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Basic Recipes, Chocolates and Pralines

Homemade Nutella (Chocolate Hazelnut Spread)

by Lisa

Trained pastry chef

Jar of homemade chocolate hazelnut spread
Go to recipePrint
Bake
10 min
Total
10 min

Creamy hazelnut nougat (gianduja) spread! It doesn't need to be refrigerated and stays creamy for good. But the best thing about this recipe??? You only need 4 ingredients, and in just a few minutes this chocolate spread is in the jar.

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I find this chocolate spread recipe especially lovely because it needs no added sugar and is wonderfully chocolatey. If you like it a little sweeter, you can of course replace the dark couverture chocolate with milk chocolate or even white couverture.

If you can't eat hazelnuts, you can get around that by using a different nut butter. I do recommend that you insist on high-quality products for all four ingredients, though. They make a big difference and really let the flavor shine!

How long it keeps depends on how long your ingredients keep! So if the oil is good until the end of December, so is your spread. The ingredient that expires first sets the date for your spread.

Ingredients

Chocolate hazelnut spread

  • 1 ⅓ cups340 ghazelnut butterOther nut butters work too
  • ½ cup40 gunsweetened cocoa powderfinely sifted. Pure unsweetened cocoa powder for baking. In the US use unsweetened cocoa powder (not hot cocoa mix); in the UK, cocoa powder (not drinking chocolate).
  • ¼ cup plus 1 tsp60 ghazelnut oilOr another clear, liquid oil
  • 4 ¼ oz120 gcouverture chocolatetempered. Chocolate with a high cocoa butter content that melts smoothly for coating and glazing. In the US use good-quality baking chocolate bars or couverture wafers (not chocolate chips); in the UK, couverture chocolate or a good-quality cooking chocolate bar.

Method

  1. Finely sift the cocoa powder and stir it into the oil

  2. Add the nut butter to the mixture.

  3. Finally, add the tempered couverture chocolate.

  4. Pour everything into jars.