Hi. I have a special recipe for all Nutella lovers out there. I’ll show you how to make homemade Nutella in just under 20 minutes. Oil-free, without additional sugar or butter added and with only 4 ingredients, it makes a great homemade hazelnut-chocolate spread with a perfect balance of 80% hazelnuts and 20% chocolate. It’s rich, sweet, nutty, chocolaty and addicting. You simply have to try it.
Let’s be honest. We all tried Nutella at least once and we all liked it. I mean, it’s an addicting treat from my, probably also your, childhood. And, I was struggling not to buy it. Wink. The reason I stopped buying it, was the amount of sugar and palm oil in it. That’s what gives the flavour and what makes us addicted to it.
However, I didn’t want to give up something so delicious. Therefore, I made my own Nutella. It’s just as sweet but way more nutty and delicious. Also, now I know exactly what’s inside. I love the fact that you can really taste the hazelnuts. Delicious! The hazelnuts are ground to the point they become buttery. However, you can still feel the micro grains. This “Nutella” has not only the flavour but the texture, too.
Moreover, if you think making a homemade hazelnut-chocolate spread is difficult, think again. Making this delicious spread is quick and easy. In fact, all you need is an oven, a food processor or a high-speed blender and four ingredients, where skinned hazelnut is the most important ingredient.
Roast and rub
An easy way to skin fresh hazelnuts is to use the method called “roast and rub”. In other words, first, you roast them and then you rub them packed in a kitchen towel.
Having said that, there is a second method, which I still need to try. The second method consists of boiling the hazelnuts in water and baking soda for 3-4 minutes, transferring them to cold water and pinching the skin off. The latter seemed to completely remove the skin. Make sure to let me know if you tried it. Wink.
Roasting the hazelnuts brings out all of the nutty flavours. As a result, the spread gets rich and you can really taste the hazelnuts. Not only taste, but you can feel them, too. This hazelnut chocolate spread is addicting good and it’s perfect to satisfy your sweet tooth. Lovely!
Plenty of ways how to eat hazelnut chocolate spread
Furthermore, the fun part is, you can use it in plenty of ways. Of course, the most obvious way is eating it directly with a spoon. Ha ha ha. Oh, come on. Like you never did that!? Wink. Now, spreading it on bread is a real classic.
By the way, are you among those who say butter on the bread before Nutella is a must or not? I like both versions and I know that my homemade Nutella is way healthier than the original. Consequently, a little butter can’t make it so bad. Butter or no butter; it’s up to you. Just saying. Wink.
Besides with bread, this delicious hazelnut chocolate spread pairs great with muesli, yogurt, ice cream, cakes, muffins, pancakes or fruits. Omg, so many options. You simply have to try it! Wink.
In addition, choosing the right chocolate is also important. Go for dark chocolate, with a high percentage of cocoa. As a result, you’ll get a wonderful chocolate spread. Yummy! I love chocolate and chocolate treats, such as these decadent avocado-chocolate truffles or this smooth avocado-chocolate mousse.
Ingredients for around 400 g homemade hazelnut chocolate spread:
- 400 g raw hazelnuts (roasted, skinned, ground)
- two pinches of salt
- 1/2 tsp of vanilla paste
- 100 g dark chocolate (melted)
To begin, preheat the oven to 175º C. Then, roast the hazelnuts. In order to get them all evenly roasted, spread them in a single layer on a baking sheet lined with parchment paper. Put them in the oven on the middle rack and roast for 8-10 minutes.
However, I suggest keeping an eye on them to prevent them from over-roasting and turning black. Once the skin is splitting up/apart, transfer them onto a large kitchen towel and rub them around to slough off the skin. If some stubborn parts don’t go off, don’t worry. The hazelnuts don’t need to be skinned perfectly. There can be some skin left here and there.
Blitz until hazelnuts turn to butter
Next, put all of the skinned hazelnuts in a food processor or a high-speed blender and pulse until the hazelnuts transform into hazelnut butter. After every 30 seconds stop and scrape down the sides. Once the hazelnuts get buttery, silky and shiny, add salt and vanilla paste and blitz for 30 more seconds.
At this point, melt the chocolate. Brake the chocolate in small pieces and put it into a heat-proof bowl. Pour water (1-2 finger high) in a small pot and bring it to simmer. Then, place the bowl on top and melt the chocolate. Once it’s completely melted, slowly add it to the hazelnut mixture and blitz for some seconds or until well combined. Scrape down the sides if needed.
In conclusion, pour it into a glass jar (ca 400 ml) and close with a lid. You can store it either at room temperature or in the fridge (where it will get firmer). But before storing it, let’s taste it. Wink.
The homemade hazelnut-chocolate spread is so delicious. Dip a spoon in the glass for the quick first taste. Wink. And then, spread a generous layer of the hazelnut-chocolate spread on a slice of bread and give it a go. You can also use it as topping on ice cream, cake or yogurt.
Enjoy!
PS
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
