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
DIY Nutella
Ingredients
- 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
Instructions
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Preheat the oven to 170°C.
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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.
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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.
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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.
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Add the melted chocolate and blend it all together, then strain the mixture through a sieve to remove any chunks of hazelnut that remain.
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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.
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