Let's prepare Nutella at home - another delicacy that can compete with its store-bought counterpart. Recognizable nutty aroma, deep chocolate taste, sweetness and soft consistency- all this is present in homemade dessert fully. But unlike industrial pasta, the label of which contains ingredients that do not inspire confidence, for our own prepared delicacy we choose the products ourselves, so we can always control their quality.
The Nutella recipe at home makes it possible to please your beloved family with a sweet delicacy without any reason, because our paste consists of only four available ingredients and is not at all difficult to prepare. Smooth texture reminiscent delicate cream, allows for easy application chocolate mass for toast, buns, pancakes and other baked goods. If desired, homemade Nutella can simply be eaten with a spoon or even used in making other desserts, for example.
Ingredients: 
- hazelnuts - 70 g;
- dark chocolate (milk chocolate is possible) - 100 g;
- condensed milk - 280 g;
- butter - 70 g.
Nutella at home recipe with photo
How to make nut butter
- First let's prepare main ingredient- nuts. It is advisable to buy raw (unroasted) hazelnuts and dry them in the oven yourself. The fact is that roasted nuts They are stored less well, so there is always a risk of purchasing a rancid product in the store, and low-quality nuts can greatly spoil the taste of the dessert. So, spread the hazelnuts over the bottom of a heat-resistant form or place them on a baking sheet.
- Dry for about 5-7 minutes in an oven heated to 200 degrees. We periodically check the condition of the hazelnuts - as soon as the skin darkens and cracks, we remove the mold from the oven. Be careful - if you miss the moment, the nuts may burn!
- Let the hazelnuts cool and then peel the husks. We check for the presence of too dark, low-quality specimens.
- Next, you need to grind the nuts to a minimum crumb (almost flour) or even a viscous paste. A coffee grinder is best suited for this purpose - a blender may not be able to cope with this task. Load the nuts into the coffee grinder bowl in batches (about 3 batches). Let's start chopping.
- First, the nuts will begin to split into large pieces, and then break into small particles.
- We continue to grind. Gradually, the dry crumbs will begin to moisturize due to the oil secreted by the nuts. The mass will become very soft, crumbly to the touch, similar to halva. You can continue the process, then the nuts will heat up more, release even more oil, and the crumbs will gather into a single viscous mixture. But it’s okay if you stop a little earlier - very small, insignificant inclusions of nuts will not deteriorate the dessert. During operation, do not forget to give the coffee grinder time to “rest” - turn it off periodically, allowing the device to cool down.
Preparing chocolate for homemade Nutella
- When all the nuts are ready, proceed to the chocolate. Chop the tile into slices and place in a heat-resistant bowl. We are constructing " water bath“, that is, put the bowl in a suitable size pan with water. The liquid in the lower container should not touch the bottom of the upper container, otherwise there is a risk of overheating and ruining the chocolate!
- Melt the chocolate slices with constant and continuous stirring over low heat. As soon as the mixture becomes smooth, completely homogeneous (without the slightest clots), remove from the stove. For the recipe will do both dark and milk chocolate. Milk - for lovers of very sweet desserts. WITH dark chocolate(the percentage of cocoa content is about 56%) the paste is moderately sweet, with a light and almost imperceptible bitterness.
- IN hot chocolate Immediately add the oil and stir quickly and vigorously. The butter bar should be very soft and melted, so we take it out of the refrigerator in advance. IN in this case You cannot replace butter with margarine or a surrogate. For the recipe we choose quality product, ideally 82% fat.
- Once the butter has completely dissolved, add condensed milk.
- Stir. The light and chocolate mixtures should completely combine into a solid color.
- Lastly, add the nuts and mix.
- From the proportions indicated in the recipe, about 500 g of finished paste is obtained. At first the mass will be liquid and viscous. Cool it completely, transfer it to a jar of suitable size and put it in the refrigerator.
- Cold Nutella will become denser. If desired, before serving, you can keep it at room temperature, then the paste will soften again, become plastic and will be easy to apply to slices of bread.
