Cooking Nutella at home is another delicacy that can compete with the purchased analogue. Recognizable nutty aroma, deep chocolate flavor, sweetness and soft consistency - all this is present in homemade dessert fully. But unlike industrial pasta, on the label of which there are ingredients that do not inspire confidence, we choose the products ourselves for our own delicacies, so we can always check their quality.

The Nutella recipe at home makes it possible to please your beloved family with a sweet delicacy without any reason, because our pasta consists of only four available components and it is not at all difficult to prepare. Smooth texture reminiscent of delicate cream, allows you to easily apply chocolate mass for toast, rolls, pancakes and other baked goods. If desired, homemade Nutella can simply be eaten with a spoon or even used in the manufacture of other desserts, for example.

Ingredients:

• hazelnuts - 70 g;
• dark chocolate (milk can be used) - 100 g;
• condensed milk - 280 g;
• butter- 70 g.

Nutella at home recipe with photo

How to make nut butter

1. First, let's prepare main ingredient- nuts. It is advisable to buy raw (unroasted) hazelnuts and dry them yourself in the oven. The fact is that roasted nuts stored worse, so there is always a risk of buying in the store rancid product, and low-quality nuts can greatly spoil the taste of the dessert. So, spread the hazelnuts over the bottom of the heat-resistant form or put them on a baking sheet.
   
2. Dry for about 5-7 minutes in an oven heated to 200 degrees. We periodically check the condition of the hazelnuts - as soon as the skin darkens and cracks, we take the mold out of the oven. Be careful - if you miss the moment, the nuts can burn!
   
3. Cool the hazelnuts, and then peel them. We check for too dark, low-quality specimens.
   
4. Next, you need to grind the nuts to a state of minimal crumbs (almost flour) or even a viscous paste. A coffee grinder is best suited for this purpose - a blender may not cope with this task. We load the nuts into the coffee grinder bowl in batches (about 3 passes). We begin to grind.
   
5. First, the nuts will start to crack into large pieces and then shattered into small particles.
   
6. We continue to grind. Gradually, the dry crumbs will begin to moisturize due to the oil secreted by the nuts. The mass will become very soft, crumbly to the touch, similar to halva. You can continue the process, then the nuts will heat up more, release even more oil, and the crumbs will gather into a single viscous mixture. But it's okay if you stop a little earlier - very small, insignificant inclusions of nuts will not worsen the dessert. In the process of work, do not forget to give the coffee grinder time to "rest" - periodically turn it off, allowing the device to cool down.
   

   Making chocolate for homemade Nutella

7. When all the nuts are ready, we proceed to the chocolate. Split the tile into slices, place in a heat-resistant bowl. We build water bath”, That is, we put the bowl in a pot of water of a suitable size. The liquid in the lower container must not touch the bottom of the upper container, otherwise there is a risk of overheating and spoiling the chocolate!
   
8. We heat the chocolate slices with constant and continuous stirring over low heat. As soon as the mixture becomes smooth, completely homogeneous (without the slightest lumps), remove from the stove. For the recipe, both dark and milk chocolate... Milk - for lovers of very sweet desserts. WITH dark chocolate(the percentage of cocoa content is about 56%) the paste turns out to be moderately sweet, with a slight and almost imperceptible bitterness.
   
9. V hot chocolate add oil immediately, stir quickly and actively. The butter bar should be very soft, thawed, so we take it out of the refrigerator in advance. In this case, you cannot replace the butter with margarine, a surrogate. For the recipe, choose quality product, ideally 82% fat.
   
10. As soon as the butter is completely dissolved, add the condensed milk.
    
11. Stir. The light and chocolate mixtures should completely combine to form a solid color.
    
12. Finally, add the nuts, mix.
    
13. From the proportions indicated in the recipe, about 500 g of finished pasta is obtained. At first, the mass will be liquidish, viscous. Cool it completely, transfer it to a jar of a suitable volume and put it in the refrigerator.
    
