Description
Homemade hazelnut spread aka Nutella is easier to make than you thought! Just a handful of ingredients and you’ll be on your way to chocolate hazelnut heaven! Makes 2 cups.
Ingredients
Units
Scale
- 1 2/3 cup (200 g) hazelnuts
- 150 g good quality milk or dark chocolate, melted
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 1/2 tbsp unsweetened cocoa powder
- 1/4 cup powdered sugar (or to taste)
- 2 tbsp coconut oil or any neutral oil (peanut, grapeseed, etc)
Instructions
- Pre-heat oven to 350°F.
- Spread hazelnuts onto a baking tray and bake for 8-10 minutes. Remove and cool for 5 minutes. Layout a hand towel and pour the hazelnuts into the center of the towel. Fold over the edges of the towel and rub the hazelnuts vigorously to remove the bitter skins off the nuts. Not all the skins will come out, but try to get as much as you can off, too many skins will give your spread a bitter flavor.
- Add the hazelnuts to the bowl of a food processor and process on high for 5 minutes or until the hazelnuts turn into a runny paste. Add melted chocolate, salt, and powdered sugar and process on high for another 2-3 minutes. Slowly drizzle in the oil and process on high for another 3 minutes.
- Spoon the hazelnut spread into a clean jar and enjoy! The Nutella will set up firmer over time as it cools. It will stay good for about 1 month at room temperature (but it usually doesn’t last that long!).
Notes
Please use high-quality chocolate like Valrhona, Lindt, Callebaut, or Guittard. I promise you it will make a huge difference in your end product. Also, you can make this vegan by using vegan chocolate.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert
- Cuisine: American
