Homemade Nutella

5 from 9 votes

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?

Prep Time45

Cook Time5

Chilling Time30

Total Time1 20

Course: Dessert

Cuisine: Italian

Servings: cups

Calories: 1902kcal

Author: Rosemary Molloy

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

US Customary - Metric

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

I heated the jar (out of the fridge) in a small pot of boiling water to soften it up for dipping.

Keep in mind that this is homemade so if you do have a few crunchy bits, you may want to strain it to remove them, but for me it wasn't at all necessary it was very creamy.

Makes approximately 1 1/2 cups.

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.

Nutrition