Homemade Nutella with nuts and chocolate is ready! Enjoy your tea!
Chocolate Nutella paste– one of the favorite desserts of those with a sweet tooth. Some people carefully smear it on the plastic parts of loaves or cookies, while others are ready to eat it with spoons, experiencing maximum gastronomic pleasure. Perhaps even greater joy can be caused only by homemade Nutella, prepared by you personally from natural ingredients. Such a delicacy will not only be tasty, but also healthy. And you will probably know what you are treating your family to.
So, today the culinary site will tell you how to prepare Nutella at home. We offer you several recipes from which you can choose the one you like best.
Homemade Nutella - recipe with flour
Ingredients:
Preparation:
Pour sugar into a container, break the eggs and grind until the granulated sugar is completely dissolved.
Add flour, vanillin, cocoa powder, roasted nuts ground to flour and softened butter. Mix thoroughly until smooth.
Pour warm (but not hot!) milk into the mixture and mix again.
Place the resulting mixture on low heat and, stirring constantly, cook until thickened.
Ready homemade Nutella is placed in jars and cooled. Like store-bought, when cold it is much thicker and harder than when warm. 
Homemade Nutella with condensed milk
Ingredients:
- condensed milk – 1 can (it is advisable to choose the one that has the most natural and high-quality composition);
- chocolate (dark or milk, if you want a sweeter paste) – 1 bar per 150 g;
- butter – 100 gr.;
- hazelnuts – 1 cup.
Be demanding about the quality of each component! Vegetable-based oil or rancid nuts will ruin the entire final product! 
Preparation:
Fry the nuts in a dry frying pan and, after cooling, use a coffee grinder to grind them to the consistency of flour. By the way , if you add a little sugar to the nuts (from the amount specified in the recipe), nothing will stick to the knives and walls of the coffee grinder.
Break the chocolate into pieces and melt in a water bath. Be careful: the finished chocolate has a smooth, shiny texture. Just overheat it a little and it will turn into an unpleasant lumpy mass.
Remove the chocolate from the stove and add pre-softened butter to it. Stir until the oil is completely dissolved.
Add condensed milk to the chocolate-butter mixture. Knead again.
Pour the resulting nut powder into the mixture. Mix everything again until a homogeneous mixture is obtained.
Homemade Nutella is ready! It should be stored in the refrigerator. But if you prefer a velvety mass that is convenient to spread on bread or take with a spoon, take it out of the refrigerator ahead of time and warm it up for the meal.
If you prefer homemade Nutella without nuts, you can make it without them. Just skip this ingredient and pack finished product by banks. But traditionally it is still chocolate-nut butter. 
Nutella at home - video recipe
For those who prefer to watch rather than read, we offer a video recipe for homemade chocolate-nut butter. After looking through many options, Cozy Kitchen chose the one that is prepared from available ingredients and delights with the result.
Chocolate Nutella is good not only as a stand-alone dessert. You can safely use it as a filling for croissants, buns or eclairs, as a component of cake cream or for coating sponge cakes.
Try, fantasize, cook and enjoy your health!
Surely each of us has tried the famous Nutella chocolate spread. But in stores it is quite expensive, and you cannot be sure of the quality and naturalness of such a product. But you shouldn’t give up this dessert. Just learn how to cook it at home!
Ingredients used
What ingredients do you need to make Nutella? Exist different recipes, but still some components can be called basic:
- . Without it, of course, it will not be possible to make chocolate paste. Since the chocolate will need to be melted, it must be natural and high quality, so inexpensive confectionery bars will not work. It is best to use milk chocolate, although some people prefer bitter chocolate (then the taste of the finished paste will be different).
- Cocoa powder. They can replace chocolate. Remember that such a product must also be natural, otherwise the taste and quality of the finished dessert will suffer.
- Milk. It will give the pasta a delicate milky taste.
