Homemade Nutella
User Reviews
5
Homemade Nutella
Description
This recipe begins by roasting hazelnuts in the oven to enhance their natural flavor. After cooling, hazelnuts are blended for an extended time to create a creamy base with some crunchy bits remaining if blending is not continuous. Separately, chocolate (dark or a combination of milk and dark), butter, and milk are gently heated and mixed to form a smooth melted chocolate mixture. The chocolate mixture is gradually incorporated into the hazelnut blend to produce a spreadable consistency.
The resulting nutella has a balance of sweetness from brown sugar, a hint of salt to enhance flavor, and a rich chocolate and hazelnut profile. It can be kept in a cool pantry for up to two weeks or refrigerated for up to a month, though it is best served at room temperature for easy spreading.
This homemade spread is suitable for dipping or spreading on bread and can be gently reheated if it firms up in cooler storage. A slight texture variation is normal since it is homemade and does not contain additives to attain an ultra-smooth consistency.
Ingredients
- 60 hazelnuts roasted, preferably without skin
- ¼ cup brown sugar lightly packed
- 1 pinch salt
- 3½ ounces dark chocolate good quality or half milk and half dark as preference
- ¼ cup milk 90 grams total, if you double the recipe then double this amount, 2 tablespoons, 2% fat
- ⅓ cup butter
Instructions
- Place the hazelnuts (with or without skin) on a cookie sheet and toast in a pre-heated oven at 350F (180C) for about 10 minutes then move them immediately to a clean bowl. Do not leave them on the cookie sheet or they will continue to bake and you could end up with burnt hazelnuts.
- In a small pot add the chocolate (broken into pieces), butter and milk, heat on low until chocolate has almost melted remove from heat and stir until smooth. Let cool slightly.
- In a blender or food processor add the hazelnuts, brown sugar and salt, blend for about 15 minutes (stoping and starting so the machine doesn't over heat) then add 1 tablespoon of the chocolate mixture and continue to blend until mixture becomes almost creamy but with still some crunchy crumbs, this should take approximately 20-30 minutes (maybe more) turning the blender/food processor off and on and scraping the sides with a spatula as you blend.
- Once the hazelnut mixture has become creamy add a little of the melted chocolate mixture and blend again until creamy, add half of the remaining chocolate mixture and blend, add the remaining chocolate and again blend until mixture is very creamy. Pour into sterilized jars and refrigerate for at least 30 minutes for the Homemade Nutella to thicken. Enjoy!
Notes
- Warm the Nutella jar slightly before use to soften the spread for easier dipping or spreading.
- Some crunchy bits in the homemade spread are normal; straining is optional if a smoother texture is desired.
- This recipe yields approximately 1 1/2 cups of hazelnut spread.
- Store the spread in a cool pantry for up to two weeks or refrigerate up to one month; bring to room temperature before use if refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cups
Amount Per Serving
Calories 1902 kcal
% Daily Value*
| Calories | 1902kcal | 95% |
| Carbohydrates | 116g | 39% |
| Protein | 23g | 46% |
| Fat | 156g | 240% |
| Saturated Fat | 68g | 340% |
| Cholesterol | 170mg | 57% |
| Sodium | 642mg | 27% |
| Potassium | 1436mg | 31% |
| Fiber | 19g | 76% |
| Sugar | 84g | 168% |
| Vitamin A | 1951IU | 39% |
| Vitamin C | 5mg | 6% |
| Calcium | 303mg | 30% |
| Iron | 16mg | 89% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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