Learn to make the popular chocolate hazelnut spread from scratch for a healthier, all-natural version.
By Shannon Lim

How to Make “Nutella” at Home

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Shannon Lim
Total Time: 35 mins
Yield: 250 grams 1x

Print Recipe

Description

Learn to make the popular chocolate hazelnut spread from scratch for a healthier, all-natural version.

Ingredients

Scale

70g Hazelnuts – Roasted & blanched
180g Sweetened Condensed Milk (I only use 100g)
85g Dark chocolate – roughly chopped
3 tablespoon Honey

Cook Mode Prevent your screen from going dark

Instructions

Toast the hazelnuts in the oven at 350F for 3-4minutes. Or can dry roast on pan.
Add the cooled, toasted hazelnuts to the processor bowl, pulse for 2-3 minutes and you will have very finely ground hazelnuts. Scrape down the sides and the blade and process until there are no lumps remaining. Keep processing until it become a thick paste. You can try processing until it become creamy liquid (which didn’t happen for me).
Using stovetop double boiler, melt chocolate, condensed milk, and honey in a bowl. Or you can melt using microwave for 20sec pulse.
Add the warm chocolate mix to the food processor bowl and mix well.

Prep Time: 5 mins
Cook Time: 30 mins
Category: Condiment

NØRTH - Scandinavianish Cooking by Kalle Bergman

★★★★★

About the Book

Step into the world of Scandinavianish with NØRTH. From Swedish comfort classics to Danish smørrebrød and new twists on Nordic flavors, this cookbook invites you to explore the rich taste of the North in your own kitchen.

All recipes are presented with both imperial and metric measurements. Available in premium paperback, and for instant download for tablets, phones and computers.