How to Make Nutella (2-ways!)

Learn how to make Nutella from scratch using simple pantry staples. The process is easy! Just roast hazelnuts and puree them in a blender or food processor with chocolate until smooth. The decadent spread adds rich flavor to any savory snack or sweet treat.

Nutella is one of the most recognized brands of Italian chocolate hazelnut spread. The rich cocoa and pronounced nutty flavor can instantly add elegance to any recipe. My homemade version takes the base flavors of the grocery store-bought jar and elevates the taste. You’ll be surprised how easy it is to make and how much better it tastes from scratch.

I use whole roasted hazelnuts and cocoa products to deepen the complexity. You can make this condiment in a countertop blender or food processor- I’ll show you both ways. Then you can enjoy it spread on crunchy toast, dip with fruit, or mix it into beverages. It’s also great for filling sweet treats like crepes, cookies, and cakes.

What is Nutella?

Nutella is an iconic and popular brand of sweet hazelnut cocoa spread made by one of the world’s largest chocolate producers, the Italian manufacturer Ferrero. It was introduced in the 1960s and quickly became a pantry staple in homes, cafes, bakeries, and restaurants.

The creamy and intense Nutella flavor comes from seven ingredients- roasted hazelnuts blended with cocoa, palm oil, sugar, milk, vanilla, and lecithin. It’s similar to gianduja, a velvety chocolate spread with hazelnut paste.

Roast the nuts until fragrant

You can use unsalted raw or roasted hazelnuts, also called filberts, sold with their papery brown skin still attached. To intensify the nut’s naturally sweet flavor and enhance the aromatic oils, roast them first. It also warms the natural oils, making them more fragrant and easier to process and emulsify into a smooth paste.

Spread in a single layer in a rimmed baking sheet, then bake at 350-degrees until you can smell the fragrant oils and see their surface lightly brown. This process takes about 10 minutes for pre-roasted and 12 minutes for raw. 

Remove most of the skins

The brown papery skin on hazelnuts has a slightly astringent and bitter taste. After roasting, wrap them in a kitchen towel and rub vigorously against each other to remove as much skin as possible. You’ll get over half of the skin off, and that’s okay. The bitterness of the cocoa and sweetness of the sugar will balance the flavor, plus it adds more dimension. 

It’s difficult to completely remove all the skins unless you blanch the nuts in a baking soda solution and individually peel them off. That’s a lot of extra work that I find is not necessary to achieve a great flavor. However, if you prefer a smoother texture and slightly less bitterness, give blanching then roasting a try.

Choosing the right sweetener

Since we don’t have heavy-duty commercial grinders at home to break down granulated sugar, I find that powdered sugar works best to reduce grittiness. The superfine particles dissolve easier into the nut mixture. 

Compared to store-bought Nutella, this homemade version is lower in sugar level, at least by 40% less, which I prefer better. In addition to melted chocolate and vanilla, the roasting process gives a balanced flavor, letting the nutty notes shine through.

Cocoa selection

I use cocoa powder to give an intense flavor and aroma. The solids provide thickness to the spread. I use 100% unsweetened cocoa powder from Hershey’s, which has been heat-treated to develop richer notes and less acidity. You can use raw cacao powder that contains more nutrients, but it will be more bitter. For a sweeter taste, use Dutch-processed cocoa treated with an alkaline solution.

Vanilla marries the flavors together

Pure vanilla extract heightens the sweet, roasted notes of the hazelnut spread. It also adds an extra touch of baked aromatics. Over time the nut oils start to oxidize and break down, not being as strong as the day it’s processed. The vanilla helps to stabilize the nutty flavor and cocoa notes longer as you store the condiment for several weeks. 

Salt is a natural flavor enhancer

A little bit of salt can intensify the cocoa and earthy nut flavor. I use sea salt or kosher salt as the larger granules ensure that it’s not too high in sodium like table salt. Start with ¼ teaspoon and increase to ½ teaspoon for a more substantial presence. 

Add fat for creaminess

The commercial Nutella product uses palm oil to prolong its shelf life. It’s neutral in flavor and odor, semi-solid at room temperature, and provides a smooth, silky texture. Palm oil is not always easy to find at the market, so I use refined coconut oil as a suitable substitute (unrefined can be used but will have a coconut flavor). Both are solid without hydrogenation, making for a better fat option. 

I melt the coconut oil before using it, making it easier to incorporate during processing. When the spread cools, it will become firmer in texture from the fats. If desired, you can use other neutral-tasting oils like sunflower, vegetable, or avocado, but they will be slightly less thick since they stay liquid. For a more robust nut flavor, use hazelnut oil.

Melted chocolate boosts the cocoa flavor

I use milk chocolate chips to add a creamy taste and extra sweetness. If you like a stronger taste, use semi-sweet or up to 60% cacao dark chocolate. Chips also contain lecithin, which increases the smoothness of the spread. It’s a natural emulsifier, helping to keep the ingredients fully incorporated together.

Lecithin is not a common ingredient to purchase, so having it already included in the chocolate chips is a nice bonus. Since there is less in the recipe than the manufactured product, some slight separation over time may occur, so stir before using.

Method #1) Blender

A high-power countertop blender yields the smoothest consistency with a more whipped texture. The nuts puree for less time, about 3 minutes on high speed. It’s essential to scrape the sides, lid, and bottom of the blender cup to ensure gravity pulls the ingredients down into the sharp blades. 

Due to the high speed and intense vortex motion, add the powdered sugar, cocoa, vanilla, salt, and melted oil at the same time for better processing. The melted chocolate is added at the end and processed for a few seconds. The blender method is quicker but requires more stopping and scraping, about 7 minutes.

Method #2) Food processor

An 8-cup-sized food processor allows enough volume to break down the nuts and add in the other flavoring ingredients. It starts just like making peanut butter. Coarsely chop the roasted nuts, then process for about 5 minutes until a smooth paste forms. You’ll notice it changing shape, clumping, and then finally breaking down completely. 

Add the powdered sugar, cocoa powder, vanilla, and salt and puree until just incorporated. Slowly pour in the melted coconut oil while processing to create a smooth spread gradually. Add the melted chocolate chips last. This method takes less than 10 minutes.

For a smooth consistency

The food processor method yields a little bit of crunch, so I prefer to strain the mixture before storing it. I find that straining afterward is not necessary with the blender method since the puree is fine, but you can still do it for an extra smooth texture. 

Storing

The roasted nuts and sheer force during processing will make the spread temperature warm. Let it cool completely before storing. This process will also thicken the texture. Store in airtight glass jars at room temperature for up to 2 weeks for the best taste before the flavors start to break down.

To preserve for longer, refrigerate for up to 1 month. However, the cold temperature will harden the oil and fats in the chocolate. The consistency will be thicker and need to sit at room temperature or until spreadable before using.

Serve this with

• Fill inside crepes
• As the filling in a lava cake
• Add to frostings for chocolate cupcakes 
• Swirl it into cheesecake brownies
• Top on ice cream or gelato