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Homemade
Nutella
“If you enjoy nutella, you'll love this homemade version.
There's a pronounced chocolate flavor with rich, deep hazelnut notes that makes
a wonderful spread on toast, croissants, or crepes.” Kevin
·
Preheat oven to 400°F.
·
1 ½ cup whole hazelnuts
·
On a rimmed baking,
toast hazelnuts at 400°F until fragrant and skins being to pop, about 10
minutes.
·
Place a towel in a small
bowl. Pour nuts into the towel and gather the ends of the towel to form a small
sack. Using your hands, rub the towel vigorously to remove the skins from the
hazelnuts. Transfer skinned hazelnuts to the bowl of a food processor fitted
with a blade.
·
Grind nuts in food
processor, stopping to scrap down as necessary. At first the ground nuts will
appear dry and crumbly. Keep grinding until they have formed a smooth, creamy
butter much like natural peanut butter, about 5 to 8 minutes.
·
1 ½ cups whole milk
·
¾ cup powdered milk
·
1 tablespoon honey
·
1/8 teaspoon salt
·
In a small saucepan,
whisk together milk, powdered milk, honey, and salt until incorporated. Heat
over medium heat, stirring frequently, until mixture comes just to a boil.
Remove from heat and set aside.
·
1 cup semisweet
chocolate chip
·
1 cup milk chocolate
chip
·
In a double boiler (or a
small glass dish set over a saucepan with simmering water), melt semisweet and
milk chocolate. Stir with a spatula until smooth.
·
Pour melted chocolate
into food processor with ground hazelnuts and process to combine.
·
reserved milk mixture
·
Add reserved milk
mixture to food processor and process to combine, about 30 seconds.
·
If desired, strain the
mixture through a fine mesh strainer to remove any remaining bits of hazelnuts
for a smoother spread. (I happen to like the nutty texture and added flavor
that it imparts, so I skip this step.)
·
Using a funnel, transfer
mixture into glass jars. Seal with a tight fitting lid and refrigerate for at
least 3 hours to let mixture set.
·
Once set, your homemade
nutella is ready to use. It will keep in the refrigerator for up to 6 weeks.
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