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Homemade ‘Nutella’

The thing I don’t like about Nutella is the claggy palm oil sensation in your mouth. Making this at home means you know exactly what’s going into it.

Equipment

  • Makes 2 x 200g jars

Ingredients

  • 200 g whole hazelnuts, from Italy if you wish shelled
  • 350 g milk chocolate chopped
  • 2 tbsp groundnut or hazelnut oil
  • 3 tbsp icing sugar
  • 1 tbsp unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 3/4 tsp sea salt or vanilla salt

Instructions

  • 1 Preheat the oven to 180/Fan 160/350F.
  • 2 Place the hazelnuts in a single layer on a baking sheet and toast them in the oven for 5–10 mins, watching that they don’t burn. Remove from the oven and carefully rub off the papery skins using a rough tea towel. Leave to cool.
  • 3 Melt the chocolate in a bain-marie or in a bowl in short bursts in the microwave (on full power).
  • 4 Grind the toasted hazelnuts with the remaining ingredients in a blender until they form a paste, adding the melted chocolate. The paste will thicken as it cools.
  • Home made Nutella will keep for up to a month in an airtight container in the fridge.

Notes

Homemade ‘Nutella’ will keep for up to a month in an airtight container in the fridge.