Homemade Nutella recipe with step by step. Homemade Nutella pasta is never enough! Homemade Nutella pasta recipes: with chocolate, condensed milk, nuts

Nutella, a favorite delicacy of many, is currently available and you can buy such a dessert in any store. A jar of Nutella is relatively inexpensive, but if you prepare it yourself and in your own kitchen, it will be even cheaper, but no less tasty. In terms of labor intensity, this process takes on average up to 1 hour, but the most important advantage of preparing Nutella at home according to a recipe with step-by-step photos.

This means you can be sure what products it is made from and how natural it is. And if anyone is allergic to one of the products that is used in store-bought Nutella, you can replace it or eliminate it altogether and create your own original recipe. Today, in one of the recipes for Nutella at home with a photo, nuts will be removed, and the original recipe will also be described, which is as close as possible to the store-bought delicacy.

Nutella at home

Ingredients:

• cocoa powder – 4 tablespoons;
• powdered sugar – 100 grams;
• powdered milk - 3 tablespoons;
• vanillin – 1 sachet;
• milk – 150 milliliters;
• ground hazelnuts - 3 tablespoons;
• butter – 200 grams.

Preparation:

Pour all bulk products into a cup. Knead very well.

Heat the milk a little so that it is warmer than the temperature in the room, and pour a little into the cup, stirring the resulting mixture without stopping. The main thing is to ensure that the lumps are all broken and do not form during the process. If they have already appeared, then do not proceed to the next stage until they are broken.

Place the resulting mixture on the fire and stir continuously until the first signs of boiling appear. The mixture should not burn or stick to the bottom, so you need to stir vigorously and without stopping.

When the first signs of boiling appear, add nuts to the cup and stir everything again without stopping until a homogeneous mass is obtained.

The butter should melt and be approximately room temperature. Add it to the same container, reduce the gas and stir until the butter melts.

Turn off the gas or remove the cup from the heat when the chocolate mass acquires the consistency of sour cream or resembles pancake batter.

Cool the chocolate mass a little and pour through a sieve into a jar. Place in the refrigerator until completely cooled. After cooling the Nutella, the consistency of the pasta, which is prepared at home step by step, should be similar to that of the store-bought one. It will taste as similar as possible to it, but more tender and not sticky.

How to make Nutella with hazelnuts

You can replace classic nuts with hazelnuts, so homemade Nutella will acquire a new shade of taste. To prepare, you will need the following components:

• 200 g hazelnuts
• 4 tbsp. l. powdered sugar
• 300 g natural dark chocolate
• 2 tbsp. l. cocoa
• 3 tbsp. l. vegetable oil
• 1 packet vanilla sugar

Steps for preparing homemade Nutella:

1. Before you make Nutella, you need to prepare the hazelnuts.
2. Pre-dry the hazelnuts in a frying pan. It is necessary to achieve its rosy color. When it has cooled, remove the peel and crumble thoroughly.
3. Next, a water bath is prepared. Chocolate will be melted on it.
4. In the meantime, mix the butter with powdered sugar, add vanillin, cocoa and grind the composition.
5. Pour cocoa and other ingredients into the melted chocolate, bring everything until smooth, and then add hazelnuts. Nutella paste is ready to eat. Now you need to transfer it to a jar with a lid and place it in the refrigerator for storage.

Recipe No. 2

The second recipe will be different from the previous one, it will contain flour, but there will be no milk powder, and instead of powdered sugar there will be granulated sugar. The main difference is the absence of nuts in Nutella prepared at home according to this recipe.

