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.
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.
From MakeBetterFood.com. . (makebetterfood.com/recipes/homemade-nutella/). Adapted from Encyclopédie du Chocolat.
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.
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.
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.
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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