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Homemade Nutella made from scratch. Never buy store bought Nutella again.

Homemade Nutella

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Hi Bold Bakers!

Nutella makes a regular appearance here on Bigger Bolder Baking. I love any ingredient that is versatile and that’s exactly what Nutella is all about. But did you know you can easily make it at home? It just takes a few simple ingredients to make the delicious chocolatey spread! Watch my video on how to make homemade Nutella and Crepes below.

And there’s so much you can use your Nutella to make including a few of my favorites:

3 Ingredients Nutella Brownies are something I made recently and let me tell you not only are they easy but if you are a chewy brownie fan then these are right up your alley.

If cookies are more up your alley then I have just the thing for you. My 3 Ingredient Nutella Cookies are simple to mix up in minutes by hand and I bet you can make and enjoy them in no time!

My 3 Ingredient Nutella Mug Brownie  is my go-to dessert when my sweet tooth kicks in late at night. Not only is it just 3 ingredients but it is mixed and cooked all in the same mug!! Crazy, I know.

Now, if you are looking for something with a little bit more sophistication for after a dinner party then you can’t go wrong with my 3 Ingredient Nutella Truffles. You won’t believe how delicious they are and they only require 3 ingredients.
4.86 from 7 votes
Homemade Nutella and Crepes made from scratch. Never buy store bought Nutella again.
Homemade Nutella
Prep Time
15 mins
Total Time
15 mins
 
Servings: 2 jars
Author: Gemma Stafford
Ingredients
  • 1 generous cups (5 ¼ oz /150g) hazelnuts
  • 100 g/4oz milk chocolate , melted and cooled
  • 2 tbsp cocoa powder
  • 1/2 cup (65g/2 1/4oz) icing sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp vegetable oil (or any flavorless oil)
Instructions
  1. Roast at 200º C for 10-15 mins until very fragrant and well roasted.
  2. While warm rub them vigorously with a cloth towel to remove as much of the skins as possible.
  3. Place the hazelnuts in a food processor and blend until it forms a very smooth peanut butter-like paste. This takes a little over 2 minutes. Note: While it is processing make sure to scrape down the bowl so that all of the nuts get blended up well. You need the nut paste to be very smooth.
  4. When the paste resembles peanut butter and is smooth and shiny on top then it is done. You need to get it smooth now so that your finished nutella will also be smooth
  5. Add in the remaining ingredients: Cocoa powder, icing sugar, cooled melted chocolate, vanilla extract and vegetable oil.
  6. Continue blending all of these ingredients together for around another 90 seconds or so. Just like before, stop the machine to wipe down the sides to ensure everything is getting blended. When it is smooth and is lovely and shiny then it is done.
  7. Store your Nutella in an airtight jar at room temperature for 4 weeks.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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56 Comments

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  1. Lisa80 on April 22, 2019 at 12:27 pm

    Hi Gemma,

    I love Nutella but store bought has so many different ingredients, so this is a great alternative. I have had the pleasure of having Nutella from Italy and it is so delicious. I absolutely love Nutella and bananas, which had me thinking of adding some of a banana to your Nutella mug cake recipe. Nutella has been one of my favorite spreads and one thing that I have done is put it on top of ice cream like a chocolate sauce. Do you have a recipe to make Nutella ice cream that doesn’t require the use of an ice cream maker? Thanks Gemma! Can’t wait for more delicious recipes.

  2. Catherine on April 14, 2019 at 10:39 pm

    Hi Gemma, This is absolutely awesome ! I use soy bean milk which gives a lighter taste and reduce cocoa power by 50% for kids (less bitter). We love it! Easy to make and much healthier and better than nutella sold in the stores~ Thank you so much!

    • Gemma Stafford on April 15, 2019 at 12:14 pm

      It’s my pleasure i’m delighted to hear that!

  3. Fran on January 29, 2019 at 7:19 am

    Hi, I can’t find the recipe for the crepe part,am I missing something? Thank you

  4. Mamascouse on January 25, 2019 at 4:40 am

    love this( but my waistline doesn’t). easy to make and much nicer than store bought

    • Gemma Stafford on January 25, 2019 at 5:31 pm

      Moderation even in moderation 😉

  5. Chocolaty on December 8, 2018 at 6:39 am

    Hi Gemma, I just came across this recipe but is there any other nut I can use like Brazil nut, walnuts or almond cos I can’t find hazelnut anywhere here. Reply pls

    • Gemma Stafford on December 9, 2018 at 1:41 am

      Hi there,
      Yes! not so much walnut, as it is difficult to skin, but Brazil nut is worth a shot! This is a lovely meaty nut, I think it will blend nicely for you. Toast it, about 8 minutes in a hot oven, 180C/350F, before you blend it. I think it will be yummy!
      Gemma 🙂

  6. Valeriesultan on November 28, 2018 at 8:35 am

    I roared my hazelnuts and since they whernt soft I kept roasting because the shells didn’t came out eather and when I processed it was to grany bits can I save this some how by cooking it or no

    • Gemma Stafford on November 30, 2018 at 10:41 am

      Hmmm i dont know about that. If the skins are still on i might just save them for snacking and start fresh. I hope that helps.

