Homemade Nutella: Your Kitchen, Your Rules, Your Delicious Spread

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Spread raw hazelnuts in a single layer on a baking sheet. Roast for 10-15 minutes, or until fragrant and skins start to crack. Watch carefully to prevent burning.
2. 2

   Transfer hot roasted hazelnuts to a clean kitchen towel. Fold the towel over and rub vigorously to remove as many skins as possible. Let the skinned hazelnuts cool completely.
3. 3

   Place cooled, skinned hazelnuts into a high-powered food processor. Process continuously, scraping down sides periodically. They will go from coarse meal to fine powder, then a thick paste, and finally a smooth, runny nut butter (this can take 10-20 minutes).
4. 4

   Add cocoa powder, powdered sugar, vanilla extract, and salt to the food processor. If using, add the melted dark chocolate. Process until thoroughly combined and smooth.
5. 5

   With the food processor running, slowly drizzle in the neutral oil, then the milk, one tablespoon at a time, until your desired spreadable consistency is reached. Taste and adjust sweetness or salt as needed.
6. 6

   Transfer the homemade Nutella to a clean, airtight jar. Store at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month. If refrigerated, allow to come to room temperature or gently warm before serving for best consistency.