A quick post to
kick off Monday blues start a brand new week. 😛 And this new week marks some pretty interesting weeks ahead (at work) and just exactly 4 more weeks to go, we say hello to Kimchi-land 🙂 ;holidays of course.
It’s kinda crazy how Nutella has formed a cult; like peanut butter. But we all know, we all LOVE nutella, undeniably. Sorry if u have nut allergies or hate chocolate but this spread, this hazelnut chocolate spread is here to take over the world; if you don’t mind 😛 And homemade means you can control how coarse you want the hazelnut to be, or how chocolatey u want it to taste.
Much to your concern, it is actually VERY easy to make. It’s faster than you driving out to the supermarket, run to the shelves, queue, pay, get the car and come back home. Lol Easy to make but the setting time is torturous! Even this picture above, it is just almost 3/4 set hence a little more runny. I just can’t wait. CAN NOT!
And it means, I didn’t even let it set at all to use it. This was just 1 hr of setting time in the fridge. But of course, if you can’t wait, use less milk *why silly me I didn’t thought of that!* I just wanted crispy waffles and ooozey nutella. and there better be a plate of it.
Lol, surely if you can resists temptations, make it in the evening, let it set in the fridge and eat it for breakfast the next morning 😉 You can use it for spread on bread, waffles, drizzle on ice cream,or eat it just like that 😉
Homemade Nutella / Hazelnut Spread
(recipe adapted from David Lebovitz) – makes 2 small jars
1/3 cup (40g) whole almonds
1 1/3 cup (160g) hazelnuts
1 3/4 cup (400g) whole milk *I would suggest to use just 300g*
7/8 cup (60g) powdered whole milk
3 tablespoons (40g) mild-flavored honey
pinch of salt
6 ounces (170g) bittersweet or semisweet chocolate, chopped
5 ounces (140g) milk chocolate, chopped (use one that’s at least 30% cacao solids)*For both chocolate, I used dark*
1. Spread the nuts on a baking sheet, keeping the almond separate, and toast the nuts in a 350ºF (180ºC) oven, stirring a few times, for 10 to 15 minutes, until the hazelnuts are browned.
2. While they are roasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt just until it starts to boil. Remove from heat.
3. In a clean, dry bowl set over a pan of barely simmering water, or in a microwave oven, melt the chocolates together until smooth.
4. Once the nuts are well-toasted, remove them from oven and use a spatula to place the warm hazelnuts in a clean tea towel, then fold them inside the towel and rub them vigorously to remove any loose skins. They don’t need to be pristine; just try to get as much off as possible.
5. In a food processor, grind the warm hazelnuts and almonds until they’re as fine as possible. You may not be able to get them completely smooth, depending on your food processor.
6. Add the melted chocolate and continue to process the mixture, stopping to scrape down the sides of the work bowl, as necessary.
7. Once the mixture is smooth, add the warm milk mixture and process until everything is well-combined.
(The original instructions here said to strain the paste, which I didn’t do because I don’t mind the little bits of toasted nuts, but you can.)
9. Transfer the mixture into two jars and refrigerate until ready to use.
Storage: The Chocolate-Hazelnut Paste will keep in the refrigerator for up to one week.
As you can see the different size of waffles, this batch was made later hence the spread was more firm, but still just about 3 hours of chilling time.
So for waffles, yup I have like two sweet waffle recipes here, yeasted and burnt butter. I tried another recipe and this one was pretty good except that I was a little to heavy handed on the salt (my fault lol)
(adapted from Daniel Tay’s Just Desserts)
makes 8 pcs square waffles from Cuisinart waffle maker
200g plain flour
15g baking powder
pinch of salt
3 egg yolks
1 cup (250ml) milk
190g unsalted butter, melted
3 egg whites
20g caster sugar
1. Combine sifted flour, baking powder and salt in a mixing bowl, mix well and set aside.
2. Add in eggs and milk and whisk until well combined and a little fluffy.
3. Gradually stir in melted butter. Let it rest in the fridge while you prepare the meringue.
4. Whisk egg whites in a mixing bowl until foamy. Gradually add sugar and continue to whisk until soft peaks.
5. Fold egg whites into the batter in 2 batches until fully incorporated. Pour batter into a heated waffle iron and cook until golden brown or as per machine’s instructions.
6. Serve hot with a spread of homemade nutella and drizzle with honey or maple syrup.