Nutella is one of those brands that have become a household name for a product loved by millions. This thick nut-chocolate paste with a bright and at the same time delicate taste is equally loved by both children and adults.
And this is not surprising, because Nutella is perfect for many desserts - for sweet breakfast sandwiches with a white loaf or soft bun, as well as with banana and strawberry slices on top of the pasta; for homemade pancakes and pancakes; as a filling for waffles; as a layer for cakes and for much more.
You can prepare Nutella at home, it will be just as tasty, but also made from fresh natural products without adding preservatives or flavorings.
However, you can experiment and prepare pasta by adding eggs to the recipe or removing nuts. You can also add vanillin or other flavorings, you can add different types of nuts, thereby changing the taste of the finished product.
Classic Nutella recipe
In order to get a chocolate spread that is as close in taste as possible to the one sold in jars, you will need:
- 4 glasses of milk;
- Same amount of sugar;
- 4 tablespoons of nuts (to taste, but it’s better to take hazelnuts);
- The same amount of wheat flour;
- 6 tablespoons of high-quality natural cocoa;
- 250 grams of butter;
- Half a teaspoon of salt.
To begin, prepare and measure all the ingredients. They should be at the same temperature, preferably at room temperature. Chop the nuts with a knife or chop them in a blender finely enough to mix them well into a paste.
Take a medium-sized saucepan and mix the dry ingredients in it - sugar, flour and cocoa. Begin to gradually pour milk into the mixture, constantly stirring the mixture with a whisk so that no lumps form in it.
To do this, it is better to use a blender with a whisk attachment - it will mix everything most thoroughly, but you can also use a simple hand whisk, and, in extreme cases, a fork. It will be more difficult for her to mix everything without lumps, but nothing is impossible.
When the milk is completely introduced, the mixture should be homogeneous. Place the saucepan over low heat and bring the mixture to a boil. Keep stirring the contents of the pan to prevent the milk from sticking to the bottom.
After boiling, add nuts, butter and salt to the mixture. Reduce the heat and continue to cook the mixture at low temperature for about 20 minutes. Gradually it will thicken, boil the paste to the thickness you need.
When the paste is ready, cool it and pour it into clean jars. Store prepared Nutella in the refrigerator.
Nutella without nuts
- 2 glasses of milk;
- 4 tablespoons each of flour and cocoa;
- 50 grams of butter;
- 1.5 cups sugar.
First, mix all the dry ingredients, namely sugar, cocoa and flour, in a small saucepan. Mix everything with milk and mix thoroughly until smooth.
Place the saucepan on the stove and boil the mixture, stirring constantly. You need to cook it for no more than twenty minutes. Since you will constantly stir the mass, you will be able to control the degree of its thickness - during the boiling process it will gradually thicken and become like a paste.
When the desired consistency is achieved, remove the paste from the stove and add a knob of butter to the bowl, which will give the paste a shiny, smooth texture. Store it in the refrigerator in a jar with a tight lid.
Vegetarian Nutella
Those with a sweet tooth who do not consume milk, eggs and butter should not despair - you can prepare Nutella without these ingredients. Of course, its taste will be somewhat different from the classic one, but it will still be a delicious paste rich in chocolate and nuts. For her, take:
- 80 grams of hazelnuts;
- 150 grams of good quality milk chocolate without fillers (nuts, raisins and filling);
- 1-2 tablespoons brown sugar;
- A teaspoon of cocoa without a slide;
- 25 milliliters coconut oil;
- Vanilla (1 pod).
Fry the nuts in a dry frying pan and grind in a blender until fine crumbs. It is better to grind nuts while they are hot, then during the grinding process they will release oil.
When the nuts form a paste, add sugar to them. You can use white, but brown gives a more pleasant caramel aroma and makes the paste a little more viscous.
Add cocoa, vanilla seeds and oil to the mixture. Mix everything well with a blender. Melt the chocolate in a water bath and pour it in a thin stream into the blender bowl, mix everything well again.
Cool the mixture and transfer to a jar. Keep it in the refrigerator for at least two hours before serving.
Do you know how to make Baileys liqueur at home?
Cream made from boiled condensed milk and butter will make the cake more tender and tasty. Try making it using our recipes.
