Homemade Nutella
Nutella, the popular chocolate-hazelnut spread from Italy, is dangerously easy to make with this homemade recipe. Just dump cocoa, chocolate, hazelnuts, and sugar in a blender and whir. Then spread on everything.
Ingredients
- 1 cup hazelnuts
- 12 ounces quality milk chocolate bars, chopped (I like Lindt milk chocolate bars)
- 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 table salt, or to taste
Instructions
- Crank the oven to 350°F (176°C).
- Spread the 1 cup 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 much 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 12 ounces quality milk chocolate bars in a bowl set over a saucepan of gently simmering water or in the microwave at 15-second bursts. Stir until smooth. Let cool completely.
- In a food processor, grind the hazelnuts until they form a paste.
- Add the 2 tablespoons mild vegetable oil or coconut oil, 3 tablespoons confectioners' sugar, 1 tablespoon unsweetened cocoa powder, 1/2 teaspoon vanilla extract, and 3/4 teaspoon table 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.)
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
Serving: 1tablespoon | Calories: 88kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 56mg | Fiber: 1g | Sugar: 6g