Homemade Nutella is toasted hazelnut butter mixed with cocoa, espresso powder, and chocolate ganache for a mildly sweet, extra chocolatey grown-up version of the classic hazelnut spread.
Can you believe that last year was the first time I’d tried Nutella? I know, I know — there’s just no excuse. The thing is, I never bought it before then because I love the hazelnut-chocolate combination and I knew I would have problems staying out of the jar if it was in the house. I finally bought it, and I was right. When I eat it, I just want one more spoonful…never mind spreading it on toast or anything like that. By the spoonful is my favorite way to enjoy it. 🙂
Because of my “problems” with Nutella, I decided not to eat it, but to use it as an ingredient instead. Last year I made Banana Nutella Swirl Muffins, Nutella Espresso Ganache, and No-Bake Nutella Oatmeal Cookies and loved them! I swore back then that I would make my own, but never got around to it until now. I have to tell ya, I like this one so much more. I controlled the sugar, making it considerably less sweet, with just a bit of confectioner’s sugar. Not only is it less sweet, it’s much more chocolatey with a dark chocolate ganache blended in. Ganache makes everything better in my book. 🙂 I’m not touting this as healthy, but I think it’s healthier than the original because I cut down the sugar and used all natural ingredients. Let’s face it, homemade is always better. 😉
I took a huge cheat to make this Homemade Nutella — I bought a bag of toasted, almost skinned hazelnuts at Trader Joe’s. Huge score! I can be quite lazy about skinning hazelnuts. Let’s just say I detest it. 🙂 If you want to toast and skin your own, check out my friend Stacy’s post on perfectly skinned hazelnuts over at Wicked Good Kitchen. I fished the nuts with the least amount of skins out of the bag and popped them into my food processor. They turned into a beautiful hazelnut butter in about 5 minutes.
Once you’ve got the nut butter done, make your ganache in a heat proof bowl set inside barely simmering water. When the ganache is smooth, remove it from the bain marie and allow to cool while you put the finishing touches on the hazelnut butter. Add the cocoa powder, espresso powder, coconut oil, and a pinch of salt to the hazelnut butter and process until combined. Add the slightly cooled ganache, pulse it a good 15 times until incorporated, and you have yourself a luscious batch of homemade Nutella.
The Nutella isn’t super creamy — it’s more thick like a nut butter. When it cools off or once it’s been refrigerated, it’s almost like cookie dough. Can you imagine? It needs refrigeration, so you can microwave it to loosen it up somewhat, or just leave it out at room temperature to soften before use. I think it’s incredible by the spoonful (of course I do), and we’ll see if I get around to actually spreading it on something before it’s gone. I won’t be placing any bets on that. 😉
- 1½ cups roasted, skinned hazelnuts (I used pre-roasted and skinned nuts from Trader Joe's)
- 2 tablespoons confectioner's sugar
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon coconut oil (room temp, melting isn't necessary)
- ¼ teaspoon instant espresso powder
- ¼ teaspoon sea salt
- 5 ounces semi-sweet chocolate, coarsely chopped
- 5 ounces dark chocolate (60%), coarsely chopped
- 5 tablespoons heavy cream
- Place the hazelnuts in the bowl of a food processor fitted with the blade attachment. Process at high speed, stopping to scrape down the sides when necessary. The nuts will go from powdery, to crumbly, then to buttery. Continue pulsing and scraping down the sides until smooth, about 5 minutes. Add the confectioner's sugar, cocoa powder, coconut oil, espresso powder, and salt, and pulse just until combined. Set aside.
- Fill a large sauté pan halfway full of water and bring to a simmer. Place the chocolate and cream in a heat proof bowl and place in the pan of water. This is your bain marie. Stir the chocolate and cream together constantly until the chocolate and cream have emulsified and the ganache is smooth. Remove from the bain marie to cool slightly, about 5 minutes, before adding it to the hazelnut butter.
- Once the ganache has cooled, add it to the hazelnut butter in the food processor and process about 15 times, or until just incorporated. Remove and place in a jar or bowl to cool. Store in an airtight container in the refrigerator for 1 week. Enjoy!
Recipe adapted from Food 52's Homemade Nutella.