Read delicious and interesting recipes for cakes with condensed milk at home, which you can prepare for any occasion.
Making Nutella at home is not at all difficult, you just need to mix all the ingredients and cook a little until thickened.
- Store the pasta in the refrigerator in a glass container with a tightly closed lid and try to eat it while it is fresh.
- You should not store pasta directly in the saucepan in which it was cooked, as excess air will spoil the product faster.
- Nutella typically contains nuts, namely hazelnuts, but you can replace them with walnuts and even peanuts.
- The taste of chocolate spread will be very original and delicate if you add cashews. You can do without nuts altogether.
You can also make a paste based on chicken eggs. They will give the finished pasta a smooth, silky texture and greater nutritional value. But it is important to remember that such a paste will have a very limited shelf life - it cannot be stored for a long time even in the refrigerator, but such a paste usually does not sit for too long.
- Try to take the freshest and highest quality ingredients possible. Also take fresh eggs, milk and butter, preferably from the farm.
- Pay special attention to cocoa - take only high-quality natural cocoa powder, do not replace it with an instant drink - the taste of the paste will not be the same.
- You can also regulate its quantity - by adding a little more you can get the taste of dark chocolate, but you should not add less of it than indicated in the recipe, otherwise the taste of Nutella will not be rich.
For those who like to experiment, you can add new fillings to the finished pasta, which will diversify the taste of the dessert. This could be coconut flakes or dried coconut, candied pineapple, dried apricots or a mixture of dried fruits. This will give new original flavors and a variety of textures to a familiar dish.
Try adding salt to the pasta. The latter is added in very small quantities - only half a teaspoon, but it perfectly highlights the cocoa and makes the taste of chocolate brighter and richer.
This Nutella can be spread not only on a white bun, but also on a piece of rye or even Borodino bread. This combination is also suitable for those who do not eat white bread.
For special gourmets and lovers of unusual tastes, you can put chili pepper in the paste literally on the tip of a knife. The spiciness of the pepper goes well with the rich taste of chocolate.
Thank you very much, it turned out very tasty.
God, how everyone loves to complicate everything! What is not recommended for preparing a basic chocolate dish! You should also put sausages or lard in there! Why, it’s easier to mix whole condensed milk and cocoa powder (determine the density during the mixing process), add melted butter and EVERYTHING. The resulting plastic mass can be used to sculpt various figures and shapes to the delight of children. Then sprinkle or roll in dry cocoa powder.
How will it work without cocoa?
This is not Nutela. Nutela is a nut butter with chocolate added. The classic recipe from the 1940s to 1960s included 70% hazelnuts, cocoa, sugar and milk. Then, to reduce the cost and mass production, they changed it by adding palm oil and greatly reducing the number of nuts (now they are only 5% of the mass). If you want to make real Nutella, mix ground hazelnuts, melted milk chocolate and a little butter for consistency.
Our family recipe: 100 grams of butter, 1.5 cups of sugar, 2 tbsp. spoons of cocoa, 3 tbsp. spoons of flour, 0.5 l. milk, vanilla on the tip of a knife.
Mix everything, pour in half a liter of milk. Cook, stirring until boiling, over low heat, stirring occasionally.
Delicious. It's liquid when it's hot, but when it's cooled in the refrigerator it'll be thick.
Nutella is a very tasty chocolate spread that you can buy in the store. But since the price for it is now quite high, and the composition is not very encouraging, I offer you a replacement - the simplest Nutella recipe at home. Homemade Nutella pasta it turns out very tasty. You can simply spread it on bread and serve for breakfast, you can use it for cakes, rolls and pastries instead of cream, you can also stuff buns, pies, etc. with this paste. Very tasty, try it!
Ingredients
To make homemade Nutella pasta you will need:
milk - 2 glasses;
flour - 2 tbsp. l.;
sugar - 1 glass;
cocoa powder - 2 tbsp. l.;
butter - 50 g;
peanuts - 100 g;
vanillin - 0.5 sachet.
Glass - 200 ml.
Cooking steps
Cool the peanuts and grind them (nuts are finely ground in a coffee grinder).
Place the prepared chocolate mixture over medium heat, stirring constantly with a whisk, bring to a boil, then reduce heat to low. Immediately add peanuts and butter.
