What is the best way to make homemade nutella? Our guide gives you 3 recipes for variations of nutella that you can use as a spread or in other recipes.
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Nutella is delicious and unfortunately also very high in calories. If you make your nutella yourself, you can reduce the calorie count.
Nutella is popular with children and adults alike. For many, the chocolate spread is even the bread spread par excellence and is consumed at least every day for breakfast. Nutella is not only ideal as a spread, but can also be used for baking. So it has established itself as an ingredient in various recipes for cookies and cakes. Even with a sweet lunch in the form of crepes and pancakes, the spread with a hazelnut-chocolate taste should not be missing.
Why make homemade Nutella?
The popularity of Nutella has been unbroken for years and so there is actually the spread in every supermarket. The majority of discounters also have Nutella in their standard range. There are still good reasons to do the spread yourself:
- Nutella contains a lot of sugar. When making your own sugar, you can reduce the amount of sugar or use a sugar substitute .
- As in most conventional products, this spread also contains various additives that are not required for in-house production.
- Nutella contains controversial palm oil.
- The ingredients do not come from organic farming.
A homemade Nutella takes into account the basics of your own diet and can be both vegan and sugar-free. This does not detract from the taste. Allergies and intolerances can also be addressed.
In addition, you can individually determine how chocolatey or sweet the spread should taste. So some people may be inspired by the spread in a completely new way.
A good basic recipe can be modified in many ways
The ingredients that are used for the homemade Nutella should be in stock in most households. But they can also be conveniently bought in any supermarket. The basic recipe, which can then be rounded off individually according to your own taste, is as follows:
| ingredients | manual |
|---|---|
| • 200 g hazelnuts • ¼ teaspoon of vanilla powder ( pulp from the vanilla bean) • 3 tablespoons of cocoa powder • 1 pinch of salt • 3 tablespoons of agave syrup • 3 tablespoons of vegetable oil Tip: Rapeseed and sunflower oil are particularly suitable as vegetable oil. They are tasteless. | Step 1: The hazelnuts are first roasted in the pan or in the oven without fat. For this, the oven is preheated to 175 degrees, so that the nuts can roast for 7, maximum 12 minutes. When roasting in the pan, the nuts must be swiveled regularly. Otherwise they will be too dark. Step 2: Then crush the hazelnuts in the blender. If the nuts are really small, they develop an oily consistency. They quickly slide off the spoon. Step 3: Add all other ingredients to the nuts and mix well. Step 4: If the spread is nice and creamy, you can taste it. Depending on individual needs, sugar or cocoa can now be added. Step 5: The finished chocolate cream can now be filled in glasses. It is important that the glasses are really clean and can be closed securely. |
Various ingredients can be exchanged for the basic recipe. For example, honey can be used instead of agave syrup. Then the recipe is no longer vegan. Alternatively, you can also use powdered sugar. Powdered sugar is finer than normal table sugar and dissolves better.
Tip: Whole hazelnuts, which are ground shortly before preparation, are best suited. This is the best way to develop their aromas.
How long is the chocolate spread stable?
The homemade Nutella naturally does not require any preservatives, which is particularly evident in the durability. Basically, the production of stocks should be handled carefully. The spread can easily be stored in the fridge for around a week. Beautifully decorated glasses with homemade Nutella are also ideal as a gift idea for friends and family.
In order to refine the spread and to create additional variants for breakfast and pastries, it makes sense to work with hazelnut pieces every now and then. These can also be mixed with the cream.
Chocolate nutella spread with honey and cream
If you want a particularly creamy Nutella and also accept one or two more calories, you can try the following recipe:
| ingredients | manual |
|---|---|
| • 100 g of hazelnuts • 2 teaspoons of vanilla extract or vanilla sugar • 150 g of chocolate (dark or whole milk to taste) • 200 ml of cream • 50 g of butter • 1 pinch of salt • 2 tablespoons of honey Tip: If the spread should taste more chocolate, the butter can be replaced with cocoa butter. | Step 1: Whole hazelnuts must first be roasted. This recipe also offers a pan or oven. Step 2: The roasted hazelnuts are then pureed in the blender. Step 3: In the next step, the butter is melted together with the chocolate and the cream. It is important that the temperature is not too high. A water bath is ideal here, so that all components connect. Step 4: Now the nut must be added to the chocolate cream and mixed thoroughly with it. In the next step, the mousse is rounded off with vanilla, honey and salt. |
If sterilized glasses are used for filling, this chocolate cream can be stored for significantly longer. Storage of up to four weeks is possible here.
Sterilizing glasses correctly Sterilizing the glasses is very quick and easy. The jars are either cooked together with the lids in a saucepan or they are sterilized in the oven. To do this, the oven must be heated to 180 degrees. It is sufficient if the glasses remain in the oven for 10 minutes.
Tip: If you have just baked a cake, you can also use the residual heat from the oven .
Vegan Nutella from only 3 ingredients
If the chocolate spread is completely vegan, this recipe for a vegan Nutella can be used. The advantage is that it really only consists of three ingredients and can be made in just 30 minutes. The following ingredients are used for the vegan Nutella:
- 405 g of hazelnuts or hazelnut butter (the nuts are already roasted with hazelnut butter, so that a handle is avoided)
- 85 g vegan chocolate coating (here you can of course also use your favorite chocolate)
- 30 ml sweet maple syrup
Tip: The chocolate spread can be refined with a little sea salt and bourbon vanilla. But that is not a must. A small amount of about ¼ teaspoon is enough for a special kick.
Here, too, the nuts are first roasted and then ground very finely, so that a paste is created. Then the chocolate coating can be melted in a water bath. It is important to ensure that it does not get too hot. The maple syrup is only added at the end. It should be dosed exactly here. The syrup not only makes the chocolate spread sweet, but also ensures that it becomes firmer. In a jar, the spread, if sealed airtight, will last for about 2 to 3 weeks and can of course also be used for baking.