14. Cold Nutella will become denser. If desired, before serving, you can hold it at room temperature, then the paste will soften again, become plastic and will be easily applied to slices of bread.
    

Nutella at home with nuts and chocolate is ready! Enjoy your tea!

Homemade nutella is a more economical treat than the store counterpart. It can not only be smeared on sandwiches, but also used for decorating cakes, making desserts or cookies. You can also make hot chocolate from nutella. It's delicious, so homemade nutella will never be too much in the fridge. And the composition of nutella will be in this case only from the products you know.
Nutella can be prepared using as a basis:

• cream
• homemade or pasteurized milk
• condensed milk
• powdered milk
• baby food
• sour cream

To make the delicacy shine beautifully, odorless oil and salt are added to it. You can use butter or vegetable, but this significantly increases the fat content of the finished product.

Nuts are also an important ingredient in the yummy. It can be roasted hazelnuts or peanuts. Highly delicious nutella with walnuts.

Nutella economical at home

It's pretty economical recipe from common products

• cocoa 3 tbsp. l.
• eggs 2 pcs.
• milk 400 ml
• sugar 300 g
• nuts 0.5 tbsp
• flour 4 tbsp. l.
• butter 2 tbsp. l.
• vanillin

Beat eggs with sugar, vanilla and cocoa until smooth. Gradually introduce a third of milk and flour. Try to avoid the formation of lumps. Pour in the rest of the milk, add softened butter. Boil the mixture in a water bath until thickened. As soon as the mixture begins to boil, remove from heat and allow to cool. Add roasted chopped nuts to the cooled mass and stir. Store the paste in the refrigerator.

How to make hazelnut nutella

How to make hazelnut nutella

Preparation time

10 mins

Cooking time

20 mins

Total time

30 mins

Brown the hazelnuts in a pan and dry well. Cool down. Peel and chop. Break the chocolate into pieces and place in a water bath. Mix oil with icing sugar, add vanillin, cocoa powder and grind thoroughly. Add the cocoa mass to the melted chocolate, stir, add the nuts. Place the nutella in a jar with a lid. Keep refrigerated.

Dish: Dessert

Cuisine: European

Servings: 6 people

Calories: 300 kcal

Ingredients

• 300 g Chocolate
• 200 g Hazelnuts
• 4 tbsp. l. Powdered sugar
• 3 tbsp. l. Vegetable oil
• 2 tbsp. l. Cocoa powder
• 1 sachet Vanillin

How to make nutella from cream

• cream 130 ml
• roasted hazelnuts 150 g
• condensed milk 130 g
• chocolate 200 g
• icing sugar 100 g

Grind the fried hazelnuts in a food processor or blender. Melt the chocolate in a water bath. Add condensed milk. Whip the cream with the icing sugar.
Combine the creamy mass with chocolate paste, add hazelnuts and stir. Keep refrigerated.

Nutella at home from powdered milk

• milk powder 100 g
• butter 1 tbsp. l.
• cocoa 2 tbsp. l.
• some cream or milk

Combine milk powder with cocoa and grind so that there are no lumps. Add soft butter. Mix well and add a little cream drop by drop to obtain the desired consistency... For taste, you can add any nuts.

Plum Nutella - Seasonal Video Recipe

• plums 2 kg
• sugar 1 kg
• cocoa 100 g
• butter 250 g

Rinse the plums, dry and remove the seeds. Grind with a blender or mince a couple of times. Add sugar and cook on the stove for 3 minutes after boiling.
Add cocoa and butter and cook for another 5 minutes.
Divide into clean, dry jars and close with lids. Put in the refrigerator after cooling completely. The pasta turns out to be very tasty, but less high in calories than usual.

Nutella with vegetable oil

• cocoa powder 3 tbsp. l.
• vegetable oil 350 g
• icing sugar 120 g
• powdered milk 3 tbsp. l.
• nuts 100 g
• milk 150 g
• vanillin

Connect warm milk with powdered sugar and vanilla and beat. Add vegetable oil and beat again on high power until thickened. The mass should look like sour cream. Add cocoa, milk powder and beat for a few seconds. Add nuts and beat again.