- Nuts. If you prefer nut butter, be sure to use nuts. In principle, any will do, but it’s best to choose peanuts. Although almonds and walnuts will also be able to give ready dessert interesting taste.
- Sugar. Without it, the pasta simply won’t be sweet.
- Condensed milk. This ingredient will allow the dessert to thicken and also make the cooking process easier.
- To allow the paste to set in the refrigerator and thicken but remain tender, add butter.
Cooking technology
There is absolutely nothing complicated about making Nutella. Main stages:
- Grinding. Some products will need to be chopped. These include nuts and chocolate. The degree to which you chop the nuts will depend on your taste preferences. So, if you want to get a homogeneous paste, then grind the kernels literally into powder. In this case, it is best to use a coffee grinder. If you want to clearly feel the taste of nuts and enjoy it, then crumble the nuts with your hands, cut them with a knife or grind them in a blender.
- Mixing. All ingredients will need to be mixed.
- Heating. To make the mixture more homogeneous, viscous and thick, it will need to be heated.
Recipes
How to make homemade Nutella? We offer several recipes.
Recipe one
This pasta recipe uses eggs to make it thick. But it is best to use eggs purchased at a trusted large store, since those purchased at a spontaneous market can be infected with salmonellosis (salmonella die after prolonged heat treatment, and she's in this recipe not provided). So, the ingredients:
- 2 glasses of milk;
- 4 tablespoons flour;
- 2 chicken eggs;
- 2 cups sugar;
- 3 tablespoons cocoa powder;
- 1 teaspoon butter;
- 1 cup peanuts.
Cooking method:
- First, prepare the peanuts. Peel it and lightly fry in a dry frying pan or oven. Now grind the nuts in a coffee grinder or blender.
- Move on to the eggs. They should be room temperature, so you should get them in advance. Break the eggs into a bowl, add sugar and beat everything with a mixer until a light foam forms.
- Now, while continuing to beat the sugar-egg mixture, add the flour.
- Then add cocoa powder without stopping the whisking process.
- Then add the nuts and beat again.
- Now you should add butter to the mixture and beat everything thoroughly again. The butter should be softened, but not melted.
- Now add the milk, mix everything and transfer it to the pan (or better yet, mix everything in it right away). Place the pan on the stove, reduce the heat to low and cook the mixture for about 20 minutes, stirring constantly to avoid burning.
- When the mixture thickens, remove the pan from the stove and transfer the paste into jars.
Recipe two
This recipe does not involve the use of eggs, so, firstly, you don’t have to worry about salmonellosis, and secondly, the product will be stored longer.
- 4 glasses of milk;
- 4 cups sugar;
- 6 tablespoons cocoa powder;
- 4 tablespoons flour;
- 100 grams of butter;
- ½ teaspoon salt.
Cooking method:
- Combine flour, cocoa and sugar in a saucepan, mix everything well.
- Add milk and beat the mixture with a mixer until not a single lump remains.
- Place the pan on the stove, reducing the heat to low.
- Bring the mixture to a boil and after a minute or two, remove the pan from the heat. Don't forget to stir the mixture constantly, otherwise it will burn.
- Now cool the mixture and add salt and softened (not melted) butter. Beat everything again.
- You have got a rich and thick absolutely natural Nutella. Place it in jars and put it in the refrigerator.
Recipe three
Pasta made at home from walnuts. You will need following ingredients:
- 2-3 tablespoons cocoa powder;
- ¾ glass of milk;
- 1 cup sugar;
- 100 grams of butter;
- 1 cup walnuts.
Cooking method:
- Tackle the nuts first. They need to be crushed. It is most convenient to do this in a blender or coffee grinder, but if desired, the kernels can be cut with a knife or even broken by hand.
- Now start preparing the chocolate mass.
- Pour milk into the pan, add sugar there.
- Place the saucepan over low heat and bring the mixture to a boil, but do not boil.
- Dissolve the cocoa powder in the resulting hot mixture, then immediately add the nuts.
- Put the pan back on the heat, bring to a boil and cook for 5-7 minutes until the mixture thickens a little.
