Nutella Maison
NUTELLA MAISON is a medium French recipe that serves 4. 210 calories per serving. Recipe by WALIDCORE on YouTube.
Prep: 30 min | Cook: 17 min | Total: 57 min
Cost: $8.59 total, $2.15 per serving
Ingredients
- 150 g Hazelnuts (raw, skins will be removed after roasting)
- 30 g Coconut Sugar (finely ground; can be processed in blender to a powder)
- 8 g Cocoa Powder (unsweetened, high quality)
- 25 g Coconut Oil (refined, liquid at room temperature)
- 150 g Dark Chocolate (70% cacao) (chopped into small pieces for melting)
Instructions
Preheat Oven and Roast Hazelnuts
Preheat the oven to 180°C. Spread the 150 g hazelnuts on a baking sheet and roast for 12 minutes, stirring halfway for even color.
Time: PT12M
Temperature: 180°C
Cool and Remove Skins
Allow the hazelnuts to cool for about 5 minutes, then transfer them to a clean jar, seal, and shake vigorously to loosen the skins. Open the jar and discard the loose skins.
Time: PT5M
Powder the Coconut Sugar
Place the 30 g coconut sugar in the blender and pulse until it forms a fine powder.
Time: PT2M
Blend Hazelnuts and Cocoa
Add the roasted hazelnuts and 8 g cocoa powder to the blender. Blend on high, stopping every 30 seconds to scrape down the sides and give the motor a short rest, until the mixture becomes smooth and hazelnut oil starts to separate.
Time: PT5M
Incorporate Coconut Oil
Add 25 g coconut oil to the mixture and blend for an additional 2 minutes just until incorporated.
Time: PT2M
Melt Dark Chocolate
Fill a saucepan with a couple of centimeters of water and bring to a gentle simmer. Place the chopped dark chocolate in a heatproof bowl set over the saucepan (bain‑marie) and stir until completely melted and smooth.
Time: PT5M
Temperature: simmer
Combine Melted Chocolate
Pour the melted chocolate into the blender with the hazelnut mixture and blend for 1 minute until fully incorporated and glossy.
Time: PT1M
Cool and Store
Transfer the spread to a clean jar, let it cool to room temperature (about 5 minutes), then seal. Store in the refrigerator for up to 2 weeks.
Time: PT5M
Nutrition Facts
- Calories
- 210
- Protein
- 2 g
- Carbohydrates
- 12 g
- Fat
- 18 g
- Fiber
- 3 g
Dietary info: vegan, gluten‑free, dairy‑free, nut‑based
Allergens: hazelnuts, coconut
Ingredient Substitutions
- Instead of Hazelnuts: almonds, cashews
- Instead of Coconut Sugar: brown sugar, maple sugar
- Instead of Cocoa Powder: raw cacao powder
- Instead of Coconut Oil: vegetable oil, olive oil
- Instead of Dark Chocolate (70% cacao): 70% cocoa butter chocolate, vegan dark chocolate
Equipment Needed
- Oven
- Baking Sheet
- Jar with Lid
- High‑Speed Blender
- Silicone Spatula
- Saucepan
- Heatproof Bowl
- Digital Scale
Critical Steps — Do Not Skip
- Roasting hazelnuts to develop flavor
- Removing hazelnut skins for smooth texture
- Blending long enough for hazelnut oil to release
- Pausing the blender to avoid motor overheating
- Melting dark chocolate gently in a bain‑marie
Chef Tips from the Video
- Roast hazelnuts on a single layer for even browning; a light caramel scent means they’re ready.
- For an extra glossy finish, add a pinch of sea salt after the final blend.
Troubleshooting
Spread is grainy or not smooth
Blend longer, adding a few extra grams of coconut oil and pausing to scrape down the sides.
Chocolate seized (grainy clumps)
If water got into the chocolate, gently re‑heat over low heat and stir in a teaspoon of coconut oil to bring it back together.
Blend motor overheats
Run the blender in 30‑second bursts with 15‑second rests; use a spatula to push ingredients down between bursts.
Storage
Refrigerator: Seal in an airtight jar; lasts 2 weeks.
Freezer: Can be frozen for up to 3 months; thaw in fridge before use.
Room temperature: Will keep at room temperature for 1 day only; after that refrigerate.
Make-Ahead Tips
- The spread improves in flavor after 24 hours as the oils meld together.
- Store in the refrigerator and bring to room temperature before spreading for best texture.
Frequently Asked Questions
What is the cultural significance and history of homemade hazelnut chocolate spread in French cuisine?
While Nutella originated in Italy, French home cooks have long embraced making their own nut‑based spreads using locally roasted hazelnuts, especially as a healthier alternative to commercial products. Homemade spreads are popular for breakfast and as a snack, reflecting France’s love for simple, high‑quality ingredients.
What traditional regional variations of hazelnut spreads exist in European cuisine?
In the Piedmont region of Italy, hazelnut paste called "pasta di nocciole" is often mixed with a touch of honey. In France’s Alsace, hazelnut spreads may include a splash of kirsch. Each variation reflects local flavor preferences and available sweeteners.
How is a homemade hazelnut chocolate spread traditionally served in French households?
It is typically spread thinly on fresh baguette slices, brioche, or crêpes for breakfast, and also used as a filling for pastries or as a dip for fruit. The spread is enjoyed at any time of day, often accompanied by a cup of coffee or tea.
During which French celebrations or occasions is a hazelnut spread commonly featured?
Hazelnut spreads appear on holiday breakfast tables during Noël (Christmas) and on brunch spreads for family gatherings. They are also a favorite snack during school holidays and picnics because they are portable and energy‑dense.
What makes this homemade hazelnut chocolate spread special compared to store‑bought Nutella?
It contains no palm oil, added emulsifiers, or artificial flavors. The use of coconut sugar, coconut oil, and 70% dark chocolate provides a richer cocoa taste, lower sugar, and healthier fats, while the roasted hazelnuts give a fresh, aromatic flavor.
What are the most common mistakes to avoid when making this hazelnut chocolate spread?
Over‑roasting the hazelnuts can make the spread bitter; not removing enough skins leads to a gritty texture. Running the blender nonstop can overheat the motor, and adding water to the chocolate will cause it to seize.
Why does this recipe use short blender bursts and pauses instead of a continuous blend?
High‑speed blenders generate heat quickly; short bursts prevent the motor from overheating and keep the mixture cool enough for a smooth texture without cooking the nuts or sugar.
Can I make this hazelnut spread ahead of time and how should I store it?
Yes, store the sealed jar in the refrigerator for up to two weeks. For longer storage, freeze in a freezer‑safe container for up to three months; thaw in the fridge before use.
What texture and appearance should I look for when the spread is finished?
The spread should be glossy, smooth, and easily pourable when warm, then set to a thick but spreadable consistency at room temperature. No visible nut pieces or grainy sugar crystals should remain.
What does the YouTube channel WALIDCORE specialize in?
The YouTube channel WALIDCORE focuses on nutrition‑focused cooking, providing healthier alternatives to popular processed foods, along with fitness, mindset, and lifestyle advice for a balanced lifestyle.
How does the YouTube channel WALIDCORE's approach to homemade spreads differ from other cooking channels?
WALIDCORE emphasizes whole‑food ingredients, low‑sugar options, and transparent nutrition information, whereas many other channels simply replicate commercial recipes without addressing health impacts.
Last updated: September 6, 2026
