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Nutella is one of the most beloved foods on the planet, and you can make it yourself, even better, right at home in your own kitchen.  My creamy Homemade Dark Chocolate Nutella is utterly irresistible! To be honest, I’ve never been the biggest fan of store-bought Nutella.  To me it has a slightly ‘processed’ flavor, and since I’m a dark chocolate fan, the milk chocolate just doesn’t do it for me.  For some reason, though, maybe it’s all the chocolate hype on the Internet in anticipation of Valentine’s Day, I got the urge to try and make it myself. The interesting thing is, once you start looking at recipes for Nutella, no two are alike. Some recipes use milk powder, others use condensed milk, some use fresh, and some use no milk at all.  They can call for butter, or hazelnut, palm, or coconut oil.  Some use only cocoa powder, some incorporate melted chocolate as well. Some use sugar, others honey.  With such a huge discrepancy in the ingredients I decided the best way to do this was through a taste-as-I-go method. Nutella was invented in Italy in the 1940s when cocoa was in short supply due to the war.  …


Total time

0 minutes


Ingredients

  • 2 cups raw hazelnuts
  • ¼ cup confectioner's sugar
  • ½ cup extra dark cocoa powder
  • 1 tsp vanilla extract
  • 1 tbsp vegetable oil (I used almond)


Method

  1. set oven to 400F
  2. Spread the nuts in one layer on a baking sheet and toast for 15 minutes, shaking the pan occasionally.
  3. Put the nuts on a clean kitchen towel. Fold the towel over the nuts and rub off the skins with a back and forth motion. (They don't have to be completely bare, a little skin is fine) Put the skinned nuts in a small food processor.
  4. Process the nuts for about 5 minutes, until you have a smooth paste. Stop the machine to scrape down the sides several times. The butter will go through a grainy paste stage, then it will get smoother, and finally it will break down further to a shiny, almost liquid stage.
  5. Add in the rest of the ingredients and process until smooth. If it seems too thin you can add more cocoa or sugar, and if it seems to thick you can add a touch more oil.
  6. Store in a clean jar in the fridge.

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