Homemade Chocolate Hazelnut Spread

There is something magical about whipping up a batch of creamy chocolate-hazelnut spread right in your own kitchen. This homemade Nutella is deeply nutty and luxuriously smooth, elevating your morning toast or pancake stack with pure, honest flavor. Once you taste the freshness of roasted hazelnuts and real chocolate, you may never go back to store-bought.

When I first blended those still-warm hazelnuts and watched them transform into butter, I knew I’d unlocked a new comfort food. This spread is a weekend breakfast treat in my home and finds its way into everything from oatmeal to dinner party desserts.

Ingredients

• Raw hazelnuts: Use whole raw nuts for the deepest flavor. Look for plump and fresh hazelnuts—avoid any with shriveled skins or an off smell
• Good-quality dark chocolate: Using 60 to 70 percent cocoa gives deep richness without overwhelming sweetness. Choose a bar you’d enjoy eating straight
• Unsweetened cocoa powder: Boosts cocoa notes for chocolate lovers. Dutch-processed cocoa gives a smoother finish
• Granulated sugar: Classic white sugar blends easily and gives just the right sweetness. Opt for organic if available
• Pure vanilla extract: Enhances both hazelnut and chocolate
• Neutral oil: A light oil like sunflower or grapeseed helps the spread stay silky and spreadable. Pick one with no strong scent or flavor
• Fine sea salt: Rounds out the sweetness and brings all the flavors together. Use a fine grind so it disappears easily

Instructions

Roast the Hazelnuts:

Preheat your oven to 180 Celsius. Spread hazelnuts on a baking sheet in a single layer. Toast them for about eight to ten minutes until they smell fragrant and the skins start to crack—this is crucial for the best flavor

Skin the Hazelnuts:

Right after roasting, pour hot hazelnuts onto a clean kitchen towel. Fold the towel over them and rub firmly for a minute or two. Most skins should come off easily, but some left behind is fine for texture

Make Hazelnut Butter:

Transfer the still-warm hazelnuts into a food processor. Blend for at least four to five minutes, scraping down the sides a few times. Be patient as the nuts go from powder to a clump and finally smooth creamy butter

Melt the Chocolate:

While the processor runs, set a heatproof bowl over a small simmering pot of water. Add chopped chocolate and let it melt gently, stirring until fully smooth. Let the chocolate cool slightly so it blends beautifully without seizing

Blend Everything Together:

Add the cooled melted chocolate, cocoa powder, sugar, vanilla, oil, and sea salt directly into the hazelnut butter in your processor. Blend again for two to three minutes, pausing to scrape sides and tasting for perfect smoothness

Adjust Taste and Transfer:

Give the spread a quick taste. If you want more sweetness or salt, add it now and pulse again. Transfer the fresh Nutella to a clean jar and set aside uncovered until completely cool before sealing

Store and Enjoy:

You can leave the homemade spread at room temperature for up to two weeks or pop it in the fridge for longer. If chilled it may firm up, but a few seconds at room temperature will bring back creamy magic

Save

Hazelnuts bring back cozy memories of weekend baking with my kids. I always let them set aside a spoonful to lick before we jar up the rest and their giggles make this recipe a household classic.

Storage Tips

Freshly made Nutella keeps best in an airtight glass jar on your kitchen counter for up to two weeks. If you want to stretch its shelf life or your house gets hot, store the jar in your fridge where it will stay good for three to four weeks. Before using chilled Nutella let it sit at room temp for ten to fifteen minutes to return to its luscious spreadable texture.

Ingredient Substitutions

No hazelnuts on hand Try toasted almonds or cashews for a new twist. Allergic to nuts Sunflower seeds can also be used though the flavor will be different. If you want a dairy-free batch double check the chocolate is vegan and swap in your favorite plant-based chocolate.

Serving Suggestions

Warm a spoonful in the microwave and drizzle over pancakes or waffles. Swirl through overnight oats for breakfast that feels decadent. I love dolloping a small scoop over ice cream or folding it into cake batter for surprise pockets of rich flavor.

Save

With a spoonful of homemade Nutella and a fresh-baked slice of bread, every morning feels just a little bit special. Try a jar and see the smiles multiply at your table.

Recipe FAQs

→ How do I achieve a smooth texture?

Process the roasted hazelnuts until completely creamy, scrape down sides often, and blend well after adding chocolate.

→ Can I substitute dark chocolate with milk chocolate?

Yes, milk chocolate creates a sweeter, milkier spread. Make sure to melt thoroughly before adding.

→ How should I store chocolate-hazelnut spread?

Keep in a sealed jar at room temperature for up to 2 weeks, or refrigerate for longer shelf life.

→ Is this spread suitable for vegans?

Use dairy-free chocolate and double-check all ingredient labels to ensure a fully plant-based version.

→ Can I add extra flavors to the spread?

A splash of espresso or a pinch of cinnamon enhances depth and adds a unique twist to the spread.

→ Are there any allergen concerns?

The spread contains hazelnuts and chocolate, which may carry traces of dairy or soy. Always verify ingredient labels.