Homemade Nutella
Ingredients:
- 2 cups raw hazelnuts
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons vegetable oil or hazelnut oil
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 4 ounces semi-sweet or dark chocolate, melted
Instructions:
1. Toast the Hazelnuts:
- Preheat your oven to 350°F (175°C).
- Spread the hazelnuts on a baking sheet in a single layer.
- Roast for 10-15 minutes, until the hazelnuts are fragrant and the skins are blistered.
2. Remove the Skins:
- Transfer the hazelnuts to a clean kitchen towel and rub them vigorously to remove as much of the skins as possible. It’s okay if some bits of skin remain.
3. Process the Hazelnuts:
- Place the toasted hazelnuts in a food processor or high-powered blender.
- Process until the hazelnuts become a smooth, creamy paste, about 5-10 minutes. You may need to stop and scrape down the sides occasionally.
4. Add the Remaining Ingredients:
- Add the powdered sugar, cocoa powder, vegetable oil, vanilla extract, and salt to the hazelnut paste.
- Continue processing until all the ingredients are well combined and the mixture is smooth.
5. Melt the Chocolate:
- In a microwave-safe bowl, melt the semi-sweet or dark chocolate in 30-second intervals, stirring after each interval, until smooth.
6. Combine with Chocolate:
- Pour the melted chocolate into the hazelnut mixture.
- Process again until the mixture is completely smooth and creamy.
7. Adjust Consistency:
- If the homemade Nutella is too thick, you can add a bit more oil, one teaspoon at a time, until you reach your desired consistency.
8. Store:
- Transfer the homemade Nutella to an airtight container.
- Store at room temperature for up to two weeks, or refrigerate for longer shelf life. If refrigerated, let it come to room temperature before using for easier spreading.
Tips:
- Quality Ingredients: Use high-quality hazelnuts and chocolate for the best flavor.
- Sweetness: Adjust the amount of powdered sugar to your taste. You can add more or less depending on your preference.
- Oil Choice: Hazelnut oil enhances the flavor, but vegetable oil works just as well.
Enjoy your homemade Nutella on toast, in desserts, or straight from the jar!