Lean chickpea nutella

• chickpeas 120 g
• sugar 100 g
• dark chocolate 200 g
• vanillin

Pour water over the chickpeas overnight. Drain in the morning excess water and pour fresh. One part of chickpeas should be taken at least three parts of liquid. Place on the stove and cook until soft, about 40-50 minutes. Drain the liquid, cool slightly and puree the mass with a blender. Add sugar and stir. Melt the chocolate with a couple of tablespoons of vegetable oil and combine with the previously cooked puree. Add vanillin and stir. You can add seeds or nuts. If the paste is too thick, dilute it with chickpea broth, coconut or soy milk.

Nutella Nut Free

• milk 2 cups
• flour 4 tbsp. l.
• cocoa 4 tbsp. l.
• butter 50 g
• sugar 1.5 cups

Mix dry ingredients, add milk and stir until smooth. Boil the mixture on the stove, stirring constantly, until the desired degree of consistency, but no more than 20 minutes.
Remove the paste from heat and add oil. Store Nutella without nuts in a jar with a tight lid in the refrigerator.

Nutella vegetarian

• milk chocolate 150 g
• hazelnuts 80 g
• coconut oil 25 ml
• brown sugar 2 tbsp l.
• vanilla 1 pod
• cocoa 1 tsp

Fry the nuts in a dry frying pan and grind them into small crumbs while hot. Add sugar and stir. Add cocoa, butter and vanilla to the mixture and mix with a blender. Add melted chocolate and beat with a blender. Refrigerate. Keep refrigerated.

You should know this!

1. Nuts for chocolate paste must be fried in a pan, then the nutella will be much more aromatic.
2. A little cognac, rum or liqueur can be added to Nutella for adults.
3. It is better to sift milk powder, cocoa and icing sugar to remove unwanted lumps.
4. For a variety of taste, add coconut flakes, candied fruits and dried apricots.
5. Lovers unusual recipes use a little salt or hot red pepper to make pasta.
6. Homemade nutella is good as a spread for sandwiches, a layer for cookies, a dressing for fruit salads, as a cream for a cake or as a decoration for cakes, pastries, ice cream or pancakes.

Nutella (in English Nutella) is a registered trademark, the inventors of which are the Italian company Ferrero S.p.A., which has been produced since the distant 1964.

How a cat can ruin your life

15 shocking plastic surgeries that ended in failure

What happens when a dog licks his face

Nutella can be bought at grocery stores in more than eighty countries around the world.

In Russia, the interests of this brand represents the Closed Joint Stock Partnership "Ferrero Russia", which is registered in the Moscow region and began its cooperation since 1995.

In 2011 at Russian market the official manufacturer came out - a plant for the production of nutella was built. It is located in the village of Vorsha, Vladimir region.

13 signs you're wasting your life but don't want to admit it

What people most regret at the end of their lives

9 most horrible tortures of the ancient world

However, due to the high cost, not everyone can afford to buy this delicious pasta, but since you are reading this article, then you are ready to try to make Nutella at home.

Now you will learn how to make nutella at home.

What will be needed for this

• Two chicken eggs.
• Two standard measuring cups of fresh milk.
• A teaspoon of butter.
• Four spoons of flour.
• A glass of shelled kernels walnuts.
• Three glasses of sugar.
• Two spoons of cocoa powder.
• A pinch of vanillin.