- Remove the pan from the stove, cool the mixture to room temperature and add butter. Beat everything with a mixer.
- Divide the finished paste into jars and place in the refrigerator.
Recipe four
Try making delicious Nutella with hazelnuts. To prepare it you will need:
- 1 can of condensed milk;
- 50 grams of butter;
- 100 grams of chocolate (it is best to use dark chocolate in this case);
- 50 ml milk;
- 200 grams of hazelnuts.
Cooking method:
- Sort the nuts, wash and place on a baking sheet.
- Place the baking sheet in the oven, preheated to 180-200 degrees, for about 5-7 minutes.
- Peel the hazelnuts and grind them using a blender or coffee grinder.
- Break the chocolate into small pieces and place them in a bowl, adding butter and milk. Melt everything in a water bath or in microwave oven.
- Transfer the chocolate mixture to a saucepan and add the condensed milk and nuts.
- Place the pan on the stove and bring the mixture to a boil, but do not boil it.
- Delicious nut-chocolate spread ready. Transfer it into jars and put it in the refrigerator.
Eat homemade Nutella with pleasure and treat your guests. Bon appetit!
Surely lovers chocolate paste there are many more who can refuse this delicious sweet treat. In my family they can eat it with spoons, however, not everyone and not always is allowed to do this. Moreover, it is not at all necessary to buy expensive Nutella - you can easily prepare an analogue of this world-famous chocolate spread at home.
In general, Nutella spread is most often used as a spread on bread or toast. In addition, you can coat cake layers with it, fill eclairs and other cakes, and add to homemade cookies, make delicious food based on it chocolate cream. The BUT is somewhat confusing: Nutella is expensive, can be eaten in a moment, and the composition is not particularly pleasing.
By the way, regarding the composition of industrial Nutella chocolate spread. Depending on the country of origin, the raw materials and, as a result, the quality, taste and price of the product may vary. But in any case, on the label you will always find those components that do not inspire confidence.
That is why many housewives have long learned to make Nutella at home. There are a lot of recipes, but I will share with you the one that I use myself. I am confident in the quality of a ready-made treat, since I never use cheap ingredients to make homemade Nutella.
The recipe for this chocolate spread includes only 4 products: sweetened condensed milk, high-quality butter (at least 72% fat), peeled hazelnuts and chocolate. If you want to get almost identical original taste, use milk chocolate. For me, the finished paste in this version is too sweet, so I take a dark one (containing at least 56% cocoa products), then the homemade Nutella has a slight bitterness.
And finally, about the cost. If you look at how much Nutella costs in the store, buy the highest quality ones and therefore expensive products for cooking homemade pasta, it will become clear that the difference will be almost 2.5 times. That is, homemade Nutella is much more profitable than the one prepared in industrial conditions. Still unsure whether to cook or not? Hurry to the kitchen!
Ingredients:
Cooking the dish step by step with photos:
The homemade Nutella chocolate spread recipe includes the following ingredients: sweetened condensed milk, butter, hazelnuts and chocolate. I wrote above about which one to choose (dark or milky), so decide for yourself.
The first step is to toast the nuts. This can be done on the stove (in a frying pan), in the oven, or even in the microwave. For me, it’s easier to use a frying pan - over moderate heat, stirring from time to time, fry the nuts until golden brown. This will take no more than 10, or even less, minutes. Just be careful not to burn the hazelnuts, otherwise they will be bitter.
The roasted nuts will brown and the skins will fall off on their own. Let them cool slightly, then put them in a bag and rub the hazelnuts between your palms. This will remove the thin skin from almost all the nuts.
Now the hazelnuts need to be chopped. A coffee grinder is best for this, but you can try using a food processor if you have one powerful enough.
Load the cooled nuts into the coffee grinder in batches. At first you will get large pieces, which will then gradually turn into small crumbs. If desired, if you continue to grind, you will get this nut paste - the oil in the nuts will heat up and begin to separate, turning the crumbs into a homogeneous viscous mass.
