Homemade Nutella, Take 2

A while back, I mentioned the Nutella I’d made, and noted it wasn’t quite right, so I’d have to try again.

Well, the most recent attempt, modified based on the shortcomings of the last batch, was a winner. I increased the hazelnuts and decreased the chocolate, so the nut flavour was more dominant, and I used a dark chocolate with a lower cocoa content, which prevented the spread from setting up like a rock when cool.

Here’s the recipe:

1 1/4 cups hazelnuts
175 g dark chocolate (50% cocoa solids)
2 Tbs vegetable oil
3 Tbs confectioner’s sugar
1/2 tsp salt
1/2 tsp vanilla

Spread hazelnuts on a tray and roast approximately 10 minutes at 180ºC until fragrant. Rub off the skins and allow to cool.

Chop the chocolate and melt over simmering water. Allow to cool.

Grind the nuts in a food processor until they form a paste. Blend in the oil, sugar, salt and vanilla. Add the chocolate and blend until smooth and well-mixed.

The mixture will be quite runny, but will set as it cools.

Of course, I’ll almost certainly tweak this recipe more. Just a touch less sugar and a touch less salt next time, perhaps. And I still haven’t achieved the silky smoothness of commercial Nutella—no matter how long I grind the hazelnuts, they still lend a gritty texture to the spread. It would be a whole lot of work, but I might try using a mortar and pestle on the nuts next time, to work on the texture issue …

You see, there’s always a good excuse to make more Nutella.