Since most of the world other than the US cooks by weight, I was grateful to have my food scale. But, since I realize not all of you may have one (highly recommend to get, though!), I did my best to translate the recipe into volumetric cups based on the ingredients that I used. Please realize though that depending on the particle size of what you're measuring, you could actually end up with more or less of the item than intended because of packing, though.
I was intrigued by her recipes which included many unfamiliar things (such as these Moink Balls - Meatballs wrapped in bacon, grilled and then brushed with BBQ sauce...sounds like a Summer cookout winner to me and almost made those!). Ultimately, I went with a homemade version of Nutella. If you don't know what Nutella is, surely you've been living under a rock all of these years. It is chocolate hazelnut spread and somehow passes as dessert for breakfast when you smear it on your toast. Every time I think of Nutella now I think of the woman that sued them because she was "deceived" into thinking it was a healthy breakfast food for her child. Really, it's quite laughable to think this given it's CHOCOLATE but hey, that's how Nutella markets themselves with their "breakfast never tasted this good!" slogan. I'm not sure if this is necessarily healthier than the real stuff but at least you know exactly what is going into it.
I haven't had Nutella in a long while but from what I can remember, this is good! I mean really, can you go wrong with chocolate and nuts? I think not. When it was hot, it was quite soupy and I thought surely I must have read something wrong (it wouldn't be the first time). But, it does get nice and thick as it cools and sets so don't fret! I personally would like a thicker spread and more hazelnut flavor so have adjusted those ingredients, accordingly. This recipe made a lot and is supposed to last 2 weeks in the fridge (if it lasts that long). I think mine might become ingredients for other things...possibly more recipes to come?
As usual a special thank you to April of the blog Angel's Homestead, SRC ring leader and Debbi of the blog Debbi Does Dinner, our new Group C Hostess!
- 75g (3/4 cup) pre-chopped hazelnuts
- 150g (~1 cup) good chocolate, chopped (I used Ghirardelli semi-sweet chocolate chips)
- 30g (2 Tbsp) butter
- 1 1/4 cups heavy cream
- 2 Tbsp powdered sugar
- Salt, to taste
- In a microwave safe dish, toast hazelnuts in the microwave for about 1 minute. Ground them up finely using a food processor. For a chunkier spread, process for less time but keep it going longer until the oils are released and it forms a nut butter if you want it nice and smooth like real Nutella.
- Heat the cream in a small saucepan on the stove. Pour in the chopped chocolate pieces and stir until the chocolate has melted. Add the butter and stir until melted. Add the nuts, powdered sugar, and salt. Stir until well combined.
- Transfer the mixture to a glass jar and close immediately. Put in the refrigerator and allow to set. Can be stored for 14 days in the refrigerator. You may need to allow it to come to room temperature a bit before becoming spreadable again.