A couple of good friends of mine have just moved house and I promised to bring them copious amounts of Nutella as a housewarming gift. I decided to try and make it instead after seeing a couple of recipes online. I based mine on one from bon appetit, although there were a couple of negative comments from other cooks I found I didn't have the same issues. The result was a slightly chunky, extremely rich and completley delicious but very thick spread. Totally worth the time it takes.
1. Start by roasting around 140 grams of blanched hazelnuts in a medium oven for 15 minutes. You can use hazelnuts with the skin on but will have to peel them when they come out the oven and this takes forever. Once they're roasted pop them in a blender with a couple of tablespoons of golden caster sugar. Then blend for a couple of minutes until you get a peanut-butter-like paste.
2. Next melt 225g of good quality chocolate (here I used a mixture of dark and milk chocolate) in a bain marie. Once the chocolate has melted, remove from the heat and add two tablespoons of butter. Then whisk in 120 ml of double cream, a pinch of salt and the hazelnut mixture. Finally pour into clean, jars and leave to set.
3. These volumes make roughly two jam jars worth and will keep in the fridge for 4 weeks (the mixture becomes very solid in the fridge so bring to room temperature before you use it).
4. ENJOY.
This sounds incredible. Do you think you could use dark chocolate or would it be too sweet?
ReplyDeleteI think it would work with whatever ratio of dark to milk chocolate you like, although I think if you used all of one or the other is may be a little to bitter/sweet.
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