  7. Swathi on October 2, 2018 at 11:34 pm

    What is the quantity in grams of Nutella that can be made using the above recipe?

    • Gemma Stafford on October 3, 2018 at 1:58 am

      Hi there,
      This is an easy thing to work out, it is math! add up all of the ingredients in the list of a recipe, and that is your answer. In this case it will be 320g or so.
      I hope this is of help,
      Gemma 🙂

  8. Amira on August 29, 2018 at 9:04 pm

    Can i use a nescafe with the taste of nuts instead of nuts itself
    It is expensive overhere

    • Gemma Stafford on August 29, 2018 at 9:31 pm

      Hi,

      Unfortunately no, that will not work. For this recipe you need real nuts.

      Best,
      Gemma.

  9. nemar on August 1, 2018 at 10:06 am

    This was very delicious but I substituted icing sugar with condensed milk. My hazelnut didn’t yield much oil and so it was pretty dry. After adding the rest of the ingredients it felt like a hazelnut paste, not a smooth nutella. Don’t feel discouraged if this happens to you. I added more avocado oil and enough condensed milk to get it to that smooth nice texture. Plus the sugar in the condensed milk made it enough sweet. And I used semi-sweet chocolate instead of milk, but because that’s what I had handy 🙂 Next time will be trying with dark chocolate. Everyone who tried it loves it. Thanks a lot Gemma, your blog is dangerously good. Ever recipe I tried is fantastic!

    • Gemma Stafford on August 1, 2018 at 11:31 am

      I’m so glad to hear you liked this recipe, keep on baking!

      • Zehni on February 12, 2019 at 4:42 am

        Is it cooking chocolate that you melted Gemma?

        • Gemma Stafford on February 12, 2019 at 9:37 am

          Hi, yes i just used good quality semi-sweet chocolate.

  10. Marie LCHFDiva Baker on July 16, 2018 at 10:01 pm

    You can use Swerve Confectioners Sugar-Free Sweetener. I love it! 🙂 I am also making most recipes diabetic friendly and sugar-free. Including sweetened condensed milk, the caramel you make from the sweetened condensed milk. I just replace with swerve, but only the powdered kind, it’s just like powdered sugar! 🙂

    • Gemma Stafford on July 16, 2018 at 11:58 pm

      thats great to know. I hope others read your comment.

      Best,
      Gemma.

  11. Tasneem sumayah on July 16, 2018 at 5:24 pm

    I followed the brownie receipe it turned out like a cake quite hard Is there any reason why?

    • Gemma Stafford on July 16, 2018 at 8:15 pm

      Did you follow the recipe exactly? Did you add raising agents?

  12. Deirdre StLuke on July 13, 2018 at 9:12 am

    I recommend buying organic hazelnut butter rather than grinding your own. If your machine isn’t up to the task (as mine wasn’t), it can damage the machine.

    • Gemma Stafford on July 14, 2018 at 3:12 am

      Hi Deirdre,
      thank you for this suggestion, and it is a good one.
      A food processor will generally work well for this, but a blender will struggle with any dense food, it is not what a blender is for.
      I am told that some of the modern blenders are equal to the task, but I suggest a processor for this job,
      Gemma 🙂

  13. serena on May 15, 2018 at 6:01 am

    hi gemma, can I use dark chocolate instead of milk chocolate ??

    • Gemma Stafford on May 15, 2018 at 7:55 am

      Hi Serena,

      For sure you can use dark chocolate. That is no problem at all.

      Best,
      Gemma.

  14. Sabeen Khurram on January 30, 2018 at 1:36 am

    Can you suggest hazelnut replacement with other nut which has almost similar taste and Texture? hazelnut is not available in my country easily

    • Gemma Stafford on January 30, 2018 at 3:42 am

      Hi there,
      This is a difficult one! Hazelnuts have particular properties which suit this type of treatment, just as peanuts suit peanut butter.
      I do not know what nuts you have available to you! You can really try a small portion with any nut, it must have a little oil in the nut, and Almonds/peanuts/Macademia/Brazil nuts are nice and ‘fleshy’ and easy to skin for this purpose. You will still need to roast the nuts slightly for best flavor.
      Do let us know how you manage this, and the type of nut used, it will help other Bold Bakers,
      Gemma 🙂

  15. Lynn Johnson on January 29, 2018 at 10:19 am

    Good afternoon Miss Gemma 🙂

    This homemade NUTELLA is never going to last two weeks… I predict it will be all gone by tomorrow.

    Thank you for sharing this delicious recipe. Breakfast is my favorite meal of the day. My children always think that I am the best mom when I make crepes for supper LOL!!!