How to cook

1. Take the eggs out of the refrigerator in advance so that they warm up a little at room temperature.
2. Drive them into any suitable container, add sugar there and beat the mass well with a mixer or just a whisk until the sugar is completely dissolved and the contents turn white.
3. Without stopping stirring, slowly add flour to the mixture, make sure that there are no lumps.
4. After the egg-sugar mass has completely absorbed the flour, you also slowly add cocoa powder. Put it down exactly as indicated in the recipe, otherwise you end up with a bitter or unsaturated nutella.
5. Grind the peeled walnut kernels as small as possible (preferably to a powder state) and fry the resulting mass a little over low heat using a dry, clean frying pan.
6. Add the toasted mixture to the previously prepared workpiece and mix well.
7. Remove the prepared piece of butter from the refrigerator so that it is soft, then add it to the prepared mass, pour a pinch of vanillin there.
8. Next, pour everything in milk and mix well, avoiding the appearance of lumps.
9. Put the container with the ready-made contents on the stove, turning on the smallest fire, and boil the resulting mass. Do not forget to constantly stir the cooking dish!
10. As soon as about twenty minutes have passed from the moment of boiling, the mass should thicken, then turn off the gas and pour the contents into any jars convenient for you.
11. Although the recipe for cooking at home is delicious delicacy and looks very complicated from the description, in fact it is not. Try to cook and see for yourself!

The main advantages of this recipe are that ready meal can be stored longer.

What products will you need

• Four measuring cups of fresh cow's milk.
• One hundred grams of any kind of nuts - hazelnuts, walnuts or just peanuts.
• Four measuring cups of sugar.
• Four tablespoons of wheat flour.
• Six spoons of cocoa powder.
• A two-hundred-gram pack of butter, as fat as possible.
• A quarter teaspoon of salt.

How to cook

1. The first step is to let the oil pack warm up at room temperature to keep it soft and pliable.
2. While it is heating, peel the nuts from the shell and grind them as small as possible, preferably into a powder.
3. All cooked wheat flour, sugar and cocoa powder mix together in one bowl.
4. Slowly pour in the milk, stirring the mixture constantly to prevent lumps from forming.
5. As soon as the mass becomes homogeneous, set the minimum heat on the stove and put a bowl with the prepared dish on it.
6. Wait for the mixture to boil, without ceasing to constantly stir it.
7. Once it boils, add softened butter and chopped nut kernels.
8. Allow the mass to "sweat" over the fire for about twenty minutes.
9. As soon as it thickens, you can turn off the heat and pour the cooked nutella into any glass containers that are convenient for you.

Products

• Two hundred grams of hazelnuts.
• A can of condensed milk.
• One hundred grams of dark chocolate.
• Two tablespoons of butter.
• Fifty milliliters of fresh cow's milk.

How to cook

1. Sort the hazelnut kernels, wash and put on a baking sheet.
2. Turn on the oven and bring the temperature in it to two hundred degrees.
3. After about seven minutes, the hazelnuts will brown and can be removed. Wait for the nuts to cool, and in the meantime, prepare the base.
4. Grind the chocolate bar to make small pieces.
5. Peel the hazelnut kernels. Don't worry, it's easy. To do this, pour the hazelnuts into the palm of one hand and roll them using the other palm. Place the peeled nuts in a blender and grind them thoroughly using full power.
6. Take special utensils that can be placed in a microwave oven and pour chopped nuts into them. Put pieces of chocolate there, pour milk and add two tablespoons of butter.
7. Mix everything and send the mixture to cook in the microwave. Set the appliance to full power and cook the dish for twenty seconds.
8. Pull it out, stir it and put it back again, setting the same time and power.
9. During this time, the chocolate will dissolve and mix with the rest of the products.
10. Add condensed milk to the dish, ground nuts and milk, then stir gently. Put the container on fire and bring the mass to an almost boil state, after which you pour the finished nutella into molds convenient for you.
11. Allow the dish to cool and serve.

Video lessons

Surely there are many more chocolate paste lovers who can refuse this delicious sweet delicacy. In my family, they can eat it with spoons, however, not everyone and not always is allowed. Moreover, it is not at all necessary to buy expensive Nutella - you can easily prepare an analogue of this world-famous chocolate paste at home.

In general, Nutella pasta is most often used as a spread on bread or toast. In addition, it can be used to coat cake layers, fill eclairs and other cakes, add to homemade cookies, make on its basis delicious chocolate cream... Confused by a few BUT: Nutella is expensive, eaten up by the moment, and the composition is not particularly happy.

