Nutella, the popular chocolate-hazelnut spread from Italy, is dangerously easy to make at home. Just dump cocoa, chocolate, hazelnuts, and sugar in a blender and whir. Then spread on everything.
This post and recipe have been updated. Originally posted January 6, 2012.
The One and I first went to Paris on December 30, 1993, to ring in the New Year. As a couple, we were barely three months old, so everything we did was met with dopey mutual smiles and contented, self-satisfied sighs. It was as if no other couple had ever taken a picture on the Pont Neuf, strolled through the Tuileries, scratched their heads over the surprisingly minuscule size of DaVinci’s Mona Lisa, or eaten a Nutella-filled crêpe in the street.
When the street cart crêpier tossed his chin out to us, his way of asking what kind of crêpe we wanted, I hesitated. Ever since seventh grade, when I began studying French, I’d dreamed about biting into a crêpe, à la the dogs in “Lady and The Tramp,” with The One. Not this One, mind you; in my imagination, it was a lady. (What can I say? My gay hormones hadn’t kicked in yet.)
Still, to make this as perfect a moment as possible, as new lovers are wont to do, I had The One order a jambon et fromage and I chose au Nutella. We sat on the wall of the Seine passing the hefty ham and cheese crêpe back and forth. Then, being the gentleman I am, I passed the Nutella crêpe to The One so that he could have the first bite. I waited for that sigh, that beautiful sigh that no one else who was in love had ever sighed. And there it was. Then he handed it back to me and I took a bite. My sigh came fast. What have the French bewitched me with? I thought. What is this nectar, this food of the gods?
If ignorance is bliss and love is blind, then falling in love in Paris makes you a four-eyed idiot. I lived with that memory of Nutella, thinking it was some ancient French concoction, until we visited Rome years later and saw rows and rows of it in a supermarket.
“It’s Italian?” I asked The One. “And it’s processed?” I felt duped by the Nutella corporation. It tricked my brain into pumping phenylethylamine through my body, making me think I was having a moment unlike any other experienced by man when I was nothing more than a puppet to sugar, modified palm oil, hazelnuts, cocoa, skimmed milk powder, whey powder, lecithin, and vanillin. As a silent protest, I have steadfastly refused to buy a jar of the stuff.
I felt duped by the Nutella corporation. It tricked my brain into pumping phenylethylamine through my body, making me think I was having a moment unlike any other experienced by man when I was nothing more than a puppet to sugar, modified palm oil, hazelnuts, cocoa, skimmed milk powder, whey powder, lecithin, and vanillin. As a silent protest, I have steadfastly refused to buy a jar of the stuff.
Then this recipe came along. I sniffed at it for a long time, still feeling the fitta di dolore, or stab of Italian pain. Getting a Vitamix is what finally got me to try homemade Nutella. That machine could grind an entire bag of peanuts into the most amazing homemade peanut butter, so I was intrigued in terms of what it could do with hazelnuts and chocolate.
I veered from the recipe as written, using 1 1/4 cups hazelnuts, grapeseed oil, 7 ounces milk chocolate, and 4 ounces 65% dark chocolate. The V-mix tore through the ingredients in no time, netting me 2 cups of the most nutty, lappable homemade Nutella I’d ever imagined. I felt redeemed. I had created a treat that was special, personal, and utterly unprocessed.
This morning when I asked The One if he’d like crêpes with homemade Nutella, a subtle nod to our Parisian past, he just said, “Nah,” oblivious to the meaning of my request.
Wounded, I gave the remainder of the homemade Nutella to my friend Annie. Her son, Luca, is a Nutella fiend, and giving him a natural version of his favorite spoonful snacks wasn’t a half-bad idea. The next day Annie called raving about how much Luca loved it–which is evident.
The One, I have a new man in my life–and he might not remember our Nutella moment either, but he has a real excuse: he can barely count to three.
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. Should you succumb to the craving and find yourself standing at the counter, spoon in hand, not quite certain how to stop spooning it up, author Christie Matheson offers up a novel way to put the rest of it to use: perhaps the most lust-inducing frosting that cake has ever known. You’ll find the recipe below. (That’s the frosting that you see in the bowl above. You can bet your sweet bejeebers we’re going to be licking that spatula.) Lord, deliver us from temptation.–Renee Schettler Rossi
- Quick Glance
- 20 M
- 30 M
- Makes about 2 cups
- 1 cup hazelnuts
- 12 ounces milk chocolate, chopped
- 2 tablespoons mild vegetable oil or coconut oil
- 3 tablespoons confectioners' sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon salt, more or less depending upon your preference
- 1. Crank the oven to 350°F (176°C).
- 2. Spread the hazelnuts in a single layer on a rimmed baking sheet and toast them in the oven until they’ve browned a little and the skins are blistered a bit, about 12 minutes. Wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible. (Some skin will cling to the nuts when you’re done. It’s okay—not to mention inevitable.) Let cool completely.
- 3. Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.
- 4. 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 possible—or as smooth as you like. Add the melted chocolate, blend well, and then strain the mixture to remove any chunks of hazelnut that remain. The resulting homemade Nutella will be thin and somewhat runny and maybe even a little warm but 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 after snitching several spoonfuls. The Nutella will keep on the counter at room temperature for up to 2 weeks. (Hah! In theory, anyways.)
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.
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. 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. My teenage son (who is a Nutella connoisseur) loved it. I don’t think I can go back to the store-bought version. 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. It does turn out a little more loose than a jarred Nutella. 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. In step three, the recipe said to make it as smooth as possible. My blend ended up more powdery, but I continued. The texture is just a little more sandy than a regular Nutella, but it’s not off-putting. 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. 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. This is so much better than the jarred stuff, you will never buy it premade again.