How to make Homemade Nutella! This recipe yields a smooth, creamy hazelnut chocolate spread in minutes. Rich, decadent and utterly delicious.
Making your own chocolate-hazelnut spread is surprisingly simple and tastes every bit as good as store-bought versions. With just a food processor and a few pantry staples — whole unpeeled hazelnuts, dark and milk chocolate, powdered sugar, cocoa powder and a little sunflower oil — you’ll have a jar of homemade Nutella in no time.
Spread it thick on crepes or pancakes, churn it into ice cream, or dip fresh strawberries for a quick treat. This recipe contains no unnecessary additives and delivers an authentic, indulgent flavour you’ll be proud to share or keep all to yourself.
How to make Homemade Nutella – step by step
Roast the nuts
Tip: You can use raw unpeeled hazelnuts or pre-roasted nuts. Roasting the nuts yourself releases their natural oils and gives the spread a silkier, creamier texture.
Preheat the oven to 350°F / 180°C. Spread the hazelnuts on a lined baking tray and roast for about 10 minutes, just until they release their aroma — not to darken too much. Let them cool, then rub them in a kitchen towel or with your hands to remove most of the skins.
Make the chocolate spread
Place the skinned hazelnuts in a food processor (a high-speed model gives the best results) and process until the nuts turn into a smooth butter. This can take around 10 minutes; pause occasionally to scrape down the sides so everything blends evenly.
When the nut butter is smooth and runny, add dark unsweetened cocoa powder, powdered (icing) sugar and a little sunflower oil. Process to combine. Melt the dark and milk chocolate together (use a double boiler or short bursts in the microwave), allow it to cool slightly, then add it to the hazelnut mixture with a small pinch of salt. Blitz again until everything is fully combined and ultra-smooth.
The mixture will be somewhat runny at this stage — delicious, but loose. Transfer to a jar or container and chill in the fridge to thicken. Once chilled, the spread will have a richer texture ideal for spreading and spooning.
Ways to use it
Beyond eating it by the spoonful, try these ideas:
- Spread on crepes or pancakes and top with fresh berries
- Drizzle over ice cream
- Make homemade Nutella ice cream
- Spread on toast and add banana slices
- Fill doughnuts or bomboloni
- Use in frostings, cakes, brownies and other baked goods
Top tips and recipe FAQs
- Gift it: Homemade Nutella makes a thoughtful gift for chocolate lovers — tie a ribbon and a label around the jar for a lovely presentation.
- Chocolate: If you prefer a more intense flavor, increase the proportion of dark chocolate and reduce or omit the milk chocolate.
- Food processor: A high-speed food processor is best for an extra-smooth texture. It may take up to 10 minutes for the nuts to release their oils and form butter. Be patient and scrape down the sides as needed.
- Variations: Add a splash of vanilla extract, a pinch of cinnamon or some orange zest for different flavour profiles.
Both whole unpeeled hazelnuts and pre-roasted nuts work. Roasting them yourself usually delivers a creamier, smoother spread.
You can substitute almonds, unsalted pistachios or peanuts, though these will change the classic Nutella flavor.
Stored in the fridge, the chocolate spread keeps well for approximately 2–3 weeks.
More Italian chocolate recipes you might like
- White Chocolate Panna Cotta
- Italian Nutella Cookies (Nutellotti)
- Chocolate Semifreddo
- Italian Hot Chocolate – Thick and Decadent
- The Ultimate Chocolate Martini
If you try this Homemade Nutella, let me know how it turned out in the comments — I love hearing from readers. Follow the blog’s social accounts to see more recipes and updates.
Step By Step Photos Above
Most recipes include step-by-step photos, helpful tips and sometimes video.
Homemade Nutella – Hazelnut Chocolate Spread
By Emily
Ingredients
- 2 cups whole unpeeled hazelnuts (300g)
- 1 tbsp dark unsweetened cacao powder
- 1 tsp powdered (icing) sugar
- 1/2 tsp sunflower oil
- 1/2 cup milk chocolate (80g), broken
- 1/3 cup dark chocolate (50g), broken
- 1 small pinch salt
Instructions
- Preheat the oven to 350°F / 180°C.
- Place the hazelnuts on a lined baking tray and roast for 10 minutes. Let cool, then rub the hazelnuts in a tea towel or with your hands to remove most of the skins.
- Add the skinned hazelnuts to a food processor and blitz until they become a smooth, liquid butter (about 10 minutes), scraping down the sides occasionally.
- Add the cacao powder, powdered sugar and sunflower oil to the nut butter and blitz to combine.
- Break the chocolate into small pieces and melt using a double boiler or short microwave bursts. Let the chocolate cool slightly.
- Add the cooled chocolate and a small pinch of salt to the hazelnut mixture and blitz until completely smooth.
- Taste and adjust sweetness if needed. The texture will be runny; pour into a jar and refrigerate until thickened.
Video
Notes
- Gift it – tie a ribbon and label around a jar for a lovely homemade gift.
- Chocolate – increase dark chocolate for a more intense flavour.
- Food processor – a high-speed machine helps achieve a very smooth texture; it can take up to 10 minutes to reach this stage.
- Variations – try adding vanilla or orange zest for a different twist.
- The spread will keep in the fridge for 2–3 weeks.
Helpful Info for All Recipes
- I usually use extra virgin olive oil in recipes unless otherwise stated.
- All vegetables listed are medium unless noted.
- Recipes are developed using a fan (convection) oven.
- Nutrition is automatically calculated and should be used as an approximation.
Nutrition
Carbohydrates: 8 g |
Protein: 3 g |
Fat: 14 g |
Saturated Fat: 3 g |
Cholesterol: 1 mg |
Sodium: 4 mg |
Potassium: 159 mg |
Fiber: 2 g |
Sugar: 5 g
Nutrition information is an approximation.
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