Unsatisfied with store-bought Nutella, Carey Nershi of Reclaiming Provinicial has created a version that’s a bit more sophisticated, and far superior.
The recipe, courtesy of Food52, is nutty and not too sweet, with equal parts milk and dark chocolate and a hint of almond. If you’d like to keep it dairy-free, you can substitute coconut oil and condensed almond milk.
Even if you love store-bought Nutella, you should make this homemade version to get intimate with the inner workings of the delectable spread.
Makes approximately 2 cups
To roast and peel the hazelnuts:
- 1 1/4cup hazelnuts
- 2cups water
- 3tablespoons baking soda
To make the nutella:
- 1 1/4 cup hazelnuts, roasted and peeled
- 5 ounces milk chocolate, chopped
- 5 ounces dark chocolate, chopped
- 6 tablespoons heavy cream
- 1 tablespoon butter, softened
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons confectionery sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
1. Preheat the oven to 350° F. Spread the hazelnuts out on a baking sheet and roast for 15 minutes, stirring every 5 minutes.
When hazelnuts have finished roasting, bring 2 cups of water to a boil in a large pot. Prepare a separate bowl of cool water and set aside on the counter. Once the water on the stovetop is boiling, add 3 tablespoons of baking soda, followed by the hazelnuts. Boil for 3 minutes, drain, then add the hazelnuts to the bowl of cool water. Peel hazelnuts and discard skins.
2. Blend hazelnuts in a food processor or blender until they form a thick, smooth paste. This should take approximately 5 minutes. It will be crumbly at first but the crumbs will begin to come together to form a butter.
3. Add the butter, sugar, cocoa powder, salt, and extracts. Continue to blend until smooth, approximately 1 to 2 minutes.
4. Melt together the chocolates and heavy cream in a double boiler, stirring until a smooth ganache forms. Remove from heat and let cool for 5 minutes.
5. Once ganache has cooled slightly, add it to the food processor or blender and blend until just combined (around 15 seconds).
6. Transfer to jars and store in the fridge for up to 1 week. (The nutella will firm up slightly in the fridge, so let it sit out at room temperature for approximately 30 minutes to soften the consistency.) Do spread on toast.