Chocolate hazelnut spread recipe

Can Nutella be ever more than chocolate or it’s already eclipsed that once it tried to imitate? Let’s make chocolate hazelnut spread and see!

As I currently have some time, I was looking on the internet last week. Looking to find fresh, exciting ideas, inspirational dishes that We have never tested before, to delight my loved ones with. Looking for a while unfortunately couldn’t discover too many interesting things. Just before I wanted to give up on it, I found this scrumptious and simple dessert simply by accident on Suncakemom. The dessert seemed so tempting

on its pic, that called for rapid actions.

It had been not difficult to imagine just how it is made, how it tastes and how much my hubby might enjoy it. Actually, it is extremely simple to impress the man in terms of puddings. Anyway, I got into the site and then used the simple instuctions that were accompanied by nice photos of the procedure. It really makes life much easier. I can suppose it is a slight effort to take photos in the middle of cooking in the kitchen as you most often have sticky hands thus i sincerely appreciate the time and energy she devote for making this post and recipe easily followed.

With that in mind I am inspired presenting my very own recipes in the same way. Many thanks the idea.

I was fine tuning the main mixture to make it for the taste of my loved ones. I’ve got to tell you it had been an awesome outcome. They enjoyed the flavor, the consistency and enjoyed having a delicacy such as this during a stressful week. They ultimately demanded more, a lot more. Hence next time I’m not going to commit the same mistake. I am going to double the volume to make them pleased.

The original Chocolate hazelnut spread recipe is provided by SunCakeMom

Peel and roast the hazelnuts if it hasn’t been done yet. Hazelnuts need about 15 minutes in a 350°F / 180­°C preheated oven.

In a food processor chop the hazelnuts as finely as possible. Grind them with a grinder if there is one available.

Melt chocolate.

Pour melted chocolate into the ground hazelnut.

Give it another whirl and we are about to finish with our hazelnut spread.

Add vanilla and salt then mix it again. Mind to put small amounts of salt in there as even as little as a ¼ teaspoon can across quite harsh.

Add a bit of oil if the spread seems too thick then mix it a bit more. Mind not to use Extra virgin olive oil or any other with a characteristic flavor. Also add sweetener to taste if necessary. If we melted chocolate that was already sweetened then additional sweeteners shouldn’t be necessary. Except of course if we are shooting at making nutella because in that case we need at least as much sweetener as everything else in our spread.

Our chocolate hazelnut spread should be ready to roll or rather spread.

Fill it in jars, cups or anything that has an airtight lid. It doesn’t need refrigeration but keep it in a dark cool place if possible.