Mix everything thoroughly and cook the mass, without leaving the stove and stirring all the time, until thickened. This will take 10-15 minutes. Cool the prepared homemade Nutella paste.
Next, place the delicious, aromatic paste in a glass jar and put it in the refrigerator for 3 hours. Homemade Nutella will thicken even more. Then you can use it for its intended purpose. Simple and very tasty!
Enjoy your meal!
Homemade Nutella spread is not as painful to spread in a thick layer on a sandwich as an expensive store-bought one.
You can also decorate cakes with it, add it to ice cream, prepare desserts with fruits, cookies...
Mmm, so cute!
And in general, you can cook a lot of delicious things with Nutella, so a jar of the treat will never be superfluous in the refrigerator.
But how to make Nutella at home?
Nutella paste at home - general principles of preparation
Chocolate is the basis of Nutella. But you don’t have to put it there. There are many recipes with cocoa or its mixtures with chocolate. The second constant component of the paste is dairy products.
What can you use to prepare Nutella:
Regular milk;
Sour cream;
Powdered milk;
Baby food;
Condensed milk.
As you can see, there are a lot of options and you can always find at least one of the suitable products in the kitchen. For shine and fat content, oil is added to the paste. It can be of plant or animal origin, but without odors and salt. Most often, one product is easily replaced by another.
Nuts are another important ingredient in real Nutella. Ideally, roasted hazelnuts are used. But you can also put peanuts and walnuts. And in many Nutella pasta recipes at home, nuts are not used at all. It's a matter of taste and availability of ingredients.
Homemade Nutella recipe with hazelnuts
A simple recipe for Nutella at home, based on milk chocolate. If you want to get a richer and more pronounced taste, you can take bitter tiles.
Ingredients
300 grams of milk chocolate;
4 spoons of powder;
200 grams of hazelnuts;
3 tablespoons of vegetable oil;
2 spoons of cocoa;
1 packet of vanilla.
Preparation
1. Roast the hazelnuts. The nuts need to be browned and then dried well. But we make sure that they don’t burn. Let cool.
2. Now you need to rub them with your hands and peel them. Then we chop it. You can powder it or leave small pieces.
3. Break the chocolate bars into cubes and place them in a water bath.
4. Mix butter with powdered sugar and add cocoa, grind the mixture. Add vanilla for flavor.
5. Add cocoa mass to melted chocolate, stir and combine with chopped nuts.
6. While Nutella has not frozen, you need to put it in a container or jar with a lid. Store in the refrigerator.
Recipe for custard Nutella at home “Economy”
The beauty of this homemade Nutella recipe is that it's cost-effective. Using cheap and simple ingredients found in any kitchen, you can make a huge batch of chocolate spread. Shall we get started?
Ingredients
400 ml milk;
300 grams of sugar;
2 tablespoons drained butter;
0.5 cups of any nuts;
4 tablespoons flour;
3 spoons of cocoa;
Preparation
1. Beat eggs with sugar, cocoa, vanilla. Not to the point of pomp, just to give the mass uniformity.
2. Gradually add a third of the milk, then the flour. We do not allow lumps to form.
3. Pour in the remaining milk, add butter. It does not need to be melted in advance.
4. Now the mass needs to be boiled. Ideally, this is done in a water bath. But you can put it in a saucepan and just do it over the fire. In this case, stir constantly and do not leave even for a minute.
5. As soon as the paste begins to thicken and “plop”, immediately remove from heat.
6. Roast the nuts, chop them and combine with the already cooled paste. Transfer to a storage container and place in the refrigerator.
Homemade Nutella recipe made from cream
Another recipe based on milk chocolate. This paste is very similar to the original. And to prepare it you will need low-fat cream. 10-12% is enough.
Ingredients
150 grams of roasted hazelnuts;
130 ml cream;
130 grams of condensed milk;
200 grams of chocolate;
100 grams of powder.
Preparation
1. Place the hazelnuts in a food processor (you can use a blender) and grind them. Since the nuts are quite fatty, the result will be a paste-like mass. That is, not crumbly.
2. Melt chocolate in a bathhouse. Add condensed milk.
3. In another bowl, beat the cream with powder. You can also make a fluffy paste, which is good for decorating cakes. To do this, use thicker cream and vigorously whip until fluffy and thick.
