I haven't bought a jar of Nutella in so long!
Which is surprising because it used to be a staple in my cupboard, alongside actual staple ingredients like tinned tomatoes or plain flour.
The trouble is, unlike tinned tomatoes or plain flour, Nutella used to mysteriously disappear from the jar. To be fair, I'm still not entirely sure it wasn't just me eating more Nutella than I realised, but keeping up my Nutella supply was getting expensive and eventually I just stopped adding it to my shopping basket.
And, shockingly, the world didn't end. Turns out it wasn't an essential food group after all. (Who knew?!)
But recently, my Nutella cravings have returned. Thanks in part to Chloe's Banana Nutella Mug Cake recipe (which I still can't actually make due to my lack of microwave).
In a bid to escape revision for a little while, I was browsing the recipes on The Londoner, and way back in 2011 she posted this recipe for Homemade Nutella. With just five ingredients, it seemed do-able and I gave it a go this week.
I adjusted the recipe to simplify it further and remove the need for a food processor (don't have one of those either) or having to toast hazelnuts. This results in a crunchy rather than smooth spread - but I've always believed that crunchy spreads are better anyway!
To make a jar of crunchy chocolate hazelnut spread you will need:
A clean jar (I recycled a jam jar I had been just about to throw away)
100g chopped, roasted hazelnuts
135g chocolate (plain or milk - your choice)
2/3rd cup icing sugar
1/3rd cup cocoa powder
3tbsp sunflower oil (you could use any vegetable or seed oil)
Start by crushing the hazelnuts a little more. I did this by pouring them into a sealed food bag and rolling them with my makeshift rolling pin (I promise I do actually have some equipment in my kitchen!). When you're happy with the size of the pieces, pour into a mixing bowl, then add the icing sugar and cocoa powder.
(Yes... I may be wearing a white fluffy hoody. Perhaps not the best attire for chocolate-based cooking, but surprisingly good comfort-wear for revision)
Melt the chocolate in a bowl over a pan of hot water. Pour the melted chocolate over the hazelnuts and stir. Add the sunflower oil slowly and keep stirring. You may need to adjust exactly how much oil you add to get the right consistency. You're aiming for a molten, shiny spread.
Scrape into your jar and enjoy! You could even give this as a Christmas present if you like doing homemade gifts.
Enjoy straight from the jar, or spread on toast with a cup of tea. My favourite would probably be a thick layer of chocolate spread on seeded toast, topped with banana. How about you?