Metric:
75gr Roasted Unsalted Hazelnuts
250gr Sweetened Condensed Milk
150gr Unsweetened Chocolate
( chopped )
50gr Honey
( or any other liquid sweetener )
Pinch of Salt
NUTELLA RECIPE: For some people, Nutella is just a smooth chocolate-hazelnut spread found in the peanut butter aisle in most supermarkets, but for others Nutella is a nostalgic childhood treat.
I grew up with it.
The stuff from the jar i got introduced to when i was only ( probably 3 ) was the most beatiful thing that ever landed on my tongue. Pretty darn good.
You can really taste the hazelnuts. It's so good.
I’ve been eating it with bread, biscuits, a spoon or simply by drawning a finger in it and... you know what happens next... as anyone who’s honest will admit to doing.
If you ask me, Nutella should be considered one of the four main food groups. One of the wonders of the world. And the recipe, the original one, i'm pretty sure is one of the 3 secrets of Fatima. How do i know it? Just taste the original one! You'll uderstand!
This chocolate-hazelnut spread has it all: healthy fat and protein from nuts, heart-healthy antioxidants from the dark chocolate ( all lost during the making of the chocolate ) and sugar... so much sugar that simple obliterates all the goods i've just listed above. And it's a Junk Food King.
The problem with traditional Nutella, in addition to its addicting flavor, is that it’s loaded with modified palm oil... very hard to find.
So, this is a version without the Palm Oil, but still good and totally unhealthy to eat! Try it out! You'll not regret it... until you jump on a scale!
Skill Level:  |
Time: 25 Minutes |
Price:  |
Makes: 2 Cakes |
Ingredients:
| Conversions |
Directions:
01 - Place the Hazelnuts in a preheated 180C / 350Foven, and toast them until they’re brown and fragrant, about 10-12 minutes. Stir them every 3-4 minutes to keep them from burning. Once they’re toasted, set them aside until they’re no longer hot.
02 - Process the Hazelnuts for a couple of minutes.
03 - When the Hazelnuts will start to clump together around the blade, add a pinch of Salt. Set Aside.
04 - Melt the Chocolate in a small sauce pan over low heat.
05 - Turn the heat off and combine with Condensed Milk, and Honey.
06 - Add the Chocolate mixture to the Hazelnuts inside the food processor, and mix for 2 minutes, until it smooths out, loses a little graininess, and gets shiny and smooth ( Notes ).
Notes:
- Step 6: The more you mix the stiffer the Nutella gets, so be sure to stop while it is still nice and spreadable.
- If you use the Roasted Unsalted Hazelnuts, you won't need to toast then, but toasting the Nuts, even pre-roasted ones, adds a depth of flavor to the finished product.
- Add a pinch of Salt or an extra squirt of Honey to suit your taste.
- Store your Homemade Nutella in an airtight container in the refrigerator for up 2 weeks. Make sure you double check the expiring date of the ingredients you have used.
      |
| Written by: Uncut Recipes | Disclaimer |
| YOU MIGHT ALSO LIKE: |
| LATEST RECIPES: |
