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Feb 17, 2011 06:39 AM

Home Made Nutella Recipe (moved from Boston board)

Screeeeeeech.... HOME MADE NUTELLA........

I was never too crazy for the added Palm oil, whey, etc from the Nutella web site:

Ingredients: sugar, palm oil, hazelnuts, cocoa, skim milk, reduced minerals whey (milk), lecithin as emulsifier (soy), vanillin: an artificial flavor.

Recipe sharing formally requested herewith. My SO will go nuts for that!

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  1. This is a total tangent -- mods, look the other way! It's seriously easy and you can adjust the sugar to your liking. There are lots of recipes out there but the one I use is:

    1. Process 1 cup toasted hazelnuts in the food processor until it turns into hazelnut butter.

    2. Add to processor:
    4 ounces melted bittersweet chocolate
    2 tbsp cocoa
    1/2 cup confectioners' sugar

    3. After processing a little, add:
    1/2 tsp vanilla extract (if you add this at the same time as step 2, the chocolate may seize up)

    4. Drizzle in until you get your desired texture:
    2 tbsp olive oil (more or less)

    5. If you're into the chocolate/salt trend, you can sprinkle in a little fleur de sel.


    7 Replies
      1. re: StriperGuy

        if you really want the flavor to be similar to Nutella, omit the olive oil and use milk instead...and if it's too runny, add a bit of powdered milk to tighten it up.

          1. re: StriperGuy

            definitely a better choice than olive oil flavor-wise, but i was hesitant to suggest it because it ain't exactly cheap! your best bet would be a combination of hazelnut oil *and* powdered* skim milk...without some milk product in there you'll miss the flavor element it adds to Nutella.

            1. re: goodhealthgourmet

              I don't use hazelnut oil because I always have olive oil on hand and the hazelnut oil would probably go rancid before I used half of it. I like the fruity and slightly bitter flavor that the olive oil adds, and definitely prefer it over the milky sweetness of Nutella. But I think it's worth experimenting with different oils. (The caramel idea is great too, although again, for me this is a lazy recipe so I probably wouldn't do it.) And as you may have noticed in the David Lebovitz recipe and others around the web, you can also try different kinds and combos of nuts (lots of recipes include almonds with the hazelnuts, and Deb from Smitten Kitchen recently posted an all-peanut version).

              1. re: Pia

                well, i also happen to prefer a richer, more bitter flavor sans milk, but my comments were intended to help StriperGuy replicate an authentic version of Nutella as i was under the impression that he was looking to do that.

      2. re: Pia

        pia, you are one dangerous girl! i think you just saved me $10 off tomorrow's shopping list. Sorry Justin; thanks pia! And steve, i like that caramelized sugar and sea salt idea....(btw, steve, why water instead of oil?)

        1. re: mybear

          I like that he leaves the bits of nuts in his version. Will give this a try this weekend - as well as his lemon bars!!! yummers

          1. re: marsprincess

            I tried David's recipe - and I do love his stuff, but this one does not really work. Too much liquid as I added 30ml of milk rather than 30g as I thought that was a typo. Ended up with Nutella sauce instead! Though it did do well over ice cream....

            By the way, instead of my food processor I use the grinder attachment on my Kitchen Aid - works a charm.

        2. Originally, nutella was a blend of oil and cocoa powder with hazelnuts. I tried it that way once, and I didn't like it nearly as much as my regular recipe:

          --Pre-made toasted hazelnut butter (my local coop has this in bulk), not cheap, but neither are hazelnuts and the flavor/texture is perfect without the mess of toasting & grinding nuts
          --Chocolate - milk, dark, whatever your favorite is
          --Sugar to taste
          --Water to reach desired texture

          1) If you have the time and desire, caramelize sugar, maybe as much as the hazelnut butter by volume, then disolve it in water to make a pretty thin syrup

          2) Heat the hazelnut butter gently in a pan until it is fairly warm. Mix in an equal or greater amount of chocolate and stir continuously over low heat to melt the chocolate without burning the chocolate.

