by kirra » Thu Mar 08, 2012 11:56 pm
Homemade Chocolate Hazelnut Spread
Homemade Nutella
Ingredients:
2 cups raw hazelnuts
1/2 cup unsweetened good quality cocoa powder
1 cup powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
3 tablespoons hazelnut oil, more as needed
Preparation:
Preheat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins.
In a food processor fitted with a blade, grind the hazelnuts to a smooth butter, scraping the sides as needed. About fine minutes.
Add the cocoa, sugar, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute. The finished spread should have the consistency of creamy peanut butter; if it is too dry, process in a little extra hazelnut oil until the desired consistency is achieved. Remove to a container, cover and refrigerate until needed.
Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.
[b][size=150]Homemade Chocolate Hazelnut Spread [/size][/b]
Homemade Nutella
[b]Ingredients:[/b]
2 cups raw hazelnuts
1/2 cup unsweetened good quality cocoa powder
1 cup powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
3 tablespoons hazelnut oil, more as needed
[b]Preparation:[/b]
Preheat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins.
In a food processor fitted with a blade, grind the hazelnuts to a smooth butter, scraping the sides as needed. About fine minutes.
Add the cocoa, sugar, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute. The finished spread should have the consistency of creamy peanut butter; if it is too dry, process in a little extra hazelnut oil until the desired consistency is achieved. Remove to a container, cover and refrigerate until needed.
Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.