Read on for my recipe for homemade nutella
Did you know that the 5th of March is World Nutella Day. Yes, the chocolate hazelnut spread my daughter is addicted to has it’s own special day. There is always a jar of Nutella residing on our Aga when she is at home. She likes that chocolate goo to be seriously spreadable.
What is Nutella?
Nutella is a hazelnut chocolate spread that was originally made in the 1940s when chocolate was very expensive during the war. Pietro Ferrero in Italy invented the spread by combining hazelnuts, which were readily available, with a little cocoa powder. Originally this was called Pasta Giandiyi and was sold in a solid block like chocolate. Later a spreadable version was released called Supercrema.
The name Nutella came about when the company wanted to sell their product in the UK and used the English word ‘Nut’ and added the Italian suffix for sweet ‘ella’ at the end – Nutella was born!
Fun Nutella facts
- Nutella now outsells the infamous Marmite.
- In 2012 the French government proposed a tax increase on palm oil (one of the main ingredients in Nutella) and this sparked a huge row that ended with a tax amendment, now called the Nutella Tax.
- A jar of Nutella is sold every 2 seconds worldwide.
- In 2013 5 tonnes of the stuff was stolen from a van in Germany. And no, it was not my daughter getting her Nutella fix for the day!
- You may well recognise the name, Ferrero. The family also make those Ferrero Rocher chocolates.
I’ve actually done three versions of my homemade Nutella. The first is just the normal kind that kids would enjoy, the second has added chilli flakes for a wee spicy kick and the third version has a little more walnut oil to make it into a pouring/dippable sauce which goes great with shortbread or poured on to ice cream.
Here is the basic recipe for homemade Nutella
Ingredients;
- 150g hazelnuts
- 200g plain chocolate
- 1 tbsp cocoa powder
- 2tbsp walnut oil
- 1 tsp vanilla extract
- 2 tbsp honey
- 1/4 tsp salt
- pinch of dried chilli flakes (optional)
Method;
- Toast the hazelnuts in a dry pan for about 1 minute till starting to colour and releasing that gorgeous aroma.
- Remove from heat and tip into a clean tea towel and scrub to remove the skins.
- Process the nuts in mini food processor till smooth paste
- Melt the chocolate in a bowl set over a pan of simmering water (Bain Marie) – do not let water touch bottom of bowl
- Pour chocolate into processor along with walnut oil, vanilla extract, honey, salt and chilli (if using)
- Whizz till you have a smooth paste
- Scoop into a sterilised jar and leave in fridge to set up for 1 hour
- Homemade Nutella will keep for up to a month in the fridge.
Spread the love
Use your homemade Nutella as a spread on toast, with pancakes, as a dip with shortbread, poured over ice cream, as a filling in cakes, in tarts and all manner of ways. How do you use Nutella?
Hope you’ll try my Homemade Nutella, let me know in the comments if you do.
Karon x
Here are some of my other chocolate spreadable recipes you might like. Just click on the image to zap to the recipe;
Homemade Nutella
Equipment
- mini food processor
Ingredients
- 150 g hazelnuts
- 200 g plain dark chocolate
- 1 tbsp cocoa powder
- 2 tbsp walnut oil
- 1 tsp vanilla extract
- 2 tbsp clear honey
- 1/4 tsp sea salt
- pinch of chilli flakes (optional)
Instructions
- Toast the hazelnuts in a dry pan for approx 1 minute till just turning golden and enitting nutty aroma
- tip nuts into a clean tea towel and rub to remove skins
- Whizz the nuts in mini food processor till smooth paste
- Melt chocolate in bowl over pan of simmering water (Bain Marie) do not let water touch bottom of bowl
- Add chocolate plus all other ingredients to processor and whizz till smooth
- spoon into a sterilised jar and leave in fridge for an hour to set up
- will keep for up to 1 month in the fridge
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