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Are you dreaming of a delicious, chocolatey spread? Make your own Homemade Nutella!
Chocolatey Homemade Hazelnut Spread
Homemade Nutella, a luscious and customizable version of the beloved chocolate-hazelnut spread, brings the joy of crafting a kitchen staple with fresh, quality ingredients. Unlike store-bought Nutella, which often contains palm oil and excessive sugar, homemade Nutella offers a healthier alternative without sacrificing the creamy, rich flavor that fans adore. This homemade version allows you to control the sweetness and flavor intensity, making it a perfect addition to your pantry for spreading on toast, adding to desserts, or enjoying straight from the jar.
Nutella, the world-famous Hazelnut Spread, was created by the Italian company Ferrero in 1964. The product’s roots, however, go back to the 1940s when Pietro Ferrero, a pastry maker, developed “Pasta Gianduja,” a mixture of hazelnuts and cocoa. This was a clever response to the cocoa shortages during World War II, utilizing the abundant hazelnuts from the Piedmont region. The creamy and delightful spread soon became a breakfast staple in Italy and eventually gained global popularity.
Despite its delicious taste, Nutella’s commercial recipe has faced criticism for using palm oil, sugar, and artificial additives. These concerns have spurred a movement toward homemade versions, allowing consumers to enjoy the same delightful flavor with healthier ingredients. Homemade Nutella – Hazelnut Spread typically involves a blend of roasted hazelnuts, cocoa powder, and a sweetener of choice.
Delicious Smooth and Creamy Homemade Hazelnut Spread (Nutella)
- Prep Time: 20 minutes
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 1 pot 1x
- Category: Dessert
- Method: Moderate
- Cuisine: Italian
Description
Love chocolate hazelnut spread. Why not make your own at home?
Ingredients
- 1kg cleaned Hazelnuts
- 1 cup Icing Sugar
- 1/2 cup Cocoa Powder
- 3 tablespoon Oil
- 1 tsp salt
- 500g milk Belcolade Couverture Chocolate
Instructions
- Place nuts in the oven at 120C for 25 minutes, remove, and cool.
- Place cooled nuts in a food processor and process until finely ground. Scrape the sides of the food processor bowl as needed.
- Process nuts until they start to liquefy. It can take up to ±5 minutes. Stop the food processor as needed to scrape the sides of the bowl.
- Add icing sugar and cocoa. Mix until well combined.
- Add in oil and continue to process until smooth.
- Add salt
- Melt the chocolate over simmering water and add to the processor.
- Pour the spread into a clean jar. Store in a refrigerator.
- This could last very long if kept well!
- Feel free to store them in 250g packages/ jars and place them in the freezer. Take out one at a time as I need!
Tips
- Make sure all dry ingredients are sifted.
- For a little crunch, you can use brown sugar instead of icing sugar
- For a smooth Nutella, use a NutriBullet Blender.
- If you don’t have Belcolade Couverture Chocolate, any good quality Coverture chocolate will do.
- To make a thicker Hazelnut Spread, add more Milk chocolate.
Equipment
Buy Now → Notes
Prepared, tried, and tested by Quraisha from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Nutrition
- Serving Size: 1 pot
- Calories: 10096
- Sugar: 345.1 g
- Sodium: 2386.1 mg
- Fat: 846.7 g
- Saturated Fat: 164.1 g
- Trans Fat: 0.4 g
- Carbohydrates: 573.9 g
- Fiber: 149.8 g
- Protein: 187.9 g
- Cholesterol: 30 mg
I am linking up with a bunch of fantastic peeps from the blogosphere who host awesome Linkups: County Road 407; Sew Can Do; Between Naps on the Porch; Homestead Blog Hop; County Road 407
This post was featured by Tuesday with a Twist.
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Thanks for sharing this at the What’s for Dinner party!! I appreciate you helping make our party awesome. Enjoy the weekend!
Thanks for coming over and hope you have a good weekend.
Yes please! Sounds yummy!
Hope you will give this a try Jenna, and whatever you do enjoy it.
Yummy! Pinned for future reference, thank you!
Thank you for pinning and hope you will try and enjoy the spread.
A far healthier alternative to Nutella! Sounds delicious. Thanks for linking at Is This Mutton.
Enjoy Gail, hope you will try it soon.
Esme, this sounds delicious! Thank you for sharing your recipe at The Crazy Little Lovebirds link party #42. ♡
Thanks for popping in here Steph. I truly hope you will have a go at this and enjoy it.
I have never tried the Nutella. The recipe looks very good. I love chocolate!
Hope you will give it a try, yummyness
Oh I bet this is absolutely delicious!
Thank you, Joanne, Hope you will give it a go and enjoy it.
Now I know why my homemade Nutella didn’t work out; I haven’t baked the hazelnuts! I will be making this soon but with erythritol instead of sugar. Thank you for sharing 🙂
Thank you so much for inviting Miriama. I hope this will help and that you will enjoy the spread. Please let me know once done and how much erythirol used iso of sugar. I would love to add the modification to the recipe if you do not mind.