Homemade Nutella

My boys love Nutella. I'm not so much a fan as they are. If I'm going to allow them to eat it, I would much rather they eat something I made because I know what has gone into it. Not like I'm such a healthy eater all the time but I try when I can.

I ran across this recipe at one of my favorite websites David Lebovitz who posted this recipe on Recipe Nut

Chocolate Hazelnut Spread
Two jars (about 1 cup each)

Picture is courtesy of David Lebovitz

Adapted from the Encyclopédie du Chocolat under the direction of Frédéric Bau

1/3 cup (40g) whole almonds
1 1/3 cup (160g) hazelnuts
1 3/4 cup (400g) whole milk (see Notes)
7/8 cup (60g) powdered whole milk
3 tablespoons (40g) mild-flavored honey
pinch of salt
11 ounces (170g) bittersweet or semisweet chocolate, chopped


1. Spread the nuts on a baking sheet, keeping the almond separate, and toast the nuts in a 350ºF (180ºC) oven, stirring a few times, for 10 to 15 minutes, until the hazelnuts are browned.

2. While they are roasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt just until it starts to boil. Remove from heat.

3. In a clean, dry bowl set over a pan of barely simmering water, or in a microwave oven, melt the chocolate until smooth.

4. Once the nuts are well-toasted, remove them from oven and use a spatula to place the warm hazelnuts in a clean tea towel, then fold them inside the towel and rub them vigorously to remove any loose skins. They don’t need to be pristine; just try to get as much off as possible.

5. In a food processor, grind the warm hazelnuts and almonds until they’re as fine as possible. You may not be able to get them completely smooth, depending on your food processor.

6. Add the melted chocolate and continue to process the mixture, stopping to scrape down the sides of the work bowl, as necessary.

7. Once the mixture is smooth, add the warm milk mixture and process until everything is well-combined.


8. Transfer the mixture into two jars and refrigerate until ready to use.

Storage: The Chocolate-Hazelnut Paste will keep in the refrigerator for up to one week. It may seem too thin after you make it, don't worry it will thicken once in the refrigerator.