Our Favorite Homemade Nutella
After years of hunting for our perfect Nutella recipe, we finally found it. The "one" that meets our dark chocolate, deeply flavorful, smooth and creamy, better-than-storebought needs. I hope you enjoy it as much as we do!
Ingredients
- 8 oz Roasted and Skinned Hazelnuts *Pre-roasted hazelnuts work great, or you can roast your own. Shaking cooled, roasted nuts in a jar will remove some of the extra skins.
- 3 tbsp Dutch Process Cocoa Powder *We use Ghirardelli, but any dutch process will work well
- 3/4 tsp Diamon Crystal Kosher Salt *Reduce to 1/4 tsp if using Morton or other Kosher salt
- 1/2 tsp Vanilla Extract
- 1/2 cup Powdered Sugar *Other sweeteners will not produce the same flavor and texture here, so proceed at your own risk if you substitute
- 5 oz Ghirardelli Bittersweet Chocolate Chips
- 1 oz Ghirardelli Semi-sweet Chocolate Chips
- 1 tbsp Coconut Oil, melted *We use unrefined coconut oil and love the outcome, but you can substitute if you prefer a different oil.
Instructions
- Place your hazelnuts into a bowl of a food processor, and process until you reach your desired smoothness, 2-5 minutes. Stop to scrape down the sides of your processor as needed.
- Meanwhile, place your chocolate chips together in a large glass measuring cup, and melt them in 30 second intervals in your microwave.
- Add all ingredients except your coconut oil the the processor, and process for another 2 minutes, or until it reaches the perfect texture.
- Pour your homemade Nutella into an airtight jar, and store either at room temperature or in the fridge. The Nutella will be "runny" as it pours out of your mixer, but will thicken as it cools. If you choose to keep in the fridge, bear in mind it will be on the stiffer side.
- Enjoy!