DIY "Nutella" Recipe Crema di Gianduja Ricetta & Taste Off! Welcome Friends! I wanted to create an at home Nutella Recipe, but instead I opted to make a Crema di Gianduja recipe, which is where Nutella actually started as a recipe. What I ended up making is somewhere between a homemade Nutella Recipe and homemade Crema di Gianduja recipe. Nutella is surprisingly easy to make at home. Glen will share my easy chocolate hazelnut spread recipe.

Ingredients:
400g (14 ounces) hazelnuts, (AKA Filberts or Cobnuts)
150g (175 mL / 3/4 cup) sugar
250g (½ pound) semisweet chocolate*
250g (½ pound) milk chocolate*
120g ( 125 mL / ½ cup) butter, room temperature
250 mL (235g / 1 cup) heavy cream 35%
10 mL (2 tsp) vanilla extract
10 mL (2 tsp) hazelnut extract (optional)
2 mL (½ tsp) instant coffee (optional)
*Or any combo of chocolate to suit your taste.

Method:
Preheat oven to 150ºC (300°F).
Spread the nuts on a rimmed baking sheet.
Toast the nuts, shaking the sheet often, keep your eye on them as this will only take 6-8 minutes.
Don't let the hazelnuts burn; the line between not enough - just right - burnt is very fine.
Remove the skins (if they have them) by rolling in a tea towel or shaking inside two sieves.
Grind the nuts and sugar in a food processor until a fairly smooth, nut butter paste forms (this could take 15-20 minutes).
Melt the chocolate and butter in a medium mixing bowl.
Whisk in cream, vanilla, hazelnut extract, coffee, and then hazelnut nut butter.
Pour into jars, and store in the fridge.

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