This could be the best thing, or the worst thing to happen to you this week. By request, homemade Nutella. It’s ok, you can thank me later. I guess you could really be thanking Hubs- since he put in the request. He’s been lovin on the individual Justin’s Chocolate Hazelnut Butter packets, and get’s those longing I-know-I-shouldn’t-buy-you eyes at the big container of it in the store. Those same eyes got him his own homemade Chocolate Hazelnut Spread. Between you and me, it’s actually really easy to put together. I used to use this at the Bakery for a filling in our Chocolate Hazelnut Cake, in ice creams, as a macaron filling, layered in a Pana Cotta, you really can almost put it on anything.
You can thank Hubs…For the insane Chocolate Hazelnut Butter addiction you are about to have…
Chocolate Hazelnut Spread
Yield: 1 1/2 Pints
9 oz Dark Chocolate (chopped)
7oz Toasted Hazelnuts (peeled)
1 Can Sweetened Condensed Milk
1 tsp Salt
Toast and Peel the hazelnuts- placing them in a food processor. Blend for what feels like forever, until the hazelnuts puree into hazelnut butter. It will have the same consistency as any other nut butter- make sure you stop the mixer every once in a while to scrape it down. Melt the chocolate gently either over a double boiler or in the microwave (stirring often), once melted combine the Condensed Milk with the Melted Chocolate and stir them together. Add the Milk/Chocolate to the food processor still containing the fresh Hazelnut Butter. Pour in the Salt- and turn the processor on to combine. Allow it to mix long enough for it to come together. If you’d prefer a thinner texture (I did) add 1/4 cup heated cream and mix again to thin it out. Remove from processor into a couple jars or a storage container. I like to store it in the fridge but it should be OK at room temperature in a cupboard for a couple weeks.
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17th Street Kitchen
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17th Street Kitchen
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17th Street Kitchen
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