Making a homemade Nutella alternative is surprisingly easy. You can make your own version of hazelnut chocolate spread with a higher hazelnut content compared to store-bought brands, and control the amount of sugar and oil that goes into your spread.
The simple way to enjoy them is to spread them over bread or toast for instant satisfaction. You can use them for baking pastries, as dipping for fruits and crackers, or just straight from the jar with a spoon.
You can also put our spread on our chocolate spiral mantou. Experience the delight of baking a luscious chocolate chiffon cake at home with this easy-to-follow chocolate chiffon cake recipe.
Note:
- Keep part of the nuts spread at room temperature, this allows it to have a creamy and spreadable consistency, homemade hazelnut chocolate spread will stay fresh for 1-2 weeks at room temperature. Keep the remainder in the fridge for 3-6 months.
Chinese version: 自制榛子巧克力酱- Nutella替代品
Hazelnut Chocolate Spread (Homemade Nutella)| MyKitchen101en
Yield: 320g
Ingredients:
- 200g skinned raw Hazelnuts
- 60g fine granulated sugar
- ¼ tsp salt
- 20g butter (or Margarine)
- 20g oil
- 20g cocoa powder (unsweetened)
- 20g milk powder
Instructions:
1 Place 200g raw hazelnuts evenly on a baking tray. Toast in a preheated oven at 160°C(320°F) for 13-15 minutes or until golden brown. Baking time may vary slightly depending on the individual oven. Or you may simply toast the nuts on a frying pan until golden brown.
2 Set aside to cool completely at a well-ventilated area.
3 Process the toasted hazelnuts with a food processor until fine.
4 Add in 60g sugar and ¼ tsp salt, blend thoroughly.
5 Add in 20g butter and just enough oil (20g) to get the mixture to blend smoothly. Process for about 2 minutes on high speed until the paste is completely smooth. Note: Add in oil gradually, you may not need the entire 20g.
6 Mix in 20g unsweetened cocoa powder and 20g milk powder. Process for another 5 minutes using low speed until the paste is completely smooth, pausing occasionally to scrape down the sides.
7 Store in an airtight container and keep refrigerated, homemade hazelnut chocolate spread will stay fresh for 3-6 months in the fridge.
Hazelnut Chocolate Spread (Homemade Nutella)
Rate
Ingredients
- 200 g skinned raw Hazelnuts
- 60 g fine granulated sugar
- ¼ tsp salt
- 20 g butter or Margarine
- 20 g oil
- 20 g cocoa powder unsweetened
- 20 g milk powder
Instructions
- Place 200g raw hazelnuts evenly on a baking tray. Toast in a preheated oven at 160°C(320°F) for 13-15 minutes or until golden brown. Baking time may vary slightly depending on the individual oven. Or you may simply toast the nuts on a frying pan until golden brown.
- Set aside to cool completely at a well-ventilated area.
- Process the toasted hazelnuts with a food processor until fine.
- Add in 60g sugar and ¼ tsp salt, blend thoroughly.
- Add in 20g butter and just enough oil (20g) to get the mixture to blend smoothly. Process for about 2 minutes on high speed until the paste is completely smooth. Note: Add in oil gradually, you may not need the entire 20g.
- Mix in 20g unsweetened cocoa powder and 20g milk powder. Process for another 5 minutes using low speed until the paste is completely smooth, pausing occasionally to scrape down the sides.
- Store in an airtight container and keep refrigerated, homemade hazelnut chocolate spread will stay fresh for 3-6 months in the fridge.
Video
Notes
Nutrition (per serving)
Rate this recipe
Click to rate
Looks good. How long can it last if refrigerated?
Store in an airtight container and keep refrigerated, homemade hazelnut chocolate spread will stay fresh for 3-6 months in the fridge.
Any substitute for milk powder?
You may omit it but the taste will be different.
What can one use instead of sugar?
Haven’t tried using other yet.