Homemade Nutella - Chocolate Hazelnut Spread recipe | DeliciousEveryday.com
Print Pin
5 from 2 votes

Homemade Nutella

Lightly adapted from [amazon_link id="1452118280" target="_blank" ]A la Mere de Famille: Recipes from the Beloved Parisian Confectioner[/amazon_link] Makes 2 jars
Course Dessert
Cuisine Dessert
Keyword Homemade Nutella
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 servings
Calories 105kcal
Author Jennifer Schmidt


  • 180 g hazelnuts 1 1/2 cups
  • 300 ml milk or your favourite nut milk 1 cup plus 3 tbs
  • 3 tbs honey
  • 150 g dark chocolate melted, 5 1/4 oz, semisweet
  • 75 g 70% cocoa chocolate melted, 2 1/2 oz
  • pinch of sea salt flakes


  • Preheat the oven to 160 celsius (320 fahrenheit) and place the hazelnuts on a baking sheet and roast for 10 minutes. Remove from the oven and place in a clean tea towel. Leave to cool for a couple of minutes before rubbing vigorously to remove the skins. Don't worry if some of the skins refuse to come off, just remove what you can.
  • Place the nuts in a food processor and process to make a smooth paste.
  • Place the milk and honey in a saucepan over a medium high heat and bring to a boil. Add the milk to the nut paste while the food processor is running. Occasionally stop to scrape down the sides of the food processor to ensure everything is well combined.
  • Add the melted chocolate and salt and process until smooth. Place into sterilised jars and refrigerate for up to 1 week!


Don't worry about the fact that the nutella looks very liquid. It will set in the refrigerator.
I've used dark chocolate here. A mixture of regular dark chocolate and 70% cocoa dark chocolate, but if you prefer milk chocolate, feel free to use that instead.


Calories: 105kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Sodium: 8mg | Potassium: 147mg | Fiber: 2g | Sugar: 4g | Vitamin A: 30IU | Vitamin C: 0.5mg | Calcium: 33mg | Iron: 1.6mg