Homemade Nutella Better Than The Real Thing Recipes

HOMEMADE NUTELLA

Steps:

• 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!

HOMEMADE NUTELLA -- BETTER THAN THE REAL THING!

Steps:

• Place the hazelnuts in a dry skillet and toast over medium heat 2 to 4 minutes or until just starting to brown.
• Place the hazelnuts and the chocolate chips in the work bowl of a food processor fitted with a metal blade. Process for 3 to 5 minutes until the mixture starts to become smooth.
• Drizzle in one tablespoon of oil while continuing to process. If necessary, add another tablespoon of oil until the mixture becomes smooth and spreadable.
• Store in the fridge in a clean jar or lidded container for upto 2 weeks. You will probably need to mix the spread before each use as the oil can separate.