Homemade Nutella
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 1 jar 1x
- Category: Desserts
Learn how to make homemade Nutella from scratch with simple, natural ingredients. This chocolate hazelnut spread is easy to whip up, rich, creamy and loaded with chocolate flavors. You won’t miss the store-bought one!
Ingredients
Scale
- 1 ⅓ cup (200g) whole hazelnuts
- 1 Tablespoon unsweetened cocoa powder
- 2 Tablespoons canola oil
- ¾ cup (95g) confectioners’ sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 3.5 ounces (100g) baking milk chocolate
Instructions
- Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- Add the hazelnuts to the baking sheet in a single layer and roast for about 15 minutes, shaking them once. Remove from the oven and let cool slightly.
- Transfer the hazelnuts onto a clean towel, and rub them vigorously inside the towel to remove any loose skins. Don’t worry, it doesn’t have to be perfect.
- Leaving the skin behind, add the hazelnuts to a food processor or a high-speed blender, and blend in 30 seconds increments, to avoid overheating the device, for a total of about 5 minutes or until smooth. The hazelnuts will first turn into a fine powder, and then into a paste and eventually into a smooth and creamy hazelnut butter.
- Add the cocoa powder, vegetable oil, confectioners’ sugar, vanilla extract, and sea salt. Blend until well incorporated.
-
Melt the milk chocolate over a double boiler or in the microwave, in 30 second increments, until smooth. Let cool slightly, then slowly pour into the hazelnut butter, blending as you go until well incorporated. Add the vanilla, sea salt, and blend again.
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Transfer to a clean jar. The chocolate hazelnut spread will be runny at first, but it will thicken as it cools down. Store the jar at room temperature for about 2 weeks, then transfer to the refrigerator.
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https://www.delscookingtwist.com/homemade-nutella/