I have a confession.
I think I have a borderline-obsessive relationship with Nutella.
And no, I don't mean this in the 'yeah, I like to eat it off a spoon occasionally' [and please god tell me you do that] kind of way, I'm talking every-time-I-go-into-the-kitchen-the-jar-is-opened kind of way. And you can forget the spoon for a start.
Whatever. I'm sure me and Nutella can work out our troubles. Well, that is if it doesn't get slightly green-faced at the fact that I now have a new favourite.
Homemade Nutella.
I know! Homemade means good for you, right? Well my dears, it certainly does in my book, and it's for this reason that I feel no shame in practising aforementioned addictive behaviours where this version is concerned. It's finger-lickin' good. And so, so darn edible. You know how regular, shop-bought Nutella has that sickly sweetness that eventually forces you to stop? Well, this recipe takes away that cloying-ness [it's totally a word] and replaces it with good, wholesome temptation.
I found the recipe at Poires Au Chocolat; a proper foodie's blog with some stunning photography. YUM.
INGREDIENTS
and just because I forgot it deserves a picture of its own...
Ok, I know the gigantic bottle of vegetable oil isn't selling it, but promise me you'll give this a go if you have even a slight liking for Nutella? It might turn you all into raving chocolate-spread freaks too. And that would make me very happy indeed.
Spread the hazelnuts onto a baking tray and roast in a pre-heated oven at Gas Mark 4 // 180°C // 350°F for 5 - 10 minutes until they're slightly golden and fragrant. Mmmmmm... eau de Nutella.
Put the roasted hazelnuts into a blender and blitz. And blitz and blitz, and then when you think it's done blitz a little bit more. The hazelnuts should turn into a nutty paste eventually, and that's your cue to stop :)
Now, just add all of the other ingredients and carry on blending until you get something that looks like Nutella. Simple! The amount of oil you add is totally down to you, I'd say I put in about a teaspoon, and that made for a fairly liquid spread, so just add it in a few drops at a time and let it mix.
I found that my mixture became denser after a few days in the cupboard, but it's nothing that a few seconds in the microwave doesn't sort out. Be sure to test it when you've heated it though...just to err...make sure it hasn't gone off [work with me here].
Oh, and just a note as I ended up checking this detail about ten times in disbelief, you add the chocolate in it's usual solid form. No need for melting etc, it just gets blended up with everything else. Genius!
So there you have it. Homemade Nutella. Or should I say chocolate-hazelnut spread?
Go ahead and spread it on some toast. Maybe dunk in a biscuit. A spoon. Your face.