4. Now combine the creamy mass with chocolate paste, add hazelnuts, stir and you’re done! Place in a jar and remove.
Recipe for “Nutella” at home from milk powder “5 minutes”
This homemade Nutella recipe will help you out if you urgently want something tasty. Instead of powdered milk, you can use baby formula in the same way; it makes it even tastier.
Ingredients
100 grams of milk powder (milk formula);
2 spoons of cocoa;
1 spoon of butter;
A little milk or cream.
Preparation
1. Place cocoa and milk powder in a bowl, rub the lumps with a spoon.
2. Add soft butter. If it is frozen, you can melt it. You can also add vegetable oil, but only odorless. Delicious with peanut butter. In general, we add any fatty product to reduce the viscosity.
3. Mix vigorously and add regular milk (cream, white condensed milk) drop by drop.
4. Add milk to the desired consistency and you’re done! If you have nuts, sesame seeds, or sunflower seeds on hand, you can add them for taste.
Homemade Nutella recipe from plums
It turns out that Nutella chocolate spread can be made very healthy. You just have to prepare it from fruits. In this case, plums are used. Whatever practical housewives can come up with! They say that the taste of plums is practically not felt, but the result is a huge portion of aromatic spread.
Ingredients
2 kg of ripe plums;
100 grams of cocoa;
1 kg sugar;
250 grams of butter.
Preparation
1. Wash the plums, dry them and remove the seeds. Take an immersion blender and grind well. You can also use a meat grinder, but in this case you will have to twist it twice.
2. Add granulated sugar, put it on the stove and cook for 3 minutes after boiling.
3. Add cocoa, add butter, cut into pieces. Cook the aromatic mixture for another five minutes.
4. Place in clean and dry jars, close with regular lids (nylon or screw-on) and wait for complete cooling.
5. Place in the refrigerator and take out as needed. This Nutella has less calories than the real thing, but is also eaten much faster, probably because of its lightness.
Homemade Nutella recipe from plums No. 2 (for the winter)
Another version of the Nutella recipe with plums at home. It is slightly different from the previous one; it is prepared with dark chocolate. Suitable for rolling up for the winter.
Ingredients
2 kg plums;
750 grams of sugar;
1 bag of vanilla;
1 bar (100 grams) of chocolate;
3 tablespoons dark cocoa;
1 tsp. cinnamon;
100 grams of any nuts.
Preparation
1. Puree the plums. If you don’t have a food processor, you can add a little water to the peeled slices, simmer under the lid, cool and rub through a sieve with medium mesh.
2. Add ground nuts to the puree; it is better to use hazelnuts. You can pre-fry the paste to make it more flavorful.
3. Place on the stove. Add sugar, chocolate cubes, vanillin, cinnamon and cook for 12 minutes.
4. Place the paste into sterile jars and roll up the lids treated with boiling water.
5. Turn it upside down, insulate it and leave it for a day. Next we put it away for storage in the basement.
6. But you can simply put the paste into containers and use it right now. In this case, the cooking time can be reduced to a few minutes.
Recipe for Lenten Nutella at home from chickpeas
A wonderful option for chocolate spread for Lent. And if you put a low-calorie substitute instead of sugar, then with such Nutella it will also be very tasty to lose weight. In addition to chickpeas, you need to buy dark chocolate without dairy fats.
Ingredients
100 grams of sugar, preferably brown;
200 grams of dark chocolate;
120 grams of chickpeas;
Preparation
1. Soak chickpeas in water overnight. The peas will swell well and by morning they will look like shelled hazelnuts.
2. This water needs to be drained and clean water added. Moreover, for one part of peas there are at least three parts of liquid. Place on the stove and cook until soft. This will take about 45 minutes.
3. Drain the excess liquid, cool the chickpeas a little and puree in any convenient way. You should get a fairly thick mass.
4. Add sugar, stir.
5. Melt the chocolate pieces. To make the paste shiny, you can add a couple of spoons of vegetable oil.
6. Combine the melted chocolate with the previously prepared puree, add vanillin and mix.
7. Taste it and bring the mass to the desired state. You can add more sugar, add seeds and nuts. If the paste is thick, then dilute it with chickpea broth, you can add coconut or soy milk.
