Homemade Nutella
Indulge your taste buds with this delightful homemade chocolate hazelnut spread! By blending roasted hazelnuts, velvety cocoa powder, and a touch of sweetener, you’ll create a creamy, dreamy treat that’s perfect on toast or straight from the jar. Say goodbye to store-bought versions and whip up this irresistible delight in no time!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 140ml d’eau (4.73 fl oz)
🫙Pantry Staples(2)
- 70g de sirop d’agave (ou d’érable) (2.47 oz)optionalmaple syrup
- 100g de cacao en poudre non sucré (3.53 oz)
🧂Spices & Seasonings(1)
- 1/2 cac de fleur de sel (2.5 ml)optional
📦Other(1)
- 1-2 cas de purée de noisette (15-30 ml)optional
Nutrition (per serving)
Calories
185
Protein
6g
Carbs
25g
Fat
8g
👨🍳 Instructions
- 1
Blend all the ingredients until you obtain a spreadable paste.
- 2
Store in an airtight container in the refrigerator for several weeks (if it lasts that long!).
💡 Pro Tips
- ✓Heat your water to 65-70°C before blending because cocoa powder's bitter compounds are more soluble in warm water, reducing grittiness and improving flavor extraction by up to 35%.technique65-70°C water temperature
- ✓Add hazelnut butter in two stages: blend 1 tablespoon first, then add the second after cocoa incorporation because hazelnut's natural oils (50-60% fat content) can over-emulsify if introduced too early, causing separation.technique2-stage addition
- ✓Blend for exactly 8-12 minutes at medium-high speed because cocoa particles need this time to break down from 20-30 microns to 5-10 microns for a smooth mouthfeel, and hazelnut oils must fully emulsify with water.timing8-12 minutes
- ✓Adjust your agave syrup ratio to 65-75ml if your hazelnut butter is roasted, as roasting reduces water content by 15-20%, requiring less added liquid to achieve the same viscosity.ingredient65-75ml for roasted butter
- ✓Store in glass containers rather than plastic because cocoa's polyphenols and hazelnut's lipids can interact with plastic compounds over time, affecting flavor stability after 2+ weeks.equipmentGlass containers recommended
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Homemade Nutella
Indulge your taste buds with this delightful homemade chocolate hazelnut spread! By blending roasted hazelnuts, velvety cocoa powder, and a touch of sweetener, you’ll create a creamy, dreamy treat that’s perfect on toast or straight from the jar. Say goodbye to store-bought versions and whip up this irresistible delight in no time!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 140ml d’eau (4.73 fl oz)
🫙Pantry Staples(2)
- 70g de sirop d’agave (ou d’érable) (2.47 oz)optionalmaple syrup
- 100g de cacao en poudre non sucré (3.53 oz)
🧂Spices & Seasonings(1)
- 1/2 cac de fleur de sel (2.5 ml)optional
📦Other(1)
- 1-2 cas de purée de noisette (15-30 ml)optional
Nutrition (per serving)
Calories
185
Protein
6g
Carbs
25g
Fat
8g
👨🍳 Instructions
- 1
Blend all the ingredients until you obtain a spreadable paste.
- 2
Store in an airtight container in the refrigerator for several weeks (if it lasts that long!).
💡 Pro Tips
- ✓Heat your water to 65-70°C before blending because cocoa powder's bitter compounds are more soluble in warm water, reducing grittiness and improving flavor extraction by up to 35%.technique65-70°C water temperature
- ✓Add hazelnut butter in two stages: blend 1 tablespoon first, then add the second after cocoa incorporation because hazelnut's natural oils (50-60% fat content) can over-emulsify if introduced too early, causing separation.technique2-stage addition
- ✓Blend for exactly 8-12 minutes at medium-high speed because cocoa particles need this time to break down from 20-30 microns to 5-10 microns for a smooth mouthfeel, and hazelnut oils must fully emulsify with water.timing8-12 minutes
- ✓Adjust your agave syrup ratio to 65-75ml if your hazelnut butter is roasted, as roasting reduces water content by 15-20%, requiring less added liquid to achieve the same viscosity.ingredient65-75ml for roasted butter
- ✓Store in glass containers rather than plastic because cocoa's polyphenols and hazelnut's lipids can interact with plastic compounds over time, affecting flavor stability after 2+ weeks.equipmentGlass containers recommended