I have yet to go back to store bought Nutella after trying this recipe.
In my opinion, this Nutella recipe is much more balanced than what you find in the store. The only sweetness comes from the chocolate, which means the roasted hazelnut flavor can really shine through. It’s comes together fast and can be a great addition or topping to other recipes!
A few notes:
- Hazelnuts: Trader Joe’s has an excellent selection of raw nuts for decent prices.
- Chocolate: It doesn’t need to be exactly 85 grams of chocolate, get around that amount and adjust to your taste. I also usually use the Trader Joe’s 72% Swiss Chocolate bars.
- Adjustments: At the end, feel free to add more salt, vanilla, or sweetener of choice. Please note that the more sweetener you add, the stiffer the Nutella will be so err on the side of caution. This can also easily be made vegan if you use vegan chocolate.
- Storage: Store at room temperature as it will seize if you put in the fridge. It will keep for 2-3 weeks (if it even lasts that long.)
- Serving Suggestion: We eat this on toast, over ice cream, or just as is. One fun thing we’ve also done as of late is spread it thin on some wax paper, let it set in the fridge, and then cut into squares to have as little Nutella bites!
Nutella
I have yet to go back to store bought Nutella after trying this recipe. Serve with toast, over ice cream, or enjoy a spoonful as is!
Equipment
- Food processor or high speed blender
Ingredients
- 1 lb Hazelnuts Raw, unsalted
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
- 85 g Dark Chocolate ~70%
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or aluminum foil and add hazelnuts in a single layer. Roast for 12-15 minutes or until you start to see the hazelnuts brown. Keep an eye on them as they can go from perfect to burnt very quickly.1 lb Hazelnuts
- Remove hazelnuts from the oven immediately place on a clean dish towel. Cover and let steam for 1 minute. Rub hazelnuts together in the towel to loosen and remove the skins. This does not need to be perfect but get as much off as you have the patience for.
- Pour the hazelnuts into a food processor or high speed blender and blend until a butter is formed, about 8 minutes.
- In the meantime, melt the chocolate in a double boiler on the stove or in the microwave in 15-20 second increments as to not burn the chocolate.85 g Dark Chocolate
- Add the salt and vanilla to the hazelnut butter. While the food processor is on, pour in melted chocolate a little at a time until everything is combined. Scrape down the sides and blend again.1/2 tsp Salt, 1 tsp Vanilla Extract
- Adjust seasoning to taste and enjoy on toast, with ice cream, or just as is!
Notes
- Hazelnuts: Trader Joe’s has an excellent selection of raw nuts for decent prices.
- Chocolate: It doesn’t need to be exactly 85 grams of chocolate, get around that amount and adjust to your taste. I also usually use the Trader Joe’s 72% Swiss Chocolate bars.
- Adjustments: At the end, feel free to add more salt, vanilla, or sweetener of choice. Please note that the more sweetener you add, the stiffer the Nutella will be so err on the side of caution. This can also easily be made vegan if you use vegan chocolate.
- Storage: Store at room temperature as it will seize if you put in the fridge. It will keep for 2-3 weeks (if it even lasts that long.)
- Serving Suggestion: We eat this on toast, over ice cream, or just as is. One fun thing we’ve also done as of late is spread it thin on some wax paper, let it set in the fridge, and then cut into squares to have as little Nutella bites!
