Easiest Way to Prepare Any-night-of-the-week How To Make Nutella

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The ingredients needed to make How To Make Nutella:

1. Get 110 g Hazelnuts,
2. Get High Quality 70% Dark Chocolate Preferably Valrhona or Callebaut, 150g
3. Prepare 200 g Whole Milk,
4. Get 30 g Milk Powder,
5. Prepare 20 g Pure Honey,
6. Make ready 1 Avocado,
7. Take Pinch Sea Salt,

Post contains affiliate links & I will be compensated if you make a purchase after clicking on links. Place the chocolate chips in the top of a double boiler over simmering water; heat and stir until smooth and melted. Alternately, you can place the chocolate in a microwave-safe bowl and heat in short bursts until the chocolate is soft and melted. Add the sugar or other sweetener, cocoa powder, coconut oil, vanilla, and salt.

Instructions to make How To Make Nutella:

1. Preheat oven to broil setting. - - Transfer hazelnuts onto a baking tray and broil for about 10 to 15 mins or until the skins start to blister. - - Remove from oven and set aside to cool down slightly. - - Transfer the roasted hazelnuts onto a kitchen towel.
2. Rub the hazelnuts to remove the skins as much as you can. - - Transfer the hazelnuts into a food processor. - - Blitz until fine paste forms. - - Melt chocolate on a double boiler and set aside.
3. In a sauce pot over medium heat, add milk, milk powder and honey. - - Stir to combine well. - - Once bubbles start to form along the edges, add in the melted chocolate. - - Add salt. - - Stir to incorporate well.
4. Transfer this chocolate milk mixture into the food processor. - - Add in the avocado. - - Blitz until well combined and smooth.
5. Transfer into a sterilized jar. - - Chill in the fridge to set. - - It can be kept in the fridge for up to 2 weeks. - - Spread over some toast and enjoy.

Alternately, you can place the chocolate in a microwave-safe bowl and heat in short bursts until the chocolate is soft and melted. Add the sugar or other sweetener, cocoa powder, coconut oil, vanilla, and salt. Blend for another minute until all the ingredients are combined smooth. Transfer to a pint mason jar. Eating it from the jar is never a bad idea, but we've got an even better one: Slather this heavenly chocolate-hazelnut spread in, on and around French toast, brownies, cheesecake and other dreamy desserts.

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