain one jar’s worth and leave the rest with bits. Next time, according to what I am using it for, will determine how much I strain. For the frosting I used strained, but to spread on bread (or homemade graham crackers) the added texture is nice.


    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


    1. Hi there, I just made this and it turned out beautifully. I let it cool on the counter, and a few hours later, it hardened, like a rock! How can I salvage this since the ingredients were so pricey! I used the exact amount of ingredients.

      1. Ann, the simplest way to loosen the nutella is to place the jar in a bowl of very hot water. Alternatively, you could use a hot knife to help spread the nutella or even microwave a small portion for 10 seconds or so. What kind of chocolate did you use?

    2. I print out recipes constantly since I run out of ideas. Of all the recipes yours was the funniest Ive ever viewed. So cute and catchy. Thx for the entertainment.

    3. I made a double batch thinking it would last a while, but it was gone before 24 hours. Hence no picture. Definitely going to make again, but this time hide some for me.

    4. The NUTELLA receipe looks soooooo good. Question: love chocolate, but always find milk chocolate leaves aftertaste. Can I substitute dark chocolate, and do you have a brand preference? Stay well.

      1. John, we like the way you’re thinking, although we haven’t tested it with dark chocolate and so we can’t say for certain. That’s our caveat. I say go for it. And kindly let me know how it goes. As for a brand, go with whatever dark chocolate you can’t resist when you have a chocolate craving. The quality will come through.

        1. I used dark chocolate, for me it was a little strong if you really like the nutty taste, however, I prefer that flavor to milk chocolate, so it was pretty good.

    5. So, I made this. Of course, I tripled it, that’s how we rock in our family! I tripled it because the nuts from trader joe’s were just enough to do that. I had to use dark chocolate, that is all I had, so I omitted the cocoa powder. It is sooooo good. I cannot say if I would like it better with milk chocolate, and I will be trying it that way next. It made enough for 2 small mason jars, enough to share with my sister. I was able to use a Vitamix, and that way I did not have to even melt the chocolate, and that vitamix made it almost as smooth as the store-bought Nutella, certainly no need to strain it.

      A glass jar of silky homemade Nutella, resting on top is a spoon with Nutella

      1. Jen, I like how you folks roll! I have a Wolf blender, and it, too, creams this so that there’s no straining needed. So glad you liked the recipe. Oh, and your sister’s one lucky woman!

    6. See, now, that dense fudge consistency is a plus for me. I used to keep pure, not-deodorized cacao butter in my pantry. I’d put some in my chili and in a mole-like sauce because I just did not like the idea of actual chocolate/cocoa powder in those things. But I also used cacao butter in combination with hazelnut oil to make a Nutella at home. It is very thick, but I like that! Also makes a great filling for sandwich cookies that way.

      Someone in the comments mentioned using the toasted hazelnut oil in this. I’ve done that, too, and used the result to sandwich cookies seasoned with savoury spices like curry powder and saffron, or withn coffee. Amazing. Didn’t like it for eating with a spoon, though.

      To get mine really smooth, I chop the nuts in the food processor until quite fine, then I put them in my giant mortar and grind them to a paste with my pestle, adding drops of hazelnut oil as needed. I got the M&P from a Thai foods importer, and I really enjoy that part of the process. Not for everyone, but I enjoy those kinds of hands on tasks.

      Oh, and I’ve used my basic chocolate hazelnut version (very like this recipe) to make gelato. I first had Baci gelato at Vaccaro’s in Baltimore’s Little Italy, and it was orgasmic. I’ve tried to reproduce it by melting Baci candies into my base, and it’s pretty good. But I really prefer the flavor with the homemade chocolate hazelnut spread.

      1. Hi Kendra, if you scroll down through the comments below, one of our testers, Sofia, had some great advice if your nutella is a little on the denser side.

    7. I’m in the process of gathering my ingredients and tools to make this version. My question is what kind of strainer will make the mixture smooth?

    8. Have been a longtime fan of Nutella. Making my own has never occurred to me. Interested in trying it. Pinned to my “Frugal Family Fun” board.

