Homemade chocolate hazelnut spread (©Nutella-like)

Nutella like chocolate hazelnut spread

This is the kind of recipe I don’t make too often as I crave for it. Although from time to time, this little weakness is great to satisfy. Especially when planning a crepe party for which it makes the absolute filling.

For a more ©Nutella-like taste, use half dark chocolate and half milk chocolate and reduce coconut sugar quantity.

Homemade chocolate hazelnut spread (©Nutella-like) 

Ingredients (1 jar)

  • 200g/7oz chocolate (dark or half dark, half milk)
  • 100g/3.5oz Hazelnut praline paste
  • 20cl/6.7 fl.oz. sugar free condensed milk
  • 50g/1.7oz coconut sugar (or regular sugar)
  • 1 coffee spoon/teaspoon of butter


In a pan, heat the condensed milk and coconut sugar until boiling. Remove from heat.

Add the chocolate, hazelnut praline paste and butter. Mix well.

Fill a jar. Leave to cool before serving.

Keep at room temperature and eat within 5 days. If stored in the fridge, take it out ten minutes before serving.

Nutella-like chocolate hazelnut spread_1


10 thoughts on “Homemade chocolate hazelnut spread (©Nutella-like)

  1. Pingback: Homemade Chocolate Hazelnut Spread | Edible Crafts | CraftGossip.com

  2. Hazelnut Praline Paste Recipe

    2 cups raw hazelnuts
    1 cup sugar
    1 cup water
    1 teaspoon kosher salt
    1-2 T walnut oil

    Toast two cups of hazelnuts at 325 degrees until the skins have darkened and the hazelnuts are giving off a wonderful toasty smell. Then wrap them in a dishtowel and let them steam for about 10 minutes (don’t skip this step!)
    After steaming, use the dishtowel to remove the hazelnut skins.
    When the hazelnuts are skinned, mix 1 cup of sugar and 1 cup of water in a heavy saucepan. After you’ve stirred the sugar and water, leave on medium high heat, and DON’T TOUCH. After about 10 minutes, it will reach a lovely golden brown in its darkest part, and that’s when you add the hazelnuts. Immediately pour the hazelnut pralines onto a baking sheet lined with greased parchment.
    To make the praline butter, break the caramel into pieces that will fit into your food processor. Start running your food processor, and add the pieces of broken caramel one or two at a time, and process until they’re ground. The ground mixture will look like graham cracker crumbs, but keep processing. It will start to get smooth, like thick peanut butter. At this point add a teaspoon of kosher salt, and keep processing. Start adding oil – hazelnut oil is best, but walnut oil will work too. Any neutral oil will also work in a pinch (but I’d avoid canola – I think it has a nasty aftertaste). Add a tablespoon at a time, and process until the mixture reaches your desired consistency.

  3. Hi I’m wondering if you could tell me a couple of things about the chocolate spread. What can u use to replace the coconut sugar and what can you do if you cannot buy or find the hazelnut praline paste is there anyway of making it at home. Is the coffee spoon a teaspoon or tablespoon. Live in the uk so measurements different etc.


    • Hi Lisa, you can easily replace coconut sugar with regular sugar. Also if you can’t find hazelnut praline in a shop it’s pretty easy to make. It just takes a bit more time. Hazelnut praline paste is basically hazelnut (or a mix of hazelnut and almond) and sugar. Better if you roast the almonds and hazelnuts. D Kruze submitted a hazelnut praline recipe which should work perfectly. Also a coffee spoon is a teaspoon. I usually don’t use coffee spoon in recipes as I know it’s typically French measurement 🙂 I look forward to hear how this homemade chocolate paste tastes!

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