Best 10 Nutella Spread Recipes

HOMEMADE NUTELLA® (CHOCOLATE-HAZELNUT SPREAD)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread hazelnuts onto a baking sheet and roast in preheated oven until slightly browned and the skins are slightly blistered, 10 to 15 minutes.
• Spread a kitchen towel onto a flat work surface. Put the hazelnuts in the middle of the towel and wrap the towel around the nuts. Roll towel vigorously to strip the nuts from as much of the skins as you can remove. Discard skins and set nuts aside to cool completely.
• Put hazelnuts in a food processor and grind into a paste; add sugar, canola oil, cocoa powder, vanilla, and salt. Continue to process the mixture until it is as smooth as you can get it.
• Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour chocolate into the food processor and blend into the hazelnut mixture. Use a spatula to transfer into a container with a tight-fitting lid, but cool completely at room temperature before sealing tightly.

BETTER THAN NUTELLA (CHOCOLATE-HAZELNUT SPREAD)

Steps:

• Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 minutes. Let cool completely. (If nuts have skins, rub them in a kitchen towel to remove.)
• Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute.
• Place chocolate in a medium metal bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream and salt, then hazelnut paste.
• Pour gianduja into jars, dividing equally. Let cool. (Gianduja will thicken and become soft and peanut butter- like as it cools.) Screw on lids. DO AHEAD: Gianduja can be made up to 4 weeks ahead; keep chilled. Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to 4 days.

GIANDUIA (GIANDUJA) (NUTELLA) (CHOCOLATE HAZELNUT SPREAD)

Steps:

• Heat an oven to 150c (300f)
• Roast the hazelnuts for about 7 minutes and then roll them together between a teatowel to remove the skins, if you cannot get the skin off some you may need to bake them a little more but do not burn them, it is important to get almost all of the skin off the nuts.
• In either a coffee blender, spice blender, small food processor or blender add the skinned nuts and blend until you have a very fine powder, the more fine the better.
• Add in the oil and powdered sugar and blend thoroughly.
• Melt the chocolate either in a double boiler, or a microwave at 50% power for 1 minute, stirring and remicrowaving for 30 seconds at a time until it is completely melted.
• Add the hazelnut mix to the chocolate mix and stir in thoroughly, the mix will keep in the fridge for several weeks.

ITALIAN HAZELNUT COOKIES WITH NUTELLA® HAZELNUT SPREAD

Steps:

• In a large bowl, mix together hazelnuts, flour and sugar. Mix in butter, egg yolk and salt until combined. Form into ball; wrap in plastic wrap. Refrigerate for 3 hours.
• Preheat oven to 300 degrees F. Roll dough into 48 small balls, about 2 tsp each. Arrange balls, about 2 inches apart, on parchment paper-lined baking sheets.
• Bake, in batches, for about 18 minutes or until just set and lightly golden brown. Let cool completely on cooling rack.
• Spread or pipe 1 tsp Nutella® hazelnut spread over the bottoms of half of the cookies. Sandwich with remaining cookies.

POKE CAKE WITH NUTELLA® HAZELNUT SPREAD

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch baking dish with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into baking dish.
• Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool 5 minutes. With end of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon end occasionally with paper towel to reduce sticking.
• In small bowl, soften 1 1/4 cups hazelnut chocolate spread set over a pan of boiling water for 1 to 2 minutes, stirring constantly. Evenly pour and gently spread over cake; working back and forth to fill holes. (Some hazelnut chocolate spread will remain on top of cake.) Rap baking dish on counter several times to help hazelnut chocolate spread flow down holes. Cool completely, at least 1 hour.
• When ready to serve, in chilled large bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on medium-high speed until stiff peaks form. Spread whipped cream evenly on top of cake. Spoon 2 tablespoons hazelnut chocolate spread into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; squeeze bag to drizzle over cake. Sprinkle chopped nuts on top. Store loosely covered in refrigerator.

VANILLA CRESCENTS WITH NUTELLA® HAZELNUT SPREAD

Steps:

• Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
• In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
• Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
• Repeat with remaining dough to make 16 cookies.
• Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
• Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella® hazelnut spread; let stand for about 20 minutes or until cool.

CHOCOLATE HAZELNUT SPREAD (MOCK NUTELLA FROM GALE GAND)

Steps:

• In a food processor, grind the hazelnuts into a paste. Add the oil, sugar, cocoa powder, and vanilla and continue processing. Add the melted chocolate and blend well.
• Strain the mixture through a fine strainer to remove any large grains of nuts. The mixture will be thin and a little warm. Pour into a jar to let cool and thicken slightly.
• NOTE: To roast and peel hazelnuts: Preheat oven to 350°F Place nuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes, stirring halfway through baking so ensure an even color. Let cool, then place the nuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off.

ALMOND SPONGE CAKES WITH NUTELLA® HAZELNUT SPREAD

Steps:

• In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.
• Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.
• Preheat oven to 350 degrees F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan.
• Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.
• Use a toothpick to create a small hole in each cake.
• Spoon Nutella® into piping bag; fill each hole with 1/2 tsp of Nutella® hazelnut spread.
• Garnish tops with remaining Nutella® and sprinkle with confectioners' sugar.

WHITE MOUSSE WITH CRUMBLE AND NUTELLA® HAZELNUT SPREAD

Steps:

• Crumble: Preheat oven to 325 degrees F. Line baking sheet with parchment paper. In large bowl, combine butter with sugar; mix in flour, hazelnuts and salt until the consistency of coarse meal.
• Spread in thin layer on prepared baking sheet; bake for about 20 minutes or until golden. Let cool completely.
• Mousse: Meanwhile, sprinkle gelatin over 1/4 cup cold water, whisking with a fork. Let stand for about 10 minutes or until softened. Pour cream into saucepan set over medium heat; stir in gelatin mixture until dissolved. Stir in chocolate until combined. Let cool completely.
• In a separate bowl, beat egg whites until stiff peaks form; fold gently into chocolate mixture.
• Divide evenly among 8 dessert glasses or small bowls. Refrigerate for at least 2 hours or until chilled.
• Spoon Nutella® hazelnut spread into piping bag fitted with small, plain tip. Pipe Nutella® hazelnut spread decoratively on top of each serving. Sprinkle evenly with crumble.

NUTELLA SPREAD

Steps:

• Preheat oven to 350 degrees. Place nuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking so ensure an even color.
• Since the skin is bitter, you'll want to discard them. Wrap the cooled hazelnuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off. Don't fret if you can't get off all the skins.
• Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. At first, you will get coarsely chopped nuts, and then it will turn into a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter!
• When the nuts are liquidized, add in the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more liquidy now than at room temperature.