      1. That’s terrific to hear, Suzanne! Yeah, there are a lot of things I’ve always just bought and never thought to make myself but am just beginning to try—and loving it. Would really like to hear what you think of the recipe when you try it!

    9. The problem here is ‘canola oil’ is grown on land that previously was primordial forest that today has been decimated, together with its wildlife and habitat too. There’s also risk it could be GMO canola oil. Not to mention canola requires 5~10 more lands to produce same yield with oil palm.

    10. I have been looking for a palm oil free hazelnut spread in stores for over a year with no luck, so naturally when I saw this I knew I had to make it. A word of warning though – make sure the chocolate you use does not contain palm oil – otherwise it defeats the purpose of trying to make a palm oil free spread.

      Also, I would leave out the salt in its entirety, because there is nothing in the recipe that is water-based and thus the salt literally cannot dissolve. This results in the salt remaining granular (undissolved), which ‘surprises’ you a little when it contacts the saliva in your mouth.

      Otherwise – this is a recipe from heaven!

      1. We have a hazelnut tree and after the first bucketful decided we needed to make something else. For the first batch, I tried white chocolate. Too thick, white chocolate doesn’t melt very well. So after 3 bars, we added 2 bars of milk chocolate. The result is still too thick to strain and a little sandy, but tastes great!!

      1. Hi Alix, older nuts tend to dry out and create a thicker nutella. You also might want to try a chocolate with a higher fat content.

    11. Thank you so much for posting a recipe for homemade Nutella! When I was 8-10 years old, my family lived in Rome, Italy, and I have fond memories of afternoon snacks of a little Nutella spread on bakery-fresh Italian bread.

      I encouraged my son to try some, but to our mutual disappointment, it was waaaay to sweet!

      When I made your recipe, I added 1 tablespoon of cocoa, and combined 11 oz milk chocolate and 1 oz 60% cacao chocolate. Yum! We both loved that homemade Nutella! Now I have something to send to him in my care packages to his college dorm!

      I also peeled the hazelnuts by boiling them in a solution of 2 cups boiling water and 3 tablespoons of baking soda, a method described in a recipe for hazelnut biscotti in “Baking with Julia,” in which she mentions Alice Medrich first taught her. After 3 minutes, you remove a “test nut,” dunk it in a large bowl of ice water, and if the skin peels off easily, then you dump the rest of the hazelnuts in the ice water. If the “test nut” does not peel easily, then test another hazelnut every 2 minutes until it peels easily.

      1. Christine, you’re more than welcome. It’s what I do. And thank you for the additional information. It’s comments like yours that make perusing LC that much more enjoyable for readers.

    12. I’ve just made this recipe. The smell of the roast hazelnuts is absolutely intoxicating and I’m glad I doubled the recipe; double the smell. I now have about 3 400g jars. One I will take along shortly as a gift for our hosts this evening, one I will open tomorrow morning and treat my children and myself but what to do with the third jar. Hmmmmmmm.

      1. Hide it, Karel ted Kulle! Maybe in your closet along with a big spoon. Trust me, you will want a jar all to yourself.

      2. Just tasted it; sublime! You’re right Beth, from now on, they are mine, all mine! Thank you so much Leite’s for the recipe. I will definitely make it again and if I ever can do from here in The Netherlands for you, just drop me a line.

        There were three things that I’ve changed. First, instead of some neutral vegetable oil, I used roasted hazelnut oil. It was standing there on the shelf anyway and I thought it made sense. Second, I left out the sugar since I am not to keen on anything overly sweet and it worked for me. And third, I used real vanilla, scraped from a pod.

        I’m considering to make one more change and that’s to change the hazelnut/chocolate ratio in favour of the hazelnuts. That will make it a little more expensive, but hey, you only live once.

        I remember reading somewhere that Nutella was originally a chocolate spread and that after the WWII, when chocolate was scarce in Italy, the Nutella factory owner added some of the local Piedmontese hazelnuts to the paste because they were way cheaper than chocolate. How things have changed!

