For those of you who love baking and trying new things , this is a
good recipe to try.
Makes about 2 cups
To roast and peel the hazelnuts
1 1/4 cups hazelnuts
2 cups water
3 tablespoons baking soda
To make the nutella
1 1/4 cups 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
Preheat the oven to 350° Spread the hazelnuts out on a baking sheet
and roast for 15 minutes, stirring every 5.
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, drai , then add the hazelnuts to the bowl of cool water. Peel
hazelnuts and discard skins.
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
Add the butter, sugar, cocoa powder, salt, and extracts. Continue to
blend until smooth, approximately 1 to 2 minutes.
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.
Once ganache has cooled slightly, add it to the food processor or
blender and blend until just combined (around 15 seconds).
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.)
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- posted 6 years ago