Homemade Nutella (Chocolate Hazelnut Spread)

Homemade Nutella aka chocolate hazelnut spread is easy to make with just a few ingredients and a food processor. Try with milk, semisweet, or dark chocolate!

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In recent years I have ran across several people who not only have never tried Nutella, but haven’t even heard of it before! How is this possible!? These people must have lived such deprived lives before meeting me. It so wonderful, yet for some reason I don’t use it as often as peanut butter when baking, although I use the crap out of it on toast, etc. This needs to change.

In preparation for World Nutella Day tomorrow, I decided to whip up a homemade version. I was running low of my latest jar of Nutella, so why not? Gotta have the right ingredients for the holiday! I originally found this recipe from In Jennie’s Kitchen but changed it up a bit.

First of all, I could only find chopped hazelnuts at my grocery store, but that probably just made things easier on my food processor. The rest of my changes just came out of my head: more milk chocolate in place of some cocoa, and less sugar. It just sounded right to me. And side-by-side comparison with the little Nutella remaining in the cupboard validated my intuition – it’s perfection!

Recipes in which to use that Homemade Nutella:

• Chocolate Hazelnut & Pretzel Brownie Bricks
• Nutella Fruit Dip
• Nutella Mousse
• Nutella Rice Krispie Treats
• Nutella Stuffed Biscotti
• Nutella Waffles with Raspberry Syrup

HOMEMADE NUTELLA (CHOCOLATE HAZELNUT SPREAD)

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Yield: 1 cup Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup chopped unsalted roasted hazelnuts
• 6 oz. milk chocolate, melted*
• 1/2 vanilla bean, split (or 1 tsp vanilla extract)
• 3 Tbsp powdered sugar
• 1 Tbsp cocoa powder
• Canola or preferred oil, if needed

Directions

1. In a small food processor, grind hazelnuts until it resembles creamy peanut butter. Add the melted chocolate, vanilla, powdered sugar, and cocoa. Pulse until combined. If needed, add a drop or two of oil until smooth.
2. Pour into a glass jar and let cool (it will thicken slightly). Seal tightly and store at room temperature.

Notes

* I also like to make this with semisweet or dark chocolate.

Source: Adapted from In Jennie’s Kitchen

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Post updated 2/4/2022, photo above is the original.