We love Nutella in this house and I’m constantly including it in baking recipes, especially for the Bed and Breakfast. Last summer, through trial and error, I developed my own take on Nutella, recreating it from scratch at home. It is indulgent, but gives me piece of mind to know that I made it at home myself so I know exactly what’s in it. Here is the recipe and all the photos that have me drooling today.
- 150g of hazelnuts
- 150g of dark chocolate, melted
- 2 tbsp of vegetable oil
- 3 tbsp of icing sugar
- 1 tsp of vanilla extract
- 1/2 tsp of salt
- 1 tbsp of cocoa powder
- Preheat the oven to 180 degrees.
- Place the hazelnuts on a roasting tray and roast the hazelnuts for 10 minutes, until they have browned and blistered.
- Once the hazelnuts are roasted, put in the tablecloth and rub vigorously to remove as much of the skins as possible.
- Place the toasted hazelnuts in a food processor and blend to a paste.
- Add the remaining ingredients, and blend until smooth. The mixture will be a bit grainy, not as smooth as regular chocolate spread, but that is the charm of this spread.