Ingredients:

• milk 3.2% fat – 1 liter;
• granulated sugar – 2.5 cups;
• cocoa powder – 3 tablespoons;
• flour - 3.5 tablespoons;
• butter – 200 grams;

Preparation:

1. Add all dry ingredients to one pan or cup and stir.
2. Next, pour 400-500 grams of milk into the same cup and stir so that not a single lump is present. Leave for a while until the sugar partially dissolves. There is no need to wait for complete dissolution; about 10 minutes is enough. Then you can move on to the next stage.
3. Put the remaining milk on gas. When it has warmed up a little, pour the chocolate mixture into the milk. But do this gradually, continuously stirring and stirring the whole mass.
4. After the milk-chocolate mass boils, reduce the heat to low and cook for about 20-30 minutes. You need to stir continuously, throughout the entire time. If the milk taken has less fat content than 3.5%, then the cooking time can increase to 50-60 minutes. The main thing is not to let the mass burn, otherwise the end result will be a burnt smell and a bitter taste. Leave the mixture to rest and cool for a while.
5. Add butter to the warm chocolate mixture and beat with a mixer until smooth.
6. Pour the resulting chocolate mass into a container or jar and refrigerate until it cools completely and thickens.

The following step-by-step recipe for Nutella at home with photos will describe the original recipe for American pasta, but without adding flavors and additives to enhance the taste.

Homemade Baking Recipes with Nutella

Nutella has found its application not only as an independent delicacy, it is excellently used by chefs for home baking.

Note! The simplest recipe for baking is to bake cookies to taste, grease the centers with paste and glue 2 pieces together.

Nutella can be used to prepare desserts for the holiday table: bake pancakes in a frying pan, brush them with paste, and wrap them. Can be served with cream sauce.

Here are some more recipes:

Tender and aromatic Nutella, prepared at home, will appeal to adults and children. Having studied the recipes and subtleties of cooking this masterpiece, you can safely get to work.

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Recipe No. 3

Ingredients:

• roasted hazelnuts - 200–250 grams;
• cocoa 3-4 tablespoons;
• powdered sugar - 1 cup;
• nut butter or coconut oil - 2 tablespoons;
• vanilla extract - 1 teaspoon;
• salt – 1 pinch;
• powdered milk - 4 tablespoons;
• cream - 80 milliliters.

Preparation:

1. Roast the hazelnuts, peel off their husks, and grind them in a blender until crumbly.
2. Add powdered sugar, cocoa, vanilla extract, a pinch of salt, and dry milk to the nuts in a blender. Beat everything very thoroughly.
3. Add nut or coconut oil to the resulting crumbly mass; if there are no such oil options in the kitchen, you can replace it with sunflower oil.
4. Pour the resulting mixture into a saucepan, add cream and heat, stirring continuously so that nothing burns. Once the mixture has a uniform consistency, reminiscent of rich sour cream, you can remove the pan from the heat and transfer it to a jar.
5. Place in the refrigerator until completely cool. This version of the step-by-step recipe with photos is very similar in taste to Nutella from the store. But the consistency is completely different, it is tighter, but very pleasant.

In the video recipe for homemade Nutella, to create a richer chocolate taste, in addition to cocoa powder, dark chocolate bars will be used.

Secrets of making tender Nutella

In order for the pasta to taste like the real thing, it is important to adhere to the traditional cooking recipe.

The resulting mixture will be universal: it is not only used as a filling for cakes and other pastries, but also spread on Armenian lavash, washed down with tea or coffee.

A few tricks and subtleties on how to make tender Nutella with your own hands:

1. a tender pasta only if you cook it without flour. The component produces gluten and forms lumps during cooking. In addition, the flour can burn, which will significantly spoil the taste of the finished product. Flourless recipes often use ready-made condensed milk with cocoa.
2. To achieve the closest possible taste of chocolate paste, professional chefs recommend using hazelnut kernels. It is what is used in the original recipe of the famous delicacy.
3. grind hazelnut kernels in several ways - on a fine grater, with a blender or using a kitchen hammer. To do this, put the nuts in a bag, tie it tightly, release the air, and beat it with a hammer to the desired grain size.
4. to the pasta - then it will become a little sweeter and more tender. The combination of bananas and nuts brings enormous taste pleasure, and if this is complemented by chocolate notes, then it is impossible to resist a few spoons.
5. Heating is one of the most important stages of cooking. Here it is important to constantly be at the stove so as not to miss the point of thickening the paste. 2-3 minutes after the bubbles appear, the paste is removed from the heat.