          3) Add the caramel syrup a bit at a time, until the texture is right: You have to use water to dilute it, or it is too stiff to spread from the fridge. Too little liquid, and the chocolate will "seize" and become separated. Keep adding liquid while stirring with a sturdy whisk until it gets smooth again.

          If it's not sweet enough for your taste, add more plain sugar once you get the texture right. If you add too much water, the available water content will be higher and it will have a shorter shelf life, but if you add just enough water to get the chocolate smooth, it keeps indefinitely in the fridge. If you want a softer texture straight from the fridge, use hazelnut, corn oil or another oil that is liquid at fridge temperature.

          1. One of the problems I always had with nutella was it doesn't taste like hazelnuts. Hazelnuts are fairly mild and cocoa and chocolate are pretty strong flavors. The hazelnuts just get overpowered.

            I suggest giving your Nutella a little help. LorAnn Oils Chocolate Hazelnut Flavor. Here is a link to buy it.

            You can also buy pure hazelnut flavoring.

            2 Replies
            1. re: Hank Hanover

              Hank, have you tried the LorAnn hazelnut oil? i've found their products to be hit or miss. IIRC the maple extract was pretty bad, and i think one other one as well. but that could have been a fluke - perhaps i just got a bad batch...?

              1. re: goodhealthgourmet

                I have an assortment including some that I haven't gotten around to using. I have used hazelnut, Washington cherry, ameretto and orange brandy.

                I keep meaning to use coconut. I have brandy, pineapple, cheesecake, chocolate hazelnut and pina colada.

                I had to use the cherry flavored ones on my black forest truffles because dark chocolate is a very strong flavor. it didn't matter how many dehydrated cherries rehydrated with cherry brandy I used. DeKuypers not Kirschwasser. Kirschwasser was way too strong and had very little cherry flavor.

                I think I got the pineapple, the coconut and the pina colada because I was thinking of enhancing my pina colada truffles but I haven't gotten around to it. Instead, I use dehydrated bits of pineapple rehydrated with dark rum and actual coconut. I use actual coconut and almonds for my almond joy truffles... well not sure you could call something that solid a truffle... let's call it a bon bon.

                Anyway, they make every flavor you can think of including tutti frutti and cotton candy.

                I would use caution. That stuff is designed to flavor a pound of chocolate with 8 drops so it is pretty easy to get carried away.

            2. I've been playing with nut butters recently and am totally converted to making them at home now. I haven't done hazelnut but it's on the list along with pecan. The absolute hands down, eat with a spoon winner so far was smoked almond maple :

              5 Replies
              1. re: morwen

                mor, neat blog recipe work! i, for one, cannot figure why anyone would want to add milk to the product. i completely agree with your philosophy of: nuts, sweetener, little oil as needed, choc. if desired (yes!)

                my one suggestion for your recipe is that you puree the nuts while warm and not cold. i think you'll see it go much faster. thanks much for your link.

                1. re: opinionatedchef

                  "i, for one, cannot figure why anyone would want to add milk to the product."
                  because if they want to replicate actual Nutella, the original product contains milk.

                  1. re: goodhealthgourmet

                    yes, forgot to mention that caveat. thanks. it's my prejudice blaring forth as usual. can't imagine anyone liking nutella more than pure chocolate hazelnut butter, but then again, i also can't imagine anyone choosing Jiffy pnut butter over the real unadulterated stuff. but we all know how many millions love nutella and jiff.... but then again, maybe they wouldn't love it if they had been raised with the 'real stuff'...... Done. Finis.

                    1. re: opinionatedchef

                      i'm with you - i'll take pure over doctored or diluted any day...but i've gotta give the people what they ask for ;)

                  2. re: opinionatedchef

                    I did that once and found the nuts didn't do the initial chop as well. The blade gunked up and the motor seemed to be working harder. But I've found that different batches of the same type of nut behave a little differently. You know, like the amount of water you add to flour can depend on the humidity on any given day. I'll try again.