Nutella lovers/addicts, this post is for you! The recipe comes from one of my favorite daily reads – David Lebovitz’ blog. What can be better than a sweet recipe tested by a professional baker and cookbook writer?
Toast a couple of handfuls of nuts, melt some chocolate, warm some milk, throw it all into a food processor – and a homemade Nutella is ready in a cinch. And your house will smell like a fairy tale, guaranteed! I made it on a Sunday morning, and I couldn’t even wait for it to cool down completely!
A couple of technical notes: you may be surprised by how liquid-y the mixture looks in the food processor. Don’t worry, it will come to the right consistency after it sits in the fridge for a couple of hours. I used a food processor but you may want to use a blender. Typically, a blender produces a finer, less grainy result. David also mentions that the original instructions said to strain the paste, which he didn’t do because he didn’t mind the little bits of toasted nuts, and I didn’t strain it either.
Makes about 4 cups
- 1/3 cup whole almonds
- 1 1/3 cup hazelnuts
- 1 3/4 cup whole milk
- 7/8 cup powdered whole milk
- 3 tablespoons mild-flavored honey
- pinch of salt
- 6 ounces bittersweet or semisweet chocolate, chopped
- 5 ounces milk chocolate, chopped (use one that’s at least 30% cacao solids)
Spread the nuts on a baking sheet, keeping the almond separate, and toast the nuts in a 350ºF oven, stirring a few times, for 10 to 15 minutes, until the hazelnuts are browned.
While they are roasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt just until it starts to boil. Remove from heat.
In a clean, dry bowl set over a pan of barely simmering water, or in a microwave oven, melt the chocolates together until smooth.
Once the nuts are well-toasted, remove them from oven and use a spatula to place the warm hazelnuts in a clean tea towel, then fold them inside the towel and rub them vigorously to remove any loose skins. They don’t need to be pristine; just try to get as much off as possible.
In a food processor, grind the warm hazelnuts and almonds until they’re as fine as possible. You may not be able to get them completely smooth, depending on your food processor.
Add the melted chocolate and continue to process the mixture, stopping to scrape down the sides of the work bowl, as necessary.
Once the mixture is smooth, add the warm milk mixture and process until everything is well-combined.
Transfer the mixture into two jars, let cool, and refrigerate until ready to use.
Storage: The Chocolate Hazelnut Spread will keep in the refrigerator for up to one week.