White Nutella
Valentine's Day Lacto-Ovo Vegetarian Recipes Desserts
The inspiration for this nutella comes from some candies from Demmers Teehaus that I absolutely love: almonds coated in white chocolate and dusted with cinnamon. For this recipe, I started from David Lebovitz's nutella and adapted it for almonds and white chocolate.
It's perfect for spreading on crepes, waffles, or wafer sheets.
Ingredients
200g almonds and cashews (I used 125g almonds and 75g cashews; blanched almonds)
300g white chocolate (good quality)
35g powdered milk
80ml heavy cream for whipping
125ml milk
1 tablespoon powdered sugar (optional)
cinnamon (optional)
Servings: 1 jar of 480ml
How to prepare white nutella
- Place the almonds and cashews in the oven at 170°C for 5 minutes to lightly roast. Transfer to a food processor and blend until they become a smooth paste. Follow the instructions here to make nut butter. The smoother and finer the butter you make, the smoother the nutella will be. The process takes around 5 minutes, be patient.
- Add the powdered milk to the nut butter and blend for 1 more minute.
- Melt the chocolate over a double boiler.
- Heat the cream and milk, but don't let them boil.
- Slowly pour the cream and milk mixture over the melted chocolate (keep it over the double boiler) while stirring, until you get a smooth mixture.
- Add the nut butter to the chocolate and stir vigorously to combine well. You'll get a mixture that flows slowly off the spoon. Taste the nutella and if you want it sweeter, add a little powdered sugar.
- Transfer the nutella to a jar and store in the refrigerator. If desired, you can layer 2-3 tablespoons of nutella, then sift a little cinnamon on top using a tea strainer, add another layer of nutella dusted with cinnamon... and so on until you fill the jar. After cooling, the nutella will firm up slightly but will remain spreadable.
Almond and cashew butter
White Nutella
