A humoungously delicious, easy 'Nutella' which is almost guilt-free...
first published 2017
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| Chocolate & Hazelnut Spread, Lower Sugar & Preservatives via Dan Doherty |
This make it at home Chocolate Hazelnut Spread ('Nutella') will certainly cheer up anyone.
It's easy to make, is smooth and creamy and puts a smile on the face. It's deeply, darkly chocolate with hazel highlights and lowlights (culinarily speaking) and utterly more-ish.
But, gloriously, it is also low in sugar and preservatives, and most of the ingredients will be found in any baker's cupboard.
Put it in your recipe file, even if you're not planning to make it right away. It's perfect for brunch pancakes on a Sunday.
The recipe is from celebrity chef Daniel Doherty who has given 67 permission to use his recipe.
The recipe is from celebrity chef Daniel Doherty who has given 67 permission to use his recipe.
A good food processor or smoothie maker will ease preparation but is not a requirement. (see tips)
Use it as a spread for toast or buns OR add whipped cream to make a mousse OR layer it with cheesecake. Most adults will adore this and small Nutella addicts should enjoy switching their loyalty.
Even with the lower sugar, the recipe is an Indulgence. The health-conscious can be pleased that the recipe doesn't make a huge amount -- there's just enough to make people happy but not to overindulge.
Cost: £3.50-ish (2022 PRICES)
Makes: about 150 gm/just over 5 oz
Ingred:
50g/1.75 oz hazelnuts (67 used ready roasted, chopped supermarket hazelnuts)
60g/2 generous ounces icing sugar
10g/1/3oz cocoa powder
25g/generous 3/4 oz powdered drinking chocolate
50g/1.75 oz dark baking chocolate (65%+ cocoa solids), melted over simmering water or in 10 second bursts in the microwave & cooled slightly
1 tbsp light veg oil
75 ml water
Method:
