Homemade Nutella
Last week, my friend Jess sent me a recipe for homemade Nutella and asked me if I wanted to give it a try. Normally, I’m not much of a recipe follower, but I figured why not give it a try (plus, I’m always down for a girls night).
I have to be honest, the recipe we followed simply didn’t work out. It was chunky, thick and didn’t have nearly the same flavor or consistency as the Nutella we all love. Luckily, I was able to re-work the recipe a bit and come up with my own recipe that simply tastes perfect! You have to make it to believe it.
Start by roasting the hazelnuts.
While the hazelnuts are roasting, bring a pot of water to a boil. Once your hazelnuts are roasted and the water is boiling, take them out of the oven and add baking soda to the pot.
Add the hazelnuts and let them boil. It will foam up like crazy, so make sure you’re prepared to turn down the heat if necessary!
Drain the hazelnuts and place them in the bowl of cold water to cool down.
Melt together the dark chocolate, milk chocolate and heavy cream in a double boiler, until a smooth ganache forms.
Peel your hazelnuts and drop them into a food processor of blender.
Blend hazelnuts until they form a thick, smooth paste. Once smooth, add the cooled chocolate ganache and blend/process on low.
That’s the recipe! The whole thing shouldn’t take you more than 45 minutes from start to finish. You can transfer it to jars or tupperware and store in the fridge for up to a week. Side note, when stored in the fridge, this Nutella will firm up. Just take it out about a half hour before you want to eat it so that it can soften up!
So, who is making Nutella this weekend? 🙂
Homemade Nutella
Ingredients
- 1 1/4 cups Hazelnuts
- 2 cups Water to boil
- 3 tbsp Baking Soda
- 6 oz Milk Chocolate chopped
- 5 oz Dark Chocolate chopped
- 1/2 pint Heavy Cream
- 1 tbsp Butter softened
- 1 tbsp Unsweetened Cocoa Powder
- 2.5 tbsp Confectionery Sugar
- 1/4 tsp Salt
- 1/2 tsp Vanilla Extract
- 1/4 tsp Almond Extract
Instructions
- Roast the hazelnuts! To do that that, simply pre-heat the oven to 350 and roast them for 13 minutes. Make sure every 5 minutes, you shake them around a bit so all sides get roasted.
- While the hazelnuts are roasting, it’s time to prep your peeling station. To do that, bring a pot of water to a boil with 2 cups of water (no more than that). Also, prepare a bowl with cool water. Once your hazelnuts are roasted and the water is boiling, take them out of the oven and add 3 tablespoons of baking soda to the pot.
- Add the hazelnuts and let them boil for 3 minutes. It will foam up like crazy, so make sure you’re prepared to turn down the heat if necessary!
- Drain the hazelnuts and place them in the bowl of cold water to cool down.
- Prepare your chocolate ganache! Melt together the dark chocolate, milk chocolate and 8 tablespoons of the heavy cream in a double boiler, until a smooth ganache forms. Remove from heat and let cool for 5 minutes. If you don’t have a double boiler, just put a bowl on top of a pot with boiling water underneath it. Once melted, let cool for a few minutes.
- Peel your hazelnuts and drop them into a food processor of blender. The skin should just fall right off.
- Blend hazelnuts until they form a thick, smooth paste. It shouldn’t take more than 5 minutes. You’ll know it’s done when it forms a butter type consistency.Once combined, add the butter, sugar, cocoa powder, salt, and extracts. Continue to blend until totally smooth.Once smooth, add the cooled chocolate ganache and blend/process on low. Stream in the remaining heavy cream until mixture comes together and forms the consistency you want (you may not use all of the cream).
Love always,
Erica
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