Homemade Nutella

After seeing Jill Dupleix's homemade Nutella recipe in the Tuesday food bible Good Food, i decided to dabble with the devil and make my own. I know it's a big call to make, but take my word for it when i say that the home-made version is seriously delicious! It has an incredibly rich hazelnut taste and a perfect amount of sweetness and chocolate, giving it a beautiful velvety yet slightly crunchy texture. I am sure you will have no problem dunking a giant spoon into this Nutella like you would do to the original. Although the Italian chocolate and hazelnut spread is a world wide favourite, apparently selling over 180 million kilograms every year, this recipe certainly has the same magical effect. Less sugar and fat is a bonus, and perhaps it may not be as oozy, but hey, it's just as addictive. So let's get dunking!

*Makes 2 jars

Ingredients:

• 300g hazelnuts

• 150g creamed honey

• 150ml water

• 2 1/2 Tbsp dark cocoa powder

• 4 Tbsp hazelnut oil

• 1 tsp vanilla bean extract

• pinch of salt

Method:

Heat the oven to 180C and toast hazelnuts for 10-15 minutes.

Remove skins by rubbing bewteen a tea towel. It wont be perfect, but get as much off as you can as the skins can make it bitter.

Put the nuts into a food processor. Blend for 30 seconds.

Add the honey, water, cocoa powder, hazelnut oil, vanilla extract and salt to the food processor.

Blend for 3 minutes or unitl thick and smooth.

Whola! You have home-made Nutella!

Serve slathered on toast and for an extra silky touch, dollop fresh ricotta on top.

#recipe #chocolate #hazelnut #dessert