Hazelnut-Chocolate Spread a.k.a. Homemade Nutella

Missy Wimpelberg


If you can't get the store bought kind, as least you make due with this homemade version.

This recipe was adapted from a posting in the LA Times.

pinch tips: How to Poach an Egg



15 Min


2 c
hazelnuts, raw
1/2 c
cocoa powder, unsweetened (you will want to use good quality cocoa)
1 c
powdered sugar
1/2 tsp
vanilla extract
1/8 tsp
3 Tbsp
hazelnut oil, (you may need more)

Directions Step-By-Step

Preheat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins.
In a food processor fitted with a blade, grind the hazelnuts to a smooth butter, scraping the sides as needed. About five minutes.
Add the cocoa, sugar, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute. The finished spread should have the consistency of creamy peanut butter; if it is too dry, add in a little extra hazelnut oil until the desired consistency is achieved. Remove to a container, cover and refrigerate until needed. Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated.

Makes about 1 1/2 cup.

About this Recipe

Course/Dish: Other Sauces
Other Tag: Quick & Easy