Nutella must cool completely before storing. By taking a jar of this easy-to-prepare pasta out of the refrigerator in the morning, you can have a sweet and satisfying breakfast.

Important! If lumps of flour form during heating, beat them with a submersible blender or mixer.

In the refrigerator, Nutella becomes thicker and denser, but does not completely harden. The presence of oil prevents a crust from forming on the surface.

It is not recommended to prepare pasta without milk - this will significantly affect its taste: milk can be replaced with a dry analogue or cream.

Recipe No. 4

Ingredients:

• flour - 4 tablespoons;
• milk – 400 milliliters;
• cocoa powder – 2 heaped tablespoons;
• powdered sugar – 1 cup;
• whole condensed milk – 2 tablespoons;
• dark chocolate – 100 grams;
• butter – 100-150 grams;
• hazelnuts – 200 grams;
• vanillin – 1 sachet;
• salt – 1 pinch.

Preparation:

1. Peel hazelnuts or other nuts and fry without oil. This process will only take a couple of minutes. Stir throughout the process so that the nuts do not burn or taste burnt. If the hazelnuts are difficult to peel, you can first fry them and after they have cooled a little, remove the husks.
2. Put the milk on the lowest heat possible; there is no need to boil it. You just need to warm it up.
3. Chop dark chocolate with at least 55% cocoa content with a knife so that it dissolves faster.
4. Grind the cooled nuts using a blender to a paste consistency.
5. Add cocoa powder and sifted flour to the heated milk and mix well. You need to achieve a consistency without lumps.
6. Next, add powdered sugar and condensed milk, and mix everything well again. Only after the powdered sugar has dissolved can you proceed to the next stage.
7. Pour the chocolate into the pan and when it melts, remove from the heat and stir everything, add butter. Stir thoroughly to melt the butter.
8. Add a pinch of salt, mix well again and pour the resulting mixture into a blender. Can be used submersible. Beat the resulting mass well.
9. The next step is to put the homemade Nutella into jars and put them in the refrigerator to cool. The longer the pasta sits in the refrigerator and cools, and therefore hardens, the tastier and richer it will be.

For this amount of ingredients, you get approximately 1 kilogram of Nutella. This version of the recipe is as close as possible in consistency to store-bought nut butter. The following recipe will reduce the number of calories as much as possible, that is, it will be Nutella prepared at home according to a low-calorie recipe with a photo. According to estimates, store-bought pasta contains more than 500 kilocalories, and homemade pasta contains just over 250.

In any of the recipes described above, you can exclude half of the mass or even cocoa from the composition and you will get a white paste, with its own distinctive milky taste. But that's a completely different story. In any case, no matter what recipe you use as a basis, the option of preparing pasta at home is much more profitable and healthier. These recipes do not contain dyes, flavor enhancers or other chemical additives.

Nutella without nuts

Another recipe for making Nutella chocolate spread is different in that it does not include nuts, so it is suitable for those who are allergic to them. It will also appeal to those who want a purely chocolate taste.

• 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.

Budget-friendly Nutella custard recipe

Custard Nutella differs from nut Nutella in a more delicate consistency. This recipe will come in handy in cases where you don’t have chocolate bars or a large amount of cocoa powder on hand.

You can also use this paste to layer cakes and pastries.

• 2 eggs;
• 200 g sugar;
• vanillin on the tip of a knife;
• a pinch of salt;
• 4 tbsp. l. cocoa;
• 4 tbsp. l. flour;
• 400 ml milk;
• 100 g butter.

Nutella from cream

Just note to yourself that for this recipe you will need the heaviest cream, because only this can be whipped with a mixer. You will also need 200 grams of hazelnuts, 130 grams of condensed milk, 200 grams of dark chocolate, 140 ml of cream and 100 grams of powdered sugar.

First, grind the nuts in a blender. Then add cream with powdered sugar to the nut mass and beat at high speed. Add condensed milk and beat again. The chocolate needs to be melted in a water bath. The smaller the pieces, the faster it melts. You can take chocolate with nuts. Melt and add to cream. Mix on low for 10 seconds and then refrigerate for an hour. After an hour you can serve.