Homemade Nutella

Picture of Homemade Nutella
This chocolate and hazelnut spread needs no introduction.
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Step 1: Gather ingredients

Picture of Gather ingredients
To make about 3 small jars, you will need:
  • 7 oz of hazelnuts
  • 1 can of sweetened condensed milk
  • 9 oz of dark chocolate
  • 1/2 cup of milk
Other materials:
  • food processor
  • pan
  • mixing bowl
  • spatula
  • double boiler
  • cans

Step 2: Roast hazelnuts

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On a medium flame, dry roast your hazelnuts for about 10-15 minutes. The nuts should smell toasty, not burnt.

Once done, set aside and let cool completely.

Step 3: Chop!

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Place hazelnuts in food processor and pulse away. This step takes some time, but you'll be done once the hazelnuts have the texture of peanut butter.

Step 4: Melt Chocolate

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In a double boiler, melt the chocolate until smooth and just melted. You can add a pinch of salt here if you wish. Remove from heat, and pour into a mixing bowl.

Add sweetened condensed milk and mix thoroughly. Mmm, just look at those sweet tasty swirls.

Step 5: Bring it all together

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Now pour your hazelnut butter into your chocolate mixture, and combine. You will have a very thick dough-like chocolate mixture. Add tiny pours of warm milk until you reach your desired consistency. 

Step 6: Done!

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Take your Nutella through another round in the food processor if you wish, just to smooth things up a bit. Pour into your jar (or right into your mouth), and enjoy!

Pairs well with just about everything.
khattan2 years ago

a possible alternative?
gypsy01au2 years ago
FYI.... for those interested :)
Sweetened Non Dairy Condensed Milk
First recipe:
2 Cans Pure Coconut Milk (Approximately 13.66 oz each)
½ c Agave Nectar
In sauce pan, combine coconut milk and agave. Warm mixture over medium-low heat until mix begins to bubble. Continue to cook over low heat, mixing continuously until sauce is reduced to half, is slightly golden and is the consistency of a light syrup. Cool to room temperature. Store refrigerated in glass jelly jar until ready to use. Makes approximately 1 ½-2 c

Second recipe:
• 3 cups Soy or Rice or Almond Milk
• ½ cup White Sugar (or evaporated cane sugar )
• Vanilla Extract
• Salt
Directions: Add the soy or rice milk and the sugar to a saucepan. Cook over medium-low heat, stirring constantly, until volume is reduced to 1 cup. Add a few drops of vanilla to taste, and a pinch of salt. Cool before using. May be stored in the refrigerator.

Super_Geek3 years ago
Sugar is a very strong antimicrobial curing agent. It has been used for curing meat and other things, just like salt, for many thousands of years before refrigeration. The chocolate, and condensed milk have a pretty significant sugar content so I'm not saying it wont go bad if stored at room temp. But chances are you will eat it all before that would happen.
luanne6133 years ago
Oh this sounds soooooo good! I'm going to eventually try it and store it in the 'frig to be on the safe side...but waaaayyyy in the back where I can't see it and snitch some everytime I open the door!!!!
aenman3 years ago
YUM!!!!! I made it directly in the blender and now all you have to do is microwave the chocolate wafers. Came out awesome. Doubled the batch so I get a cheance to have some once my kids realize what it is... :-)
mariejessie3 years ago
I vote for storing in the fridge. No need to risk food poisoning! Can be painful, and costly if you have to seek medical treatment. I prefer to avoid those potential consequences.
EToft3 years ago
I gotta say...I am looking forward to trying this!

If I remember my "food science" correctly (my mother is a Home Ec. teacher), the sugar itself is a fairly effective preservative especially if the water content is kept low. When bacteria encounters a very low moisture, high sugar environment, osmotic pressure essentially sucks the life (moisture) out of the bacteria. I believe that the condensed milk (~40% water) is already at a high enough sugar concentration to stave off bacteria for a short while if stored in a clean tight opaque container...a few days possibly.

This is evident in opened, shelf stored syrup and jelly for example...though in both cases they keep for longer periods in the fridge.

That said, I would not use milk of any kind to "thin" the recipe if I wanted to keep it a room temp. That is probably also why the commercial product uses oil. I would also bet that the commercial recipe uses milk solids (powdered milk) and has a very low moisture content.

You might also consider adding some honey as has natural anti-microbial properties.

But the best advice is...if in doubt refrigerate it. Even the commercial product will last longer in the fridge.
katmckee EToft3 years ago
thanks Etoft, this was a very awesome instructive comment!!
mideon133 years ago
Judging by the materials used, is this shelf stable? The milk used indicates that this requires refrigeration. Is this the case, or can I store it in my pantry?