Nutella's homemade pasta is not so pathetic to smear a thick layer on a sandwich as an expensive one.

And also it can decorate cakes, add to ice cream, cook desserts with fruit, cookies ...

Mmm, so cute!

And in general, with Nutella you can cook a lot of delicious things, so a jar of delicacy will never be superfluous in the fridge.

But how to make Nutella at home?

Homemade Nutella Paste - General Cooking Principles

Chocolate is the basis of Nutella. But it is not necessary to put it. There are many recipes with cocoa or its mixture with chocolate. The second constant component of pasta are dairy products.

On the basis of what can Nutella be prepared:

Plain milk;

Sour cream;

Powdered milk;

Baby food;

Condensed milk.

As you can see, there are lots of options and you can always find at least one of the suitable products in the kitchen. For shine and fat content, oil is added to the paste. It may be of plant or animal origin, but without odors and salt. Most often, one product is easily replaced by another.

Nuts are another important ingredient in real Nutella. Ideally, roasted hazelnuts are used. But you can put and peanuts, walnuts. And in many recipes Nutella pasta at home nuts and do not use. The matter of taste and the presence of the ingredient.

Recipe "Nutella" at home with hazelnuts

A simple recipe for Nutella at home, which is based on milk chocolate. If you want to get a more saturated and pronounced taste, then you can take the bitter tiles.

Ingredients

300 grams of milk chocolate;

4 spoons of powder;

200 grams of hazelnut;

3 spoons of vegetable oil;

2 spoons of cocoa;

1 bag of vanilla.

Cooking

1. Fry hazelnuts. Nuts need to brown and then dry well. But we follow that they are not burnt. Cooling down.

2. Now they need to shake hands and peel. Then grind. You can powder or leave small pieces.

3. Break the chocolate into cubes, send to the water bath.

4. Mix the butter with powdered sugar and add cocoa, rub the mixture. For the flavor add vanilla.

5. Enter the mass of cocoa in the melted chocolate, stir and combine with chopped nuts.

6. While Nutella is not frozen, you need to put it in a container or a jar with a lid. Keep in the fridge.

Recipe brewed "Nutella" at home, "Economical"

The beauty of this recipe Nutella at home is cost. From cheap and simple products that are in any kitchen, you can make a huge portion of chocolate paste. Let's get started

Ingredients

400 ml of milk;

300 grams of sugar;

2 spoons of plum oil .;

0.5 cups of any nuts;

4 spoons of flour;

3 spoons of cocoa;

Cooking

1. Beat eggs with sugar, cocoa, vanilla. Not to the pomp, just to give the mass uniformity.

2. Gradually add a third of the milk, then flour. Do not allow the formation of lumps.

3. Pour in leftover milk, put the butter. It can not melt in advance.

4. Now you need to boil the mass. Ideally, this is done in a water bath. But you can put in a saucepan and make it just on fire. In this case, constantly stirring and do not move away for a minute.

5. As soon as the paste begins to thicken and "splash" immediately remove from heat.

6. Fry the nuts, grind and combine with the already cooled pasta. We shift in storage tank and send in the refrigerator.

Recipe "Nutella" in the home of cream

Another recipe based on milk chocolate. This paste is very similar to the original. And to make it need low-fat cream. 10-12% is enough.

Ingredients

150 grams of roasted hazelnuts;

130 ml of cream;

130 grams of condensed milk;

200 grams of chocolate;

100 grams of powder.

Cooking

1. Put the hazelnuts in the combine (you can in a blender) and grind. Since the nuts are quite fatty, you get a mass resembling a paste. That is, not crumbly.

2. We melt chocolate in the bath. Add condensed milk.

3. In another bowl, whip the cream with powder. You can make and lush pasta, which is well suited for decorating cakes. To do this, use a fatty cream and whip actively to the pomp and weight gain.

