Homemade Nutella from Sunday Suppers
Homemade Nutella
Start to finish: 30 minutes
Yield: 2 jars
1 2/3 cup hazelnuts
1 3/4 cup whole milk
6 tbsp. confectioners sugar
Pinch of salt
2 tbsp. canola oil
12 oz. semisweet chocolate, chopped
Special equipment: food processor
Preheat the oven to 350 F. Spread the nuts on a baking sheet and roast them for 12 minutes, until the hazelnuts are browned and the skins are blistered a little. Wrap them in a kitchen towel and rub to remove as much loose skin as possible. Set aside.
In a small saucepan warm the whole milk with the sugar and salt just until it starts to boil. Remove from heat.
In a bowl over a water bath, (or in a microwave), melt the chocolate.
Meanwhile, in a food processor, grind the warm hazelnuts and almonds until they’re as fine as possible. Add the melted chocolate and oil and continue to process the mixture. Add the warm milk mixture and process until everything is smoothly combined. Transfer the mixture into two jars and refrigerate until ready to use.
I love the idea of little sprinkle of sea salt on top!
Check out the rest of their wonderful brunch here.
