Homemade Nutella
Make your own Nutella at home with these easy steps! It goes perfect with almost anything.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 6
Ingredients
- 1 1/4 cups Hazelnuts
- 2 cups Water to boil
- 3 tbsp Baking Soda
- 6 oz Milk Chocolate chopped
- 5 oz Dark Chocolate chopped
- 1/2 pint Heavy Cream
- 1 tbsp Butter softened
- 1 tbsp Unsweetened Cocoa Powder
- 2.5 tbsp Confectionery Sugar
- 1/4 tsp Salt
- 1/2 tsp Vanilla Extract
- 1/4 tsp Almond Extract
Instructions
- Roast the hazelnuts! To do that that, simply pre-heat the oven to 350 and roast them for 13 minutes. Make sure every 5 minutes, you shake them around a bit so all sides get roasted.
- While the hazelnuts are roasting, it’s time to prep your peeling station. To do that, bring a pot of water to a boil with 2 cups of water (no more than that). Also, prepare a bowl with cool water. Once your hazelnuts are roasted and the water is boiling, take them out of the oven and add 3 tablespoons of baking soda to the pot.
- Add the hazelnuts and let them boil for 3 minutes. It will foam up like crazy, so make sure you’re prepared to turn down the heat if necessary!
- Drain the hazelnuts and place them in the bowl of cold water to cool down.
- Prepare your chocolate ganache! Melt together the dark chocolate, milk chocolate and 8 tablespoons of the heavy cream in a double boiler, until a smooth ganache forms. Remove from heat and let cool for 5 minutes. If you don’t have a double boiler, just put a bowl on top of a pot with boiling water underneath it. Once melted, let cool for a few minutes.
- Peel your hazelnuts and drop them into a food processor of blender. The skin should just fall right off.
- Blend hazelnuts until they form a thick, smooth paste. It shouldn’t take more than 5 minutes. You’ll know it’s done when it forms a butter type consistency.Once combined, add the butter, sugar, cocoa powder, salt, and extracts. Continue to blend until totally smooth.Once smooth, add the cooled chocolate ganache and blend/process on low. Stream in the remaining heavy cream until mixture comes together and forms the consistency you want (you may not use all of the cream).