Thursday, July 2, 2009

Homemade Nutella

This recipe is delectable and has the smooth, creamy taste of nutella and the best part is it's so fresh and scrumptious. I had a lot of fun making it! It was my first time making anything like it and it turned out great. It does take a bit of time removing the skins of the hazelnuts but after that it's smooth sailing. Be sure to grind them in the food processor until it's smooth like peanut butter. Be patient and I guarantee it will become smooth. To enhance the chocolate flavor, I used Totonac Mexican Vanilla extract and believe me it made all the difference. If you want to try something new, this recipe is sure to impress and very easy to make.

Nutella Recipe

2 cups raw hazelnuts

1/2 cup unsweetened cocoa powder (I used dark chocolate cocoa powder, for a richer taste)

1 cup powdered sugar

1/2 teaspoon Pure Mexican Vanilla Extract

1/8 teaspoon salt

3 tablespoons canola oil, more as needed

1. Heat 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.

2. In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly, about 5 minutes.
3. 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.Each tablespoon: 109 calories; 2 grams protein; 8 grams carbohydrates; 2 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 13 mg. sodium.

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