When you're done with the nuts, it's time to move on to the next step - we'll melt the chocolate. To do this, we break it or chop it with a knife and put it in a small saucepan.
You can melt chocolate not only in a water bath (at the bottom of the saucepan with chocolate there is another saucepan with boiling water), but also in a microwave oven (it is best to use the Defrost mode - it is more gentle). In general, it doesn’t matter how you do it, the main thing is not to overheat the chocolate, otherwise it will curdle and become lumpy.
With constant stirring, we ensure that the chocolate completely melts, becomes smooth, shiny and homogeneous. Remove the saucepan from the stove and add soft butter (take it out of the refrigerator in advance) into the hot chocolate. Stir everything until the butter melts and dissolves in the chocolate.
Nutella is one of those brands that have become a household name for a product loved by millions. This thick nut-chocolate paste is bright and at the same time delicate taste Equally loved by both children and adults.
And this is not surprising, because Nutella is perfect for many desserts - for sweet breakfast sandwiches with a white loaf or soft bun, as well as with banana and strawberry slices on top of the pasta; for homemade pancakes and pancakes; as a filling for waffles; as a layer for cakes and for much more.
You can prepare Nutella at home, it will be just as tasty, but also made from fresh natural products without adding preservatives or flavorings.
However, you can experiment and prepare pasta by adding eggs to the recipe or removing nuts. You can also add vanillin or other flavorings, you can add different types nuts, thereby changing the taste of the finished product.
Classic Nutella recipe
In order to get a chocolate spread that is as close in taste to the one sold in jars, you will need:
- 4 glasses of milk;
- Same amount of sugar;
- 4 tablespoons of nuts (to taste, but it’s better to take hazelnuts);
- The same amount of wheat flour;
- 6 tablespoons of high-quality natural cocoa;
- 250 grams of butter;
- Half a teaspoon of salt.
To begin, prepare and measure all the ingredients. They should be at the same temperature, preferably at room temperature. Chop the nuts with a knife or chop them in a blender finely enough to mix them well into a paste.
Take a medium-sized saucepan and mix the dry ingredients in it - sugar, flour and cocoa. Begin to gradually pour milk into the mixture, constantly stirring the mixture with a whisk so that no lumps form in it.
To do this, it is better to use a blender with a whisk attachment - it will mix everything most thoroughly, but you can also use a simple hand whisk, and, in extreme cases, a fork. It will be more difficult for her to mix everything without lumps, but nothing is impossible.
When the milk is completely introduced, the mixture should be homogeneous. Place the saucepan over low heat and bring the mixture to a boil. Keep stirring the contents of the pan to prevent the milk from sticking to the bottom.
After boiling, add nuts, butter and salt to the mixture. Reduce the heat and continue to cook the mixture at low temperature for about 20 minutes. Gradually it will thicken, boil the paste to the thickness you need.
When the paste is ready, cool it and pour it into clean jars. Store prepared Nutella in the refrigerator.
Nutella without nuts
- 2 glasses of milk;
- 4 tablespoons each of flour and cocoa;
- 50 grams of butter;
- 1.5 cups sugar.
First, mix all the dry ingredients, namely sugar, cocoa and flour, in a small saucepan. Mix everything with milk and mix thoroughly until smooth.
Place the saucepan on the stove and boil the mixture, stirring constantly. You need to cook it for no more than twenty minutes. Since you will constantly stir the mass, you will be able to control the degree of its thickness - during the boiling process it will gradually thicken and become like a paste.
When the desired consistency is achieved, remove the paste from the stove and add a knob of butter to the bowl, which will give the paste a shiny, smooth texture. Store it in the refrigerator in a jar with a tight lid.
