Homemade Nutella

The following two tabs change content below.

Duyen Tran

California native trying to navigate her new life in NYC as a recent transplant, post-grad, who tries to make friends, explore the city and eat well on a small budget. She’s known for her fairly obscure pop culture references and gumption. You can see some of that doogen.wordpress.com or her twitter @doogencreates.

Latest posts by Duyen Tran (see all)

I recently saw a commercial claiming that Nutella is part of a delicious, nutritious breakfast, which I don’t think is necessarily true. Delicious? Yes. Nutritious? In sugar and chocolate/hazelnut content? Yes. So I tried my hand at making my own, that way it would at least be free of preservatives. And it’s another excuse for me to eat it quickly.

I got the recipe from Life at Canal House. It’s not quite as thick as the original, but pretty delicious nonetheless.

 Duyen Tr

Homemade Nutella


  • 1 generous cup (5 ounces) roasted skinned hazelnuts
  • Large pinch of sugar
  • 8 ounces semisweet chocolate
  • ½ cup heavy cream
  • 4 tablespoons salted butter, cut into pieces


1. Preheat the oven to 350°.

2. Spread the hazelnuts out on small baking sheet or in an ovenproof skillet and toast them in the oven until they are a deep, toasty brown, about 15 minutes. Remove them from the oven and set aside to cool completely.

3. Grind the hazelnuts with the sugar in batches in your Magic Bullet until you reach a fairly smooth, buttery paste.

4. Melt the chocolate in a heatproof medium bowl set over a pot of simmering water over medium-low heat, stirring often.

5. Remove the bowl from the heat and whisk in the cream and butter.

6. Stir in the ground hazelnuts.

It will thicken and become soft as it cools.

I dipped some graham crackers in this nutty chocolate goodness, but you could put it on toast, bananas, anything really.

It will keep at room temperature in an airtight container for up to 2 weeks–if it lasts that long!