Monday, 18 February 2008

Homemade Nutella

Makes about 2 cups

To roast and peel the hazelnuts:
1 1/4 cups hazelnuts
2 cups water
3 tablespoons baking soda

To make the Nutella:
1 1/4 cups hazelnuts, roasted and peeled
5 ounces milk chocolate, chopped
5 ounces dark chocolate, chopped
6 tablespoons heavy cream
1 tablespoon butter, softened
1 tablespoon unsweetened cocoa powder
2 tablespoons icing sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract

  • Preheat the oven to 350 degrees F. Spread the hazelnuts out on a baking sheet and roast for 15 minutes, stirring every five minutes.
  • When hazelnuts have finished roasting, bring 2 cups of water to a boil in a large pot. 
  • Prepare a separate bowl of cool water and set aside on the counter. 
  • Once the water on the stovetop is boiling, add 3 tablespoons of baking soda, followed by the hazelnuts. 
  • Boil for three minutes, drain, then add the hazelnuts to the bowl of cool water. 
  • Peel hazelnuts and discard skins.
  • Blend hazelnuts in a food processor or blender until they form a thick, smooth paste. This should take approximately five minutes. It will be crumbly at first but the crumbs will begin to come together to form a butter.
  • Add the butter, sugar, cocoa powder, salt, and extracts. 
  • Continue to blend until smooth, approximately one to two minutes.
  • Melt together the chocolates and heavy cream in microwave.
  • Remove from heat and let cool for five minutes.  Once cooled slightly, add it to the food processor or blender and blend until just combined (around 15 seconds).
  • Transfer to jars and store in the fridge. (The Nutella will firm up slightly in the fridge, so let it sit out at room temperature for approximately 30 minutes to soften the consistency.)