On Friday, after nearly a week of strong hinting from my housemate, I made homemade nutella. At first, I resisted due to trying to have a relatively sugar-free week (as the week before was a disaster with cupcakes routinely before noon, oops), but I found myself with a bag of dark chocolate covered pretzels from Trader Joe’s on Thursday…so, so much for that.
I started with David Lebovitz’s recipe but slightly altered to make it cow-based dairy-free. I also reduced the honey–I was tempted to not add any, but was afraid with only dark chocolate, the spread might be bitter. Note: it wasn’t. Next time, I probably won’t add any honey.
The process? Surprisingly painful. Yes, painFUL, not painless. My food processor decided to be finicky, which next resulted in a panic session then some tricky switching between a personal blender and an immersion blender. Chocolate and hazelnut skins and pieces everywhere, including all over yours truly, but I finally got four (one medium, three small) jars of nutella:
The review? Delicious. Honestly, I’ve never been a big nutella fan, but this stuff is good. On toast, Finn crisps (my favorite crackers), banana, oatmeal, straight from the jar…yum. I imagine a crepe filled with this and banana slices would be divine. Oh, and a warning: I’m pretty sure homemade nutella gives you crazy dreams. I’ve had some weird ones these last couple of nights…
Homemade nutella (I have desperately been brainstorming a Sheila-fied name, but was told that “Sheitella” sounds too much like shigella…suggestions?)
yields ~2 cups
adapted from David Lebovitz
1/3 cup whole almonds
1 1/3 cup hazelnuts
1 3/4 cup goat milk
7/8 cup powdered goat milk
1 tablespoon honey
pinch of salt
11 ounces good quality dark chocolate (I used 6 oz. bittersweet and 5 oz. semisweet)
Preheat oven to 350 degrees.
Toast hazelnuts and almonds for 10-15 minutes, stirring occasionally, until nuts are fragrant. Once toasted and slightly cooled, remove hazelnut skins (probably optional).
While nuts are toasting, warm the milk, powdered milk, honey, and salt in a small saucepan just until it starts to boil.
Melt the chocolate in the microwave.
(in an ideal world where good things happen to good people) Grind the nuts in a food processor to a fine powder.
Add the melted chocolate and continue to process until smooth. Scrape down sides as necessary.
Add the warm milk mixture and process until well-combined.
Refrigerate until ready to use. (This is important for nutella consistency!)
Last note, for those of you in Boston, I have 3 small jars of homemade nutella that are for the taking. Let me know 🙂