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Homemade Nutella Chocolate Spread is the perfect way to get that nutty chocolatey fix without any nasty ingredients. Made with hazelnuts, chocolate, icing (confectioners’) sugar and a little oil.
If you love Nutella then you’re going to love this recipe. This homemade chocolate spread is made with only chocolatey, nutty goodness and no nasty ingredients. Beware…it’s just as addictive!
I have to admit I don’t have much of a sweet tooth but when I do want that chocolate fix I don’t want to have to worry about what is in it. I love all food and I love eating but I like to be aware of what food I’m eating and by making things from scratch it’s not only fun but so much more satisfying and delicious.
And this homemade Nutella chocolate spread is no exception….
it is SO GOOD!
I’ve been wanting to make my own homemade chocolate spread for so long and now that I have I’m kinda addicted. Spread thick on a slice of bread with sliced strawberries on top…..oh my!
This is gonna be a problem, I’ve opened the door and there’s no going back, ah well!
Also how cute would this be as a gift for your chocolate loving friends or family? Sealed in a jar with a pretty ribbon, it’s the perfect birthday or Christmas gift.
How to make homemade Nutella chocolate spread
First you want to toast your hazelnuts and remove their skins. Place the hazelnuts on a lined baking tray and bake in the oven for 10 minutes. Once cooled rub the hazelnuts inside a tea towel or just use your hands to remove most of the skins.
I assume you could also use pre toasted and peeled hazelnuts, I’ve never used them to make this chocolate spread before because they are normally a lot more expensive but I don’t see why they wouldn’t work.
Once you’ve removed the skins add the hazelnuts to a food processor (a high-speed processor will give the best results) and blitz the nuts until they turn into butter. This can take around 10 minutes to become extra smooth and creamy. Make sure you stop the processor every so often to scrape down the sides.
Now add dark unsweetened cocoa powder, icing sugar (confectioners’) and a little sunflower oil. blitz to combine.
Melt the dark and milk chocolate together, let it cool then add to the homemade Nutella spread with a small pinch of salt, blitz again to combine.
The end result at this point will be quite runny (although so delicious) pour the mixture into a jar or container and place in the fridge to thicken.
Now you have your very own homemade Nutella chocolate spread….oh yes!!
If you’ve tried this or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
More sweet treats;
- Dark chocolate almond butter cups
- Pandoro Christmas cake with pistachios and white chocolate
- Tiramisu ice cream
Homemade Nutella Chocolate Spread
- 2 cups (300g) hazelnuts
- 1 tbsp dark unsweetened cacao powder
- 1 tsp icing sugar (confectioners')
- 1/2 tsp sunflower oil
- 2.8 oz (80g) milk chocolate
- 1.7 (50g) dark chocolate
- 1 small pinch salt
- Preheat the oven to 180°C/350F/gas mark 5. Place the hazelnuts on a lined baking tray and bake in the oven for 10 minutes, let cool. Once cooled rub the hazelnuts inside a tea towel or just use your hands to remove most of the skins.
- Once you've removed the skins add the hazelnuts to a food processor (a high-speed processor will give the best results) and blitz the nuts until they turn into butter. This can take around 10 minutes to become extra smooth and creamy. Make sure you stop the processor every so often to scrape down the sides.
- Once a smooth, liquid butter is formed add the cacao powder, icing (confectioners) sugar and oil. Blitz to combine.
- Break the chocolate into small pieces and place in a bowl above a pot of simmering water (making sure the water doesn’t boil and the bowl doesn’t touch the water). Melt the chocolate then let cool slightly. You can also melt the chocolate in 30 second bursts in a microwave.
- Add the cooled chocolate to the hazelnut spread with a small pinch of salt and blitz until combined and super smooth. At this point you can adjust the sweetness to your liking. The texture will be runny, pour into a jar or container and place in the fridge until thickened.
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated here
- Check out our must have Italian Pantry Staples here
- You can also find all our Essential Kitchen Tools for Italian Cooking here