Ingredients
1 cup hazelnuts
400g milk chocolate buttons (or chopped bars)
2 tablespoons hazelnut oil (or flavourless vegetable oil)
3 heaped tablespoons icing sugar
1 heaped tablespoon cocoa powder
1 cap full vanilla extract
Method
- Spread the hazelnuts out on a baking tray and dry roast for 14-15 minutes at 180C.
- Remove from the oven and allow to cool slightly and then rub with a clean rough tea towel or piece of scotchbrite to remove the skins.
- Blitz in a food processor for about 3-5 minutes until the oils release and the nuts begin to form a paste, getting the nuts as finely ground as possible.
- Melt the chocolate in a bowl over simmering but not boiling water or in 30 second blasts in the microwave.
- Add all the ingredients except for the melted chocolate to the hazelnut paste and blitz until fully incorporated and then add the melted chocolate and blend until smooth.
- Pass the mixture through a sieve to remove any chunks of nut and then spoon into sterilized jam jars and seal.
- The nutella “should” last several months in a cool place….mine never lasts more than a week or so but that has nothing to do with it going out of date!
