Homemade Nutella / Nocilla

This blog is my english version of cocina revuelta.

Cooking is my pastime, and my family and friends encouraged me to write my favourites recipes.

I´ll start with one’s of my favourite cream, chocolate and hazelnut cream known as Nutella or Nocilla. I like its hazelnut touch, which I think is most pronounced in Nutella. There are a lot of recipes in internet and you must distinguish between recipes that use three chocolates of which use condensed milk. I chose three chocolates recipe.

 

HOMEMADE NOCILLA

Ingredients

100grs toast and peeled hazelnuts (~3.5 ozs.)

150grs sugar (~5.25 ozs.)

100grs dark chocolate with 70% (~3.5 ozs.)

100grs milk chocolate (~3.5 ozs.)

100grs white chocolate (~3.5 ozs.)

200grs whole milk (~7 ozs.)

150grs sunflower seed oil (~5.25 ozs.)

Steps with Thermomix

It’s important that hazelnuts and sugar are completely crushed because we don’t want to find lumps in the cream, then, mix the sugar at speed 10 until the nozzle out dust, that is proof that the sugar is perfectly mix. Put it out of thermomix. Then do the same with the hazelnuts during 20 seconds at speed 10.

With the hazelnuts totally crushed, add the sugar and all chocolates. All al speed 9 during 20 seconds, if you see pieces then put it a few seconds.

Finally, add the milk and sunflower seed oil programming all al 50º Celsius (~122º Fahrenheit), 8 minutes, speed 4. And now, you have your delicious Nutella, Nocilla or just chocolate and hazelnut cream.

Comments

The times aren’t always accurate, so you have to check if you have the right consistency. I read that the cream expire in two weeks, but as my cream is only 2 days I can’t tell you safely. I read too that you can freeze it, so I’ll try to check … and I’ll tell you.