        1. Thanks for such for all your kind words and suggestions! Hope you have that jar well hidden in your closet…

    13. I haven’t yet made this recipe, although I already have plans to do so for Christmas presents this year from the comments alone! What I wanted to say, however, was that it is refreshing to see a blog wherein the moderators take the time, nay CARE, to respond to each and every comment. I am literally at a loss for words :o)

      1. Cassandra, we have a policy here: “No comment left behind.” We try our damndest to answer each and every comment–sometimes offline, mostly online. And it is indeed us, not some intern acting as us. So, with a bow of my head, thank you for noticing.

    14. Please don’t call nutella this hazelnut cream. it’s good but i’m italian and nutella represents my childhood. Bread and nutella forever… i love it… i know it’s not healthy but i’m nutella addicted!!! I’ve tried many substitutes but nutella is nutella! However this recipe is yummy!! Good idea!:)

      1. loly, a rose by any other name would smell as sweet. Well, you get my drift. Don’t know what else to call a hazelnut-milk-chocolate spread but Nutella! And best of all, no lecithin, soy or artificial vanilla.

      1. Hi Corinne, one of our testers made it with dark chocolate. Have a look at the comments and let us know if you have any questions.

    15. I’ve been wanting to try this recipe for years now, and I’m glad I finally did! I was just thinking to myself I should pick up some Nutella at Costco next time I go…then I remembered this little gem.

      Make it!!! The mesh bag worked like a charm to remove hazelnut skins and I used my trusty Vitamix to make it very similar in texture to the store-bought kind. I used 9 oz milk chocolate (sharffenberger) and 4 oz dark (Newman’s Organics).

      Wow, my kids loved it! Would make great gifts to friends as a nice random gift.

      1. Bonnie, we need more friends like you in our lives! What a lovely thing to make and gift for seemingly no reason at all. And swell thinking on the Vitamix, bet that texture was silken as can be….

      1. Rita, I, too, avoid canola oil. For this Nutella recipe you could easily substitute a different mild vegetable oil, say grapeseed or avocado or sunflower or even a very mild tasting olive oil…

    16. Renee, I tried it with cashews and it came out super, texture very smooth, taste fabulous, my children love it. Made Nutella pinwheel cookies with it. Droooool, they’re almost gone!!!

    17. This recipe sounds great, I can’t wait to make it! I’m not sure I quite understand step 3 though… do you mean melting the chocolate in a double boiler, mixing it with the water or just holding it above the simmering water?

      1. In a double boiler, Natalie. Or if you don’t have one of those, in a heatproof bowl that you rest in a pot so that the bottom of the bowl is just above, but not touching, the simmering water.

    18. You can actually make this much healthier all around if you leave canola out of it and just use hazelnut oil. You can get a very pure hazelnut oil from many French producers, it’s usually sold in gourmet or very good health food stores. It’s costlier, but the taste is worth it. Also remember, the quality of the chocolate you use makes all the difference in the world. Don’t scrimp there, either.

      1. Lovely advice, aurumgirl. I’ve only used hazelnut oil once, but as I recall, the flavor wasn’t as overt as I’d expected, although this may depend upon the producer. I’m wondering, it won’t overwhelm the chocolate, will it? Probably not if it’s quality chocolate….

    19. Hi, can you use any other nut, no hazelnuts in Bombay, so how about walnuts or cashew nuts, what do you think? Really want to try this.

      1. Hello, Joylan! I can certainly understand your angst to make this! We haven’t tried this with any nut other than hazelnuts, so we can’t say with certainty whether it will work or not. If you were going to use a different nut, I would use cashew or almond, although it’s going to have a different taste and texture than proper Nutella. Let’s see if anyone else has tried this with anything other than hazelnuts…? And Joylan, if you do make this, please let us know how your experience goes….

      2. I have used both almond, and pecan (because I love pecans!!!) and they both turned out great. The pecans you need to salt before you toast them, otherwise they are too sweet with all the chocolate, or you could use dark chocolate with the pecans.

    20. Wow, this is sooooo good. I used semisweet chips instead of milk chocolate (we don’t eat dairy) and 1 less tbsp sugar. It tastes just like Nutella! I’ve missed Nutella so much because I can’t have the packaged stuff because of the milk in the ingredients. Next time I might cut back on the sugar some more but otherwise, this recipe is a keeper!