Recipe for “Nutella” at home “Minutka” with vegetable oil
For this chocolate paste you will need an immersion blender, as well as odorless sunflower oil, that is, refined.
Ingredients
350 grams of vegetable oil;
3 spoons of cocoa powder;
3 tablespoons of powdered milk;
120 grams of powder;
100 grams of nuts;
1 packet of vanillin;
150 grams of regular milk.
Preparation
1. Combine warm milk with powdered sugar and vanilla. Immediately put everything in a mixing container, or maybe in your own blender glass, if its volume allows.
2. Pour in vegetable oil and beat at highest power for 2 minutes. The mass should thicken quickly and look like sour cream.
3. Add cocoa and milk powder and beat for a few seconds.
4. Now all that’s left is to add the nuts, but you can do without them. Whip the chocolate paste one last time and that’s it! The paste turns out very thick, rich, and is prepared much faster than this recipe is written.
Chocolate paste will be much more aromatic if the nuts are pre-fried in a frying pan. And if you want Nutella to be in pieces, then you need to chop them only after they have completely cooled.
If homemade pasta is prepared for adults, then you can add a spoonful of rum, cognac or any liqueur to the mixture. And the taste of incomparable chocolates is guaranteed.
To quickly peel the hazelnuts, you can roast them, then immediately immerse them in ice water. After this, the skin peels off easily, and the kernels can be dried in a frying pan again. Or just put well-roasted nuts in a towel, cover with the free edge and rub. Then we blow it in air.
It is advisable to sift milk powder, powdered sugar and cocoa before adding it to the total mass. The lumps in the mass that begins to thicken will no longer disperse and will only spoil the product.
Nutella chocolate spread has long won the hearts of sweet tooths of all ages. But Nutella can not only be spread on a slice of white bread or loaf! It is highly appreciated by those housewives who love to bake - it is great as a filling for cakes, homemade waffles, pancakes, muffins and eclairs.
Also, this homemade delicacy has an important advantage over store-bought pasta - homemade Nutella contains no synthetic preservatives, flavor enhancers or dyes, so it can be given even to small children. Of course, in very limited quantities.
Classic Nutella recipe
To make homemade Nutella especially tasty, you should use fresh, high-quality ingredients for its preparation. This is especially true for milk and butter. If you have the opportunity to make pasta from village products, then it will only benefit from it.
Nuts can be walnuts or peanuts. You can also use assorted nuts. Cocoa powder should also be natural and not instant. So, let's begin! In a saucepan you need to mix sugar, flour and cocoa. Then gradually pour in the milk in small portions, stirring constantly so that no lumps form.
When all the milk has been poured in and the mixture becomes homogeneous, place the saucepan on low heat and bring to a boil. While boiling, the mixture must be stirred all the time, otherwise it will quickly burn. Grind the nuts in a blender to make 4 tablespoons, add to the mixture, and then add oil and salt.
Stirring constantly, cook for 15-20 minutes over low heat until thickened. Determine the degree of thickness as you wish. After you remove the Nutella from the heat, let it cool to room temperature, transfer it to a sealed container and place it in the refrigerator.
Recipe for Nutella on eggs
| Name: | Nutella on eggs | |
| Date added: | 30.06.2015 | |
| Cooking time: | 30 min. | |
| Recipe servings: | 200 g | |
| Rating: | (3
, Wed 4.33
out of 5) |
The nuts in this recipe are assumed to be walnuts - they should be cleared of shells and partitions in advance. Before chopping, you should have 1 cup of nut kernels. Before cooking, remove the butter and eggs from the refrigerator so that they reach room temperature. Break the eggs into a tall container and beat with a mixer with sugar until pale yellow.
Continue until all the sugar has dissolved. Then gradually add flour to the mixture, continuing to beat at low speed to prevent lumps from forming. Once the flour is completely incorporated, add the cocoa powder a little at a time, continuing to whisk. It is recommended not to violate the recipe: if you take more cocoa, Nutella will be bitter, and if you take less, it will be low-saturated. 
