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. And while we’re quite content to simply consume it by the spoonful, if you have the patience to wait just a couple minutes longer, you can also make Nutella frosting to slather on brownies and cakes and whatever else you fancy. You’ll learn how to make that simple fix in the how-to beneath the recipe.–Renee Schettler Rossi
Homemade Nutella
Ingredients
- 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, or to taste
Instructions
- 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.)
Video
Notes
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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 flavor of this homemade Nutella is great—not too sweet and a strong chocolate taste.
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.
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.
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.
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.
How long will this last if kept in fridge?
Michelle, it should be ok in the fridge for about 1 month.
Thanks Angie, I am going to experiment, one of the things I love about cooking! And if there are a few versions that don’t work before I hit on success, I mean, oh well, it’s chocolate! It’ll get eaten, no worries. 🙂
I like the way you’re thinking, Roland! Do let us know if you stumble across any revelations.