Today my blog is 1 year old! This also happens to be the same week as my own birthday, so instead of making two cakes this week (which I strongly considered) I wanted to make something I’ve been thinking about for a long time- homemade nutella. I also just got a brand new hot pink food processor this week (thanks credit card rewards!) and finally could make this dream of mine come true. I never really liked Nutella, but after I lived in Germany for two years I was smitten and I nearly forgot about my original spread of choice- peanut butter. That’s mostly because peanut butter isn’t so popular there and Nutella was cheaper and more abundant. I don’t really know why it took me so long to realize that Nutella is the gateway into eating chocolate for breakfast. Well now that I live back in the states, peanut butter is easier to come by and Nutella not so much. I am back in love with peanut butter for sure by now, but I still think of Nutella often. This homemade kind has a grainer texture than the packaged stuff, and I can’t really make up my mind which I like better, but I do believe it was a good choice for breaking in my new kitchen gadget.
based on this recipe from one of my favorite blogs
makes enough for 1 small jar
- 2/3 c. bittersweet chocolate (or whatever you like)
- 2/3 c. hazelnuts
- 1/3 c. almonds
- 2/3 c. powdered sugar (use maybe 1/2 cup if you are using milk chocolate)
- pinch of salt
- 1/4 c. cocoa powder
- 1-2 tsp. canola oil (add one at a time)
- 1/4 tsp. honey
Roast nuts on a cookie sheet at 400° F for 7-8 minutes. Watch carefully because they will burn very quickly! Let cool, then remove skins, as far as possible. This part was tricky, so if anyone knows an easy way to do this, please let me know. Next time I may try to buy the nuts without skins so I can skip this task. (P.S buy the nuts in the bulk section at the store to save money!). Melt chocolate in the microwave in a bowl, and then set aside. In a food processor, grind almonds and hazelnuts together until it becomes smeary when the fats are released. Add the powdered sugar, cocoa powder and salt and blend again. Add melted chocolate and blend again. Blend well. Then add canola oil, one teaspoon at a time. The batch I made only needed one teaspoon, but if yours seems a little too thick, go ahead and add two. Make sure to blend well after each addition. Fill nutella into jars or other resealable container. Can be stored on the counter or in the fridge, for 1-2 weeks.