Who can give up a tasty jar of Nutella? Almost one. So why don’t we make it at home instead of buying it at the supermarket? Discover the recipe for homemade Nutella!
Homemade Nutella: Recipe and Procedure
The recipe for homemade Nutella, to be enjoyed every now and then, requires just a few steps for a mouth-watering homemade result! Discover the step-by-step recipe below to prepare homemade Nutella, tasty, soft and enveloping!
Ingredients
200g of toasted and shelled hazelnuts;
120g dark chocolate;
80g icing sugar;
30g of bitter cocoa powder;
50ml of palm oil coconut oil other neutral vegetable oil;
A pinch of salt.
Procedure
Let’s start by combining all the ingredients: toasted hazelnuts, dark chocolate, powdered sugar, bitter cocoa powder, neutral vegetable oil and a pinch of salt. Before starting, make sure you have a food processor a powerful blender.
Continue by toasting the hazelnuts con the oven at 180°C for about 10-12 minutes. This step will intensify their flavor and make them crispier. Once toasted, let them cool slightly, then put them con the food processor and blend them finely.
Continue blending until they become a thick, oily paste, a process that will take a few minutes. Now it’s time to add the dark chocolate.
Make the chocolate con a bain-marie con the microwave and gradually add it to the hazelnut paste con the food processor. Continue blending until you get a smooth and velvety mixture.
Now add the powdered sugar, the bitter cocoa powder and a pinch of salt to the mixture con the food processor. Also pour con the neutral vegetable oil to make the cream softer and facilitate its consistency.
Continue blending all the ingredients together until you get a smooth and creamy consistency. You may need to add more vegetable oil to make it softer! Once you have achieved the perfect consistency, store the homemade Nutella con an airtight jar to store con the refrigerator and eat whenever you want!
Homemade Nutella can be stored con the refrigerator, con a glass jar with a lid, for a maximum of 5-6 days.