By the way, regarding the composition of industrial chocolate paste Nutella. Depending on the country of origin, the raw materials may vary and, as a result, the quality, taste and price of the product. But in any case, you will always find on the label those components that do not inspire confidence.

That is why many hostesses have long learned how to make Nutella at home. There are a lot of recipes, but I will share with you the one I use myself. As ready-made delicacies I'm sure as I never use cheap ingredients to make homemade Nutella.

The recipe for this chocolate paste includes only 4 products: sweetened condensed milk, high-quality butter (at least 72% fat), peeled hazelnuts and chocolate. If you want to get almost identical original taste, use milk chocolate. For me, the finished pasta in this version is too sweet, so I take a dark one (with a cocoa content of at least 56%), then a slight bitterness is felt in homemade Nutella.

And finally, about the cost. If you look at how much Nutella costs in the store, buy the highest quality and therefore expensive products for cooking homemade pasta, it will become clear that the difference will be almost 2.5 times. That is, homemade Nutella is so much more profitable than the one cooked in an industrial environment. Still in doubt whether to cook or not? Hurry to the kitchen!

Ingredients:

Cooking a dish step by step with a photo:

Nutella Homemade Chocolate Spread Recipe includes following ingredients: sweetened condensed milk, butter, hazelnuts and chocolate. As for which one to choose (dark or milky), I wrote above, so decide for yourself.

The first step is to fry the nuts. This can be done on the stove top (in a skillet), in the oven, or even microwave oven... It's easier for me to use a frying pan - over moderate heat, stirring from time to time, fry the nuts until golden brown. This will take no more than 10, or even less, minutes. Just make sure that the hazelnuts do not burn, otherwise it will be bitter.

The fried nuts will brown and the skin will fall off by itself. Let them cool slightly, then put them in a bag and rub the hazelnuts between your palms. So a thin skin will peel off almost all nuts.

Now the hazelnuts need to be chopped. A coffee grinder works best for this, but you can try using food processor if you have it powerful enough.

Load the cooled nuts into the grinder in batches. Initially, large pieces will turn out, which then gradually turn into small crumbs. If you wish, if you continue to grind, you will get this nut butter- the oil in the nuts will heat up and begin to stand out, turning the crumb into a homogeneous viscous mass.

When you're done with the nuts, it's time to move on to the next step - we will melt the chocolate. To do this, we break it or chop it with a knife and send it to a small saucepan.

You can heat chocolate not only in a water bath (there is another pot of boiling water at the bottom of the saucepan with chocolate), but also in the microwave (best of all in the Defrost mode - it is more gentle). In general, it doesn't matter how you do it, the main thing is not to overheat the chocolate, otherwise it will curl up and go in lumps.

With constant stirring, we ensure that the chocolate completely melts, becomes smooth, shiny and homogeneous. Remove the saucepan from the stove and add soft (remove it from the refrigerator) butter into the hot chocolate. Stir everything so that the butter melts and dissolves in chocolate.

You can use any nuts - peanuts, hazelnuts or cashews. Cocoa powder is better to take good quality, the result strongly depends on it.

Combine sugar, cocoa powder and wheat flour in a saucepan or bowl that can be put on fire.

Stir dry ingredients with a whisk (or a simple spoon) until smooth and brown.

Pour the entire portion of milk into a saucepan, mixing it thoroughly with the rest of the ingredients. The liquid should come out without lumps, this is important. Otherwise, you will have to grind it through a sieve.

Place the pot over low heat. Bring the resulting mixture to a boil over low heat, stirring constantly with a whisk so that the mixture does not burn and stick to the bottom and sides of the pan.

While the liquid is boiling, chop the nuts. You can do it in a mortar, you can do it through a meat grinder or, like me, in a blender. Place the nuts in a blender bowl.

Beat the nuts in a blender until small crumbs... A blender will do the job perfectly in 3-4 minutes if you are using a high speed.

After the mass in a saucepan has thickened and brewed, add butter and add chopped peanuts to it. My kids love it when the nuts are felt in the paste, so I didn't break them very finely. Boil the mixture and boil until the thickness you need.

