Best Homemade Nutella Recipes

HOMEMADE NUTELLA® (CHOCOLATE-HAZELNUT SPREAD)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread hazelnuts onto a baking sheet and roast in preheated oven until slightly browned and the skins are slightly blistered, 10 to 15 minutes.
• Spread a kitchen towel onto a flat work surface. Put the hazelnuts in the middle of the towel and wrap the towel around the nuts. Roll towel vigorously to strip the nuts from as much of the skins as you can remove. Discard skins and set nuts aside to cool completely.
• Put hazelnuts in a food processor and grind into a paste; add sugar, canola oil, cocoa powder, vanilla, and salt. Continue to process the mixture until it is as smooth as you can get it.
• Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour chocolate into the food processor and blend into the hazelnut mixture. Use a spatula to transfer into a container with a tight-fitting lid, but cool completely at room temperature before sealing tightly.

HOMEMADE NUTELLA®-FILLED DONUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Combine flour, baking powder, salt, and cinnamon in a medium bowl. Whisk until combined.
• Combine 3/4 cup sugar, milk, vegetable oil, egg, and vanilla extract in a large bowl. Add flour mixture and stir until combined.
• Place 2 tablespoons of batter into each prepared muffin cup. Add 1 to 2 teaspoons of Nutella® to the center of each and cover with 2 additional tablespoons donut batter, or until each cup is 3/4 full.
• Bake in the preheated oven until edges and bottoms are browned, 18 to 22 minutes. Do not overbake. Remove from the oven and let sit for 5 minutes; shake muffins out of the tin while still warm.
• Melt butter in a small microwave-safe bowl in a microwave in 10 second intervals. Combine sugar and cinnamon in another small bowl. Dip donut muffins into the melted butter followed by cinnamon-sugar coating.
• Mix powdered sugar, milk, and vanilla extract together in a bowl. Dip donut muffins into glaze.

HOMEMADE NUTELLA ICE CREAM

Steps:

• 1. Whisk eggs in a mixing bowl until light and fluffy, 2 minutes.
• 2. Whisk in the sugar, a little at a time, then continue whisking until completely blended, 1 minute more.
• 3. Add the Nutella and whisk to blend.
• 4. Pour in the heavy cream and milk a little at a time and whisk to blend.
• 5. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
• 6. After the ice cream stiffens (about 2 minutes before it is done), add the hazelnuts, then continue freezing until the ice cream is ready.
• 7. Transfer the ice cream mixture into a container with a lid and place in the freezer for at least 8 hours or until firm.
• 8. Tip: This ice cream is better when it is firm rather than in soft serve form because the creaminess is more defined. I usually wash an empty ice cream container to put the finished product in and it works great!
• 9. Enjoy!
• 10. TRY THIS METHOD FOR AN EVEN CREAMIER EXPERIENCE: I made the Homemade Nutella Ice Cream the other day, only this time I cooked the eggs to see how it would turn out. I beat the eggs and sugar together and then added the milk. I cooked it, while whisking, until it got to scald temperature. At this point I noticed it was thickening up like a custard so I took it off the heat and set it aside. I then put the Nutella in a bowl and while slowly adding half of the cream, I blended it until smooth. Then I added the remaining cream to the custard which helped to cool it down so that I could combine together the custard mixture with the Nutella mixture. At this point it was ready for the ice cream freezer and I followed the above directions. When the ice cream was finished, I placed it in my refrigerator's freezer until firm. I was amazed that the ice cream was even creamier by following this method but whichever one you choose to use will turn out fantastic!
• 11. Per some member's concerns about using eggs or not, I made the ice cream without them. I was not impressed to say the least so I took a picture of the eggless ice cream so everyone can compare and make their own choice as to which way they want to go! Whichever way you choose, I hope you enjoy it!

HOMEMADE NUTELLA® BARS

Steps:

• Combine flaxseed, rolled oats, coconut, and almonds in the bowl of a food processor; process until it makes a nice powder mixture. Add coconut oil, 1/2 cup of chocolate-hazelnut spread, and vanilla extract; process until combined. Spread batter on a 9-inch square baking sheet and place in refrigerator to chill.
• Meanwhile, place remaining 1 1/2 cups chocolate-hazelnut spread and chocolate chips in a microwave-safe bowl. Microwave on high for 1 minute; remove and stir. Repeat microwaving at 1-minute intervals and stirring until chocolate chips have melted and mixture is nice and smooth.
• Remove baking sheet from the refrigerator and pour melted chocolate mixture on top. Return to the refrigerator and chill for at least 25 minutes. Cut into squares and serve.

HOMEMADE NUTELLA

Steps:

• Heat condensed milk in a pot- just heat it but don't let it boil.
• Remove from heat and add the chocolate broken down into pieces. Cover pot with a lid for 5 mins. Remove lid and swirl until smooth consistency is obtained and let cool.
• Then transfer this to a mixer and add the hazelnut spread- mix until perfectly smooth. Empty into a dry and clean jar and enjoy!
• If the next day you notice white grains- nothing to worry about, just blend the mixture again in a mixer to smoothen it out. No white grains should appear for the days after that.

HOMEMADE NUTELLA -- BETTER THAN THE REAL THING!

Steps:

• Place the hazelnuts in a dry skillet and toast over medium heat 2 to 4 minutes or until just starting to brown.
• Place the hazelnuts and the chocolate chips in the work bowl of a food processor fitted with a metal blade. Process for 3 to 5 minutes until the mixture starts to become smooth.
• Drizzle in one tablespoon of oil while continuing to process. If necessary, add another tablespoon of oil until the mixture becomes smooth and spreadable.
• Store in the fridge in a clean jar or lidded container for upto 2 weeks. You will probably need to mix the spread before each use as the oil can separate.