Homemade Nutella / Hazelnut Chocolate Cream Spread
Homemade Nutella a delicious creamy Hazelnut Chocolate Cream Spread, perfect spread on a slice of bread, as an ingredient in a cake or pie or why not dip your favourite fruit in it? Fruit never tasted so good.
I have been wanting to make Homemade Nutella for such a long time. Actually I did try it a few times with no luck. It never came out as creamy as I wanted, some said to pass it through a sieve to remove the extra bits of hazelnut but with my version there is no need for that, its creamy and delicious.
It is so easy, since your blender or food processor does all the work. I found and tried a few recipes, most of them used cocoa and added water, I didn’t like that idea. I wanted to use a good dark chocolate and I preferred to use milk. I experimented with a few ideas and after some trial and error I believe I got it!
How to make it
In a small pot add the chocolate, butter and milk, heat on low until chocolate has almost melted remove from the heat and stir until smooth. Let cool slightly.
In a blender or food processor add the hazelnuts, brown sugar and salt, blend for about 15 minutes then add 1 tablespoon of the chocolate mixture and continue to blend until mixture becomes almost creamy but with still some crunchy crumbs. Be sure to turn the blender/food processor off and on while blending and scrape the sides with a spatula as you blend.
Once the hazelnut mixture has become creamy add a third of the melted chocolate mixture, blend again until creamy, continue until all the chocolate has been added and mixture is very creamy.
Pour into a 1 1/2 – 2 cup sterilized jar, cover and refrigerate for at least 30 minutes, this gives the hazelnut cream time to thicken.
How to roast nuts
Place the hazelnuts (with or without skin) on a cookie sheet and toast in a pre-heated oven at 350F (180C) for about 10 minutes then move them immediately to a clean bowl. Do not leave them on the cookie sheet or they will continue to bake and you could end up with burnt hazelnuts.
If you are using nuts with skin then you will need to remove it. Place the roasted nuts in a clean tea towel and rub them together to remove it. Be sure the hazelnuts are fresh. Fresh Nuts make all the difference, how to tell if nuts are Rancid.
What is the best chocolate to use
I like to use a dark chocolate, about 50% cocoa, if you prefer you can use half dark and half milk chocolate. I actually learned an interesting fact from David Lebovitz on milk chocolate. I always wondered why milk chocolate in Italy was so much creamier and tastier than back home. European milk chocolate has 30% cocoa and American has 10%, they now make 30% milk chocolate also. So if you can find that, then I would definitely buy it, believe me it makes quite the difference.
How to store it
Properly stored the hazelnut cream can be kept in a cool pantry for up to two weeks, or if you prefer in the fridge for up to a month. If kept in the fridge be sure to bring it to room temperature before consuming.
So if you are looking for a Homemade version of your favourite Hazelnut Cream Spread I hope you give this Homemade Nutella a try and let me know what you think. Here are some delicious recipes to help you get started Make it with Nutella. Enjoy!
Homemade Nutella
Ingredients
- 60 hazelnuts roasted (preferably without skin)
- ¼ cup brown sugar (lightly packed)
- 1 pinch salt
- 3½ ounces dark chocolate (good quality or half milk and half dark if you prefer)
- ¼ cup + 2 tablespoons milk (I used 2%) (90 grams total, if you double the recipe then double this amount)
- ⅓ cup butter
Instructions
- Place the hazelnuts (with or without skin) on a cookie sheet and toast in a pre-heated oven at 350F (180C) for about 10 minutes then move them immediately to a clean bowl. Do not leave them on the cookie sheet or they will continue to bake and you could end up with burnt hazelnuts.
- In a small pot add the chocolate (broken into pieces), butter and milk, heat on low until chocolate has almost melted remove from heat and stir until smooth. Let cool slightly.
- In a blender or food processor add the hazelnuts, brown sugar and salt, blend for about 15 minutes (stoping and starting so the machine doesn't over heat) then add 1 tablespoon of the chocolate mixture and continue to blend until mixture becomes almost creamy but with still some crunchy crumbs, this should take approximately 20-30 minutes (maybe more) turning the blender/food processor off and on and scraping the sides with a spatula as you blend.
- Once the hazelnut mixture has become creamy add a little of the melted chocolate mixture and blend again until creamy, add half of the remaining chocolate mixture and blend, add the remaining chocolate and again blend until mixture is very creamy. Pour into sterilized jars and refrigerate for at least 30 minutes for the Homemade Nutella to thicken. Enjoy!
Notes
Nutrition
Updated from February 21, 2016.
I made this! Taste good but I’m worried about the shelf life of this since I used fresh whole milk. Won’t it go bad quick? I’m keeping it in fridge just in case.
Hi Fernando, I have left it at room temperature but my house is quite cool, keeping it in the fridge is a good idea. Take care!
Do you really mean 15minutes for a food processor? Surely that will burn the unit out! Can you confirm?
Hi David, I suppose it depends on how strong a machine you have, mine is pretty good and yes 15 minutes is needed. Stop and start it so it doesn’t burn out or over heat. Hope that helps. Take care!
What can i use instead of butter and milk
Hi Yafa, to tell the truth I have never made it without butter or milk, I think it would probably be best to search for a vegan recipe. 🙂
Could this be made with a dairy free milk?
Hi Emily, yes I think it would work. Let me know how it goes. Take care!
Can you use another nut? I don’t like hazelnuts.
Hi Martha, actually Nutella is made with hazelnuts, if you use another nut, then it isn’t Nutella. I have never made with another type. But you can try it if you want. Take care! 🙂
This is the best recipe for homemade spread.
I made it yesterday with milk chocolate and it’s a little sweeter for my taste. Next time I’ll use mix of milk and dark chocolate (50:50) or reduce amount of sugar.
Hi Iosono, thanks so much, so glad you liked it. Yes milk chocolate is sweeter so reducing the sugar is a good idea. Have a great week.
Does it need to stay in the fridge?
Hi Lydia, no, keeping it in the fridge will make it hard, so should be kept in a cool dry area in an airtight jar or container. It will keep for up to three to four weeks.
Thank you for putting measurements with grams and millilitres. That is so handy as the cups measurements I always get it wrong changing to metric system. Thanks!
Hi Edith, your welcome. Have a great week.
It looks really yummy and seems to be easy enough to make.
1st tried Nutella in Libya, fell in love but
don’t like the preservatives.
Thanks for sharing the recipe!
Hugs
1
Hi Sharleen, yes it is quite easy to make and no preservatives!
Mmm.. Love homemade Nutella! One of my kids favs and so much better then the store bought stuff with all the additives!
Hi Serena, I know I thought the same thing, and so easy.
oh my goodness my Mother will be over the moon excited about this recipe. Thank you for always sharing such wonderful recipes. xo
Thanks Katherine, glad to make your Mother happy!
This looks delicious and so easy to make!
Thanks Megan, it is easy all that’s needed is a little patience.
I love the idea of making nutella at home. This way, I can control the sugar and chocolate amounts. Great recipe.
Thanks and I agree and no additives!
This sounds incredibly easy, yet really tasty. I’ll be trying it out and testing it on my younger sisters.
Thanks Sarah, it is really easy hope your sisters like it.