Vegetarian Nutella
Those with a sweet tooth who do not consume milk, eggs and butter should not despair - you can prepare Nutella without these ingredients. Of course, its taste will be somewhat different from the classic one, but it will still be delicious. rich in chocolate and nut paste. For her, take:
- 80 grams of hazelnuts;
- 150 grams milk chocolate good quality no fillers (nuts, raisins and toppings);
- 1-2 tablespoons brown sugar;
- A teaspoon of cocoa without a slide;
- 25 milliliters coconut oil;
- Vanilla (1 pod).
Fry the nuts in a dry frying pan and grind in a blender until fine crumbs. It is better to grind nuts while they are hot, then during the grinding process they will release oil.
When the nuts form a paste, add sugar to them. You can take white, but brown gives more pleasant aroma caramel and makes the paste a little more viscous.
Add cocoa, vanilla seeds and oil to the mixture. Mix everything well with a blender. Melt the chocolate in a water bath and pour it in a thin stream into the blender bowl, mix everything well again.
Cool the mixture and transfer to a jar. Keep it in the refrigerator for at least two hours before serving.
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Making Nutella at home is not at all difficult, you just need to mix all the ingredients and cook a little until thickened.
- Store the pasta in the refrigerator at glassware with the lid tightly closed and try to eat it while it is fresh.
- You should not store pasta directly in the saucepan in which it was cooked, as excess air will spoil the product faster.
- Classically, Nutella includes nuts, namely hazelnuts, but you can replace them with Walnut and even peanuts.
- The taste of chocolate spread will be very original and delicate if you add cashews. You can do without nuts altogether.
You can also make a paste based on chicken eggs. They will give the finished pasta a smooth, silky texture and greater nutritional value. But it is important to remember that such a paste will have a very limited shelf life - it cannot be stored for a long time even in the refrigerator, but such a paste usually does not sit for too long.
- Try to take the freshest and highest quality ingredients possible. Also take fresh eggs, milk and butter, preferably from the farm.
- Pay special attention to cocoa - take only high-quality natural cocoa powder, do not replace it with instant drink– the pasta will taste completely different.
- You can also regulate its quantity - by adding a little more you can get the taste of dark chocolate, but you should not add less of it than indicated in the recipe, otherwise the taste of Nutella will not be rich.
For those who like to experiment, you can add new fillings to the finished pasta, which will diversify the taste of the dessert. It could be coconut flakes or dried coconut, candied pineapple, dried apricots or a mixture of dried fruits. This will give new original flavors and a variety of textures to a familiar dish.
Try adding salt to the pasta. The latter is added to completely small quantity- only half a teaspoon, but it perfectly highlights cocoa and makes the taste of chocolate brighter and richer.
This Nutella can be spread not only on white bun, but also for a piece of rye or even Borodino bread. This combination is also suitable for those who do not eat white bread.
For special gourmets and lovers unusual tastes you can put chili peppers into the paste literally on the tip of a knife. The spiciness of pepper goes well with rich taste chocolate.
Thank you very much it turned out very tasty.
God, how everyone loves to complicate everything! What is not recommended to prepare basic chocolate dish! You should also put sausages or lard in there! Why, it’s easier to mix whole condensed milk and cocoa powder (determine the density during the mixing process), add melted butter and EVERYTHING. The resulting plastic mass can be used to sculpt various figures and shapes to the delight of children. Then sprinkle or roll in dry cocoa powder.
How will it work without cocoa?
This is not Nutela. Nutela is a nut butter with chocolate added. Classic recipe 1940s - 1960s included 70% hazelnuts, cocoa, sugar and milk. Then, to reduce the cost and mass production, it was changed by adding Palm oil and greatly reducing the number of nuts (now they are only 5% of the mass). If you want to make real Nutella, mix ground hazelnuts, melted milk chocolate and a little butter for consistency.
Our family recipe: 100 g butter, 1.5 cups sugar, 2 tbsp. spoons of cocoa, 3 tbsp. spoons of flour, 0.5 l. milk, vanilla on the tip of a knife.
Mix everything, pour in half a liter of milk. Cook, stirring until boiling, over low heat, stirring occasionally.
Delicious. in hot liquid form, in the refrigerator will then cool down and become thick.
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