The Londoner

Home Made Nutella

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This morning I sat down to breakfast with a steaming mug of tea, warm crusty bread and my own jar of delicious home-made Nutella.
The perfect mix of hot, crunchy, smooth &
It’s so easy to make. You could whip a jar up any time, just for your own enjoyment, or wrap it up and give as a gorgeous home-made gift.
The original inspiration for this recipe came from this 
wonderful blog

You’ll need:
150grams of hazelnuts
200grams of chocolate (choose milk or dark depending on your preference)
1 cup icing sugar
1/2 cocoa powder
Some vegetable or seed oil
+ a clean jar to keep it in.

Preheat your oven to 180째C or 350째F
Pour your hazelnuts into a baking tray and roast them on the middle shelf for about 10mins.
While your nuts are toasting, break up your chocolate and melt using a
bain marie
Keep and eye on your hazelnuts, once they start to go brown, they’re ready. Take them out and leave them to cool a little.
Throw them all into a food processor. If you have a mini processor, that’s even better as the finished result will be much smoother. I have
this one from Cuisinart
and it works like a dream!
If not, just your usual processor is fine, but you may have to stop it now and then and scrape the sides down.
Your nuts should start to look something like this:

Once they do, add your dry ingredients, poor in your melted chocolate and add 2 tablespoons of vegetable oil.
Turn it on and after a few seconds add a little more oil. A couple good glugs should do it, but I’ll leave it up to you.
Keep it whizzing for a good 10-15mins to get rid of any lumps.
You want a smooth, molten mixture, not a sort of thick cookie dough.
When you’re happy with it, poor your glorious goo into a freshly cleaned jar & seal it up tight. Leave this in the fridge over night, and when you get up in the morning, you’ll have the most incredible treat waiting for you!

If you can, take it out of the fridge about half an hour before you want to eat, or microwave it for a few seconds if you like it melty.
Serve with warm french bread & ice cold milk.
Talking of milk, you could easily make dairy free nutella by using dark chocolate or a milk chocolate substitute.
A pretty bow is all it would take to turn your decadent treat into a gorgeous gift.
Nutella for everyone!

Have you seen these yet?

  • Isabella Mattias Teixeira

    Here in Brazil we use “Condensed Milk” to prepare something like Nutella. I have friends with shops and restaurants where they sell using the name “Brigadeiro”. Any day, you can look for a Brazilian restaurant and you can prove it! I’m sure you will love!

  • Laura

    Just made this to put in some Londoner Banana muffins… never made the nutella from scratch before but this is dreamy, may have licked the bowl clean!
    I love your recipes, they’re so simple, work every time, but always impressive! Like everyone else says, where’s the cookbook?!