Vida Recetas Editorial
Homemade Nutella is a hazelnut and chocolate spread that has become a classic for breakfasts and snacks. This homemade version is more economical and healthier than the commercial one, as it contains no preservatives or added fats. With just five ingredients, you can make a delicious and versatile spread, perfect for spreading on bread, filling crepes, or accompanying desserts.
Originally from Italy, Nutella became world-famous for its unique flavor. Our recipe follows the traditional bain-marie cooking method, which ensures a smooth texture and longer shelf life (up to one year). You can also customize it with plant-based milks or different types of chocolate.
With this recipe, you'll get a creamy and flavorful Nutella, perfect for chocolate lovers. Go ahead and make it to enjoy an incomparable artisanal product.
Prep
40 min
Cook
20 min
Servings
12
Calories
130 kcal
In a food processor, add all the hazelnuts and process them until you get an oily cream.
Add the sugar and process again.
Add some milk and a few pieces of chocolate and process, again. Repeat this process until all the chocolate and milk are integrated.
Process 2 more minutes and then put the mixture in a pot.
Put the pot with the Nutella in a water bath and stir constantly for 20 minutes or until when you stir, you see the bottom of the pot.
Let the Nutella cool for another 20 minutes before packaging it.
Store it at room temperature, and if you're going to eat it right away, don't! , let a day go by, from when you prepared it until you ate it, so that the flavors are more concentrated. You can store it for 1 year.
If you are going to store it, remember to put a label with the date of manufacture on the bottle.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 40 minutes and the cooking time is 20 minutes.
This recipe is designed for 12 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
