Homemade Nutella
User Reviews
4.6
Homemade Nutella
Description
The process begins by roasting hazelnuts until their skins blister, then rubbed to remove excess skin, preserving some for a rustic texture. The nuts are ground into a paste using a food processor.
Melted milk chocolate is combined with the hazelnut paste along with vegetable oil to loosen the consistency, confectioners' sugar and cocoa powder for sweetness and chocolate depth, vanilla extract for aroma, and salt to balance flavors. The mixture is processed until smooth and strained to remove any remaining nut chunks.
The spread thickens upon cooling, resulting in a creamy texture suitable for spreading on bread, using in desserts, or making frosting. Homemade Nutella offers control over ingredients and texture compared to store-bought versions.
The original notes include a recipe for Nutella frosting made by whipping homemade Nutella with butter, confectioners' sugar, and heavy cream until fluffy, ideal for cakes and cupcakes.
Ingredients
- 1 cup hazelnut
- 12 ounces milk chocolate chopped
- 2 tablespoons vegetable oil mild or coconut oil
- 3 tablespoons confectioners' sugar
- 1 tablespoon cocoa powder unsweetened
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon salt or to taste
Instructions
- Crank the oven to 350°F (176°C).
- Spread the hazelnuts on a rimmed baking sheet in a single layer and toast them in the oven until they’ve browned a little and the skins are blistered a bit, about 12 minutes.
- Wrap the hazelnuts in a kitchen towel and rub vigorously to remove as many of the loose skins as possible. (Some skin will inevitably cling to the nuts. It’s okay. Doesn't have to be perfect.) Let cool completely.
- Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.
- In a food processor, grind the hazelnuts until they form a paste.
- Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as you like. Add the melted chocolate, blend well, and then strain the mixture to remove any chunks of hazelnut that remain. Keep in mind that it will thicken as it cools.
- Scrape your homemade Nutella into a jar or other resealable container and let it cool to room temperature. Cover the container and keep on the counter at room temperature for up to 2 weeks. (Hah! In theory, anyways.)
Notes
- To create Nutella frosting, beat ½ cup homemade Nutella with 3 tablespoons room temperature butter and ¾ cup confectioners' sugar until smooth.
- Slowly add 2 tablespoons heavy cream while beating to achieve a fluffy and spreadable frosting.
- Use this frosting immediately to top cakes or cupcakes for a rich, chocolate-hazelnut flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32servings | 2 cups
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 88kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 56mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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