Homemade Nutella: Two Ways (Chocolate Hazelnut Spread)

Super-Easy Homemade Nutella (Hazelnut Butter & Cocoa Spread)

This approach to making Nutella is the easiest. (It also contains the least amount of saturated fat, if that concerns you.)

Super-Easy Homemade Nutella is intensely chocolate and not too sweet, with a perceptible hint of salt. And yet, the flavor of the toasted hazelnuts comes through loud and clear. I love the balance.

Note   This hazelnut and cocoa spread is quite liquid when first made. No worries! It stiffens to a thick spread after a night in the fridge.

Technique Note   For an extra-creamy spread, after Step 1, press the hazelnut butter through a triple mesh sieve. Return the hazelnut butter to a clean workbowl, and then proceed with Step 2.

2 cups (8 ounces) toasted, skinned hazelnuts (makes ¾ cup hazelnut butter)
1 cup (4 ounces) powdered sugar
½ cup (1½ ounces) natural-process, unsweetened cocoa powder
3 tablespoons vegetable oil
1 teaspoon vanilla
½ teaspoon fine sea salt

1. In a processor fitted with the steel knife, process hazelnuts, scraping down the bowl periodically, until the nuts release their oil and a smooth, loose paste forms. This typically takes 5-6 minutes. (Makes about ¾ cup hazelnut butter.)
2. Add powdered sugar, cocoa powder, vegetable oil, vanilla, and salt. Process until the spread loosens and turns glossy, scraping the bowl periodically. This typically takes 2-5 minutes.
3. Transfer spread to an airtight container.
4. Store in the fridge for 3-4 weeks. (I doubt it will last that long.)

Makes about 1½ cups.

Easy Homemade Nutella (Hazelnut Butter & Chocolate Ganache Spread)

This approach to making Nutella is easy too. Especially if you melt the chocolate in the microwave. And the result is divine.

Easy Homemade Nutella reminds me of chocolate truffles, and in fact, you can form it into little balls and roll it in cocoa if you like.

Note   This hazelnut and chocolate spread is somewhat loose when first made. No worries! It stiffens considerably after a night in the fridge.

Technique Note   For an extra-creamy spread, after Step 1, press the hazelnut butter through a triple mesh sieve. Return the hazelnut butter to a clean workbowl, and then proceed with Step 2.

2 cups (8 ounces) toasted, skinned hazelnuts (makes ¾ cup hazelnut butter)
8 ounces premium-quality, bittersweet bar chocolate, chopped or broken into small pieces
½ cup heavy cream
1 teaspoon vanilla
½ teaspoon fine sea salt

1. In a processor fitted with the steel knife, process hazelnuts, scraping down the bowl periodically, until the nuts release their oil and a smooth, loose paste forms. This typically takes 5-6 minutes. Reserve. (Makes about ¾ cup hazelnut butter.)
2. In a glass bowl, put the chocolate. Microwave for 1 minute. Stir with a dry, wooden chopstick to encourage the chocolate to melt. If necessary to melt the chocolate, microwave further in 15 second bursts.
3. To the processor, add melted chocolate, cream, vanilla, and salt.
4. Process for 1 minute to combine.
5. Transfer spread to an airtight container.
6. Store in the fridge for 3-4 weeks. (It won’t last that long.)

Makes about 1¾ cups.

Copyright 2014 Susan S. Bradley. All rights reserved.