MypinchofItaly
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Homemade Nutella
This homemade hazelnut cream is made with genuine ingredients and you can easily prepare it at home. The consistency will be different from the one of the classic Nutella, but the taste is absolutely on point!
Makes: 200 ml | Preparation time: 25 mins
Melt the chocolate in a saucepan, adding a bit of water.
Use a food processor to blend the nuts in a cream. Make sure to use the food processor only at slow speed, otherwise the oils naturally secreted by the nuts will overheat and the mixture will burn.
The cream will initially be very coarse and with a quite thick consistency; continue to blend the nuts until the cream becomes smoother and less firm, almost liquid. The whole process should take about 5 to 8 minutes.
When the cream has reached the desired consistency, add to it the cocoa powder, the icing sugar, the melted chocolate, the peanut oil and a pinch of salt. Mix again in the food processor, always at a very slow speed and stop only when the cream has become very firm. Leave the cream to rest for at least 10 minutes.
Transfer the cream in a glass jar; your homemade Nutella is ready to be enjoyed! You can try it on a slice of bread or use it to garnish cakes and biscuits.
Tip: Store your homemade Nutella outside of the fridge, in a dry and cool place; keep it away from light and heat.
This homemade hazelnut cream is made with genuine ingredients and you can easily prepare it at home. The consistency will be different from the one of the classic Nutella, but the taste is absolutely on point!
Makes: 200 ml | Preparation time: 25 mins
- Hazelnuts, peeled: 150 g
- Icing sugar: 70 g
- Dark chocolate or milk chocolate: 50 g
- Cocoa powder, unsweetened: 30 g
- Peanut oil: 2 tbsp
- A pinch of salt
Melt the chocolate in a saucepan, adding a bit of water.
Use a food processor to blend the nuts in a cream. Make sure to use the food processor only at slow speed, otherwise the oils naturally secreted by the nuts will overheat and the mixture will burn.
The cream will initially be very coarse and with a quite thick consistency; continue to blend the nuts until the cream becomes smoother and less firm, almost liquid. The whole process should take about 5 to 8 minutes.
When the cream has reached the desired consistency, add to it the cocoa powder, the icing sugar, the melted chocolate, the peanut oil and a pinch of salt. Mix again in the food processor, always at a very slow speed and stop only when the cream has become very firm. Leave the cream to rest for at least 10 minutes.
Transfer the cream in a glass jar; your homemade Nutella is ready to be enjoyed! You can try it on a slice of bread or use it to garnish cakes and biscuits.
Tip: Store your homemade Nutella outside of the fridge, in a dry and cool place; keep it away from light and heat.