Nutella, the popular chocolate-hazelnut spread from Italy, is dangerously easy to make with this homemade Nutella. Just dump cocoa, chocolate, hazelnuts, and sugar in a blender and whir. Then spread on everything.

With this homemade Nutella, no longer can you consider yourself safe from temptation just because you mustered the wherewithal to walk on by the Nutella aisle at the grocery store. Nope. Temptation lurks in your very own pantry, every second of the day, with this made-from-scratch rendition. Lord, deliver us from temptation.–Renee Schettler Rossi Video: How to Make Homemade Nutella Homemade Nutella Quick Glance

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30 M Makes about 2 cups 4.6/5 - 24 reviews Print Recipe Ingredients US Metric Email Grocery List Ingredients sent! Send Grocery List Email the grocery list for this recipe to: Send Is required Sign me up for your daily or weekly newsletter, too! Is required 1 cup hazelnuts

12 ounces milk chocolate, chopped

2 tablespoons mild vegetable oil or coconut oil

3 tablespoons confectioners' sugar

1 tablespoon unsweetened cocoa powder

1/2 teaspoon vanilla extract

3/4 teaspoon salt, or to taste Directions Crank the oven to 350°F (176°C). Spread the hazelnuts on a rimmed baking sheet in a single layer and toast them in the oven until they’ve browned a little and the skins are blistered a bit, about 12 minutes. Wrap the hazelnuts in a kitchen towel and rub vigorously to remove as many of the loose skins as possible. (Some skin will inevitably cling to the nuts. It’s okay. Doesn’t have to be perfect.) Let cool completely. Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely. In a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as you like. Add the melted chocolate, blend well, and then strain the mixture to remove any chunks of hazelnut that remain. Keep in mind that it will thicken as it cools. Scrape your homemade Nutella into a jar or other resealable container and let it cool to room temperature. Cover the container and keep on the counter at room temperature for up to 2 weeks. (Hah! In theory, anyways.) Originally posted January 6, 2012. Print Recipe How To Make Nutella Frosting Here’s what you do to make Nutella frosting. (Yes, Nutella frosting.) Just grab your stand mixer and beat 1/2 cup homemade Nutella, 3 tablespoons room-temperature butter, and 3/4 cup confectioners’ sugar until creamy. Crank up the speed to medium-high and slowly, slowly drizzle in 2 tablespoons heavy cream, beating just until smooth and fluffy and irresistible. Immediately slather it over cake or cupcakes. Don’t forget to lick the beaters and the spatula. Show Nutrition Recipe Testers Reviews

Homemade Nutella Recipe © 2011 Christie Matheson. Photos © 2011 David Leite . All rights reserved. All materials used with permission.

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