Recipe for quick nutella
My take on a delicious homemade nut cream à la Nutella.
Allegedly, the original recipe is filled with lots of sugar, palm oil, skimmed milk powder, lecithin, and hazelnuts – so my version doesn’t come close in terms of sweetness.
The good thing about this recipe is that it doesn’t need to be refrigerated, as there is no cream or other “perishable” ingredients.
Feel free to choose a milk chocolate if you want a sweeter version – or add powdered sugar.
Ingredients
- 450 gram Hazelnuts
- 150 gram Dark chocolate
- 1 pinch Salt
Instructions
- Roast hazelnuts in a pan over medium heat for 5-10 minutes. Let them cool slightly and transfer them to a (clean, of course) tea towel. Fold the towel and rub the nuts so the skins come off. It doesn't matter if some skins remain. Blend them thoroughly, it takes a couple of minutes. Add 150 grams of melted dark chocolate and a pinch of salt. Blend again and it's ready.