Homemade Nutella is infinitely better than the store-bought version because you control the quality of the cocoa, the sweetness, and, most importantly, the amount of delicious hazelnuts! It’s incredibly rich, smooth, and has an intense, authentic flavour.
The key to a super smooth texture is using a powerful food processor or blender to process the nuts until they become a butter.
Here is the recipe for the perfect, velvety Homemade Nutella (Hazelnut Chocolate Spread):
🌰 Homemade Velvety Nutella
📋 Ingredients
| Ingredient | Quantity | Notes |
| Hazelnuts (Blanched) | 250 g | Raw or pre-roasted. Skin must be removed! |
| Icing Sugar (Powdered Sugar) | 100 g | Or more, to taste. |
| Unsweetened Cocoa Powder | 3 – 4 tbsp | Use high-quality cocoa for deep flavour. |
| Vegetable Oil (Neutral) | 2 – 4 tbsp | Such as sunflower or rapeseed oil, adjust for desired runniness. |
| Milk Chocolate | 50 g | Melted (Optional, for richer flavour). |
| Vanilla Extract | 1 tsp | |
| Pinch of Salt | 1/4 tsp | Essential to enhance the chocolate flavour. |
🛠️ Instructions
I. Preparing the Hazelnuts
- Roast: Preheat oven to $180^\circ\text{C}$ ($350^\circ\text{F}$). Spread the hazelnuts on a baking sheet and roast for 10-12 minutes. They should be fragrant and lightly browned.
- Remove Skins: This step is crucial for smoothness. If your hazelnuts still have their skins, immediately after roasting, wrap them tightly in a clean kitchen towel and rub them vigorously. The skins should flake off easily. Remove as many skins as possible.
- Cool: Let the nuts cool slightly before proceeding.
II. Making the Hazelnut Butter
- Process: Place the warm, skinned hazelnuts in a high-powered food processor. Process them for about 5-10 minutes.
- The Stages: The nuts will go through several stages:
- Stage 1 (2 min): Coarse crumbs.
- Stage 2 (4 min): Fine, dry powder.
- Stage 3 (6 min): A thick, sticky paste (the oils are releasing).
- Stage 4 (8-10 min): A smooth, shiny, and runny butter. Continue processing until it reaches a peanut butter consistency.
III. Adding Flavour and Finishing
- Chocolate (Optional): If using, melt the milk chocolate gently and let it cool slightly.
- Mix: Once the hazelnut butter is smooth, add the powdered sugar, cocoa powder, vanilla extract, and salt to the food processor. Process until fully combined and the mixture is uniform (about 1 minute).
- Liquids: Add the melted chocolate (if using) and the neutral oil, one tablespoon at a time, until the spread reaches your desired consistency. Add more oil for a runnier, pourable spread.
- Store: Transfer the Homemade Nutella to sterilised glass jars. It will thicken slightly as it cools and sets.
💡 Storage Tips
- Store in an airtight container at room temperature for up to 2 weeks. Refrigeration is possible but will make the spread quite hard.
- If stored in the fridge, let it sit out at room temperature for an hour before spreading, or gently microwave for 10 seconds to soften.
Enjoy your gourmet chocolate hazelnut spread! What will be the first thing you spread it on?