Nutella (v) Recipe

Toast and skin hazelnuts (if using raw)

Preheat oven to 350°F (175°C). Spread 1 cup raw hazelnuts in a single layer on a baking sheet and toast 10–12 minutes until fragrant and skins crack. Transfer hot nuts to a clean kitchen towel, fold towel over, and rub vigorously to remove most skins. Let cool slightly.

Grind hazelnuts to a paste

Place warm hazelnuts in a food processor. Pulse then run continuously for 3–6 minutes, scraping down sides as needed, until they release oils and form a smooth, spreadable paste (hazelnut butter). Pause occasionally to avoid overheating.

Melt chocolate

Melt 60 g chopped dark chocolate in a heatproof bowl over a small pot of simmering water (double boiler) or in 20–30 second bursts in the microwave, stirring until smooth. Remove from heat and let cool 1–2 minutes.

Combine dry ingredients

In a bowl, whisk together 3 tbs sifted unsweetened cocoa powder, 1 cup sifted powdered sugar, and 1 tsp fine sea salt until evenly distributed.

Emulsify into a spread

With the food processor running on low, add the sifted dry mixture to the hazelnut paste in 2–3 additions. Add the melted chocolate, 2 tbs neutral oil, and 1 tsp vanilla extract. Continue processing until very smooth and glossy, pausing to scrape down sides. Taste and adjust sweetness or salt if needed. The texture should be thick but spreadable; if too stiff, add up to 1 tbs more oil or 1–2 tbs warm milk (dairy or plant).

Prepare mascarpone

In a chilled bowl, briefly whip 1 cup mascarpone with 1 tbs honey (optional) and a pinch of salt just until smooth and slightly looser in texture. Do not overbeat mascarpone or it will break and become grainy.

Fold mascarpone into Nutella base

Spoon about one-quarter of the chocolate-hazelnut spread into the mascarpone and gently fold to lighten it. Then fold the mascarpone mixture back into the remaining spread to create a marbled, creamier Nutella. For fully integrated creamy Nutella, fold until uniform. Reserve a small amount of plain chocolate-hazelnut spread if you want a swirl contrast for serving.

Transfer the final Nutella-mascarpone spread into a clean jar or airtight container. Smooth the top and sprinkle 2 tbs chopped toasted hazelnuts. If desired, drizzle 1 tbs melted chocolate over the top for decoration.

Refrigerate for at least 30 minutes to allow flavors to meld and texture to set slightly. Serve at room temperature (remove from fridge 15–20 minutes before using) as a spread for bread, pancakes, or as a dessert filling.

Storage: Keep refrigerated up to 7–10 days. Bring to room temperature before serving and stir if separated slightly.