Because I promised I’ll give it to my cousin before she gives birth. Because it has been more than a month now that Baby is born. Here is the recipe for a homemade Nutella.
I won’t lie to you, you won’t find the exact taste of the Nutella but I promise, it is getting close. I put here two recipes, one “classic” and one vegan, that I haven’t tried yet, so if you do, let me know! Enjoy!
Lovely cousin, this one is thus for you :).
- 175g of liquid cream
- 25g of liquid honey (type acacia)
- 75g of dark chocolate (organic if possible)
- 175g of praline chocolate (idem)
- 25g of grape seed oil (that you can easily find in organic stores and that you can reuse for your skin or hair – see the different possible uses in this article). But you can also replace it with hazelnut oil or coco oil (prefer neutral except if you are a huge fan of coco).
- Melt both of the chocolates in a water bath (double boiler).
- Meanwhile, in an other container, Mix the cream and honey, and heat the mixture until it simmers.
- Mix the melter chocolate to have a nice homogeneous mixture.
- Pour 1/3 of the cream/honey mixture on the melted chocolate and stir vigorously with a spatula.
- Add the rest of the mixture and mix again.
- Pour in a jar, let it cool down and put it in the fridge (if you like it not to hard, take it out some time, or even the night before you use it).
- 170 g of hazelnut puree
- 120 g of dark chocolate
- 10 cl almond milk
- 1 tea spoon of agave syrup
- 1/2 tea spoon of cinnamon (except if, like me, you don’t like it – but I’m not sure that you can really taste it in the final mixture, you’ll tell me!)
- Melt the chocolate and the milk in a water bath.
- When it is well melted and well mixed, add the hazelnut puree, the agave syrup and the cinnamon.
- Mix thoroughly (with the help of a blender if needed), to have a homogeneous mixture.Pour in a jar, let it cool down and put it in the fridge (if you like it not to hard, take it out some time, or even the night before you use it).
WARNING: unlike Nutella, no preservatives are in these spreads so it is still better to keep them in the fridge and not to exceed one month (anyway, it is eaten in three days, right? )
Bon appetit! I can’t wait for you to tell me what you think!
Photo credit : Houang Stéphane (creative commons).