Don't overdo it with cocoa! It will make your Nutella taste bitter! Chop the nuts with a mixer or knife, lightly fry in a dry frying pan (optional). Then gradually add the nut powder to the chocolate mixture, stirring constantly. After the nuts, add softened butter and a pinch of vanillin (optional) to the mixture. Mix well and place in a saucepan in which the pasta will be cooked.
Now you need to add milk little by little, stirring constantly. When the milk runs out, turn on medium heat, bring the chocolate mixture to a boil and turn the heat down to low. Cook for 10-20 minutes until thickened, remembering to stir. When you are satisfied with the consistency of the paste, remove it from the heat, cool and pack it into containers.
Nutella is a mixture of chocolate and hazelnut paste (created in 1940 by the Italian company Ferrero).
In Italy, Nutella has become a cultural and social phenomenon. Books have been written about her, and she became the central character in the film "Bianca". There are many types of chocolate-nut spreads from other companies, but Nutella has become a common name for such spreads.
Nutella is used on sandwiches and in baked goods. Mixed with whipped cream, it is an excellent filling for cakes and pastries. Parisians love crepes filled with Nutella and chopped fruit.
Although the pasta's ingredients are widely known, the exact recipe for Nutella is kept secret.
But let’s not be upset about this, but let’s prepare Nutella in Russian:
1.
We will need:
250 gr. butter
150 gr. chocolate "Nougat" or nougat for baking (I put both in the photo so that it is clear what I mean)
2 doses of condensed milk
3-4 tbsp. spoons cocoa (powder)
Melt the butter in a saucepan over low heat.
Remove from heat and add chocolate, melt it in hot butter and mix well.
Add condensed milk to this mixture and mix.
Lastly, add cocoa and stir until all the lumps are gone.
Pour Nutella into jars and put in the refrigerator.
2.
Ingredients:
Chocolate bar - 1 piece
Hazelnuts - 150 grams
Powdered Sugar - 1/2 Cup
Cocoa Powder - 1/4 Cup
Vegetable oil - 2 teaspoon
Number of servings: 10
Let's roast the hazelnuts. Preheat the oven to 180°C. And fry the nuts until brownish. Monitor the entire roasting process so that the hazelnuts do not burn.
Next, melt the chocolate over steam. Melt slowly to avoid lumps.
While the chocolate is melting, place the hazelnuts in a food processor (use a food processor, not a blender).
Chop the nuts thoroughly.
Add all dry ingredients and melted chocolate.
Turn on the food processor and mix for 15 minutes. Then add vegetable oil.
Stir the mixture for about an hour. When the Nutella cream is ready, you can serve it or place it in the refrigerator, this will thicken it.
Nutella cream is ready. Enjoy your meal.
3.
Glass of milk (250 ml)
3 tablespoons cocoa powder
3 tablespoons sugar
3 tablespoons flour
70-80 grams of butter
I put a saucepan on, pour in milk, add sugar, flour and cocoa. I turn on the stove and periodically stir with a whisk, otherwise flour begins to stick to the bottom. It boiled, began to puff, boiled for a minute and put it off the heat. Let cool for 20 minutes. Now add the pieces of butter and stir well, the mass will immediately shine. Grate 1/4 chocolate bar on top (not specified in the recipe)
I transfer the mixture into a jar. The chocolate pieces spread. Tasty.
4.
Eggs - 2 pcs, Sugar - 3 cups, Cocoa - 2 tbsp, Flour - 4 tbsp, Vanillin - a pinch, Walnuts - 1 cup, Butter - 1 tsp, Milk - 2 cups
Preparation:
Grind the eggs well with sugar, add flour, cocoa, grated walnuts and butter and a pinch of vanillin, mix the mixture thoroughly, add milk and mix thoroughly again. Place over low heat and cook, stirring until thickened. You won't feel the difference!
5.
Required Products:
milk 0.5l
cream 0.5l
butter 50g
flour 6 tbsp
starch 2 tbsp
cocoa powder 6 tbsp
powdered sugar 200g
chicken egg 1 pc
hazelnuts 100g
almonds 100g
Method of preparation: Grind the nuts using a blender (or coffee grinder) into crumbs. In a separate bowl, mix all the dry powders: flour with cocoa, starch and powdered sugar. Lightly beat the egg and send it to the dry mixture (flour, powder, cocoa, starch) and pour the cream there - mix everything thoroughly.
