Homemade Chocolate & Hazelnut Spread
This homemade Nutella doesn't need any blender. It's delicious with natural sugar and extra cacao!
Servings: 2 jars
- 300 g Hazelnut Butter
- 200 g Muscovado Sugar or Brown Sugar
- 100 g Dark Chocolate
- 200 mL Dairy-free Milk ((I used hazelnut milk))
- 4 pinches Fleur de sel (or regular salt)
- 2 tbsp Dutch-processed Cocoa Powder
- 50 g Praline powder
If you're not gonna eat the spread right away you can sterilize your jars by washing them and putting them at 100°C (212°F) during 10 mn in your oven.
In a large bowl, mix the hazelnut butter and the sugar.
In a saucepan, bring the milk to boil. Remove from heat and add the chocolate and cacao powder in the milk. Stir until melted.
Pour the chocolate mixture into the hazelnut one. Stir.
Add the Fleur de sel and Praline Powder. Stir.
Pour the Hazelnut/Chocolate spread into the (warm and sterilized) jars. Close the lid and turn the jars over until cold.
Keep the jars in the fridge.