There’s something magical about the rich, velvety smoothness of homemade Nutella that store-bought versions just can’t match.
This chocolate hazelnut spread combines the deep, nutty aroma of toasted hazelnuts with the luscious sweetness of cocoa, creating a decadent treat that’s perfect for spreading, dipping, or sneaking straight from the jar. In just 15 minutes, you can whip up a batch that’s fresher, creamier, and more flavorful than anything you’ll find on a shelf.
The texture is irresistibly silky, with a hint of crunch from the hazelnuts, while the flavor is a harmonious blend of earthy, sweet, and indulgent.
Made with simple, wholesome ingredients, this homemade version lets you control the sweetness and richness, ensuring every bite is exactly how you like it. Whether you’re slathering it on toast, swirling it into desserts, or enjoying it by the spoonful, this Nutella is a game-changer for any chocolate lover.
Ingredients for Homemade Nutella
- 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
Step-by-Step Instructions
- Preheat your oven to 350ºF (180°C). Place the hazelnuts on a baking tray and roast for 10-15 minutes, until they are very fragrant and well roasted.
- While the hazelnuts are still warm, transfer them to a kitchen towel. Rub them vigorously to remove as much of the skins as possible.
- Place the skinned hazelnuts in a food processor. Blend until they form a very smooth, peanut butter-like paste, about 4 minutes. Tip: Scrape down the sides of the bowl occasionally to ensure all the nuts are blended evenly. The paste should be smooth and shiny.
- Add the cooled melted chocolate, powdered sugar, cocoa powder, salt, vegetable oil, and vanilla extract to the hazelnut paste in the food processor.
- Blend all the ingredients together for about 90 seconds, stopping to scrape down the sides as needed. The mixture should become smooth and shiny.
- Transfer your Homemade Nutella to an airtight jar. Store at room temperature for up to 1 week. For longer storage, keep it in the fridge, but note that it will harden. To use, simply microwave it briefly to soften.
Creative Ways to Enjoy Your Homemade Nutella
Spread your Homemade Nutella on warm toast, pancakes, or waffles for a decadent breakfast. For a fun twist, drizzle it over fresh fruit like strawberries or bananas, or use it as a dip for pretzels. You can also swirl it into yogurt or oatmeal for a chocolatey treat that’s perfect any time of day.
Storage Tips to Keep Your Nutella Fresh
Store your Homemade Nutella in an airtight jar at room temperature for up to 1 week. If you want it to last longer, keep it in the fridge for up to 3 weeks. Just remember, it will harden when chilled—simply microwave it for 10-15 seconds to soften it back to a spreadable consistency.
Easy Recipe Variations to Try
For a richer flavor, swap milk chocolate with dark chocolate. If you prefer a nuttier taste, add an extra handful of hazelnuts. For a dairy-free version, use dairy-free chocolate and coconut oil instead of vegetable oil. Experiment with a pinch of cinnamon or a splash of espresso for a unique twist!
Time-Saving Tips for Busy Cooks
To speed up the process, buy pre-roasted and skinned hazelnuts. You can also melt the chocolate in the microwave in 30-second intervals, stirring in between, to save time. If you’re making a double batch, use a high-powered blender for quicker and smoother results.
Essential Equipment for Perfect Nutella
A food processor or high-speed blender is key for achieving that smooth, creamy texture. Make sure to have a sturdy kitchen towel for removing the hazelnut skins and a spatula for scraping down the sides of the bowl. Airtight jars are a must for storing your spread and keeping it fresh.
Homemade Nutella (Chocolate Hazelnut Spread)
Ingredients
- 1 generous cup hazelnuts 5 ¼ oz / 150 g
- ⅔ cup milk chocolate, melted and cooled 4 oz / 115 g
- ½ cup powdered sugar 2 ¼ oz / 65 g
- 2 tablespoons unsweetened cocoa powder
- ⅛ teaspoon salt
- 1 tablespoon vegetable oil or any flavorless oil
- ½ teaspoon vanilla extract
Instructions
- Place hazelnuts on a tray and bake at 350ºF (180°C) for 10-15 mins until very fragrant and well roasted.
- While still warm, rub them vigorously in a kitchen 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, 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.
- 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.
- 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.
- 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.
