Growing up in an uber healthy household, Pancake Tuesday was always a day to get seriously excited about. One thing I always wished could accompany my pancakes, or crumpets (always Darina Allen's recipe, I couldn't find it online so I copied it out below), was Nutella. Fast forward ten years and I decided to make my own. I found the recipe over on Food 52, altered the chocolate ratio slightly, and it didn't disappoint. I was in two minds whether to go for a healthier, two ingredient Nutella (hazelnuts and dark chocolate), or this recipe which is far from healthy. My inner fat kid clearly made the decision on this one..
NUTELLA INGREDIENTS
1 1/4 cup hazelnuts, roasted and peeled40g milk chocolate, chopped
180g dark chocolate, chopped
5 tablespoons heavy cream
1 tablespoon butter, softened
1 tablespoon unsweetened cocoa powder
2 tablespoons confectionery sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
NUTELLA METHOD
1. Preheat oven to 180° C. Spread the hazelnuts out on a baking sheet and roast for 15 minutes, stirring every 5. When hazelnuts have finished roasting, pour onto a clean tea towel and rub, peeling off the skins.
2. Blend the skinned hazelnuts in a food processor or blender until they form a thick, smooth paste. This should take approximately 5 minutes. It will be crumbly at first but the crumbs will begin to come together to form a butter.
3. Add the butter, sugar, cocoa powder, salt, and extract. Continue to blend until smooth (approximately 1 to 2 minutes).
4. Melt together chocolates and heavy cream in a double boiler, until a smooth ganache forms. Remove from heat and let cool for 5 minutes. Once ganache has cooled slightly, add it to the food processor or blender and blend until just combined (around 15 seconds).
5. Transfer to jars and store in the fridge for up to 1 week. (The nutella will firm up slightly in the fridge, so let it sit out at room temp for approximately 30 minutes to soften the consistency.)
CRUMPETS INGREDIENTS
8 ozs plain white flour
1 oz castor sugar
1/4 teasp salt
1/2 teasp bread soda
1 teasp cream of tartar
1 oz butter
2 eggs
250 ml milk
METHOD
1. Sieve dry ingredients into a bowl and rub in the butter.
2. Drop eggs into the centre, add a little of the milk and stir rapidly with a whisk. When half the milk is added, beat until air bubbles rise. Add the remainder of the milk.
3. Drop a good dessertspoonful into a hot pan, and cook until bubbles appear on the top. Flip over and cook until golden on both sides.
4. Serve immediately with a dollop of homemade nutella, a drizzle of maple syrup and a sprinkling of berries.
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