Chocolate Hazelnut Spread – the Nutella Wannabe

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Chocolate Hazelnut Spread (Homemade Nutella)

Everyone loves Nutella, especially my sister CM. She would eat nutella by the spoonfuls.. so I thought why don’t I make a homemade healthier version for her with real good quality ingredients. (I think by now some of you know how obsessed I am about making things from scratch). Well, it’s basically chocolate + hazelnut spread, the recipe I found online is similar to any nut butter recipe. I’ve made Almond Butter & Honey Roasted Walnut Butter. And with my new Kenwood food processor, it shouldn’t be a big deal.. or so I thought

First I need to roast the hazelnut. Not wanting to switch on my oven, I dry-roast them on pan and I totally regretted not buying blanched hazelnuts (took me ages just to remove the skin). Next pulse them in the food processor until they become smooth & creamy like liquid. (What liquid? After 30 minutes, it was still a thick paste). Add in melted chocolate & condensed milk, pulse till well mixed.

Chocolate Hazelnut Spread (Homemade Nutella)

I would have to say I didn’t quite succeed because CM took only 1 teaspoon. Not spoonfuls.
And I’m left with 2 jars of my Nutella wannabe. I could use them on toast (but I have wheat allergy) or crepes or oat scramble.

Or use them as filling in a mille crepe (crepe cake) for my uncle’s 60th birthday.
As my uncle is 60, a healthier (smaller portion & less cream) cake would make sense. To me, anyway.
The result: a very short 20 layer mille crepe that was a tad too dry because I greatly reduced the cream in the filling. I ended bringing home half of the cake, that was my breakfast over the next few days..

Chocolate Hazelnut Crepe Cake

That was another one of my creative experiment gone wrong.  But oh well, that’s where I learnt what not to do in future and I will not give up my experiments!

At the mean time, if you would like to try thick Chocolate Hazelnut Spread, here’s the recipe:

5.0 from 1 reviews

Chocolate Hazelnut Spread (Homemade Nutella)
 
Prep time
Cook time
Total time
 
Chocolate Hazelnut Spread (Homemade Nutella) for toast, pancake, cake fillings, smeared on a cupcake as a quick frosting, stirred into warm milk to make hot chocolate, spooned over ice cream, swirled into brownie batter, or spread on croissants.
Recipe type: Breakfast
Serves: 250g
Ingredients
  • 70g Hazelnuts – Roasted & blanched
  • 180g Sweetened Condensed Milk (I only use 100g)
  • 85g Dark chocolate – roughly chopped
  • 3 tablespoon Honey
Instructions
  1. Toast the hazelnuts in the oven at 350F for 3-4minutes. Or can dry roast on pan.
  2. Add the cooled, toasted hazelnuts to the processor bowl, pulse for 2-3 minutes and you will have very finely ground hazelnuts. Scrape down the sides and the blade and process until there are no lumps remaining. Keep processing until it become a thick paste. You can try processing until it become creamy liquid (which didn’t happen for me).
  3. Using stovetop double boiler, melt chocolate, condensed milk, and honey in a bowl. Or you can melt using microwave for 20sec pulse.
  4. Add the warm chocolate mix to the food processor bowl and mix well.

 

 

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16 Comments

  1. i’ve been a silent reader for a long time but today suddenly i just felt like dropping a line. thanks for always giving an honest review on your experiments! it saves a ton of time for me. i have cancer in the family, so i make as many things from scratch as possible. do keep the experiments coming!

    • Hi Nina, thanks for your words of encouragement. There are many bloopers in the kitchen that I didn’t write about and my family thinks I’m wasting time & food.. lol. Even though it can be frustrating at times, I still keep experimenting because it has become my creative outlet :)

  2. I have visited your blog quite a few times but didn’t know you have wheat allergy. I thought you just experiment with other flours.
    Any ways the ingredients in the spread sound quite tasty to me.
    Balvinder recently posted..Ricotta Cheese BurfiMy Profile

    • Thanks Balvinder.
      After highly reducing wheat from my diet (my doc’s prescription), whenever I do take some wheat, I noticed bloatedness, indigestion & weight gain. If not, I would not have discovered so many different interesting flours to work.

  3. I would have no problem taking it off your hands :)
    Magic of Spice recently posted..Autumn Recipes and In The NewsMy Profile

  4. I am one of those persons who eat nutella in spoonfuls… really have to try making my own. That crepe cake looks fabulous! :)
    Gourmantine recently posted..A very special steakMy Profile

  5. Shannon, you can always send over the two jars of your Nutella wannabe :)
    Phong Hong recently posted..Kiwifruit KerabuMy Profile

  6. Hi Shannon, so what is it about the spread that your sis didnt like? The texture is not smooth? Taste not nice? Your recipe sounds ok…condensed milk and chocolate and nuts – sounds like a fail proof combination.
    Esther recently posted..Easy Western : Post #2 – Herb Crusted Fish Fillet with Tomato SalsaMy Profile

    • my sis is a very fussy eater. she won’t touch the homemade healthier versions (eg. ice cream, sorbet, peanut butter, cakes), she eat only expensive ice cream.. lol. for my spread, the texture is not smooth and not sweet at all.

  7. wow ur mille crepe is totally awesome! Like how I imagined it, if that day you entered the finals, it will surely be awesome!
    WendyinKK recently posted..Fish in Broth, Northern style~Pindang Ikan- MFF Kedah Perlis #6My Profile

    • tq tq! but i don’t think i’ll make mille crepe anymore bcos took me 2 hours to make 20 crepes, i don’t have the patience for another hour to make a taller cake.. lol unless can have 2-3 more pans to work with, than much much faster

  8. When you made the other nut butter, do they become a wet paste? I can’t really imagine it because when I ground almost last time it remain quite dry…. unless I haven’t done it long enough… Plus I only have a blender, not food processor… hmmm.

    I’ve been seeing homemade nutella recipes around too but dare not give it a try unless I know someone around me has done it :P
    Kelly Siew recently posted..Healthy Nasi Lemak (Well, Almost)My Profile

    • i’ve added into the post the links to the walnut & almond butter, you can see the photos there. Walnut is the easiest nut i’ve worked with, it become a wet spreadable paste, even some oil comes out, i think walnut is quite an oily nut compared to almond, which was a drier paste and I added some vegetable oil to make easier processing. Blender doesn’t work as well unless it’s high speed blender. I’ve seen Vitamix making very soon almond butter in less than 10mins.

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