Homemade Nutella- Chocolate Hazelnut Spread

Ahhh… the first time I’d tasted Nutella.  I remember it very clearly (the taste anyways… the rest is sort of hazy, as you’ll see).  I was young, around ten years old perhaps?  We’d just picked up my oldest sister, who’d just returned from a trip to Europe (Austria? Germany?), from the airport.

From deep within the depths that giant duffel of hers she produced a couple jars of Nutella.  When I finally had a taste I had no idea there was any hazelnuts in the spread because 1) I was so focused on the chocolate and 2) I’m not even sure I knew what a hazelnut was.  But I distinctly remember thinking that those European kids had it made if they were eating chocolate sandwiches instead of boring old peanut butter and jelly.

These were the days before Nutella was on every aisle of every major grocery store, back when Nutella was still very much a novelty and treat.

Twenty years (and many, many Nutella crepes) later, the magic has, if not disappeared, certainly diminished.  I recently bought a three pack from Sam’s Club and had a hard time getting through it.  If Nutella and I were in a relationship I would have told him, “it’s not you, it’s me.  I’ve changed.  I want more.”

Like a more pronounced hazelnut taste, not one that’s hidden under all that mild, unmemorable chocolate and sugar.  And speaking of chocolate, I want it dark, rich and pronounced.

Had I realized how easy it was to make, I would have called it quits with Nutella a long time ago.

Freshly toasted hazelnuts are ground with cocoa, a touch of powdered sugar and combined with bittersweet chocolate to create a rich and creamy spread that you’re going to want to slather on everything.  Including a bare spoon to be immediately inserted into your mouth.  You don’t need to go all out on the chocolate, but I’d definitely recommend upgrading from Nestle or Hershey’s chocolate… Ghiradelli got the job done admirably.

A word of warning: don’t ever make this if you have any intention of purchasing the store-bought version ever again.  This will ruin it for you, I promise.

p.s.  Yes, I know that Nutella was originally made by an Italian company, but it’s such a part of French food culture that I decided to include it in my French posts.


Homemade Nutella- Chocolate Hazelnut Spread

Yield: about 2 cups

Cook Time: 15 minutes

Total Time: 30 minutes


* 1 cup raw hazelnuts
* 2 cups (12 ounces) bittersweet chocolate chips (or a mixture of half bittersweet chocolate and half milk chocolate)
* 2+ Tablespoons mild vegetable oil like canola or grapeseed (or be super fancy and use hazelnut oil!)
* 3 Tablespoons powdered/confectioners' sugar
* 1 Tablespoon unsweetened cocoa powder
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon salt


Preheat oven to 350 degrees and spread the hazelnuts in a single layer on a rimmed baking sheet. Toast in the oven until the nuts have darkened and the skins have blistered, about 12-14 minutes. Remove from oven and let cool slightly. Wrap the nuts in a kitchen towel and rub to remove as much of the skin as possible (or you can also just use your fingers to take the skin off the hazelnuts individually). Don't worry about any of the stubborn skin that clings to the hazelnut. Let cool completely.

Melt the chocolate in a double boiler or in the microwave. Stir until smooth and let cool slightly.

In a high-speed blender (like a Vitamix or Blendtec) or a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt. Continue to process the mixture (if you're using a blender you're probably going to need the tamper) until the mixture is as smooth as possible. Add the melted chocolate and continue to blend until smooth and well combined.

If you've used a food processor and would like the spread very smooth, you may need to strain the mixture through a fine-mesh sieve to remove any chunks of hazelnut that remain. The resulting homemade Nutella may be thin and somewhat runny, but it will thicken as it cools. If the mixture is already pretty thick feel free to add a bit of extra oil to keep the mixture more spreadable.

Transfer the spread into a jar or other resealable container and let cool to room temperature. Cover and store at room temperature or in the refrigerator. If you store it in the refrigerator you may need to bring it up to room temperature to get it to a spreadable consistency.

Adapted from Cake Simple via Leite's Culinaria

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12 Responses to “Homemade Nutella- Chocolate Hazelnut Spread”

  1. #
    Clare — November 1, 2012 at 9:52 am

    There was a kid from Holland in my elementary school class and he had a chocolate sandwich every single day. For some reason my mom would never take my suggestion of switching from PBJ…

    Apart from looking delicious, it is also a lot easier to make than I would have imagined. Good thing I randomly got hazelnuts at the grocery store today!


    • Cate — November 1st, 2012 @ 7:37 pm

      What a lucky duck! He never wanted to trade?

      I’m sure your mom was like, nice try… not happening :)


  2. #
    Spencer — November 1, 2012 at 3:56 pm

    Looks delicious! I would so love to try some. I am sure it tastes great.


  3. #
    Rachael {SimplyFreshCooking} — November 2, 2012 at 8:38 am

    You know, I’ve never even tried Nutella. I’m totally sharing this with all of my friends that eat it! Great recipe!


    • Cate — November 2nd, 2012 @ 5:48 pm

      OMG… Rachel. You need to try some immediately. Not the healthiest, but really really good ! Or maybe you can even try your hand at a healthy version :)


      • Rachael {SimplyFreshCooking} — November 3rd, 2012 @ 4:30 am

        Nah, I’ll just stick with your recipe… it looks way too yum to change it! I like cheating on the healthy stuff a couple times a week, and this looks SO worth it! :)

  4. #
    Jill — November 3, 2012 at 2:42 pm

    This sounds sooo delicious! I love hazelnuts, and nutella. I never understood how the Europeans got the yummy hazelnut-chocolate stuff and we got stuck with the almond-chocolate stuff -meh. How long will this keep in the fridge?


    • Cate — November 4th, 2012 @ 9:10 am

      Thanks Jill! Most of the recipes for Nutella say that I will keep at room temperature for up to 2 weeks, so I would think that I would keep in he fridge for a least double that. But I seriously can’t imagine it lasting more than a week…. It’s so good and seriously addicting :)


  5. #
    Christin@FortMillSCLiving — December 9, 2012 at 11:34 am

    Love Nutella. Never made my own but may have to after seeing how yummy yours looks!


  6. #
    Flo — December 10, 2012 at 1:56 pm

    Great recipe. I used it for my facebook page. Hope that’s allright.


  7. #
    Athina — February 7, 2013 at 1:19 pm

    Hi! Your recipe is really good! I ve made it and ii s delicious! I’ve put it in the fridge and it has thickened but I hope if I let it at room temperature it will be ok again!


    • Cate — February 7th, 2013 @ 6:36 pm

      So glad you liked it Athina!


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