Put the milk on the fire and bring to a boil. Pour the prepared mixture into boiling milk and add nuts. Cook the paste, stirring constantly, over medium heat for 5-7 minutes (it will thicken noticeably).
Then turn off the heat and add butter to the hot mass. Stir. As soon as Nutella has cooled, put it in the refrigerator for several hours to “ripen”. It’s best to prepare it in the evening, the paste is infused overnight and in the morning you can enjoy a wonderful chocolate dessert!
Ingredients:
200G. Sahara
a pack of chocolate pudding, dissolved it in cold milk (120 ml is approximately).
3 tablespoons cocoa
200 ml. milk
100g. butter
1 packet vanilla sugar
0.5 cups ground nuts (any will do)
Cooking method:
Pour all the ingredients into a cauldron, mix well, put on low heat, stir constantly, first the sugar and butter will dissolve, and then the mixture thickens. When the first bubbles appear, remove from the heat. The mixture cools, then add the nuts and stir.
Nutella is thick and spreads very well on cookies or toast.
After boiling the main mixture for about 20 minutes, I slowly added the pudding to it, stirring all the time, cooked it a little more, it immediately
thickens. Removed from heat, added chopped nuts and cooled.
It turned out to be about 500 gr. chocolate paste.
7.
To prepare 300 g chocolate-nut cream
we need:
(you can use three types of chocolate - dark, milk, white)
100 g dark chocolate
100 g white chocolate
50 g butter
80 ml milk
70 g sugar
If desired, you can add nuts (hazelnuts) 50-70 grams
(first lightly fry the nuts, peel them,
and grind using a blender or food processor)
Melt the butter in a thick-bottomed saucepan, add sugar,
milk, chocolate (chopped into small pieces with a knife)
and heat to a boil over low heat.
Stir constantly, because quickly begins to burn.
Let it simmer for 2-3 minutes (no more!).
Then place the saucepan with the cream in a saucepan with cold water,
and while it cools, stir it
When the cream becomes warm, you can transfer it to a jar.
and put it in the refrigerator
If you make the cream only from white chocolate, you will get white Nutella.
Substituting almonds for hazelnuts and adding some coconut flakes
into the still hot white Nutella, we get Nutella Raffaello with coconut flavor
The cream can be used on its own
or as a cream for cakes and pastries
8.
To prepare you need:
1 tbsp. Sahara
1 tbsp. milk
1 tbsp. chopped nuts (it’s better to fry them a little in a frying pan so that the husks don’t taste bitter)
1 tbsp butter
1.5 tbsp. cocoa
2 tbsp. l flour.
According to the recipe, you still need to add 2 tbsp. vodka - adds some piquancy to the taste. But if it’s a child, it’s no worse without her either.
Mix everything, cook for 5 minutes over low heat. I added flour at the end of cooking. As soon as everything thickened to the desired consistency, I removed it from the heat, let it cool a little and put it in a glass jar. Keep refrigerated. Although, it doesn’t last long)))
9.
Sugar - 2 cups.
Cocoa powder (without additives, bitter) - 3 tbsp. l.
Wheat flour - 0.5 cup.
Milk - 1 cup.
Sour cream - 1 cup.
Walnuts (shelled) - 1 cup.
Pass the nuts through a meat grinder or grind in a blender.
Take sugar, flour, cocoa and mix well to obtain a homogeneous mass. Add milk and sour cream, mix again and set to cook. Cook over low heat for 10 -15 minutes. , stirring constantly.
When the mass becomes thick, add nuts, mix, and cool.
My comments: I used a 200 ml glass.
Instead of milk and sour cream, I took 2 cups of cream (15%).
I really liked the cream.
10.
3 cups peeled, chopped nuts (I use walnuts)
2 cups sugar
3 tbsp. cocoa powder
50-100 gr. butter
1 glass of milk
1 cup nuts
1 cup of sugar
1 glass of milk
2 tbsp. cocoa powder
50 gr. butter
Cooking method:
Place sugar, cocoa, nuts in a saucepan; mix everything, gradually add milk and pieces of butter. Place the saucepan on the stove and simmer until thickened for 5 minutes, stirring constantly. Cool, transfer to clean, dry jars and store in the refrigerator.
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