I've said this before and I'll say it all over again. I'm not allowed to bring Nutella home. The reason? I eat the whole jar dammit. Spoon by spoon. One quick lick at a time and by the time I know it (read end of the day), I've polished the entire jar off.
Yes, yes, I know I am sick. That I have some sort of addiction. And so the best thing I can do for myself is not bring any home.
But hey, nobody said nothing about making some of my own. And with a glut of hazelnuts sitting pretty in my kitchen cupboard, you can just about imagine, how I succumbed the temptation of making my this amazing chocolate hazelnut spread. Especially since I've already made some hazelnut pesto and chocolate hazelnut biscotti.
First things first, I cannot believe how simple it is to make Nutella at home. Especially with a spot of condensed milk. The only thing that takes time is grinding the hazelnuts into a paste. Or to the nut butter stage. Which takes about 12 to 15 minutes in a grinder.
. I have to also say that this was the first time I actually read the contents on the jar of Nutella - palm oil, whey powder, soya lecithin etc. And I was like good grief! That's how much rubbish I have been eating.
Homemade Nutella has none of the above. Atleast not the way I make it. The question really is, is it as good as the jar-bought version. The truth? It's even better.
The best part is you can modify this recipe to how you like it. Sweeter? Add more condensed milk? Nuttier? Leave the hazelnuts coarse. Runnier? Add a smidgeon of milk.
I used 60 per cent dark chocolate. I was tempted to use my 100 percent, but instead opted for a bit of cocoa as well. I also added a spot of salt and vanilla, both as an afterthought so basically didn't photograph either of the ingredients.
I left my home-made Nutella slightly grainy because I really liked the bite it gave. I also suggest that it's a great idea to let it sit overnight before going out spreading it out on your toast or crepe or well, spoon because the flavours get time to rest. And also because it tastes fantastic the next day.
Makes 1 jar
140 grams toasted and skinned hazelnuts
2/3 can Condensed Milk (about 270 ml?)
2 heaped tablespoon Cocoa powder
150 grams 60 percent dark chocolate
1/4 cup warm milk (but use only what's needed)
1 tsp vanilla
A pinch of salt
1. If you haven't toasted the hazelnuts, do it immediately. Cool.
2. In a dry grinder add the hazelnuts and start pulsing. It will turn into coarse powder. Keep pulsing till you feel the oil coming off the nuts.
3. Let the nuts rest. Pulse again till the nuts change colour (almost peanut butter like). Stop.
4. In a bowl melt the chocolate and add condensed milk to it. Add to the ground hazelnuts.
5. Add the vanilla, salt and cocoa powder along with the milk. Grind again. Emulsify.
6. Check for consistency, if you like it runny, add a little more milk.
7. Keep refrigerated. Lasts for 3 weeks in an airtight container.