Homemade Nutella
Lacto-Ovo Vegetarian Recipes Desserts
You've probably noticed that I like to prepare many store-bought products at home, at least out of curiosity, to see if I can make something similar or better. What I loved about homemade Nutella is that I was able to control the sugar to make it less sweet than the commercial version (I only used 7 tablespoons of sugar) and that the hazelnut flavor is much more intense. If these are also advantages for you, it's worth preparing a few jars for breakfast during the upcoming holiday mornings.
Ingredients
300g hazelnuts
200g dark chocolate (minimum 55%)
200 ml heavy cream
7-10 tablespoons brown sugar
1 teaspoon vanilla extract
2 pinches of salt
How to prepare homemade nutella
- Roast the hazelnuts in the oven at 200°C for about 10 minutes, stirring 2-3 times. Transfer to a towel and rub well to remove the skins.
- Put the hazelnuts in a food processor and blend until you get hazelnut butter with a semi-liquid consistency that flows from the spoon. For more details, read here about how to make nut butter.
- Melt the chocolate over a double boiler and add it to the hazelnut butter. Add the salt and sugar ground to powder in a spice grinder (don't put granulated sugar directly into the Nutella as it won't melt easily). Continue mixing for about 2 minutes.
- Add the cream and vanilla and mix for about 1 more minute.
- At this point the Nutella will be quite liquid, like cream. If you want very smooth Nutella, pass it through a fine sieve so the larger hazelnut pieces stay behind.
- Transfer the Nutella to jars with lids and refrigerate for several hours until it firms up and becomes spreadable.
Roasted hazelnuts
Hazelnut butter
Add the chocolate, sugar and cream
Homemade Nutella
Homemade Nutella
