A recipe for a healthier, homemade nutella and the little dog who hoped for a taste.
[Most] dogs have it pretty great. Specifically, my dog has it pretty great. She works hard. She plays hard. She eats right. She has a handsome beau. She disconnects intentionally. She nestles like a champ. She has established the window nook as her own, and she gets to eat a minty treat each night to keep her pearlies pearly.
Sometimes I envy the dog life just a tad, but then I am reminded of this one glaring dilemma: dogs can’t have chocolate! I’d sooner live a life without naps than a life without chocolate. Though my little one is well loved and lives a good life, I do feel a tad guilty about the tortured life she lives smelling grainy goodness after grainy goodness.
Poor little Julep. This toast would make her heart stop, or at least, that’s what I tell her, because yes, I do have whole conversations with her. Once you go crazy, there’s no going back.
But dear humans, this toast will make your heart soar! Happy is the morning that begins with homemade Nutella on a sprouted wheat bread. No guilt or heart stopping there!
adapted from Bon Appétit
2 cups (heaping) hazelnuts, preferably skinned (about 10 ounces)
1/4 cup organic raw cane sugar
1 pound bittersweet chocolate, coarsely chopped
1/2 cup (1 stick) organic unsalted butter, cut into 1-inch pieces, room temperature
1 cup organic heavy cream
3/4 teaspoon kosher salt
Preheat oven to 350°F.
Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 minutes. Let cool completely. (If nuts have skins, rub them in a kitchen towel to remove.)
Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute.
Place chocolate in a medium metal bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth.
Remove bowl from over saucepan; add butter and whisk until completely incorporated.
Whisk in cream and salt, then hazelnut paste.
Pour nutella into jars, dividing equally. Let cool.
The nutella will thicken and become soft and peanut butter-like as it cools. Screw on lids.
Homemade nutella can be made up to 4 weeks ahead; keep chilled. Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to 4 days.
P.S: Perhaps one day, when life settles a bit (Ha!), I’ll pen a children’s book of the same title as this post.