Friends, are you ready for today’s recipe? Just by reading the name of the title, half of you are drooling and are excitedly running to your kitchen to get started!
The other half of you are thinking, “But I can just buy a jar of Nutella from the store and call it a day.”
That’s true, you can buy a jar of Nutella. It’s convenient, it’s decadent and delicious. OR you could make your own jar of Nutella and feel like a rockstar! Guess what, the homemade version is, of course, better than the store-bought, as homemade food generally is. Plus the smell in your kitchen is amazing: roasted hazelnuts, melted chocolate. Swoon. The cherry on top is you can control the ingredients.When you make Nutella at home there is no need for any extra oils, or emulsifiers.
I know what you are wondering, “Homemade Nutella sounds difficult to make, and messy, and like you need complicated equipment.”
The answers are NO, a little, and NO!
Homemade Nutella is very easy to make. All you need is a food processor and, okay, it can get a little messy. Hey, it’s chocolate and hazelnuts. That’s the kind of mess we like.
All you do is roast your hazelnuts, rub off the skins with a towel, add them to your food processor, let the food processor grind up the hazelnuts into a butter -btw, hazelnut butter is amazing – melt some chocolate, pulse it into the hazelnut butter and we’re done!
The last, most important step: use a spatula to scrape every bit of Homemade Nutella from the bowl of your food processor and lick it right from the spatula. Chocolate will be all over your face and hands, guaranteed!
Homemade Nutella is great spread on toast, stirred into ice cream, stirred into oatmeal, stirred into yogurt, spread on a cookie. Oh the glorious possibilities! A fair warning: you will find yourself standing in the pantry eating spoonfuls of this stuff right out of the jar!
If you really, truly love yourself you will make a batch of this decadent Homemade Nutella right now, because I have big plans for you and this Nutella. Be very excited! The challenge, though, is to save some Nutella. Trust me, it will be worth it!
- 3 cups raw hazelnuts (sometimes called filberts)
- 1 teaspoon cinnamon (optional)
- ½ teaspoon fine salt
- 1 teaspoon pure vanilla extract
- Scant ¾ cup melted dark chocolate (I used 60% cocoa, which was the perfect amount of sweetness for me)
- 1 -3 teaspoons honey (only needed if you desire a sweeter spread. I found the chocolate was sweet enough)
- Preheat oven to 350 degrees. Place the hazelnuts on a rimmed baking sheet. Toast for 15 to 20 minutes, shaking the pan occasionally to prevent burning.You will know the hazelnuts are done when you can smell them. The skins will begin to crack. This makes them easier to remove from the hazelnut.
- Place the hazelnuts on a kitchen towel. Use the towel to rub off the skins. Some skins remaining are okay, but try to remove most of them for a smoother spread.
- Add the warm hazelnuts, cinnamon, and fine sea salt to your food processor (a really high-powered blender may work, although I have not tested this), and puree until mostly smooth, about 5 to 10 minutes. Remove the top and scrape down the sides. Process again until smooth and pretty runny. There will be a little texture to the hazelnut butter, but it should be mostly smooth.
- While the food processor is running, melt your chocolate either in the microwave or by using a double boiler. If using the microwave heat it in 30 second increments, stirring in between each heating until the chocolate is completely melted and runny.
- Add the melted chocolate and vanilla to the hazelnut butter. Blend just until everything is well incorporated.
- Taste the Nutella. If you desire a little more chocolate, then melt more and add it. I found just under ¾ cup to be perfect. If you want to sweeten it a little more add a little honey at a time (I found mine to be perfect without the honey).
- Transfer to jars for storage. Store at room temperature for up to 1 month, maybe longer. It will become more of a solid texture as it cools.
- Enjoy swirled into ice cream, yogurt, or oatmeal, or spread onto toast or a cracker, or just straight from the jar. The possibilities are endless.
Nutrition info is based off of a serving size of 2 tablespoons.