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Homemade "nutella"

homemade "nutella"

Recently a friend asked me if I was passing her my recipe for Nutella !. I immediately took the opportunity to prepare and photograph it; also because, now that the grandchildren are all grown up, I no longer have the opportunity to prepare them often.

Let's say immediately that there are many recipes to prepare a chocolate hazelnut cream; this is what I prepare and I see that no child, until now, has ever found himself refusing it.

Since personal tastes are very different, and since it is not a fine pastry, you can change the proportions of the various ingredients; For example, I use little chocolate and of the very bitter type that is used for cooking. Others may want to double up on chocolate and use (it can happen), milk chocolate. Or increase the amount of vanilla.
This is how I like it:
the bread has the flavor of the memory of that (home made) that I ate as a child ...



gourmet chocolate



fresh milk



whole roasted hazelnuts (v. Note)



XNUMX/XNUMX cup sugar



extra virgin olive oil



vanilla bourbon

pinch (made with three fingers)




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In a steel pan, toast the hazelnuts over medium-low heat with a drizzle of oil

Allow to cool and chop in the mixer.
WARNING: the nuts tend to become very hot and the flavor is likely to deteriorate:
it is advisable, after a couple of minutes, to let them rest and then start again a second time and then a third time, adding at this point about half of the sugar, already mixed with the vanilla.

Pour the mixture into a non-stick pan and cook over low heat with oil, then add the milk.

Meanwhile chop coarsely in a blender gourmet chocolate with the rest of the sugar, add the hazelnut cream and cook a few more minutes until frothy. Wanting to try and correct, according to your own personal taste, with more milk, chocolate, sugar or vanilla.

Homemade chocolate hazelnut cream is ready. It can be kept in the refrigerator, in closed jars, for a week / ten days. When I prepared it for my niece, however, it didn't last more than a couple of days ... I don't know why: it evaporated!


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  • print pdf Recipe, text only: to print or download.
  • NOTE: : do not use hazelnuts already in grain, they completely alter the result
  • Do not use butter in the preparation, it gives more flavor but the cream becomes hard and difficult to spread.
  • A curiosity: this cream contains 30% of sugars while the industrial ones can reach up to 70% ...
    and does not contain palm oil!