Home made nutella

1. 1

   Lay the nuts out on a baking tray and roast in the oven preheated to 180 degrees for 10 - 15 minutes.

2. 2

   The skins will go black and look burnt, but it's ok - the nuts will be brown and the skins will be discarded

3. 3

   Easy trip for peeling hot hazelnuts.

4. 4

   Take them out of the oven and empty the tray over a clean kitchen drying up cloth.

5. 5

   Close the cloth and roll vigorously like in the photo

6. 6

   When you open the cloth you'll see that most of the skin has been rubbed off

7. 7

   The roasted hazelnuts should look like this

8. 8

   Put the nuts and the oil into the food processor

9. 9

   Blitz for ten minutes, the nuts will look like this -->

10. 10

    Blitz for another 10 minutes top speed and you will get hazelnut cream (this is delicious as a dairy-free substitute for butter by the way)

11. 11

    Add the cocoa powder and icing sugar and mix

12. 12

    The chocolate spread will be a bit runnier than commercial ones.

13. 13

    Pour it into a jar, seal and put the jar in the fridge.

14. 14

    After a few hours it will be thicker.

* Per serving · 4 servings · Values may vary.

No additional tips available.