Do not forget that after cooling, the mixture will thicken even more. Stir the contents of the saucepan with a whisk from time to time. Then remove from heat and refrigerate.

Transfer to a jar, close the lid and store Nutella in the refrigerator.

This chocolate paste can be used very widely - spread on sandwiches and sweet pastries stuffing homemade croissants. Homemade nutella is also great as a cream for chocolate cake.

Teaser network

Homemade plum nutella (no nuts)

An excellent recipe for making delicious homemade nutella. Be sure to prepare several jars for future use. Nutella Nut Free keeps well in the refrigerator.

Ingredients:

• 2 kilograms of black plums;
• A kilogram of granulated sugar;
• 250 grams of butter (82.5% fat);
• 100 grams of quality cocoa powder.

Preparation

1. Choose ripe plums that do not have any traces of spoilage. Rinse, dry and remove the bones. This leaves about 1800 grams of plums. Grind them in mashed potatoes with a blender or with a meat grinder. If you do not want crushed peels in the plum nutella, wipe the plum through a fine sieve. Plum puree cover with sugar and put on medium fire in a saucepan with a thick bottom. Bring the puree to a boil and, stirring constantly, cook for three minutes. Then sift the cocoa powder in small portions, stirring it immediately, add softened butter. Simmer for five minutes with constant stirring.
2. Rinse and sterilize the jars thoroughly, dry. Spread out the homemade nutella and cover with a towel to cool. After cooling completely, close the lids and refrigerate. You can store Nutella from plums for 8 months.

Nutella of chocolate (white and black) with hazelnuts

From the specified amount of ingredients, you get a 400 ml jar of homemade nutella.

Ingredients:

• White chocolate - 100 grams;
• Dark chocolate - 100 grams;
• Butter - 50 grams;
• Milk (3.2% fat) - 80 ml;
• Granulated sugar - 70 grams;
• 70 grams of peeled hazelnuts.

Preparation

1. Fry the hazelnuts in a dry preheated pan, stirring constantly, for 4 minutes. Remove the husks from the nuts, they are useless in the nutella. Grind the nuts into crumbs in any convenient way.
2. Divide the chocolate into slices, cut the butter into cubes, add milk, nuts and sugar. Melt in a saucepan over very low heat. When the mixture boils, cook for another 2 minutes. Nutella needs to be stirred constantly. From the very moment you put the pan on the stove until it cools down, so that the mass is homogeneous.
3. When the chocolate nutella has boiled for 2 minutes, immediately place the saucepan in cold water and, while stirring, wait until the cream becomes warm. Divide into jars.
4. If you want to make nutella out of two colors, you will have to halve all the ingredients, or double the serving. Spread out the black and white nutella using piping bags. Nutella with hazelnuts tastes like a real store. Only free of flavors and preservatives.

Nutella with milk powder and vanilla

Homemade nutella chocolate spread in three minutes. No need to cook, cool. This nutella can be prepared for breakfast.

Ingredients

• 350 ml sunflower oil without smell;
• 100 grams of peeled hazelnuts;
• Milk (fat content 3.2%) - 150 ml;
• Powdered sugar or sugar - 90 grams;
• Cocoa powder - 4 tablespoons (no slide);
• 3 tablespoons of milk powder or cream;
• 1 gram vanillin.

Preparation

1. Dry the nuts on hot skillet for 4 minutes, then peel them off. Turn into crumbs with a blender.
2. Heat the milk slightly and add the powdered sugar to it. If you are using sugar instead of powdered sugar, stir it before making the chocolate spread.
3. Combine vanillin, milk with vegetable oil... Whisk. Mix chopped nuts with milk powder and cocoa powder, add to milk paste. Whisk again.
4. Homemade nutella with milk powder is ready. Place it in the jars immediately and refrigerate. Store for one month before opening and two days after. Therefore, keep the jars small to quickly eat homemade chocolate spread.

Nutella with walnuts without eggs

A simple recipe for making nutella with walnuts. Such a paste is stored for up to 8 weeks.