4. Now combine the creamy mass with chocolate paste, add hazelnuts, stir and ready! We lay out in the jar and remove.

Recipe "Nutella" at home from milk powder "5 minutes"

This recipe of Nutella at home will help out if you urgently want something tasty. Instead of powdered milk, you can similarly use infant milk formula, with it it turns out even tastier.

Ingredients

100 grams of powdered milk (milk formula);

2 spoons of cocoa;

1 spoon of butter;

Some milk or cream.

Cooking

1. Put cocoa and dry milk in a bowl, rub with a spoon lump.

2. Add soft butter. If it is frozen, then you can melt it. You can also add and vegetable oil, but only odorless. Tasty with peanut butter. In general, we put any fatty product to reduce viscosity.

3. Stir vigorously and add regular milk (cream, condensed milk) dropwise.

4. Bringing milk to the desired consistency and ready! If you have nuts, sesame, seed seeds, you can add to taste.

Recipe "Nutella" at home from the plums

It turns out that Nutella chocolate paste can be made very useful. One has only to make it from fruit. In this case, plums are used. What just come up with practical hostess! They say that the taste of plums is almost not felt, but it turns out a huge portion of fragrant spread.

Ingredients

2 kg of ripe plums;

100 grams of cocoa;

1 kg of sugar;

250 grams of butter

Cooking

1. We wash plums, we dry and we remove stones. Take an immersion blender and grind well. You can also use a meat grinder, but in this case you have to twist it twice.

2. Add sugar, put on the stove and boil for 3 minutes after boiling.

3. Pour the cocoa, put the butter, cut into pieces. Cooking an aromatic mass for another five minutes.

4. Fold in clean and dry jars, close with regular lids (kapron or screwed) and wait for complete cooling.

5. Put in the fridge and take out as needed. This Nutella less calorie than the real, but eaten much faster, probably because of the ease.

Recipe "Nutella" at home from the drain number 2 (for the winter)

Another version of Nutella recipe with plums at home. It is slightly different from the previous one, made with bitter chocolate. Suitable for seaming for the winter.

Ingredients

2 kg of plums;

750 grams of sugar;

1 bag of vanilla;

1 tile (100 grams) of chocolate;

3 spoons of dark cocoa;

1 tsp cinnamon;

100 grams of any nuts.

Cooking

1. Purim plums. If there is no combine, you can add a little bit of water to the peeled slices, extinguish under a lid, cool and rub through a sieve with medium cells.

2. Add mashed nuts in mashed potatoes, it is better to use hazelnuts. You can pre-fry to make the Bole paste fragrant.

3. Put on the stove. Add sugar, chocolate cubes, vanilla, cinnamon and cook for 12 minutes.

4. Spread the paste in sterile jars and roll up the lids treated with boiling water.

5. We turn over upside down, we warm and we leave for days. Next, remove the storage in the basement.

6. But you can simply decompose the paste into containers and use it right now. In this case, the cooking time can be reduced to several minutes.

Recipe for lean "Nutella" at home from chickpeas

A wonderful version of chocolate paste for the post. And if instead of sugar we put a low-calorie substitute, then with such Nutella it will also be very tasty to lose weight. In addition to chickpeas you need to buy dark chocolate without milk fats.

Ingredients

100 grams of sugar, better than brown;

200 grams of dark chocolate;

120 grams of chickpea;

Cooking

1. Fill chickpeas with water overnight. Peas will swell well and in the morning will look like peeled hazelnuts.

2. This water must be drained, add clean. Moreover, one part of the pea is not less than three parts of the liquid. We put on the stove and cook until soft. It will take about 45 minutes.

3. Drain the excess liquid, chill the chilli and cool it in any convenient way. It should be quite thick mass.

4. Add sugar, stir.

5. Melt the chocolate pieces. To make the paste shiny, you can add a couple of spoons of vegetable oil.

6. Combine the melted chocolate with the previously cooked mashed potatoes, put the vanilla and mix.

7. We taste and bring the mass to the desired state. You can add more sugar, put seeds, nuts. If the paste is thick, then diluted with a decoction of chickpeas, you can pour coconut or soy milk.

Recipe "Nutella" at home "Minute" with vegetable oil

For this chocolate paste, you need an immersion blender, as well as unscented sunflower oil, that is, refined.

Ingredients

350 grams of vegetable oil;

3 scoops of cocoa powder;

3 spoons of powdered milk;

120 grams of powder;

100 grams of nuts;

1 bag of vanilla;

150 grams of milk normal.

Cooking

1. Combine warm milk with powdered sugar, vanilla. Immediately put everything in the container for beating, you can in your own glass for a blender, if its volume allows.

2. Pour in vegetable oil and whip at the highest power for 2 minutes. The mass should quickly thicken, will look like sour cream.

3. Put the cocoa with powdered milk, beat for a few seconds.

4. It now remains to pour nuts, but you can without them. Whip chocolate paste last time and that's it! The paste turns out very thick, rich, and is prepared much faster than this recipe is written.

Chocolate paste will be much more fragrant if you pre-fry the nuts in a frying pan. And if you want Nutella to be with pieces, then you need to grind them only after complete cooling.

If homemade pasta is prepared for adults, then you can add a spoonful of rum, brandy or any liqueur to the mass. And the taste of unmatched chocolates provided.

To quickly peel a hazelnut, you can fry it, then immediately immerse it in ice water. After that, the skin is easy to slazit, and the kernel can be dried in a frying pan again. Or just put well-roasted nuts in a towel, cover with a free edge and rub. Then blow in the air.

Milk powder, powdered sugar and cocoa before laying in the total mass, it is desirable to sift. The lumps in the mass that begins to thicken will no longer disperse, and will only spoil the product.

Homemade Nutella is a more economical delicacy than a shop 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 is very tasty, so homemade nutella will never be superfluous in the fridge. And the composition of Nutella will be in this case only from products known to you.
  You can prepare Nutella using as a base:

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

To make the dainty beautifully shine, it adds unscented oil and salt. You can use cream or vegetable, but it significantly increases the fat content of the finished product.

Another important ingredient of snacks are nuts. It can be roasted hazelnuts or peanuts. Very tasty nutella with walnuts.

Nutella at home economical

This is a fairly economical recipe from ordinary products.

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

Beat eggs with sugar, vanilla and cocoa until smooth. Gradually introduce a third of the milk and flour. Try to prevent the formation of lumps. Pour in milk residues, add softened butter. Boil the mass in a water bath until thick. As soon as the mixture begins to boil, remove from heat and allow to cool. In the cooled mass add chopped chopped nuts and stir. Keep the pasta in the fridge.

How to make nutella with hazelnuts

How to make nutella with hazelnuts

Preparation time

10 mins

Cooking time

20 mins

Total time

30 mins

Brown hazelnuts in a frying pan and dry well. Cool it down. Peel and chop. Break the chocolate into pieces and put in a water bath. Mix butter with powdered sugar, add vanillin, cocoa powder and grind carefully. Add a lot of cocoa to the melted chocolate, stir, add nuts. Put 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 bag Vanillin

How to cook Nutella cream

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

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

Nutella at home from powdered milk

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

Mix powdered milk with cocoa and grind to avoid lumps. Add soft butter. Mix well and add a little cream to the desired consistency. For taste, you can add any nuts.

Plum Nutella - Seasonal Recipe Video

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

Wash plums, dry and remove the bones. Grind 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 boil for another 5 minutes.
  Arrange in clean, dry jars and close the lids. Put in the refrigerator after cooling. Pasta turns out 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

Combine warm milk with powdered sugar and vanilla and beat. Add vegetable oil and whip again in high power until thick. The mass should be like sour cream. Add cocoa, milk powder and beat a few seconds. Pour the nuts and beat again.

Nutella from chickpea

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

Pour chickpeas overnight with water. In the morning drain excess water and pour fresh. One part of chickpea should be taken at least three parts of the liquid. Put on the stove and cook until soft about 40-50 minutes. Drain the liquid, cool a little and mash the mass with a blender. Add sugar and stir. Melt the chocolate with the addition of a couple spoons of vegetable oil and combine with the previously prepared mashed potatoes. Add vanilla and mix. You can add seeds or nuts. If the paste is too thick, it is diluted with a decoction of chickpeas, coconut or soy milk.

Nutella without nuts

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

Mix dry ingredients, add milk and mix until smooth. Mix the mixture on the stove, stirring constantly, to the desired degree of thickness, but not more than 20 minutes.
  Remove pasta from heat and add oil. Store nutella without nuts in a jar with a tight lid in the refrigerator.

Vegetarian nutella

• milk chocolate 150 g
• hazelnut 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 chop into fine chips in a hot condition. Add sugar and stir. Mix in the cocoa mixture, butter and vanilla and mix with a blender. Add the melted chocolate and whip with a blender. Chill. Keep refrigerated.

This should be known!

1. Nuts for chocolate paste must be roasted in a pan, then nutella will be much more fragrant.
2. In Nutella for adults, you can add a little brandy, rum or liquor.
3. Milk powder, cocoa and icing sugar are better to sift to remove unwanted lumps.
4. For a change of taste add coconut, candied fruits and dried apricots.
5. Fans of unusual recipes use a little salt or hot red pepper to make a paste.
6. Homemade nutella is good as a spread for sandwiches, a layer for cookies, a dressing for fruit salads, as a cream for cake or decorating cakes, pastries, ice cream or pancakes.

  Nutella is a mixture of chocolate and hazelnut paste (created in 1940 by the Italian company Ferrero).
  In Italy, Nutella has become a cultural and social phenomenon. Books were written about her, she became the central character of the film "Bianca". There are many types of chocolate-nut paste from other companies, but Nutella has become a household name for such a paste.

"Nutella" is used in sandwiches and baking. Mixed with whipped cream, it is an excellent filling for cakes and pastries. Parisians love pancakes filled with Nutella with chopped fruit.

Although the ingredients of the paste are widely known, the exact recipe of "Nutella" is kept secret.
  But let's not be upset about this, but prepare “Nutella” in Russian:

1.

We will need:
  250 gr. butter
  150 gr. chocolate "Nugat" or nougat for baking (I put both on the photo so that it was clear what I mean)
  2 doses of condensed milk
  3-4 Art. cocoa spoons (powder)
  Melt the butter in a saucepan over low heat.

Remove from the heat and add the chocolate, melt it in hot oil and mix well.

Add condensed milk to this mass, mix.

And last but not least add cocoa and stir until all the lumps disperse.

Pour nutella into jars and put in the fridge.

2.


  Ingredients:
  Chocolate Bar - 1 Piece
  Hazelnuts - 150 Grams
  Sugar Powder - 1/2 Cup
  Cocoa Powder - 1/4 Cup
  Vegetable oil - 2 teaspoon

Servings: 10

Fry hazelnuts. Preheat oven to 180 ° C. And fry the nuts to brownish. Watch the whole process of frying so that the hazelnuts are not burned.

Next, melt the steamed chocolate. It is necessary to melt slowly to avoid lumps.
  While the chocolate is melting, place the hazelnuts in a food processor (use a processor, not a blender).
  Crush nuts well.
  Add all the dry ingredients and melted chocolate.
  Turn on the combine and stir the death for 15 minutes. Then add vegetable oil.
  Stir the mixture for about an hour. When the Nutella cream is ready, you can serve it or put it in the fridge, then it will become thicker.
  Cream Nutella ready. Good appetite.
3.

A glass of milk (250 ml)
  3 tablespoons cocoa powder
  3 tablespoons sugar
  3 tablespoons flour
  70-80 grams of butter

I put a saucepan, pour milk, put sugar, flour and cocoa. I turn on the stove and occasionally stir it with a whisk to whip, otherwise flour begins to adhere to the bottom. Boil, breath, boil for a minute and set aside from the heat. Minutes 20 let cool. Now put the pieces of butter and stir well, immediately the mass glittered. I grate 1/4 of a chocolate bar on top (not indicated in the recipe)
  I shift the mass in a jar. Pieces of chocolate spread. Yummy.

4.

Eggs - 2 pieces, Sugar - 3 cups, Cocoa - 2 tablespoons, Flour - 4 tablespoons, Vanillin - pinch, Walnuts - 1 cup, Butter - 1 hour spoon, Milk - 2 glasses

Cooking:

Grind eggs with sugar, add flour, cocoa, grated walnuts and butter and a pinch of vanillin, mix the mixture thoroughly, add milk and mix well again. Put on a small fire to cook, stirring until thick. Do not feel the difference!

5.

  Required Products:
  milk 0.5l
  0.5l cream
  butter 50g
  6 fl. flour
  starch 2st.l
  cocoa powder 6 tbsp
  icing sugar 200g
  chicken egg 1pc
  hazelnut 100g
  Almond 100g
  Method of preparation: Grind the nuts with a blender (or in a coffee grinder) into a crumb. In a separate bowl, mix all the dry powders: flour with cocoa, starch and powdered sugar. Slightly beat the egg and send it to the dry mix (flour, powder, cocoa, starch) and pour the cream there too - mix everything thoroughly.
  Put the milk on the fire and bring to a boil. In the boiling milk pour the finished mixture and add the nuts. Cook the pasta, stirring constantly, over medium heat for 5-7 minutes (it will noticeably thinner).
  Then turn off the heat and add butter to the hot mass. Stir. As soon as Nutella cools down - put in the fridge for several hours to "ripen". It is best to cook in the evening, for the night the pasta is drawn and in the morning you can enjoy a wonderful chocolate dessert!

Ingredients:
  200G. Sahara
  a pack of chocolate pudding, dissolved it in cold milk (120 ml is approximately).
  3 tablespoons cocoa
  200 ml. of milk
  100g butter
  1 packet of vanilla sugar
  0.5 glasses of ground nuts (any suitable)
  Cooking method:
  Pour all ingredients into a cauldron, mix well, set on slow fire, stir constantly, sugar and oil dissolve first, and then the mixture thickens. When the first bubbles appear, remove from the fire. The mixture cools down, then pour the nuts, stir.
  Nutella is thick and spreads very well on cookies or toast.

After boiling for 20 min the main mix, I slowly added pudding there, stirring all the time, I cooked a bit more, it immediately
  thickens. Removed from the heat, added chopped nuts and cooled.

It turned out about 500 grams. chocolate paste.

7.

  For the preparation of 300 g of chocolate and nut cream
  we will need:
  (you can use three types of chocolate - dark, milk, white)
  100 g dark chocolate
  100 g white chocolate
  50 g butter
80 ml of milk
  70 g sugar
  Optionally, you can add walnut (hazelnut) grams 50-70
  (pre-nuts slightly fry, peel,
  and grind with a blender or combine)
  In a saucepan with a thick bottom, melt the butter, add sugar,
  milk, chocolate (chopped with a knife into small pieces)
  and heat to a boil over low heat.
  Stir constantly, because quickly begins to burn.
  Let it boil for 2-3 minutes (no more!).
  Then put a saucepan with cream in a pan of cold water,
  and while it cools, stir it
  When the cream becomes warm, you can shift it to the jar
  and put in the fridge
  If to make cream only of white chocolate, white Nutella will turn out.
  Replacing hazelnuts with almonds and adding a little coconut
  in still hot white Nutella, we get Nutella Raffaello with coconut flavor
  The cream can be used by itself,
  or as a cream for cakes and pastries

8.

  To prepare you need:

1 tbsp. Sahara

1st c. of milk

1 tbsp. chopped nuts (it is better to fry a little in a skillet so that the husk does not burn)

1 tbsp of butter

1.5 tbsp cocoa

2 tbsp. l have flour.

According to the recipe, you still need to add 2 tbsp. Vodka - gives some piquancy to taste. But if a child - without her, too, no worse.

Mix everything, cook for 5 minutes on low heat. I added flour at the end of cooking. As soon as everything thickened to the desired consistency - removed from the heat, allowed to cool a bit and put in a glass jar. Keep refrigerated. Although not for a long time)))

9.

  Sugar - 2 stack.
  Cocoa powder (without additives, bitter) - 3 tbsp. l
  Wheat flour - 0.5 stack.
  Milk - 1 stack.
  Sour cream - 1 stack.
  Walnut (peeled) - 1 stack.

Mince the nuts or grind in a blender.

We take sugar, flour, cocoa and mix well to get a homogeneous mass. Add milk and sour cream, mix again and set to cook. Cook on low heat for 10-15 minutes. constantly stirring.

When the mass becomes thick, add nuts, stir, cool.

My comments: I used a glass of 200 ml.
  Instead of milk and sour cream, I took 2 cups of cream (15%).
  Loved the cream.

10.

3 cups peeled chopped nuts (use walnuts)
  2 cups sugar
  3 tbsp. cocoa powder
  50-100 gr. butter
  1 glass of milk

1 glass of nuts
  1 cup of sugar
  1 glass of milk
  2 tbsp. cocoa powder
  50 gr. butter

Cooking method:
Sugar, cocoa, nuts put in a saucepan; mix everything, gradually add milk and pieces of butter. Put the saucepan on the stove and cook on low heat until thick for 5 minutes, stirring constantly. Cool, transfer to clean, dry jars and store in the refrigerator.

Surely, chocolate paste lovers are much more than those who can refuse this delicious sweet treat. In my family, they can eat it with spoons, but not everyone is allowed this. Moreover, it is not necessary to buy expensive Nutella - you can easily make an analog 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 coat cakes for a cake, fill eclairs and other cakes, add to homemade cookies, make a delicious chocolate cream based on it. Some BUT confuses: Nutella is expensive, eaten up a 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, raw materials can vary and, as a result, the quality, taste and price of the product. But in any case, on the label you will always find those components that do not inspire confidence.

That is why many hostesses have long learned to make Nutella at home. There are a lot of recipes, but I will share with you the one I use myself. As a ready delicacy, I am sure, because I never use cheap ingredients to make homemade Nutella.

The recipe of this chocolate paste includes only 4 products: sweetened condensed milk, high-quality butter (not less than 72% fat), purified hazelnuts and chocolate. If you want to get almost identical to the 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 in the home Nutella there is a slight bitterness.

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

Ingredients:

Preparation of dishes step by step with a photo:

The following ingredients are included in the recipe of Nutella homemade chocolate paste: sweetened condensed milk, butter, hazelnuts and chocolate. As to 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 (in a pan), in the oven or even a microwave. It is easier for me to use a frying pan - over a moderate fire, stirring occasionally, fry the nuts until it is rosy. It will take no more than 10, or even less, minutes. Just make sure that the hazelnuts are not burned, otherwise it will be bitter.

The roasted nuts turn red, and the skin will fall off itself. Let them cool slightly, then put them in a bag and mash the hazelnuts between your palms. So almost from all nuts peel the thin peel.

Now you need to chop hazelnuts. A coffee grinder works best for this, but you can try using a food processor if you have one that is powerful enough.

We load the cooled nuts in a coffee grinder in batches. At first you get large pieces, which then gradually turn into small chips. If you wish, if you continue to grind, you will get such a nut paste - the oil in the nuts will heat up and start 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'll heat the chocolate. To do this, break it or chop it with a knife and send it to a small saucepan.

You can drown chocolate not only in a water bath (there is another pan with boiling water at the bottom of the saucepan with chocolate), but also in a microwave oven (the best of all is on the Defrost mode - it is more benign). 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 lumpy.

With constant stirring, ensure that the chocolate is completely melted, it becomes smooth, shiny and uniform. Remove the saucepan from the stove and put soft chocolate in hot chocolate (remove it from the refrigerator beforehand) with butter. Mix everything so that the butter melts and dissolves in the chocolate.

Nutella is one of those brands that have become a household name for the beloved millions of product. This thick nut-chocolate paste with bright and at the same time delicate taste is equally loved by both children and adults.

And this is not surprising, because Nutella is perfect for a variety of desserts - for sweet sandwiches for breakfast with a white loaf or soft bun, as well as with slices of banana and strawberry over pasta; for homemade pancakes and fritters; as a waffle filling; as a layer for cakes and for many other things.

You can cook Nutella at home, it will be just as tasty, but also made from fresh natural products without adding preservatives and flavors.

However, you can experiment and cook pasta by adding eggs to the recipe or removing nuts. You can also add vanilla or other flavors, you can add different types of nuts, thereby changing the taste of the finished product.

Nutella's classic recipe

In order to get chocolate paste, as close as possible to taste to that which is sold in jars, you will need:

• 4 glasses of milk;
• The same amount of sugar;
• 4 tablespoons of nuts (to taste, but it is better to take hazelnuts);
• As much wheat flour;
• 6 tablespoons high-quality natural cocoa;
• 250 grams of butter;
• Half a teaspoon of salt.

First, prepare and measure all the ingredients. They should be one, better than room temperature. Chop the nuts with a knife or chop the blender finely enough so that they mix well in the paste.

Take a medium sized pot and mix the dry ingredients in it - sugar, flour and cocoa. Begin gradually pouring milk into the mixture, constantly stirring the mass with a whisk so that no lumps form in it.

It’s better to use a whisk blender - it mixes everything most carefully, but you can also use a simple hand whisk, and, in extreme cases, a fork. It will be more difficult for her to mix everything without lumps, but nothing is impossible.

When the milk is fully introduced, the mixture should be homogeneous. Put the dishes on a small fire and bring the mixture to a boil. Do not stop stirring the contents of the pan so that the milk does not stick to its bottom.

After boiling, add nuts, butter and salt to the mixture. Reduce heat and continue cooking at a low temperature for about 20 minutes. Gradually, it will thicken, reduce the paste to the thickness that you need.

When the paste is ready, cool it and pour into clean jars. Keep the prepared Nutella in the fridge.

Nutella without nuts

• 2 cups of milk;
• 4 spoons of table flour and cocoa;
• 50 grams of butter;
• 1.5 cups of sugar.

First, mix all the dry ingredients, namely sugar, cocoa and flour in a small saucepan. Mix everything with milk and mix thoroughly until smooth.

Put the saucepan on the stove and cook the mixture, stirring constantly. Boil it should be no more than twenty minutes. Since you will constantly interfere with the mass, you will be able to control the degree of its density - in the process of boiling it will gradually thicken and become like a paste.

When the desired consistency is obtained, remove the paste from the stove, put a piece of butter in the dish that will give the paste a shiny, smooth texture. Store it in a refrigerator in a jar under a tight lid.

Vegetarian Nutella

Sweet tooths that do not eat milk, eggs and butter should not despair - you can cook Nutella without these components. Of course, its taste will be somewhat different from the classic one, but still it will be a delicious paste rich in chocolate and nuts. For her, take:

• 80 grams of hazelnut;
• 150 grams of good quality milk chocolate without fillers (nuts, raisins and filling);
• 1-2 tablespoons of brown sugar;
• A teaspoon of cocoa without a hill;
• 25 milliliters of coconut oil;
• Vanilla (1 pod).

Fry the nuts in a dry frying pan and grind to a fine crumb in a blender. It is better to chop the nuts while they are hot, then in the process of grinding oil will stand out from them.

When the paste turns out to be nuts, add sugar to them. You can take and white, but brown gives a more pleasant aroma of caramel and makes the paste a little more viscous.

Add to the mix cocoa, vanilla seeds and butter. Mix everything well with a blender. Melt chocolate in a water bath and pour it in a thin stream into the bowl of the blender, once again mix everything well.

Cool the mass and transfer to the jar. Keep it in the refrigerator for at least two hours before serving.

Do you know how to make Beyliz liqueur at home?

Cream of boiled condensed milk and butter will make the cake more tender and tasty. Try to make it according to our recipes.

Read delicious and interesting recipes for cakes with condensed milk at home, which you can cook for any occasion.

Preparing Nutella at home is not at all difficult, you just need to mix all the ingredients and cook a little until thick.

• Keep the pasta in the refrigerator in a glass container with the lid tightly closed and try to eat it while it is fresh.
• You should not store the paste directly in the saucepan in which it is cooked, since excess air will quickly ruin the product.
• Classically, Nutella contains nuts, namely hazelnuts, but you can also replace them with walnuts and even peanuts.
• Very original and delicate will get the taste of chocolate paste, if you add cashews. You can do without nuts.

You can also cook pasta based on chicken eggs. They will give the finished pasta a smooth silky texture and greater nutritional value. But it is important to remember that such a paste will have a very limited shelf life - it can not be stored for a long time even in the fridge, but this paste usually does not lie too long.

• Try to take the most fresh and high-quality ingredients. Eggs, milk and butter, too, take fresh, preferably farm.
• Pay special attention to cocoa - take only high-quality natural cocoa powder, you should not replace it with instant drink - the taste of the paste will turn out to be completely different.
• You can also adjust its quantity - by adding a little more you can get the taste of dark chocolate, but you should not add it less than indicated in the recipe, otherwise the taste of Nutella will not be saturated.

For lovers of experimentation, you can put in the finished pasta and new fillers, which diversify the taste of the dessert. This may be coconut or dried coconut, candied pineapple, dried apricots or a mixture of dried fruit. This will give new original flavors, and a variety of textures to the familiar dish.

Try adding to the pasta and salt. The latter is added in a very small amount - only half a teaspoon, but it perfectly shades the cocoa and makes the taste of chocolate brighter and more saturated.

Such Nutella can be spread not only on a white bun, but also on a slice of rye or even Borodino bread. This combination will suit those who do not eat white bread.

For special gourmets and lovers of unusual tastes, you can put chili pepper in a paste on the tip of a knife. The sharpness of pepper goes well with the rich taste of chocolate.

Thank you very much very tasty.

God, how much everyone loves to complicate things! What is just not recommended to prepare an elementary chocolate dish! Would you even put sausage or bacon there! What is really easier to shift whole condensed milk and cocoa powder (determine the density in the mixing process), add melted butter and EVERYTHING. The resulting plastic mass can be used for sculpting various shapes and forms to the delight of the kids. Then sprinkle or roll in dry cocoa powder.

without cocoa, how come?

No it is not Nutela. Nutela - this is NUT pasta with the addition of chocolate. The classic recipe of the 1940s - 1960s included 70% of hazelnuts (hazelnuts), cocoa, sugar and milk. Then, in order to reduce the cost and mass production, it was changed by adding palm oil there and greatly reducing the amount of nuts (now there are only 5% by weight). If you want to make a real nutela, mix ground hazelnuts, melted milk chocolate and some butter for consistency.

Our family recipe: 100 grams of butter, 1.5 cups of sugar, 2 tbsp. cocoa spoons, 3 tbsp. spoons of flour, 0.5 liters. milk, vanilla on the tip of a knife.

All mix, pour half a liter of milk. Boil stirring until boiling, over low heat, stirring.

Yummy. hot liquid, in the refrigerator and then cool to be thick.