Best 4 Homemade Nutella Chocolate Hazelnut Spread Recipes
Indulge in the delectable experience of homemade Nutella, a chocolate hazelnut spread crafted with love and the finest ingredients. This luscious spread is a symphony of flavors, combining rich cocoa, roasted hazelnuts, and a touch of sweetness. Unlike store-bought Nutella, our homemade version is free from artificial additives and preservatives, allowing you to savor the pure, unadulterated taste of chocolatey goodness. Embrace the culinary journey as we guide you through two irresistible recipes: a classic Nutella spread that captures the essence of the original and a delightful Nutella variation infused with the vibrant flavors of orange and sea salt. Prepare to tantalize your taste buds and elevate your breakfast, desserts, and snacks to new heights of indulgence.
**Recipes:**
* **Classic Homemade Nutella:** Master the art of creating the beloved Nutella spread from scratch. This recipe embodies the perfect balance of chocolate, hazelnuts, and a hint of sweetness, capturing the authentic Nutella experience.
* **Orange and Sea Salt Infused Nutella:** Elevate your Nutella game with this unique variation that combines the zesty brightness of orange and the savory touch of sea salt. This tantalizing spread adds a delightful twist to your favorite breakfast toast, pancakes, or fruit skewers.
HOMEMADE NUTELLA
Homemade Nutella a delicious creamy Hazelnut Chocolate Cream Spread, perfect spread on a slice of bread, as an ingredient in a cake or pie or why not dip your favourite fruit in it?
Provided by Rosemary Molloy
Categories Dessert
Time 1h20m
Number Of Ingredients 6
Steps:
- Place the hazelnuts (with or without skin) on a cookie sheet and toast in a pre-heated oven at 350F (180C) for about 10 minutes then move them immediately to a clean bowl. Do not leave them on the cookie sheet or they will continue to bake and you could end up with burnt hazelnuts.
- In a small pot add the chocolate (broken into pieces), butter and milk, heat on low until chocolate has almost melted remove from heat and stir until smooth. Let cool slightly.
- In a blender or food processor add the hazelnuts, brown sugar and salt, blend for about 15 minutes then add 1 tablespoon of the chocolate mixture and continue to blend until mixture becomes almost creamy but with still some crunchy crumbs, this should take approximately 20-30 minutes (maybe more) turning the blender/food processor off and on and scraping the sides with a spatula as you blend.
- Once the hazelnut mixture has become creamy add a little of the melted chocolate mixture and blend again until creamy, add half of the remaining chocolate mixture and blend, add the remaining chocolate and again blend until mixture is very creamy. Pour into sterilized jars and refrigerate for at least 30 minutes for the Homemade Nutella to thicken. Enjoy!
Nutrition Facts : Calories 1902 kcal, Carbohydrate 116 g, Protein 23 g, Fat 156 g, SaturatedFat 68 g, Cholesterol 170 mg, Sodium 642 mg, Fiber 19 g, Sugar 84 g, ServingSize 1 serving
HOMEMADE NUTELLA RECIPE
This delcious nutella recipe is perfect on basically everything! Serve it as a fruit dip, chocolate frosting or straight off the spoon!
Provided by Holly Nilsson
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Toast the hazelnuts at 375°F for 10-12 minutes until fragrant & the skins split
- Place the warm hazelnuts in a kitchen towel and rub vigorously to remove some of the skins (not all of them will come off).
- Transfer to a food processor (while warm) and puree into a paste (like thick peanut butter).
- Melt both types of chocolate chips in the microwave (on 70% power) until smooth, about 1 minute.
- Add in powdered sugar. With the food processor running, slowly add the melted chocolate to the ground nuts (scrape the sides if required). Continue processing until smooth. Add oil to reach desired consistency (optional).
- Pour the mixture into a jar/container (it will thicken slightly upon cooling).
Nutrition Facts : Calories 135 kcal, Carbohydrate 11 g, Protein 2 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 1 mg, Sodium 6 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
HOMEMADE NUTELLA (CREAMY CHOCOLATE-HAZELNUT SPREAD) RECIPE
/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__05__20190523-chocolate-hazelnut-spread-thin-version-vicky-wasik-4-46ddb9ce151e4490af5e84726662c46b.jpg)
Whether spread over toast, swirled into ice cream, drizzled over a cake, or smeared across the bottom of a cream pie, this chocolate-hazelnut spread is as versatile as they come.
Provided by Stella Parks
Categories Desserts Ingredient
Time 1h25m
Number Of Ingredients 10
Steps:
- To Make the Brittle: Lightly grease a half-sheet pan and set aside. Combine water, golden syrup or corn syrup, sugar, salt, and prepared hazelnuts in a 3-quart saucier over medium heat. Scrape and stir with a heat-resistant spatula until sugar has dissolved and the candy begins to bubble around the edges, about 5 minutes. If this takes substantially more or less time, this is simply an indication that the heat level needs adjustment due to equipment variation.
