There's a long list of things that I know I can easily make at home, but these ease of getting it at the store often trumps certain homemade treats. Pasta and peanut butter come to mind. With baby due to arrive in a few weeks I've been trying to declutter - donating books and clothes, and cleaning out the kitchen cupboards. I've had hazelnuts that I've been trying to use for a few weeks and a can of condensed milk from a forgotten Christmas project so I decided to make some chocolate-hazelnut spread. Yes, it's easy to pick up a jar of Nutella, but it's also pretty simple to make at home. My version has more texture and is a bit more hazelnutty.
CHOCOLATE HAZELNUT SPREAD
- 105 grams whole hazelnuts toasted
- 85 grams dark chocolate (I use Valrhona Guanaja 70%)
- 230 grams sweetened condensed milk
- pinch salt
- 1/2 tsp vanilla extract
Toast hazelnuts for about 8-10 minutes in a 350F oven. If your hazelnuts are skin-on once they are out of the oven rub between a clean kitchen towel to remove the skin. Put in food processor till finely ground. If you want your spread smoother, let it go longer. You will need to scrape down the sides occasionally so everything is uniform.
In a double boiler melt the chocolate. Once it has started to melt add the sweetened condensed milk and warm until all the chocolate is melted. Add pinch salt and vanilla extract. Pour the mixture into the food processor and mix till everything is combined.
You can spread this immediately on bread, crepes, fruit...whatever you want. Once it cools put in a jar for up to a week in a cool spot in the kitchen. I love to dip pretzels or strawberries in the spread. Put in the microwave for a few seconds if you want to spread it easily. This recipe makes a about a heaping cup of spread.