How to Make Homemade Nutella

How to Make Homemade Nutella

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Megan Gordon
Feb 23, 2012

I don't buy Nutella because, truthfully, I can't be trusted with it around the house. I like it a little too much. But for some reason, when I make it at home and see the ingredients I'm using before me it doesn't seem all that bad.

My nutella recipe is quick: no melting chopped chocolate or heating milk. It's a simple food processor affair, and I'll often make a double-batch and keep it in the refrigerator for when a little chocolate need arises. Each time I make this recipe, I tend to adjust the amount of oil just a little based on how creamy I'd like the spread. So if you find the end product is too thick or robust for your taste, add a little extra oil and go from there.

Not as if you needed any serving ideas, but I love Nutella on toast, spread on waffles or pancakes, and as a dip for fresh fruit. It's also nice on English muffins or late at night on a spoon with a cup of tea.

Homemade Nutella

Makes 6 ounces

  • 1 cup

    toasted hazelnuts, peeled

  • 1/4 cup

    dark cocoa powder

  • 1/2 cup

    powdered sugar

  • 3/4 teaspoon

    vanilla extract

  • 1/4 teaspoon

    kosher salt

  • 4 tablespoons

    canola oil

Place the hazelnuts in your food processor and blend continuously until they turn into a smooth butter, about 3 minutes. Add the remaining ingredients and continue blending until smooth and creamy. If stored in the refrigerator, the nutella is good 2 weeks.

Related: New and Nourishing Nut Butters

(Image: Megan Gordon)

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