Homemade Nutella time! This is our take on the much loved chocolate nut spread! The recipe is super quick and easy, all you need is a blender, some hazelnuts and chocolate and you’re on your way to creamy, chocolaty goodness.
I also show how you can turn your nut butter into an irresistible icing for cakes, cupcakes, you name it! But we have even more goodies for you: You can download the free recipe eBook and printable labels at the end of this blog post.
What hazelnuts should I use?
We’re using skinned hazelnuts as the skin can become quite bitter when roasting the nuts. If you can’t find skinned hazelnuts, simply blanch the hazelnuts in boiling water with 4 tbsp baking soda for 4 to 5 minutes. Then strain the nuts, rinse well under cold water and peel the skin off. Roast the nuts as described.
Vegan homemade Nutella
For a vegan variation, replace the milk chocolate with diary-free dark chocolate. As dark chocolate can make the spread a little stiffer, so should start only with 150 g (5.3 oz / 3/4 cup) chopped chocolate and gradually add more until you get to a consistency you like.
Shelf life & storage of homemade Nutella
Homemade Nutella can be stored at room temperature for two weeks. If you keep it in the fridge, let it come to room temperature before enjoying it, otherwise it might be a bit firm.
Yum Nutella icing
Now we’re taking things up a notch and turn our homemade Nutella into a delicious icing! Of course you can prepare this icing with store-bought Nutella as well.
- 225 g (1 cup / 2 sticks) unsalted butter, at room temperature
- 190 g (1 1/2 cups) powdered (icing/confectioners’) sugar, sifted
- 1/2 tsp salt
- 150 g to 200 g (1/2 to 1/3 cups) Nutella or chocolate nut spread
- stand or hand-held mixer fitted with the whisk attachment
- large mixing bowl
- rubber spatula
To turn Nutella into a delicious icing, put the butter into a large mixing bowl and whisk until light and creamy, for 2 to 3 minutes. Add the powdered sugar, salt and Nutella and continue to whisk until well combined. Scrape the sides of the bowl with a rubber spatula from time to time. We recommend adding only 150 g (1/2 cup) if your Nutella is very soft or up to 200g (2/3 cup) if it’s firm.
From cakes to macarons and biscuits, there are countless options how you could use this delectable icing!
More food gifts
Homemade food gifts are a wonderful present and our collection of delicious delights will please any sweet tooth! Every recipe comes with cute printable labels to make it extra special.
- 280 g (2 cups / 10 oz) skinned, unsalted hazelnuts (Hazelnuts with skin work just as fine, read our tip above.)
- 200 g (7 oz / 1 1/3 cups) milk chocolate, chopped
- 4 tbsp unsweetened cocoa powder
- 3 tbsp hazelnut oil (Hazelnut oil helps to enhance the nutty flavour, alternatively use granola or sunflower oil.)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp salt
- printable labels (download below)
Toast the hazelnuts. Preheat the oven to 180°C (350°F / Gas mark: 4). Spread the hazelnuts on a baking tray lined with wax (greaseproof) paper or baking (parchment) paper and toast them for 10 minutes until the nuts are browned.
Melt the chocolate. Melt the chocolate in a bowl over simmering water or in the microwave. Set aside to cool for few minutes.
Puree the hazelnuts. Fill the hazelnuts into a blender or food processor and grind until the nuts become creamy. Turning the nuts into butter works best in a heavy-duty food process or blender.
Finish the spread. Add the chocolate, cocoa powder, hazelnut oil, maple syrup, vanilla extract and salt and blend until smooth. Stop the blender occasionally and scrape down the sides with a spatula. At this point, the paste might seem thin and runny, but it will thicken as it cools.
Jar the Nutella. Transfer the nut spread into jars or resealable containers and decorate the jars with our printable labels.
Free Printable Recipe & Label
Click on the button to download your free mini eBook. Included are the recipe for homemade Nutella and a free printable printable label.