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5 from 1 vote

Homemade Nutella

**Keep in mind that this is homemade so you may have a few crunchy bits, some people strain it to remove the bits, but for me it isn't worth the effort.
Prep Time45 mins
Cook Time5 mins
Total Time50 mins
Course: Dessert
Cuisine: Italian
Servings: 1 cup
Calories: 1787kcal
Author: Rosemary Molloy


  • 59 roasted skinned hazelnuts make sure hazelnuts are fresh
  • 1/4 cup cane sugar
  • pinch of salt
  • 3 1/2 ounces dark chocolate good quality (100 grams)
  • 1/4 cup + 2 tablespoons + 1 teaspoon milk I used 2%, 100 ml
  • 1/3 cup butter 80 grams


  • Roast hazelnuts for approximately 10-15 in a pre-heated 375° oven (190° celsius). Remove from oven and let cool.
  • In a small pot add 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 hazelnuts, cane sugar and salt, blend until mixture becomes creamy but with still some crunchy bits, approximately 20-30 minutes (maybe more) turning the blender/food processor off and on and scraping the sides with a spatula.
  • Once hazelnut mixture has become creamy add a little of the melted chocolate mixture and blend again until creamy, add a third of the chocolate mixture and blend again, until all chocolate has been added and mixture is very creamy. Pour into sterilized jars and refrigerate for at least 30 minutes for the Homemade Nutella to thicken. Enjoy!
  • I heated the jar (out of the fridge) in a small pot of boiling water to soften it up for dipping.


Calories: 1787kcal