Home Made Nutella
Servings:
Ingredients
| Qty | Ingredient |
|---|---|
| 250 g / 8 oz | raw skinless hazelnuts (Note 1) |
| 1/4 cup /30 g | Dutch processed unsweetened cocoa powder (Note 2) |
| 3/4 cup / 90 g | icing sugar / confectionary sugar |
| 2 tbsp | hazelnut oil (or vegetable, canola, grapeseed or other neutral flavoured |
Preparation
- Preheat oven to 180C/350F.
- Place hazelnuts on a baking tray, roast for 8 minutes or until golden. Transfer into blender.
- Blend on the lowest speed until the nuts are ground into a crumb. Scrape down the sides as necessary. Then increase the speed to 4 until it turns into a paste. You may need to scrape down the sides - in my Vitamix blender, I did not have to. Then increase the speed as high as it will go and whizz until it becomes smooth with a consistency like honey.
- Add remaining ingredients, then whizz, starting on low and increasing to high. Whizz until smooth - the sugar takes the longest to dissolve (Note 3).
- Pour into a jar - it will be lovely and warm. Allow to cool to spread consistency. Do not refrigerate as the sugar will crystallise and it will become grainy.
- Use as you do Nutella! Especially fabulous with Nutella Crepes!
Notes
- If you can't find peeled hazelnuts, just use hazelnuts with the skin on. Roast them, then place in a bowl and then put another bowl on top. Shake vigorously to loosen the skin then separate the nuts from the skin. Don't worry if there is some skin, it will whizz up smooth. You just want to remove most of the skin because it can be a bit bitter.
- Dutch processed cocoa powder is darker and has a more intense flavour than normal cocoa powder. You can use a dark cocoa powder (which is darker than normal cocoa but slightly lighter than Dutch processed) but the Nutella won't be quite the same colour and the chocolate flavour is a slightly less (not that much, it affects colour more than taste).
- It takes around 2 - 3 minutes in my Vitamix which is a high performance blender, so it may take longer in other blenders.