Nutella Chocolate Spread Recipes Recipe For Shrimp

HOMEMADE NUTELLA® (CHOCOLATE-HAZELNUT SPREAD)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread hazelnuts onto a baking sheet and roast in preheated oven until slightly browned and the skins are slightly blistered, 10 to 15 minutes.
• Spread a kitchen towel onto a flat work surface. Put the hazelnuts in the middle of the towel and wrap the towel around the nuts. Roll towel vigorously to strip the nuts from as much of the skins as you can remove. Discard skins and set nuts aside to cool completely.
• Put hazelnuts in a food processor and grind into a paste; add sugar, canola oil, cocoa powder, vanilla, and salt. Continue to process the mixture until it is as smooth as you can get it.
• Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour chocolate into the food processor and blend into the hazelnut mixture. Use a spatula to transfer into a container with a tight-fitting lid, but cool completely at room temperature before sealing tightly.

CREAMY 2 INGREDIENT NUTELLA FRUIT DIP RECIPE

Steps:

• Cream together with a spoon or whisk until smooth.
• Serve with cookies, pretzels, or fresh fruit.

NUTELLA HOT CHOCOLATE

Steps:

• Heat half-and-half in a saucepan over low heat; whisk in chocolate-hazelnut spread. Cook and stir until hot chocolate is heated through and smooth, about 10 minutes. Stir in hazelnut liqueur just before serving.

HOMEMADE NUTELLA

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone baking mat. Place hazelnuts on the sheet. Roast for 12 to 15 minutes. Watch them after the 10th minute if they are not browning too fast.
• Remove from the oven and transfer onto a clean kitchen towel. Let cool until safe to the touch.
• When cooled, gently rub the nuts with the towel until the skin comes off.
• Place nuts in food processor and process until finely ground. Scrape the sides of the food processor bowl as needed.
• Process nuts until the start to liquify. It can take about 5 minutes. Stop the food processor as needed to scrape the sides of the bowl.
• Add powdered sugar and cocoa. Mix until well combined.
• With the food processor running, drizzle in the oil and vanilla. Process until smooth.
• Add the salt and process for 5 seconds.
• I added the chocolate chips are this point and processed until it all comes together. You may need to add more oil if the mixture clumps up.
• Scrape the spread into a clean jar. Store in refrigerator for up to 1 month.
• If using coconut oil, you may need to let the spread sit on the counter to soften before using.

HOMEMADE NUTELLA

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!