Chocolate paste nutella, the recipe of which can be repeated at home, is more useful than a similar product bought in the store, because it has no harmful additives or other preservatives. Therefore, the delicacy can be given without fear to the kids.
How to cook a chocolate paste "Nutella" at home?
To make the right homemade pasta, you need to use only hazelnuts, it is not advisable to replace it with other nuts, because in the end you will get a completely different taste. Nut need already fried.
Ingredients:
- milk 3.2% - 1 l;
- hazelnuts - 3 handfuls;
- sugar 750 g;
- powdered sugar ;
- flour - 75 g;
- cocoa - 115 g;
- "Farmer" oil - 175 g;
- salt - pinch.
Preparation
In a deep bowl, pour sugar, flour and cocoa, mix everything.
Pour milk into the saucepan and heat on low heat until warm. Now in small portions, pour it into a container with dry ingredients and mix so that no floury lumps are formed.
Hazelnut needs to be peeled off from the husks and ground into a powder blender. Add some sugar powder, mix. Put the butter on the sweet nuts, stir. Combine the nut mixture with the milk mixture and stir intensively. Send the container with the paste on a minimal fire so that the mass thickens.
The ready nutlet can be slightly cooled, transferred to a suitable container and placed on a shelf in the refrigerator. For a long time to keep it in the cold, it is not necessary, as the paste will harden and it will be badly smeared on toast. It is best to store the home nutelle at room temperature, although this delicacy is so delicious that it is unlikely to last long on the table!
Homemade chocolate pasta "Nutella" - recipe
The nutella, cooked in this way, turns out to be quite elastic, maximally homogeneous and insanely aromatic - a real bliss for sweet tooth!
Ingredients:
- milk 3.2% (can be fatter) - 765 ml;
- sugar - 835 g;
- cocoa - 115 g;
- flour sifted - 75 g;
- butter - 85 g;
- powdered roasted hazelnuts - 85 g.
Preparation
First, combine the sifted flour, cocoa powder and sugar. In small portions, add the milk to the dry mix and mix, so that no floury lumps are formed.
Pour the sauté pan with the pasta paste on a stove, let the mixture boil at minimum heat, stirring constantly. At this stage, add oil, nuts and constantly stir. Boil the nutlet until thick. After the delicacy is ready, turn off the dishes from the fire, cool a bit, pour it into a suitable container and try.