If you love Nutella, you’ll fall in love with this homemade Nutella version even more. This (homemade nutella) chocolate hazelnut spread is rich, silky smooth, deeply chocolatey, and made with simple ingredients you can actually trust. No preservatives, no artificial flavours; just real hazelnuts, dark chocolate, cocoa, and a touch of sweetness.
Perfect for spreading on toast, pancakes, waffles, crepes, or simply enjoying straight from the spoon. Once you try this, you may never go back to store-bought again.
Ingredient Breakdown: What Each One Does (and Why It Matters)
Understanding the role of each ingredient helps you get the perfect texture, flavour, and consistency every time. Here’s why each one is important in this homemade Nutella recipe:
Hazelnuts: This is the foundation of the entire recipe. Hazelnuts provide the rich, nutty flavour and natural oils that create the creamy base of the spread. Roasting them first intensifies their aroma and removes excess moisture, making the final Nutella smoother and more flavorful.
Dark Chocolate: Dark chocolate gives this spread its deep chocolate taste and luxurious richness. It also helps thicken the mixture and adds shine, giving your homemade Nutella that glossy, professional finish you normally see in store-bought versions.
Powdered Sugar: Powdered sugar is critical for texture. Because it dissolves easily, it keeps the spread silky smooth. Using regular granulated sugar would leave the Nutella grainy and unpleasant.
Unsweetened Cocoa Powder: Cocoa powder boosts the chocolate flavour without adding extra sweetness. It deepens the colour, enhances the richness, and gives the spread that classic chocolate intensity Nutella is known for.
Salt: A small amount of salt balances the sweetness and sharpens the chocolate and hazelnut flavours. Without salt, the spread can taste flat and overly sweet.
Vegetable Oil (or Any Neutral Oil): Oil helps loosen the mixture and improves spreadability. It also gives the Nutella a smoother mouthfeel and prevents it from becoming too thick or dry after blending.
Vanilla Extract: Vanilla rounds out all the flavours and adds warmth and aroma. It doesn’t make the spread taste like vanilla; instead, it enhances the chocolate and nut flavours, making everything taste more complete.
Step-by-Step Method
- Roast the hazelnuts
Preheat your oven to 180°C (350°F). Spread the hazelnuts on a baking tray lined with parchment paper or a silicone mat. Roast for 10–15 minutes until fragrant and lightly golden.
If your hazelnuts still have skins, rub them with a clean kitchen towel after roasting to remove most of the skins. Let them cool slightly.
- Blend into hazelnut butter
Place the cooled hazelnuts in a food processor or high-speed blender. Blend until they first become crumbly, then continue blending until a smooth, creamy hazelnut butter forms.
Pause occasionally to scrape down the sides. - Add flavourings
Add the vanilla extract, salt, powdered sugar, cocoa powder, and oil. Blend again until fully combined and smooth. - Add melted chocolate
Pour in the melted, cooled dark chocolate. Process until the mixture becomes glossy, silky, and completely smooth. - Store and enjoy
Transfer the Nutella into a clean jar. Let it cool completely, then seal and store at room temperature or in the fridge.
Serving Suggestions
- Spread on toast, pancakes, waffles, or crepes
- Swirl into oatmeal or yoghurt
- Use as a filling for cakes, cupcakes, and pastries
- Enjoy straight from the spoon: no judgement here
- Use it in your smoothies or anywhere you need nut butter
Watch the Full Video Tutorial!
Here is a quick video showing how I made the best Homemade Nutella (Chocolate Hazelnut Spread). You can also subscribe to my YouTube Channel for more recipe videos, kitchen tips & hacks!
More Nut butter Recipes You’ll Love:
Looking for more delicious nut butter recipes?! Check out some of my other recipes you’re sure to enjoy!
- How to Make Homemade Almond Butter Using a Food Processor
- The Best Homemade Peanut Butter
- The Best Homemade Peanut Butter
Homemade Nutella (Chocolate Hazelnut Spread)
Ingredients
Method
- Roast the hazelnuts: Preheat your oven to 180°C (350°F). Spread the hazelnuts on a baking tray lined with parchment paper or a silicone mat. Roast for 10–15 minutes until fragrant and lightly golden.If your hazelnuts still have skins, rub them with a clean kitchen towel after roasting to remove most of the skins. Let them cool slightly.
- Blend into hazelnut butter: Place the cooled hazelnuts in a food processor or high-speed blender. Blend until they first become crumbly, then continue blending until a smooth, creamy hazelnut butter forms.Pause occasionally to scrape down the sides.
- Add flavourings: Add the vanilla extract, salt, powdered sugar, cocoa powder, and oil. Blend again until fully combined and smooth.
- Add melted chocolate: Pour in the melted, cooled dark chocolate. Process until the mixture becomes glossy, silky, and completely smooth.
- Store and enjoy: Transfer the Nutella into a clean jar. Let it cool completely, then seal and store at room temperature or in the fridge.
Notes
Storage Tips
- Store in an airtight jar at room temperature for up to 1 week
- Refrigerate for up to 2 weeks
- If it thickens in the fridge, let it sit at room temperature for a few minutes before using
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