Italian Chocolate Hazelnut Spread Recipes
HOMEMADE NUTELLA
Homemade Nutella a delicious creamy Hazelnut Chocolate Cream Spread, perfect spread on a slice of bread, as an ingredient in a cake or pie or why not dip your favourite fruit in it?
Provided by Rosemary Molloy
Categories Dessert
Time 1h20m
Number Of Ingredients 6
Steps:
- Place the hazelnuts (with or without skin) on a cookie sheet and toast in a pre-heated oven at 350F (180C) for about 10 minutes then move them immediately to a clean bowl. Do not leave them on the cookie sheet or they will continue to bake and you could end up with burnt hazelnuts.
- In a small pot add the chocolate (broken into pieces), butter and milk, heat on low until chocolate has almost melted remove from heat and stir until smooth. Let cool slightly.
- In a blender or food processor add the hazelnuts, brown sugar and salt, blend for about 15 minutes then add 1 tablespoon of the chocolate mixture and continue to blend until mixture becomes almost creamy but with still some crunchy crumbs, this should take approximately 20-30 minutes (maybe more) turning the blender/food processor off and on and scraping the sides with a spatula as you blend.
- Once the hazelnut mixture has become creamy add a little of the melted chocolate mixture and blend again until creamy, add half of the remaining chocolate mixture and blend, add the remaining chocolate and again blend until mixture is very creamy. Pour into sterilized jars and refrigerate for at least 30 minutes for the Homemade Nutella to thicken. Enjoy!
Nutrition Facts : Calories 1902 kcal, Carbohydrate 116 g, Protein 23 g, Fat 156 g, SaturatedFat 68 g, Cholesterol 170 mg, Sodium 642 mg, Fiber 19 g, Sugar 84 g, ServingSize 1 serving
ITALIAN CHOCOLATE HAZELNUT SPREAD
Learn how to make Italian Chocolate Hazelnut Spread at home with just 5 simple ingredients. It's easy to make, and tastes absolutely incredible!
Provided by Andrea Soranidis - The Petite Cook
Categories Dessert
Time 25m
Number Of Ingredients 5
Steps:
- Spread the hazelnuts on a baking tray and roast them in a preheated oven to 350ºF (180ºC), stirring them halfway through cooking time, for 10 to 15 minutes, until the hazelnuts are golden brown.
- Place the chocolate in a microwave-safe bowl and heat for 30 seconds, then stir with a spoon until the chocolate is fully melted and keep the chocolate warm.
- Once the hazelnuts are roasted, place them in a clean tea towel and rub them to loosen the skins. Remove as much of the skins as possible then transfer the warm hazelnuts into a food processor or powerful blender.
- Add the sugar into the food processor and blend the ingredients until smooth, depending on your food processor it may take 2 to 5 minutes. Blend until you have a smooth paste.
- With the motor still running, pour the oil into the food processor, followed by the warm milk and warm chocolate and blend until smooth and fully combined.
- Pour the chocolate hazelnut spread in a large sterilized airtight jar and store in the fridge up to one week.
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