To prepare the best easy homemade nutella recipes without palm oil, nothing could be simpler!
INGREDIENTS: 4 PERS.
415 g roasted unsalted hazelnuts
100 g of dark chocolate powder
1 C. 1 teaspoon pure vanilla extract
1/2 tsp. teaspoon salt
Preheat your oven to 180 ° and place the hazelnuts on a baking sheet in a single layer. Leave them in the oven for 8 to 10 minutes to warm up the natural oils and peel off the little skin.
Remove the hazelnuts from the oven and let cool slightly on a tea towel. Then, roll the tea towel on the work surface to drop the skins: this gives the homemade spread a smoother texture.
Place the skinned hazelnuts in a blender on minimum power until butter forms - about 8 to 10 minutes in total.
During this time, melt the chocolate in a double boiler then set aside.
How to melt chocolate in a bain-marie?
Once the hazelnut butter is creamy and smooth, stir in the melted chocolate, salt and vanilla. Spin the blender again until the mixture is perfectly homogeneous.
Feel free to taste and adjust the seasoning to your liking, adding salt or vanilla.
If your homemade nutella is not sweet enough, you can add 1 to 2 tablespoons of maple or agave syrup.
Finally, transfer your spread to a clean jar. Homemade nutella can be stored at room temperature for daily use for 2 to 3 weeks or more.
And now you can taste! Mmmmh, it's so good and it's so easy to do!