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4.72 from 35 votes
An overhead shot of Homemade Nutella in a glass bowl, with a gold spoon next to it on a floral tablecloth.
Print Recipe
Homemade Nutella (Chocolate Hazelnut Spread)
Prep Time
15 mins
Total Time
15 mins
 

Make my Homemade Nutella that's irresistibly creamy, rich, and much better than store-bought with simple yet consciously chosen ingredients.

Course: Dessert
Cuisine: American
Servings: 1 cup
Author: Gemma Stafford
Ingredients
  • 1 generous cup (5 ¼ oz /150 g) hazelnuts
  • ⅔ cup (4 oz/115 g)) milk chocolate, melted and cooled
  • ½ cup (2 ¼ oz/65 g) powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • ⅛ teaspoon salt
  • 1 tablespoon vegetable oil (or any flavorless oil)
  • ½ teaspoon vanilla extract
Instructions

  1. Place hazelnuts on a tray and bake at 350ºF (180°C) for 10-15 mins until very fragrant and well roasted.

  2. While still warm, rub them vigorously in a kitchen 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, about 4 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 is smooth and shiny on top, add in the cooled melted chocolate, powdered sugar, cocoa powder, salt, vegetable oil, and vanilla extract.

  5. 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 shiny, then it is done.

  6. Store your Homemade Nutella in an airtight jar at room temperature for 1 week. Place it in the fridge for a longer life but just note that it hardens in the fridge, so you might need to microwave it to use again.