Homemade Nutella

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If forced to chose only one food to eat for the rest of time, I’d have to choose Nutella…probably.  I mean, it’s just the most delicious thing ever invented.  It is equally enjoyable on plain white bread as it is baked in to muffins, or even straight from the jar (you know you’ve done it too).  Sometimes when you get home from work you need a little pick me up before you start dinner.  Spoon.  Jar of Nutella.  Heaven.

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Usually homemade versions of things are superior to the shop bought variety.   Now, I’d love to own that accolade and say this Nutella tastes even better than the real thing, but that’s simply not possible.  The homemade version is something different.  Also supremely tasty, with a strong hazelnut and deep chocolate flavours with a hint of sweetness from honey.  Maybe it’s the more grown up verson…either way it tastes amazing, it’s just not going to replace your trusty jar in the cupboard.  Think of it as an alternative. Two types of chocolate hazelnut spread certainly can’t be a bad thing!

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First the hazelnuts are roasted to intensify their flavour and to help remove the skins.  Once roasted for about ten minutes the skins will just flake off when the hazelnuts are rubbed between your hands.  It’s an easy but slightly messy job.

You will need a food processor to make this spread.  The hazelnuts are first pulsed to break them down, then on high speed until they turn in to a bit of a paste.  At this point you will be kinda delighted with yourself for making Nutella because the smell from the hazelnuts is truely intoxicated and you know it’s only going to get better!

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Warmed milk and honey is added next, and finally the melted chocolate and a pinch of salt.

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Homemade Nutella
recipe slightly adapted from A Le Mere De Famille

makes three 250ml jars

180g hazelnuts

300g milk

30g honey

275g good quality milk or dark chocolate (around 30-40% cocoa)

50g good quality dark chocolate (70% cocoa)

pinch of salt

First sterilize the jars by washing in hot soapy water, rinsing and then placing on a baking tray and placing in a 140 degree oven for 15 minutes.  Wash the lids and any seals in hot soapy water, rinse then allow to air dry.

When the jars are dry, remove from the oven and set aside.  Turn the oven up to 160 degrees.

Lay hazelnuts on a baking tray and roast for 10 minutes.  Remove from the oven and allow to cool slightly then , using your hands, rub the hazelnuts to remove their skins.  Transfer nuts to a food processor and start by pulsing a few times to break the nuts down.  Process on high until the hazelnuts form a paste, this may take a couple of minutes.  Stop and scrape down the sides of the processor as needed.  Remove from the processor and place in a large bowl.

In a small saucepan, gently heat the milk and honey until just boiling.  Pour over the hazelnut paste and stir to incorporate.  Melt both of the chocolates on low in the microwave, being careful not to over heat.   Add to the nut and milk mixture.  Add a generous pinch of salt and stir everything together until fully combined and uniform in colour.

Pour in to the prepared jars, seal and allow to cool before storing in the refrigerator.  Use on toast, on ice-cream, to fill macarons or with a spoon within a week.