Homemade Chocolate Hazelnut Spread aka The Legend of Homemade Nutella

December 11, 2012 4 Comments

Homemade edible Christmas gifts are so popular and fashionable nowadays. Cookies, biscuits, jams, chutneys, granolas, savory treats make special presents for any occasion, especially at Christmas. A homemade edible gift has so much love in it. Download cute food labels, wrap the presents nicely and the success will be guaranteed.

This homemade Nutella is not only mouthwatering on the photo but it is very addictive. Make sure to do a double batch because you will want your own Christmas gift too. :) Look for good quality milk- and bittersweet chocolate for this recipe to avoid unnecesarry additives and sugar. For more sophisticated friends  and relatives make this Nutella from 350 g milk and 150 g bittersweet (70% cocoa content) chocolate. Vegans should use chocolate made with rice milk.

There is a similar recipe on my friend, Emiko’s blog (she also shot a video too).

Homemade Nutella

Ingredients (makes 500 ml, about 2 cups)

- 250 g hazelnut
- 400 g milk chocolate
- 100 g bittersweet chocolate
- 3 tablespoons hazelnut or coconut oil
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon salt

Method

Preheat the oven to 170C (338F). Line a baking sheet with parchment paper, place the hazelnuts on it and toast them for about 8-10 minutes until the nuts have darkened and the skins have blistered. Wrap the nuts in a kitchen towel and rub to remove as much of the skin as possible. Let cool completely.

In a food processor grind the hazelnuts until they form a paste (about 10-12 minutes). Add hazelnut oil, cocoa powder and salt. Continue to process the mixture until it is very smooth.

Add a little boiling water to a saucepan and heat until simmering. Break the chocolates into small pieces and add to a heatproof bowl. Suspend the bowl over the simmering water, but do not allow the base of the bowl to touch the water. Heat the chocolate, stirring regularly, until melted, then remove from the heat.

Add the melted chocolate to the hazelnut mixture and continue to blend until smooth. Transfer to a jar and let it cool (the texture will be a bit runny, but it will thicken as it cools).

Enjoy!

Comments (4)

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  1. It looks really good! Homemade choclate spreads are so delicious and a lot more healthy than most bought spreads.

    Cheers,

    Rosa

  2. This looks so delicious! My blender is broken at the moment and I really miss homemade nut butters and spreads. Such a gorgeous idea for Christmas presents – yum!

  3. Emiko says:

    So glad you tried this! Your version looks beautiful and sounds healthy, I love the addition of hazelnut oil to it (makes sense!). One of the many times I tried making homemade nutella, I think my hazelnuts must have been a bit old as they didn’t produce enough of their own oil in the blending process to make it smooth – it came out crumbly instead. I didn’t have hazelnut oil on hand so used olive oil, but I’m sure the hazelnut oil contributes to the aroma and flavour in a much better way!

  4. Regula says:

    Indeed, I was thinking of using my hazelnut oil as well. I’m pretty sure we’ll soon all have recipes for homemade Nutella on our blog. I’m trying to save the recipe for next year!

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