Store-bought Nutella is mostly palm oil and sugar with a faint whisper of hazelnut. Homemade is the opposite: four ingredients where the hazelnuts are actually the main event. This version uses dark chocolate, sweetened condensed milk, and a little honey, which means it’s richer and less sweet than the commercial spread. The process is simple but the food processor runtime matters. Give the hazelnuts a full two to three minutes before adding the chocolate mixture. Under-processed hazelnut paste stays gritty and doesn’t blend into the chocolate smoothly. Patience here pays off in the texture.
How to Make Homemade “Nutella”
Toasting the hazelnuts
Three to four minutes at 350°F is all it takes. Don’t over-roast; bitter hazelnuts carry through to the finished spread. Let them cool completely before processing. Warm nuts add steam to the food processor and can affect how smoothly the paste forms.
Processing to paste
Start with the hazelnuts alone and run the food processor until a smooth paste forms, scraping the sides regularly. This takes longer than you expect, sometimes three to four minutes total. Adding the chocolate mixture to a chunky nut paste gives you a grainy spread. Smooth paste first, then chocolate. 
Chocolate and storing
Melt the chocolate, condensed milk, and honey together over gentle heat, stirring until smooth. Let it cool to near room temperature before adding to the hazelnut paste. Hot chocolate can thin the paste too much. Refrigerate in an airtight jar for up to two weeks; it firms up considerably when cold, so let it sit out for a few minutes before spreading.
How to Make “Nutella” at Home
- Total Time: 20 minutes
- Yield: Makes 1 cup 1x
- Diet: Omnivore
Description
A healthier take on the classic hazelnut spread. Rich, chocolatey, and surprisingly easy to make from scratch.
Ingredients
- 3 tbsp Honey
- 3 oz (85 g) Dark chocolate
- 6 oz (170 g) Sweetened Condensed Milk
- 2.5 oz (70 g) Hazelnuts
Instructions
- Toast the hazelnuts in the oven at 350°F (177°C) for 3-4 minutes, or dry roast them in a pan.
- Add the cooled, toasted hazelnuts to a food processor; pulse for 2-3 minutes until finely ground. Scrape down the sides and blade, and process until no lumps remain. Continue processing until a thick paste forms.
- Melt chocolate, condensed milk, and honey in a double boiler over stovetop or in a microwave in 20-second intervals.
- Add the warm chocolate mixture to the food processor and mix well.
Notes
- For a smoother Nutella, use a high-powered blender or food processor.
- Store your homemade Nutella in an airtight container in the refrigerator for up to 2 weeks.
- If you don’t have sweetened condensed milk, you can substitute it with a mixture of equal parts whole milk and powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 200
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 15
- Fiber: 2
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
How long does homemade chocolate hazelnut spread last?
Stored in a sealed glass jar in the fridge, it keeps for about 2 weeks. The condensed milk and honey act as preservatives, but it lacks the stabilizers found in commercial versions.
Can I use milk chocolate instead of dark chocolate?
You can, but reduce the honey slightly since milk chocolate is already sweeter. Dark chocolate gives a more balanced, less sugary result that lets the hazelnut flavor come through.
Do I need to remove the hazelnut skins after toasting?
It helps. Rub the warm toasted hazelnuts in a clean kitchen towel to remove most of the skins. The skins can add a slightly bitter taste and make the spread grittier if left in.
Wow.. Amazing..
Thanks Rumana & Anonymous!
amazing
Wow!!! Lovely recipe…