    Lynn

    • Gemma Stafford on January 29, 2018 at 11:13 am

      Lynn, I am quite sure your kids are right!
      What they do not realize is that you are teaching them to be the best parents too! that is what it is all about!
      Good to have you with us,
      Gemma 🙂

  16. Nadine Lille on December 12, 2017 at 4:47 am

    Hi Gemma! I’ve just tried this recipe. Hazelnuts are so expensive in South Africa but this was so worth it as the taste is delicious! I only had 100g of nuts and ended up with 220g of spread. I might have roasted the hazelnuts a bit much as they are so fragrant now and came out dark brown from the oven (the skin was already removed). I probably could have followed your other ingredient quantities with only 100g of nuts. Would it be fine or will it change the consistency too much? Thanks

    • Gemma Stafford on December 13, 2017 at 4:29 am

      Hi Nadine,
      I think it will be fine. The over roasted nuts may have lost a little of their oil, really barely roasted will be best, it develops the flavor, and keeps the nuts from drying.
      All will be well, I think,
      Gemma 🙂

  17. Chippy on November 13, 2017 at 5:08 am

    I would like to know if its ok to omit the icing sugar and milk chocolate(instead of chocolate use cocoa powder)..

    • Gemma Stafford on November 14, 2017 at 6:05 am

      Hi there,
      I really do not know! This is a lot of change for one recipe. You can of course try it. cut down the recipe, and make a sample, and then you can let us know too, an experiment if you will,
      Gemma 🙂

  18. Rosemary Damico Thompson on October 22, 2017 at 12:23 pm

    I am diabetic so how can I use the diabetic sugar in place of powdered sugar

    • Gemma Stafford on October 22, 2017 at 12:52 pm

      Hi Rosemary,

      I am not versed enough in diabetic cooking to advise you. If you want to calculate the calories or carbs I use a website called myfitnesspal.com. It is really helpful.

      Best,
      Gemma.

  19. harshita sachan on September 12, 2017 at 8:14 am

    If I want to make it last little more longer…can I put it inside fridge? and if so , then how long will last then?

    • Gemma Stafford on September 12, 2017 at 3:47 pm

      sure, it will keep in the fridge for 12 weeks, if not longer. 🙂

  20. Mariam on August 27, 2017 at 4:28 pm

    Hi gemma, this nutella recipe looks amazing. I cannot see the ingredients and quantities for crepes.

  21. Astrid on August 5, 2017 at 4:01 am

    I reduced down the icing sugar and used dark baking chocolate with coconut oil.
    It is a fool proof recipe and I am glad I can make that chocolate spread myself so I don’t have to eat either palm oil, lecithin or superficial vanilla flavoring.

    • Gemma Stafford on August 6, 2017 at 4:08 am

      Hi Astrid,
      Thank you for letting us know. It is great to get your input here, we all learn something new,
      Gemma 🙂

  22. Jagruti on August 3, 2017 at 10:45 am

    Dear Gemma i live in india and here i get cashews, almond ,walnuts, so plz suggest which one can i use in substitute of hazelnuts….plzzz reply

    • Gemma Stafford on August 4, 2017 at 2:29 am

      Hi there,
      How lovely to have this selection of locally grown nuts.
      Really any nut will do, but walnuts are really oily, and can be very strong in taste. Take a look at the peanut butter recipe here, follow that to make an almond butter, then proceed. The nuts can be ground as fine as you like. do skin them first, the skins will come off easily if you blanch, cool, and peel.
      I hope this is of help to you,
      Gemma 🙂

  23. Mayuri on July 29, 2017 at 2:34 am

    Hey Gemma,
    I don’t get hazelnuts easily in my country. can i use nuts like almonds to make this recipe. if yes, then how much? thank you

    • Gemma Stafford on July 29, 2017 at 4:28 am

      Hi there,
      This spread is a hazlenut spread. I guess you could use another nut, but it will need to be similar to a hazelnut in texture. Brazil nuts may work for you, but these can be expensive too, let me know what you have available where you live, this will help me.
      Gemma 🙂

  24. Peenal on July 28, 2017 at 9:37 am

    Hey Gemma,
    We get hazelnuts in our country and they are very expensive .Can I replace them.

    • Gemma Stafford on July 29, 2017 at 3:28 am

      Hi Peenal,
      This spread is a hazlenut spread. I guess you could use another nut, but it will need to be similar to a hazelnut in texture. Brazil nuts may work for you, but these can be expensive too, let me know what you have available where you live, this will help,
      Gemma 🙂

      • Peenal on July 29, 2017 at 6:01 am

        Hey Gemma,
        I live in India and we get Almonds, Cashews, Pistachios, Walnuts, Peanuts.

  25. alex on July 28, 2017 at 2:46 am

    I tried it and it turned out really good! I’m vegan so this is a nice alternative to the regular nutella

    • Gemma Stafford on July 29, 2017 at 4:07 am

      Hi Alex,
      That is so good to know, thank you for being in touch,
      Gemma 🙂

  26. Victoria on July 27, 2017 at 9:26 am

    Hey, this seems amazing recipe. But how much Nutella does it make?

    • Gemma Stafford on July 27, 2017 at 1:34 pm

      Hi Victoria,
      This recipe will make about 12oz of nutella. This is not precise, I did not weigh it, but if you add up the ingredients it will tell you,
      Gemma 🙂

      • Victoria on July 31, 2017 at 2:06 am

        Thank you! 🙂

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