This could have been the biggest mistake I’ve ever made. Now a fresh batch of homemade Nutella is quite literally 15 minutes away, I’m severely concerned for my waistline.
I am known to head to the cupboard armed with a teaspoon when the going gets tough. The beauty is that when the Nutella runs out, it takes the effort of going to the shop to continue the fix, which 9/10 times is very unlikely to happen because come on, who’s Nutella problem is that big?
Well mine apparently because now I know how to turn Hazelnuts into Nutella within the hour and I’m not even sorry.Jump to Recipe
- 200 g Hazelnuts
- 150 g milk chocolate
- 150 g dark chocolate
- 2 tbsp vegetable oil
- 3 tbsp icing sugar
- 1 tbsp cacao powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Preheat the oven to 170°C.
Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes, until they’ve browned and the skins are blistered a little. Wrap them in a tea towel and rub vigorously to remove as much loose skin as possible then let them cool completely.
Melt the chocolates in a bowl set over a pan of simmering water or in the microwave. Stir until smooth then let it cool completely.
Once the hazelnuts have cooled. Grind them in a food processor for 1 few minutes until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing for 5 minutes until the mixture is as smooth as possible.
Add the melted chocolate and blend it all together, then strain the mixture through a sieve to remove any chunks of hazelnut that remain.
Pour the mixture into sterilised jars and then leave it to cool and thicken. If you don’t eat the whole jar straight away it will last for up to 2 weeks.