- Continue cooking and stirring until the candy darkens to a tawny amber or foxy brown, registering between 320 and 340°F (160 and 171°C) on a clip-on digital thermometer, about 10 to 12 minutes more depending on the desired temperature. (The risk of error is high with handheld thermometer styles, so be sure to use a clip-on.) For more delicate caramel notes and a cleaner hazelnut flavor, stop at the low end of that range; for a bolder, bittersweet flavor, aim for the higher end of the range.
- Remove from heat, then immediately stir in baking soda, folding with the heat-resistant spatula until the candy is evenly foamy, then pour onto prepared sheet pan. Cool to room temperature, then proceed immediately to the next step. If the candy is allowed to sit out for extended periods of time after cooling, it will turn tacky and soft. Alternatively, wrap the cooled candy tightly in plastic and store in an airtight container for up to 1 week at cool room temperature or for several months in the fridge or freezer.
- To Make the Chocolate-Hazelnut Spread: Break the brittle into pieces and transfer to the bowl of a food processor. Pulse several times to pulverize the candy, then let food processor run continuously until the brittle transforms into a thick, peanut butter-like paste. This typically takes between 3 and 5 minutes, but that range can vary substantially depending on the size and power of the machine.
- Add cocoa powder and process until well distributed. With the machine still running, pour in melted chocolate, along with roasted-hazelnut oil. Scrape the blade and bowl, particularly around the bottom and in the corners, then continue processing until homogeneous and relatively smooth.
- Pulse food processor while drizzling in remaining water in a steady stream. Process only as needed to incorporate the water and create a smooth and silky spread, as over-processing can break the emulsion. Transfer to an airtight container and store up to 1 month at cool room temperature or several months in the fridge. As is, the spread can be used over toast, crepes , and waffles ; as a thin layer of cake or cupcake filling; as a filling for a fresh-fruit tart; or as a fudgy ice cream swirl , among other uses.
- Troubleshooting: While adding water in the last step, excess processing may break the emulsion. Should this happen, additional water can be pulsed in as needed to restore the emulsion. This will salvage the spread and prevent waste, but its softer consistency and higher water content may make it unsuitable for some applications.
Nutrition Facts : Calories 143 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 68 mg, Sugar 11 g, Fat 9 g, ServingSize About 3 cups, UnsaturatedFat 0 g
HOMEMADE NUTELLA
You won't believe how easy it is to make your own chocolate hazelnut spread at home! All you need is 7 ingredients and a blender or food processor.
Provided by Anna
Categories Breakfast
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone baking mat. Place hazelnuts on the sheet. Roast for 12 to 15 minutes. Watch them after the 10th minute if they are not browning too fast.
- Remove from the oven and transfer onto a clean kitchen towel. Let cool until safe to the touch.
- When cooled, gently rub the nuts with the towel until the skin comes off.
- Place nuts in food processor and process until finely ground. Scrape the sides of the food processor bowl as needed.
- Process nuts until the start to liquify. It can take about 5 minutes. Stop the food processor as needed to scrape the sides of the bowl.
- Add powdered sugar and cocoa. Mix until well combined.
- With the food processor running, drizzle in the oil and vanilla. Process until smooth.
- Add the salt and process for 5 seconds.
- I added the chocolate chips are this point and processed until it all comes together. You may need to add more oil if the mixture clumps up.
- Scrape the spread into a clean jar. Store in refrigerator for up to 1 month.
- If using coconut oil, you may need to let the spread sit on the counter to soften before using.
Nutrition Facts : Calories 406 kcal, Carbohydrate 33 g, Protein 6 g, Fat 30 g, SaturatedFat 3 g, Sodium 390 mg, Fiber 5 g, Sugar 25 g, ServingSize 1 serving
Tips:
- Use roasted hazelnuts: Roasting hazelnuts enhances their flavor and makes them more aromatic. To roast hazelnuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, or until fragrant and lightly browned. Rub the roasted hazelnuts in a clean kitchen towel to remove the skins while they are still warm.
- Use a high-quality cocoa powder: The quality of the cocoa powder you use will greatly impact the flavor of your Nutella. Look for a cocoa powder that is labeled "unsweetened" and has a rich, dark color.
- Don't overprocess the mixture: Overprocessing the mixture will make it too oily and lose its spreadable consistency. Process the mixture until it is smooth and creamy, but not completely liquefied.
- Store Nutella properly: Store Nutella in an airtight container in the refrigerator for up to 2 weeks. You can also freeze Nutella for up to 3 months. Thaw frozen Nutella in the refrigerator overnight before using.
Conclusion:
Homemade Nutella is a delicious and versatile chocolate hazelnut spread that is easy to make and can be used in a variety of ways. It's perfect for spreading on toast, pancakes, or waffles, or as a filling for crepes, muffins, and cakes. You can also use it as a dip for fruit or pretzels, or as an ingredient in smoothies and milkshakes. With its rich, creamy texture and decadent chocolate hazelnut flavor, homemade Nutella is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