Ingredients:

• Milk (fat content 3.2%) - 500 ml;
• Butter - 50 grams;
• 400 grams of sugar or powdered sugar;
• Purified walnuts- 100g;
• Cocoa powder - 3 tablespoons with a small slide;
• Flour - 2 tablespoons (premium wheat bakery);
• Fine salt - a quarter teaspoon;
• You can add a little vanilla if you like.

Preparation

1. Sift the cocoa flour and add sugar. Add milk and whisk to avoid lumps.
2. Pour the mixture into a saucepan and over very low heat, stirring constantly, bring the pasta to a boil. Two minutes after boiling, turn off the gas, and stir the paste until it cools down to room temperature... To speed up the process, you can pour into a sink or basin. cold water and put the pan.
3. Dry the nuts in the oven or fry them in a dry hot frying pan for literally 3 minutes. Grind into crumbs and add to the cooled paste.
4. Add soft butter, beat the mixture again with a mixer. Incredibly delicious Nutella at home is ready!

For storage, you can use disposable plastic containers - this is more convenient.

Lean chickpea nutella

In the post, you also want something tasty. Indulge in the lean chickpea nutella. Not only tasty, but also healthy.

Ingredients:

• 200 grams of natural dark chocolate (read the composition);
• 100 grams of brown sugar;
• 100 grams of dry chickpeas.

Preparation

1. When buying dark chocolate, pay attention to the label. In addition to cocoa butter, the composition should no longer contain any vegetable fats... Don't skimp on chocolate, as this is the main ingredient in delicious homemade nutella.
2. Rinse chickpeas thoroughly and soak in cold boiled water at night. Do not spare the water, then you will drain. Chickpeas, more than necessary, will not take liquid.
3. 12 hours after the chickpeas have been soaked, you can start cooking the pasta.
4. Drain off the rest of the water, rinse the chickpeas and pour boiling water for a glass of swollen chickpeas - 3 glasses of water. Simmer, covered, for an hour. You can use a multicooker. There, select the "extinguishing" mode.
5. If excess liquid remains in the cooked chickpeas, drain it, and turn the chickpeas into puree using a blender. Someone likes nutella to be grainy, in which case, use a meat grinder.
6. Brown sugar can be replaced with white, but it will not be so useful anymore. Sugar must be crushed into powder.
7. Break the chocolate into slices and melt together with the powdered sugar in a water bath. Using a mixer, beat the chickpeas with melted chocolate and arrange the pasta into the jars.

Helpful hints:

• Choose quality oil, made in accordance with GOST with a fat content of 82.5%.
• Fresh milk, fat content not less than 3.2%.
• Before adding nuts to nutella, be sure to taste and smell them. If they are musty, nothing good will come of it.
• If chocolate is used in a Nutella recipe, it must be natural as it needs to be melted. Save cheap pastry bars for making chocolate sauces.
• If you are cooking nutella, use a thick-bottomed cookware to prevent sticking. Enamel cookware will not fit exactly.

How can you use Nutella chocolate spread

The first and most common purpose of chocolate spread is to spread on a piece of bun or toast. But Nutella can be used in a much more interesting way:

• As a cake cream. When the pasta is ready and it is still warm, soak the cakes. biscuit cake and refrigerate. After a couple of hours, you can spread the nutella on the sides and top of the cake, smoothing the pasta with a spatula. The biscuits are amazing!
• If you put nutella in pastry bag, you can decorate pancakes, pancakes or make filling for eclairs.
• Make tin biscuits at home, and nutella can be used as a layer between two cookies.
• When cooking fruit salad, you can also fill a pastry bag with chocolate paste and pour over the fruit.
• Nutella can be added to any creams, served with ice cream, mixed with cottage cheese, poured over baked fruits, any sweet pastries, and even cook a friendly family.
• If you mix nutella with pieces shortbread cookies, put it in a slide and sprinkle with poppy seeds - you get an anthill cake.
• You can endlessly experiment with this delicious chocolate paste. You can write your options for using Nutella in the comments.