      1. Natalya H, I think that’s a swell question. We haven’t tried that substitution, so I’m hesitant to give you an unqualified yes. But I actually think it would work exceptionally well in terms of both taste and texture. Your resulting spread may be a tad thicker than usual, but given that the amount of oil required is so small, I can’t imagine it will make an appreciable difference. Let us know if you try it, please…

        1. I finally made it this morning (never thought it would be so hard to get my hands on some hazelnuts!). The coconut oil worked just fine. My coconut oil was in liquid form as my kitchen was extra toasty, but this made it really easy to incorporate. The Nutella is room temperature and is very spreadable, just slightly softer than the store-bought stuff. And…oh, my goodness!! This stuff is sooooo good! I licked the bowl clean (and the spoon, and the strainer, etc.). Thank you so much for sharing this recipe.

      1. Diane, by “ready to use” do you mean until you’ve lick the other half slowly from the spoon…? My only hesitation regarding doubling the batch of Nutella in lieu of making two separate batches would be the capacity of your food processor. Has anyone else doubled a batch? What size processor do you have? And Diane, if you try it, kindly let us know how it goes….

    21. Hello!

      I like to ask a question:

      “3. Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.”

      I don’t understand why I would melt the chocolate firsthand, when it needs to cool completely after melting.

      Does “cool completely” equal turning solid after melting?

      Thank you for explaning this step!

      1. Hi, Paula. That’s a good question. Let me clear it up. Cooling completely means the chocolate is no longer warm but still liquid. The chocolate would need some sort of chilling to return to a solid state. Hope this helps.

    22. I tried making this and although it tasted delicious, I also had the problem of it being too thick – almost completely solid in fact. I didn’t have any canola oil on hand so I used olive oil instead. Also, I could only find hazelnuts that were already roasted, so I wonder if being roasted and then sitting on the store shelf for a while also made them drier? Anyways, I would love to make this to give to friends for Christmas this year, so would I be able to make it runnier by just adding more oil? Perhaps I will try canola next time too. Thanks for a great recipe!

      1. Hi Sarah, the age of your nuts will make a difference as they get drier as they age. Try it with a fresher nut, I bet you’ll be surprised.

          1. Hi Ann, I would first check to see if the package has an expiration date. If it doesn’t and the nuts don’t taste quite right, I would definitely return them to the place of purchase.

    23. Has anyone tried making this with semisweet or bittersweet chocolate? Is milk chocolate essential for some reason?

      1. Hi Emily, milk chocolate adds a bit more sugar and fat. We had several testers that used chocolate with a higher percentage of cacao and they loved it. You might find though that it needs a touch of sugar or oil, a taste test will let you know for sure.

    24. I just tried your recipe and it’s delicious. Even my husband approved and he was reared on Nutella in France. We didn’t have any Nutella in the house and instead of buying more I thought, why not make it. I also just wanted a “healthier” version and now I found it as I can adjust the ingredients. One thing I want to share and I am not sure if anyone has posted it before, but I used a coffee grinder for the nuts. My food processor isn’t great so I thought I try the coffee bean grinder. It does an excellent job in making a smooth hazelnut paste. I didn’t need to strain it. Just thought I’d put it out there.

    25. I hate the hassle of getting the skins off of hazelnuts, so I order them online. Nutsonline sells blanched hazelnuts, that have no skins. I would still roast them, though.

    26. Great recipe! This is going to be my “food present” for friends and family this Christmas. However, I can’t seem to find anywhere what quantity it makes? I’ll need to scope out this project in bulk I think :)

      1. Never a bad thing to make Nutella in bulk quantity, Steph! If you look toward the top of this page, just below the photo and above the recipe, you’ll see that it makes about 2 cups. Hardly enough to get you and your family through a single day, I dare say…!

