Nutella (Homemade Chocolate Spread)
WHAT YOU WILL NEED
From ingredients
5 products
SIMPLE PROCESS
Step by step recipe
The secret to this Nutella is a perfect emulsion: oil and cream are blended with an immersion blender until it thickens like mayonnaise. Use neutral or nut oil (like walnut) and let the spread rest for at least 12 hours — this allows the flavors to meld and the oily taste to fade. Cocoa and flavoring add the chocolate note, while sweetener keeps it sugar-free.
Prep the Ingredients
Make sure the cream and oil are at room temperature — this helps the emulsion form. Measure out the cocoa powder, sweetener, and flavoring.
Emulsify the Base
In a tall narrow container (like a blender cup), combine the cream and oil. Lower the immersion blender to the bottom and blend on low speed until the mixture starts to thicken (1–2 minutes).
Add Dry Ingredients
Add the cocoa powder, sweetener, and flavoring. Continue blending with the immersion blender, gradually lifting it, until fully combined and thickened.
Adjust the Consistency
If the spread is too thin, add 10–20g of oil and blend again. If too thick, add 5–10ml of cream. Aim for a thick, spreadable paste.
Rest the Spread
Transfer the Nutella to a glass jar, seal with a lid, and refrigerate for at least 12 hours. This allows the flavors to meld.
Serve
Before serving, remove from the fridge and let it sit for 10–15 minutes. Spread on toast, pancakes, or enjoy straight from the jar. Store in the fridge for up to a week.
CHEF'S TIP
Choose a Nut Oil
Walnut, almond, or hazelnut oil gives the spread a rich, nutty depth. If using neutral sunflower oil, add a few drops of nut-flavored extract.
Use an Immersion Blender
A narrow immersion blender attachment works best for the emulsion — it creates the right texture in 1–2 minutes. Blend on low speed, gradually lifting the blender from the bottom.
Adjust the Consistency
If the spread is too thin, add 10–20g of oil and blend again until it thickens. If too thick, drizzle in a little cream. Aim for a spreadable paste consistency.
Let the Spread Rest
Right after blending, the oil flavor may be too prominent. Refrigerate for at least 12 hours — the texture will become smoother and the flavors more balanced.
SUBSTITUTIONS
Add your taste
- With Other Nuts Use hazelnut or almond oil instead of walnut. You can also add 4–5 crushed nuts directly into the mixture for added texture.
- With Liquid Sweetener Replace powdered sweetener with liquid drops (e.g., stevia or erythritol) — they blend more easily into the emulsion.
- With Vanilla Extract Instead of almond flavoring, add ½ teaspoon of natural vanilla extract or a few drops of vanilla essence.
- With Coconut Oil Replace part of the vegetable oil (20–30g) with coconut oil — the spread becomes firmer and gains a tropical note.
HOW TO STORE
How to Store Homemade Nutella
Store the spread in a glass jar with a tight lid in the fridge for up to 1 week. Before serving, let it sit at room temperature for 10–15 minutes to soften for easy spreading. Do not freeze — the emulsion may separate after thawing. If it separates, simply blend it again.
GOOD TO KNOW