Homemade hazelnut spread is noticeably nuttier than the shop bought kind, because in commercial jars the hazelnut content is usually around ten per cent. Here the hazelnuts are the main ingredient. Taking off their skins matters, as the skins give the spread a bitter edge.
Ingredients
For the cream
Method
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Roast the hazelnuts
Spread the hazelnuts on a tray and roast at 170 degrees for 12 minutes.
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Remove the skins
While still warm, rub them in a cloth to take off the skins. This step keeps the bitterness out.
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Grind them
Grind the hazelnuts in a processor for 8 minutes, scraping down the sides, until they turn into a spread that pours.
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Melt the chocolate
Melt the chocolate over a pan of simmering water and let it cool a little.
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Combine
Add the melted chocolate, icing sugar, milk powder, oil and salt to the hazelnut paste and grind for 3 minutes.
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Into a jar
Transfer to a glass jar and keep it at room temperature. It sets hard in the fridge.
Tips
- Take the skins off the hazelnuts; they give the spread a bitter edge.
- Do not add the chocolate while it is hot, as the hazelnut paste will split.
- It sets hard in the fridge; keep it at room temperature, where it lasts two weeks.
Nutrition
Values are per serving and approximate.