    27. I am not a milk chocolate fan. Could it be made with dark chocolate? If so, do I omit the cocoa or add more sugar?

      1. Hi Risa, several of out testers used dark chocolate. They just added a bit more sugar to taste, and another taste, and another taste…

    28. Out of every food blog post that I have read in the last few months, I can honestly say… without even having tried it… that this is now in my official ‘top five recipes of all time’ list! I don’t know why it never occurred to me that you could make it yourself. Probably my innate laziness and also a brand loyalty that dates back to my childhood. Nutella, to me, could solve the problems of the world instantly, and even now, it’ll take the edge of most ‘bad’ days… but the one thing that cooking has taught me is that, with a bit of inspiration, taking fresh ingredients and making things yourself from scratch will always outshine a factory product. So, I’m sorry, Mr Nutella, but I’m afraid you’ve lost a loyal customer… and you can send your letter of complaint straight to these guys. Cheers!!

      1. Wow, Frank! So glad you like the recipe–like it enough that you’re giving up the original. My shoulders are wide, sir, so I can bear the burden of the Nutella Corporation’s backlash over losing a customer to us!

      1. Hi Anonymous, according to the USDA website, a cup of whole hazelnuts is equivalent to 135 grams. Hope this helps!

    29. Wonderful, Anna! Please let us know how you use your nutella- crepes, spread on toast, nestled inside a buttery croissant?

    30. Is there a particular reason why the directions specify cooling the melted chocolate before adding to the hazelnut paste? Also, having made this Nutella recipe twice now (so tasty and such a good informal gift!), I’ve had a difficult time blending the hazelnuts into a paste without the added moisture of the chocolate; they stick to the sides of the blender without continuing to hit the blade. To remedy this, I’ve been blending them as much as I could, but then adding the chocolate and blending into the final product. Do you have any other recommendations?

      1. Hi Anna, I asked Sofia, our official Nutella maker and question queen, her thoughts on your query. This is what she had to say: “In terms of the hazelnuts sticking to the side of the blender, I think it may be because a blender may not be the best tool. I have always made it in a food processor. Another thought, even though it would take longer, would be to grind them in a coffee grinder then mix it in the blender. When the nuts are drier there will be less oil coming from them, so adding a bit more oil will do the trick.”

        1. Thank you so much for the reply! I tried adding oil to the Nutella recently and it worked out quite nicely. I really appreciate the advice.

          1. Wonderful, Anna! Please let us know how you use your nutella- crepes, spread on toast, nestled inside a buttery croissant?

    31. Quick question: would it be possible to use Splenda to make this homemade Nutella or is the icing sugar a must? Three tablespoons is not that much, but still, I’m curious about that.


      1. Hi Vincent, I asked Sofia, one of our testers who is nuts for nutella, and she suggested using Stevia as it melds well with the chocolate without adding those pesky sugar calories.

        1. Hello Vincent,
          I finally tried it with Stevia and there was no difference in taste whatsoever! So from now on will always use Stevia. Hope this helps.

    32. I followed this Nutella recipe to the letter (although I skipped straining) and was disappointed by the taste. I taste only chocolate in mine; I’m not sure anyone will know there are hazelnuts in this unless I tell them. Also, it is a little too runny, even after cooling. While that doesn’t bother me much, I would guess that reducing the amount of chocolate next time will help with both problems.

      1. Hi Julia,

        I spoke with Sofia, one of our testers, and this is what she had to say; “After making the homemade Nutella recipe numerous times I have noticed that the type of chocolate used, the type of hazelnuts and how old they are makes a difference. What is the most perplexing thing about your comment is the fact that it came out too runny as truthfully if anything mine usually comes out more dense. In terms of the taste, I must admit I like more of a hazelnut flavor too, therefore I have added 1/2 cup more hazelnuts. Now here are a few questions: Did you use milk or semi-sweet chocolate (with milk chocolate you will have a sweeter and less chocolatey flavor then semi-sweet)? For how long did you toast the hazelnuts? After toasting them could you feel a bit of oil in them (if not they could have been older)? What type of oil did you use? I have noticed that the differences in oil can also make a difference. Perhaps the best advice I can give you is as you make it keep on adjusting the amounts to your liking and try placing it in the fridge for a few hours to see if it becomes less runny. I did notice when I make it that it took a while to get denser. Hope all these comments help. Also, if you would like to let me know the exact brands you used, I can try to duplicate it and see what happens, as with two daughters I make this quite often.”

