Growing up with a German mother means she pronounces today’s dish nu-tella, unlike us English speaking folks who say nut-ella. I can’t get away from it, I say it too now, there are certain things that are inevitable when you have a parent who isn’t from the country you grew up in and their particular way of saying things with a certain uniqueness that other kids with plain old parents from your country or even region had.
With the world only becoming more mixed this is likely something many of you probably deal with. You probably also know that certain traditional foods kids around you grew up with wasn’t something your foreign parent knew existed and when the time came for them to make it when you put the pressure on in high school (not that I did this) there was a level of resentment for you shunning ‘their’ foods.
But let’s get down to business, this is one of the easiest recipes you could ever make and its so incredibly satisfying that you’ll want to make this for any and all Nutella lovers. Trust me, you won’t want to buy Nutella ever again once you enjoy a spoon filled with this chocolaty delight. I’m also forewarning you that if you have a stick blender, the minute you mix in the cocoa powder and coconut oil it will smell like heavenly Nutella already. Then you get to add in the chocolate which is the best add in bonus to this sweet recipe.
This recipe is so good that I’m updating the Nutella Croissant Pudding I made from January 2014. It only made this dish that much better and is worth giving a go if you haven’t already made it before. Also, if you have vegan chocolate and confectioner’s /icing sugar this is easily vegan. I hope your Tuesday is going well and that this second week of December is not too hectic.
Adapted from LeitesCulinaria.com
Makes 2 cups
1 cup plain hazelnuts
350 grams dark chocolate
2 tablespoons coconut oil
3 tablespoons confectioner’s/icing sugar
1 tablespoon plain cocoa powder
1/2 teaspoon vanilla extract
Pinch of salt
Preheat the oven 180ºC/350F and place the hazelnuts in a single layer in a baking tin.
Bake in the oven for 12 minutes until slightly golden. Remove and place between a clean kitchen towel, carefully rubbing the skin off (though some of the skin won’t come off which is fine).
Meanwhile, melt the chocolate in a double boiler, stirring until smooth. Set aside to cool completely.
Place the hazelnuts into a blender and blend until smooth, stopping and stirring as necessary.
Add in the coconut oil, sugar, cocoa powder, extract and salt and blend to combine.
Add in the chocolate and blend until fully combined.
Pour into a jar and allow to set overnight.
Spread on toast or spoon in to serve.