Homemade Nutella
Indulge in the rich, velvety goodness of this homemade Nutella! Crafted with creamy hazelnuts, luscious cocoa powder, and sweetened condensed milk, this easy recipe brings the ultimate chocolatey spread to your kitchen. Perfect for slathering on toast or dipping fruits, it’s a treat you won't want to miss!
Prep
0
min
Cook
6
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥛Dairy & Eggs(1)
- un pot entier de lait concentre sucre
🫙Pantry Staples(3)
- 170g de chocolat praline (6 oz)
- 80g de chocolat noir (2.82 oz)
- 30g d’huile de noisette (1.06 oz)
🧂Spices & Seasonings(1)
- une pincee de sel
👨🍳 Instructions
- 1
Put all the ingredients in the bowl.
- 2
Cook at 60 degrees for 4 minutes at spoon speed, then continue cooking at 60 degrees for 2 minutes at speed 2.
💡 Pro Tips
- ✓Toast hazelnuts at 300°F for 12-15 minutes until deeply golden, then rub them in a towel to remove skins because tannic skins cause bitterness and prevent smooth emulsification with the cocoa butter.ingredient300°F, 12-15 minutes
- ✓Melt your chocolate and cocoa butter components at exactly 45-50°C (113-122°F) before blending because temperatures above 55°C can scorch the cocoa solids and destabilize the fat crystals needed for a stable spread.technique45-50°C
- ✓Process the hazelnut-sugar mixture for a full 8-10 minutes at high speed before adding fats since the friction heat (reaching ~140°F) is what ruptures cell walls to release natural nut oils, creating the paste base without added liquid.timing8-10 minutes, ~140°F
- ✓Maintain a 1:4 ratio of cocoa powder to hazelnuts by weight because higher cocoa ratios increase cocoa butter content, which stiffens the spread as it cools due to its higher melting point (34-38°C).ingredient1:4 ratio
- ✓Let the finished spread rest at room temperature for 24 hours before refrigerating because triglycerides in the cocoa butter need this time to crystallize into the stable Form V polymorph, giving proper texture and shine.timing24 hours
Share this recipe
Prep
0
min
Cook
6
min
Serves
1
people
Level
beginner
Share this recipe
Homemade Nutella
Indulge in the rich, velvety goodness of this homemade Nutella! Crafted with creamy hazelnuts, luscious cocoa powder, and sweetened condensed milk, this easy recipe brings the ultimate chocolatey spread to your kitchen. Perfect for slathering on toast or dipping fruits, it’s a treat you won't want to miss!
📝 Ingredients
Serves 1🥛Dairy & Eggs(1)
- un pot entier de lait concentre sucre
🫙Pantry Staples(3)
- 170g de chocolat praline (6 oz)
- 80g de chocolat noir (2.82 oz)
- 30g d’huile de noisette (1.06 oz)
🧂Spices & Seasonings(1)
- une pincee de sel
👨🍳 Instructions
- 1
Put all the ingredients in the bowl.
- 2
Cook at 60 degrees for 4 minutes at spoon speed, then continue cooking at 60 degrees for 2 minutes at speed 2.
💡 Pro Tips
- ✓Toast hazelnuts at 300°F for 12-15 minutes until deeply golden, then rub them in a towel to remove skins because tannic skins cause bitterness and prevent smooth emulsification with the cocoa butter.ingredient300°F, 12-15 minutes
- ✓Melt your chocolate and cocoa butter components at exactly 45-50°C (113-122°F) before blending because temperatures above 55°C can scorch the cocoa solids and destabilize the fat crystals needed for a stable spread.technique45-50°C
- ✓Process the hazelnut-sugar mixture for a full 8-10 minutes at high speed before adding fats since the friction heat (reaching ~140°F) is what ruptures cell walls to release natural nut oils, creating the paste base without added liquid.timing8-10 minutes, ~140°F
- ✓Maintain a 1:4 ratio of cocoa powder to hazelnuts by weight because higher cocoa ratios increase cocoa butter content, which stiffens the spread as it cools due to its higher melting point (34-38°C).ingredient1:4 ratio
- ✓Let the finished spread rest at room temperature for 24 hours before refrigerating because triglycerides in the cocoa butter need this time to crystallize into the stable Form V polymorph, giving proper texture and shine.timing24 hours