Chocolate Hazelnut Spread (homemade Nutella)
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How to make your own Chocolate Hazelnut Spread (or DIY Nutella Recipe.) Learn how to make homemade Nutella with this simple Nutella recipe. Only 5 ingredients and it tastes way better than store-bought Nutella!
Last week we went to son’s school to meet his new 1st grade teacher. I could tell he was excited and nervous at the same time. It was very sweet.
We took some time to make his new teacher an appreciation gift for meet the teacher night. I have been drooling over a homemade Chocolate Hazelnut Spread recipe- (the link no longer works- see recipe at bottom of post) since I saw it a few weeks ago. I figured it would make a great gift and gave me a chance to use my new blender too!
I hope she likes it! I don’t see how she couldn’t…
Mmm, Yummy!
After I finished making the hazelnut spread, I sent the kids outside and let them lick what was left in the cooking pot. This stuff tastes amazing!
I think they liked it too!
Enjoy!
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Chocolate Hazelnut Spread (or DIY Nutella)
Description
How to make your own Chocolate Hazelnut Spread (or DIY Nutella Recipe.) Learn how to make homemade Nutella with this simple Nutella recipe. Only 5 ingredients and it tastes way better than store-bought Nutella!
Ingredients
- 2 cups hazelnuts
- 12 oz semi sweet chocolate chips
- 12 oz milk chocolate chips
- 1/2 cup sugar
- 1.5 cups heavy cream
- pinch of salt
Instructions
- Heat oven to 350 degrees. Place hazelnuts on a cookie sheet and roast for 10 to 15 minutes.
- Once hazelnuts have cooled, vigorously rub nuts between your palms to remove skin. (It’s ok to leave some on.)
- Place roasted nuts in a high powered blender and puree for about 5 minutes. When done, the hazelnuts will resemble peanut butter. You want the hazelnut butter as smooth as possible.
- In a med saucepan, heat cream, salt and sugar until hot. Add chocolate chips and stir until melted. Remove from heat and allow chocolate to cool for about 15 minutes.
- Add the hazelnut butter to the chocolate mixture when the chocolate is warm but not hot. (If it is too hot the oil from the hazelnuts will separate and make a gloppy mess. Combine until completely mixed.
- Add to a pretty jar.
- Store in the fridge, but serve warm or at room temperature. Will keep in the fridge for about 2 to 3 weeks.