    33. Hi, I made this with exact precise measurements, although it was nice and runny when warm, once it cooled it became hard and unspreadable. Any ideas why?

      1. Hi Naz,

        One of our testers, Sofia, made this homemade Nutella recipe numerous times (and loved every batch!). She replied to a comment from another reader that had a similar problem and suggested that it might be due to the age of the nuts. Were your hazelnuts fresh? If you get a chance, read through her comments. She gives a couple of tips that might help. Thanks for reaching out to us.

      1. Hi Belle, several of our testers loved the consistency and never strained the mixture. Another tester, Natalie, used a mesh strainer. She preferred the strained version as it removed the small pieces of nuts. I think that you will love it- strained or not!

    34. Kenzie, awesome! Thanks for the helpful tip – although some chefs (ahem, myself included) might be too clumsy to do this without sending the nuts down the drain too :)

    35. I used to own a frozen custard shop. Our signature flavor was chocolate hazelnut, made with an Italian brand of unsweetened nutella (just bitter chocolate and hazelnuts made into a paste). People would come in and try that for the first time and literally swoon. Their eyes would roll back in their heads…they would proclaim it better than sex. I’m sorry I rented such a large store, the rent was just too much there for me to continue. I may yet try again with a smaller, less expensive location though. I really miss seeing that reaction in people :)

      1. Donatella, you had me at “better than sex.” You owe it to your customers (and me!) to re-open a smaller store where you can pimp out that delicious treat….

        1. LOL, David. I’ve been having fun today working my way thru your lovely blog and delicious looking recipes.

          To be honest, there were some people, who when their partner(?) would say, “This is better than sex!” would respond, “Well, you must be doin’ it wrong!” But we definitely had a loyal contingent of chocolate hazelnut frozen custard addicts.

          I’m not sure I’m up to another go at it or not, but as I told friends, I made lots of mistakes. Next time, I’ll at least make new ones!


          1. Donatella, what is life if not a chance to do things over and over again until we get it right? And chocolate-hazelnut ice cream is a mistake worth repeating!

    36. Yup. Definitely put in 3/4 teaspoon, not tablespoon. I used iodized salt, which is what I usually use in baking. I’ll try it again. I loved the flavor. It was much more dynamic than the jarred nutella. I would describe it as first chocolate, then hazelnut, and afterwards, salt.

      1. We’ll try it again, too, Laurie. I admit, I like to use coarse sea salt so I get a lovely nubbin of salt here and there, but as a result I think overall mine would be less salty than usual given that the chunks of salt take up a lot of space in the measuring spoon…

    37. Mine Nutella also came out too salty. I added more powerdered sugar to cover the salt and ended up with the texture of frosting of course. I think if the salt was only 1/4 tsp, it would taste much better. The texture and taste less the salt were great.

    38. I loved making this homemade Nutella, but it ended up being too salty. We used unsalted nuts, so I’m not sure where we went wrong. Anyone else have this issue?

      1. Laurie, I’m so sorry it turned out salty. If you used unsalted nuts, the only other option is the salt itself. Did you use the correct amount? Three-quarter teaspoon, not tablespoon? What kind did you use?

    39. I love love love this, I love nutella, however, my husband is allergic to coconut, and palm oil which is in nutella, there are so many good recipes for it that I want to try, but I usually get stuck with something the whole family can enjoy, which, therefore, results in me getting a small jar and a spoon, lol. With this recipe, I can make it without the palm oil! Thank you thank you thank you!

    40. Hey, this one is a great and cool homemade Nutella. Followed all steps and ingredients. One small remark. After the total cool down to room temperature (19° C | 66°F) it went too thick, I almost need a knife to get a piece. That’s not a cream anymore. I need to put in microwave for 10 seconds, before I serve to the kids to top to the pancake…despite this compound question (too fast became rigid) I love this recipe :) Cheers from Budapest.

      1. Beastie, I was trying to think of what the reasons may be. I have done this recipe quite a few times already and here are some of my thoughts that may help you, as I did not have that problem at all, even when using JUST dark chocolate. Now I wonder, as you are from Bucarest if somehow the ingredients may differ. The first thing that comes to mind is the cooking chocolate we get back home in Portugal is MUCH denser and less “oily” type than the one here in the States. I wonder if you can just add a bit more oil? Might that make a difference? Another thing from previous experience, when hazelnuts are older they tend to be drier. Hope this helps and let us know if any of these thoughts may help you.

