Homemade Nutella Recipe

The wife, being a chocoholic bar none, commented that I haven’t made any “real desserts” in a while, meaning of course that I haven’t done anything with chocolate. So, to entice you choco-fiends back into the fold, I think it’s time for an oldie but a goodie: crêpes with Nutella and bananas. But since I hate paying for things I can make for a whole lot cheaper, we’ll get the crêpe recipe from here, and we’ll make our Nutella from scratch. Here’s the recipe:

Homemade Nutella

4 ounces toasted, peeled hazelnuts
2 tablespoons vegetable oil
3 tablespoons powdered sugar
1 tablespoon cocoa powder
1 teaspoon vanilla extract
12 ounces melted milk chocolate

Put hazelnuts and oil into the bowl of a food processor and grind to a smooth paste. Stop the machine and add the remaining ingredients. Start the machine let it run for 3-5 minutes until the spread is as smooth and uniform as possible. Keeps at least a month at room temperature.

The bananas we’ll leave to mother nature.

This entry was posted in Nutella, Nutella, Pastry, Pastry Components. Bookmark the permalink.

13 Responses to Homemade Nutella Recipe

  1. Diogo says:

    Hello Joe!

    Thank YOU for this recipe! It turns out better than described! ^^

    Still, just for my own curiosity, how much does Nutella cost over there? Because here it is quite cheap… Actually, that amount of hazelnuts here is more expensive than a 400 g bottle of Nutella!

    Regards!

    • joepastry says:

      Great news, Diogo!

      Nutella isn’t terribly expensive (about $4.50 US for a 400 g jar). The only trouble is it’s not available everywhere. Hence the need for a recipe over here! ;)

      - Joe

  2. Manfred Fourestier says:

    Hi Joe,
    Because I have used your site for many baking ideas, and find it to be exceptional and written in both an informative and entertaining manner, i will let you in on a little secret. Use a “meat grinder”!!!
    First with large holes then moving to the smaller ones, mixing with powdered sugar after the first grind. By grinding you release the oils and develop a smooth paste.
    SECRET No. 2: This method is how to make no egg, no cook marzipan! grind the almonds with powdered sugar until it is an nice smooth putty and add a few drops of rose water at the end (if desired)
    Processors are good for flour but not marzipan (or nutella in my opinion) GREAT SITE KEEP IT UP!

    • joepastry says:

      Wonderful, Manfred! Thanks so much for sharing your secret.

      I shall employ that this very week!

      In gratitude,

      - Joe

  3. Kenny says:

    Hi Joe! Hazlenut oil rather than vegetable oil if one has it? Or no? Also, can you sub the hazlenuts for another nut, say almonds? Thanks!

    • joepastry says:

      Very interesting idea, Kenny! I’d say all hazelnut oil might make an overly-strong spread, but that’s just a guess. Functionally it will work just fine. I’d say try a 50-50 blend of hazelnut and vegetable oil and see what you think!

      Please get back to me with results!

      - Joe

  4. Kenny says:

    Granted, it wouldn’t be nutella, but I was curious if one can make it work for certain applications where you would want a different nut

  5. Kenny says:

    Well I followed this recipe with blanched toasted almonds instead of hazlenuts, and it was delicious. I used 2 tablespoons of canola oil and one of almond oil. I would guess a higher ratio of almond oil would have been too much, and this would probably apply to the original hazlenut version

    • joepastry says:

      Fascinating…great experiment and thanks for checking back with me on it!

      Cheers,

      - Joe

  6. Stephanie says:

    Has anyone ever tried this with hazelnut meal rather than hazelnuts? I have the former, but not the latter right now.

    • joepastry says:

      Hey Stephanie!

      I would think that would work very well. Get back to me on it!

      Cheers,

      - Joe

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