Homemade Nutella (Hazelnut Spread)
If you ask me, Nutella should be considered one of the four main food groups. This chocolate-hazelnut spread has it all and so easy to make. There are four ingredients and 15 minutes to make, so stock up on hazelnuts and be prepared to have this delicious spread with every meal.
Ingredients:
2.5 oz. (about 2/3 cups) roasted unsalted hazelnuts
¾ cup sweetened condensed milk
3 oz. (about ½ cup) unsweetened chocolate, finely chopped
3 tbs. honey
A food processor
Directions:
The first step is to roast the hazelnuts. In a pan at 350 degrees roast the nuts, until a light brown and fragrant, about 10 minutes. Be sure to stir the nuts every 3 to 4 minutes to keep them from burning. When the nuts are toasted, set aside to cool. (when cooled, rub them to remove the nut skins)
The food processor is going to do most of the work in this recipe. Start by adding the cooled hazelnuts in the processor bowl and start it up. After a minute the nuts will be very finely grounded, which is great for desserts but we’re going for the Gold here J after another minute, the nuts will start to clump around the blade and will resemble a fine paste, if you add a little salt you have created hazelnut butter, but again we’re going for the Gold. Turn the processor back on and after 5 more minutes we’ll have success, it will become a liquid. Scrape down the sides of the blade and process until there are no lumps remaining. Set the nuts aside while you prepare the chocolate portion of the recipe.
The chocolate will need to be melted, (use a microwavable safe bowl or a double boiler on the stovetop) whichever way you choose, add the chopped chocolate, sweetened condensed milk and the honey. If you’re using a double boiler, put the bowl on a pan of simmering water on the stovetop and heat it, stirring frequently until the chocolate melts and the mixture is smooth. If you’re using the microwave, be sure to stir the mixture after every 30 seconds to prevent it from overheating and stop once everything has melted together.
The final step is to add the warm chocolate mixture to the nut liquid and process the mix for 1 to 2 minutes more, until it loses the graininess and becomes smooth and shiny. Store the Nutella in an airtight container in the refrigerator up to one month.
There all done and now we have the Gold. The ways to enjoy this spread is endless from crusty Italian bread, to pretzels and pastries. I hope you try this delectable hazelnut spread.
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