“You need to clear your baking stuff. It’s taking up too much place” mum said. I’ve been baking and baking non stop, just to clear the place, but the cupboard and the shelves that I’m hoarding doesn’t seem to be clearing up.
Today was packing day. Whilst packing up the many packets of flour, I came across a whole box of nuts (Macadamia, Hazelnut, Almonds, etc) which have not expired. Why not make some nutella, since I’m making macarons tomorrow for the boss’s daughter and my colleagues. Could use it to fill the little cookies. I needed to make sure the nutella recipe I’m using works anyway, since I will be using it for my friend’s wedding cake pops.
3 Ingredients are all you need for this chocolatey hazelnutty spread.
I got the recipe here
adapted from ohnuts.com
3 Ingredients Nutella
- 141 roasted unsalted hazelnuts
- 388g sweetened condensed milk
- 170g unsweetened chocolate, finely chopped
Roast the hazelnut for 12 minutes in a preheated oven of 180 degree celsius. You have to stir them every 3-4 minutes, to prevent them from burning. Once they’ve been toasted, take them out, and leave them to cool.
Next, melt the chocolate in a water bath and stir in the condense milk till smooth. Set aside to cool once everything has been combined.
Blitz the hazelnut in a food processor,
and continue grinding the hazelnut till you get a paste as shown in the above picture.
Pour in the chocolate and condense milk mixture
and blitz till combined and smooth. The more you mix, the stiffer the nutella becomes, don’t mix it too long, or it becomes too stiff.
It will get even stiffer as it cools.
Tastes oh so good. My cheap way of getting my commercialized tasting nutella. Hope you try it out.