Homemade Nutella
published about 3 hours ago
I discovered Nutella in high school. With not much of a palate or a vast knowledge base for food, I remember thinking, It’s like … earthy nuts but … sweet … and chocolatey! Who knew such an unsophisticated taster could be so precise? Nutella is exactly that: an Italian sweetened hazelnut spread with chocolate.
And you can easily make your own version of it at home! Pop some freshly toasted hazelnuts in your food processor until they grind up like a powder. Throw in a few other things like cocoa powder, coconut oil, and chocolate, and voila! You’ve got homemade hazelnut spread sans the palm oil. It won’t be as smooth and creamy as the store-bought stuff, but rest assured: It’s still out-of-this-world delicious.
How Long Will Homemade Nutella Last?
Without shelf-stabilizers, your hazelnut-chocolate spread won’t last as long. You can leave it for a couple of weeks in an airtight container on the counter at room temperature. (But let’s be real — will it even last that long?) Refrigeration will extend its life a little longer, but be sure to bring it to room temperature before using.
Can You Freeze Homemade Nutella?
Freezing this chocolate-hazelnut spread isn’t exactly ideal, as the oils can separate and become a little messy. If you decide to freeze it, after letting it warm up and soften, run it through your food processor for a few minutes, and it will come back together.
How To Use Homemade Nutella
The limit does not exist.
- Spread onto a piece of toast.
- Spread onto a piece of banana bread .
- Add it to a Brie grilled cheese sandwich.
- Use it as a dessert dip for pretzels and apple slices.
- Whip it into buttercream frosting .
Homemade Nutella Recipe
Yield Makes about 1 1/2 cups
Prep time 5 minutes to 8 minutes
Cook time 8 minutes to 10 minutes
- shellfish-free
- low-carb
- fish-free
- alcohol-free
- vegetarian
- peanut-free
- pork-free
- pescatarian
- gluten-free
- egg-free
- soy-free
- wheat-free
- low-sodium
- red-meat-free
- Calories 262
- Fat 21.7 g (33.4%)
- Saturated 7.1 g (35.3%)
- Carbs 16.4 g (5.5%)
- Fiber 3.3 g (13.1%)
- Sugars 12.0 g
- Protein 5.0 g (10.1%)
- Sodium 96.0 mg (4.0%)
Ingredients
- 1 cup
hazelnuts
- 2 tablespoons
unsweetened cocoa powder (natural or Dutch-process)
- 1/4 teaspoon
kosher salt
- 1/4 cup
sweetened condensed milk
- 1/4 cup
semisweet chocolate chips
- 2 tablespoons
refined coconut oil
- 1 teaspoon
vanilla extract
- 2 tablespoons
warm water
Instructions
-
Place 1 cup hazelnuts in a large skillet over medium-high heat. Toast, shaking the skillet often to redistribute the hazelnuts, until fragrant and darkened in color, 5 to 10 minutes. Transfer the hazelnuts to a a kitchen towel. Wrap the hazelnuts up and rub with the towel to loosen and remove the skins (don't worry if there's some skin left on a few nuts).
-
Transfer the hazelnuts to a food processor fitted with the blade attachment. Add 2 tablespoons unsweetened cocoa powder and 1/4 teaspoon kosher salt, and process until finely ground, about 2 minutes. Leave in the food processor.
-
Place 1/4 cup condensed milk, 1/4 cup semisweet chocolate chips, and 2 tablespoons coconut oil in a small saucepan over low heat. Cook, stirring occasionally, until the chocolate is melted and the mixture is smooth, about 3 minutes.
-
Transfer the mixture to the food processor. Add 2 tablespoons warm water and 1 teaspoon vanilla extract. Process until the mixture is combined and mostly smooth, stopping to scrape down the sides of the bowl as needed, about 2 minutes.
Recipe Notes
This spread will not be super smooth, but it is easily spreadable, has a small amount of texture, and the chocolate-hazelnutty flavor still comes through wonderfully.
Storage: Store in an airtight container at room temperature for up to 2 weeks or refrigerate for up to 1 month.
Source : food
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