Bold Baking Basics

Homemade Nutella

4.63 from 24 votes
Make Homemade Nutella with just a few simple ingredients and enjoy a healthier version of the delicious chocolatey spread.
Homemade Nutella and Crepes made from scratch. Never buy store bought Nutella again.

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.

Watch The Recipe Video!

Homemade Nutella Recipe

4.63 from 24 votes
Make Homemade Nutella with just a few simple ingredients and enjoy a healthier version of the delicious chocolatey spread.
Author: Gemma Stafford
Servings: 2 jars
Prep Time 15 mins
Total Time 15 mins
Make Homemade Nutella with just a few simple ingredients and enjoy a healthier version of the delicious chocolatey spread.
Author: Gemma Stafford
Servings: 2 jars

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

  • Roast at 200º C for 10-15 mins until very fragrant and well roasted.
  • While warm rub them vigorously with a cloth towel to remove as much of the skins as possible.
  • 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.
  • 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
  • Add in the remaining ingredients: Cocoa powder, icing sugar, cooled melted chocolate, vanilla extract and vegetable oil.
  • 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.
  • Store your Nutella in an airtight jar at room temperature for 4 weeks.

 

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Carmen Tenney
Carmen Tenney
1 year ago

Can I rate this 10 stars?!? This recipe is amazing. I made this for my kids as they love Nutella. I love it so much….. there goes my Keto diet!! Yummy yum yum yum.

Swaleha shaikh
Swaleha shaikh
5 days ago

Hey gemma! I’ll be making this nutella this week. I had 2 questions. 1. Can i substitute sugar with a few dates? Do you think it will work? 2. Can i skip cocoa powder? Will just melted chocolate work? Thank you for your amazing recipes!

22 days ago

Hi Gemma, is there a substitute for vanilla extract? Can vanilla essence be used as this is more readily available? I see extract in a lot of your recipes and not sure if it’s the best solution to substitute with essence everywhere!
Love your recipes btw, keep up the excellent baking 🙂

Liz
Liz
1 month ago

Can you make this without hazelnuts? I just want chocolate

Frey
Frey
2 months ago

Hi, I was wondering if I could make this recipe using store-bought roasted chopped hazelnuts or do they have to be warm for the paste to form properly?

Shiva
Shiva
2 months ago

Hi Gemma, congratulations to your bundle of joy!
I have made your Nutella recipe twice with a little modification! Instead of milk chocolate I added bittersweet chocolate. It is awesome!
Thank you for sharing your recipes!!!

Shiva
Shiva
2 months ago

Hi Gemma,
Congratulations to your bundle of joy!
I have made your Nutella recipe twice with a little modification! Instead of milk chocolate I added bittersweet chocolate. It is awesome!
Thank you for sharing your recipes!!!

TANISHA KAUR OLKH
TANISHA KAUR OLKH
3 months ago

HI MS. GEMMA,

TILL NOW YOU HAVE BAKED MANY DELICIOUS CHEESEKACES………I SUGGEST YOU TO BAKE A NEW YORK CHEESECAKE.

TQ.

Marina
Marina
3 months ago

I made a mistake of not melting the milk chocolate and it is dry and I added two tbsp of oil. It taste good but dry how can I make it creamy? Is it ok if I add butter? Need your expertise

Noresh
Noresh
7 months ago

Thank you for this useful and amazing recipe!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford