DIY "Nutella" Recipe Crema di Gianduja Ricetta & Taste Off! Welcome Friends! I wanted to create an at home Nutella Recipe, but instead I opted to make a Crema di Gianduja recipe, which is where Nutella actually started as a recipe. What I ended up making is somewhere between a homemade Nutella Recipe and homemade Crema di Gianduja recipe. Nutella is surprisingly easy to make at home. Glen will share my easy chocolate hazelnut spread recipe.Ingredients:400g (14 ounces) hazelnuts, (AKA Filberts or Cobnuts)150g (175 mL / 3/4 cup) sugar250g (½ pound) semisweet chocolate*250g (½ pound) milk chocolate*120g ( 125 mL / ½ cup) butter, room temperature250 mL (235g / 1 cup) heavy cream 35%10 mL (2 tsp) vanilla extract10 mL (2 tsp) hazelnut extract (optional)2 mL (½ tsp) instant coffee (optional)*Or any combo of chocolate to suit your taste.Method:Preheat oven to 150ºC (300°F). Spread the nuts on a rimmed baking sheet. Toast the nuts, shaking the sheet often, keep your eye on them as this will only take 6-8 minutes. Don't let the hazelnuts burn; the line between not enough - just right - burnt is very fine.Remove the skins (if they have them) by rolling in a tea towel or shaking inside two sieves.Grind the nuts and sugar in a food processor until a fairly smooth, nut butter paste forms (this could take 15-20 minutes).Melt the chocolate and butter in a medium mixing bowl. Whisk in cream, vanilla, hazelnut extract, coffee, and then hazelnut nut butter.Pour into jars, and store in the fridge.Le Gourmet TV Is Now - Glen & Friends Cooking!#LeGourmetTV #GlenAndFriendsCooking
