I have been looking for a good trustworthy Nutella recipe for a long time. My better half absolutely loves Nutella. However, we never end up buying it because of the calories it comes with. He is a very healthy eater and tries to avoid anything which could be called as indulgence. Few years back, when he moved to Dubai and I was still in India, he ate store bought Nutella almost everyday for breakfast. One could imagine what happened after a month..he could not fit into his pants.! He still gets horrified thinking about it and since then, he has been off it. Recently, he went to a friend’s house for breakfast and was served Nutella toast which he could not refuse. I knew, before he reaches out to the calorie laden Nutella, I need to make a healthier version for him.
There were various versions, few with almonds, cocoa powder, milk chocolate, hazelnut oil etc. etc. What I needed was a simple dark chocolate and hazelnut spread which is healthy and doesn’t call for ingredients which are hard to find. Finally, I came across David Lebovitz’s Nutella recipe. The texture looked smooth, moist, firm yet spreadable. His recipe calls for almonds and milk chocolate as well but he gives an option of swapping them for hazelnuts and dark chocolate. Find the original recipe here.
The consistency of the Nutella, as soon as you make it is quite liquidy but there is nothing to worry about. You could see in the above picture, how runny the spread looks. It is perfectly fine. Put them into jars and refrigerate for couple of hours. The mixture will become thick and the consistency will become of a beautiful smooth and moist spread.
Once you have this homemade version, I promise that you won’t go back to the store bought jars which are loaded with sugar preservatives and wax. This is just pure goodness! You would be surprised how easy it is to make this little hazelnut and chocolate treat at home. Adults and kids love it equally and is so so healthy as compared to anything which comes in a jar!
So here it is.. a creamy, chocolaty, nutty, sweet, delectable, bit of heaven that you spread on warm toast and watch it melt before tucking in. I love it on graham crackers, strawberries, apples dipped into it, with marshmallow fluff etc. I also spread it on whole wheat english muffins and can have them anytime of the day. Its so good you can eat it right of the spoon!
1. Spread the hazelnuts on a baking sheet and toast the nuts in a 350ºF (180ºC) oven, stirring a few times, for 10 to 15 minutes, until the hazelnuts are browned.
2. While they are roasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt just until it starts to boil. Remove from heat.
3. In a bowl, add the chopped chocolate and set the bowl over a pan of barely simmering water. Melt the chocolate until smooth.
4. Once the nuts are well-toasted, remove them from oven and out them into a tea towel. Rub them vigorously top remove their skin. They don’t need to be pristine; just try to get as much off as possible.
5. In a food processor, grind the warm hazelnuts until they’re as fine as possible. It took me almost 5-7 minutes to get them fine and almost smooth as a paste.
6. Add the melted chocolate and continue to process the mixture, stopping to scrape down the sides of the work bowl, as necessary.
7. Once the mixture is smooth, add the warm milk mixture and process until everything is well-combined.
8. Strain the mixture through a sieve if you like the nutella to be absolutely smooth or leave it like that if you like slight crunch of the hazelnuts. Serve on toasted warm bread and you will be in heaven.
The Chocolate-Hazelnut Paste will keep in the refrigerator for up to one week.
By Swati Bansal Rao
Swati Bansal Rao http://swatibansalrao.com/
Visit my Facebook page to get updates of all my posts. I can also be found enthusiastically pinning beautiful food images on Pinterest.