        1. Dear Sofia,appreciate your kind comment. One thing to point out, I am from BUDAPEST (Hungary) and not from Bucarest, but that’s a typical mistake, so I do not really mind :)

          I used simple milk chocolate I can purchase in shops. I went for quality bites, like cocoa content is at least 30 %. This one is simple for regular eating, not specially for cooking. Adding more oil ( I used : sunflower oil) could be a possibility. And ok, these hazelnuts were some leftovers since couple months, were waiting for this great recipe. Thanks for your thoughts.

          1. Oh dear I am so very sorry. I DID read Budapest yet wrote Bucarest. I do know they are very different and I fully apologize for such. Well I DO hope you will try the recipe again and let us all know how it comes out and what you have changed.

    41. ok, I take one part hazelnuts, same oven setting and rubbing thing as above. then I take the same amount of honey and chopped chocolate, add them to the food processor, put the hot nuts into it and give it a good go. the hot nuts make everything come together into at paste. thin it with water if it’s too thick. enjoy. it’s not to sweet and very chocolate/nut tasting. best regards from copenhagen.

    42. The skinning of the nuts has kept me from making my own nutella…that and the gritty texture, but mostly the skinning. Thanks, Helene, for what sounds like the perfect way to skin a nut! (I learned why they use nuts as a natural brown stain from skinning walnuts..bye-bye, dish towel)

      1. I bypassed the towel all together and just put a small handful in my hands and rubbed them against each other over the sink letting the skins fall. No ruined towel and just as effective.

        1. Kenzie, awesome! Thanks for the helpful tip – although some chefs (ahem, myself included) might be too clumsy to do this without sending the nuts down the drain too :)

    43. Oh goodie – another temptation ;-) I will definitely try this, though I will have to use dark chocolate. I have a nasty dairy allergy so I have never tasted “real” Nutella – just lusted mournfully and walked sadly by. Since I already love hazelnuts, and of course chocolate, and this recipe does not call for the addition of powdered milk, as the store brand does, the hard part will be only making it occasionally! ;-)

    44. Let me share with you a nifty way to skin hazelnuts after they are toasted. Place them in a mesh bag that citrus is sold in (lemon, oranges and such) and rub the hazelnuts against each other over a sink. The skins will fall through the mesh, leaving the “naked” nuts in the bag. No messy towel clean up or nuts in separation to handle.

    45. Best Friday ever around here, had enormous success with a research problem at work and then ‘handmade nutella’ Wowza!!!!!

    46. Came across your blog through Flipboard…

      Yay! I love Nutella but have stayed away from it because of the processed stuff they put in it. Look forward to trying this.

      1. Hi Eunice,

        I think that you will really enjoy the Nutella! Please let us know after you give it a whirl.


        1. I made this using Hershey’s milk chocolate and the end result was way too sweet. I should have known better. Will try a better grade of chocolate next time and probably opt for semi sweet chocolate.

    47. I never even saw Nutella in the US. I had it in Israel when I was in high school and then not again until I had kids and lived in France. The jarred Nutella is too sweet for me so having a recipe to make it myself is perfect! It looks delicious!

    48. Believe it or not, I still haven’t tasted Nutella. My wife never gets it at the store because she doesn’t like hazelnut. I hear about it all the time since I started cooking and blogging. I guess I just need to man up and go buy it myself!

      1. Curt: I have never tried Nutella, either. Sounded too sweet, so it never drew me as a spread for my toast. But the recipe above doesn’t sound too sweet, so I’m saving this one and trying it. Have you made it yet, if so how was it?

    49. Uhm, thanks for ruining my new year resolution so soon? It’s okay, we all know so well that in one week’s time I’d be skipping breakfast, drinking Aperol cocktails for lunch and eat potato chips for dinner anyway. The Nutella frosting sounds amazing. Maybe I’ll make it as a dip for vegetables, being healthy and all.

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