Homemade Nutella
This is a lighter version of the hazelnut cream, because it is emulsified with water, instead of the palm oil used in the original industrial recipe. It also doesn't have any dairy products, making it a vegan option.
Homemade Nutella
This is a lighter version of the hazelnut cream, because it is emulsified with water, instead of the palm oil used in the original industrial recipe. It also doesn't have any dairy products, making it a vegan option.
Cooking Instructions
- 1
To enhance the flavor first we need to roast the hazelnuts. Put them in a large tray and cook in a preheated oven for 10 minutes at 360F
- 2
Now let's remove the skin to get a smoother cream. Once roasted and while still warm wrap the nuts in a piece of cloth and squish them for a while. The contact between the nuts should remove the skin.
- 3
Add the hazelnuts in a food processor and process it until you get a hazelnut butter. In mine it took around 6 minutes mixing with a spoon when needed.
- 4
Add the sugar, cocoa and salt. Mix again.
- 5
Add the boiling water to the mix. Use the food processor to emulsify it into a homogeneous cream.
- 6
Put it in a pot and let it cool down untapped. Once cold keep it in the fridge. Since it doesn't use oil it won't get hard once cold.
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