An excellent alternative to the purchased chocolate pasta "Nutella" can be prepared individually at home from the available and natural ingredients. You practically will not feel a difference in taste and you will be assured of absolute harmlessness of a delicacy.
Chocolate paste "Nutella" - recipe at home
Ingredients:
- hazelnuts, peanuts or any other nuts - 195 g;
- Chicken eggs - 2 pcs .;
- whole milk - 495 ml;
- granulated sugar - 410 g;
- flour - 120 g;
- cocoa powder - 90 g;
- butter peasant creamy - 20 g.
Preparation
Nuts for making chocolate pastes must be dried and roasted in a dry frying pan or in an oven. If necessary, for example, peanuts, peel off the husk, then grind the nuts with a blender or coffee grinder. Now chicken selected eggs of room temperature, break the mixer to a lush and dense foam, adding in the process of granulated sugar. Continuing the whipping process, we add the sifted flour and cocoa powder to the egg mixture, then pour the nut crumb, add the softened cream butter and once again whisk.
Mix the resulting base of pasta with milk, pour into a saucepan or saucepan, put on a hot plate with a moderate fire and after boiling boil with continuous stirring for fifteen to twenty minutes or to the desired degree of thickening.
On readiness we shift the chocolate paste "Nutella" into jars and store it in the refrigerator.
How to make chocolate pasta "Nutella" at home without flour and eggs?
Ingredients:
- hazelnuts, peanuts or any other nuts - 195 g;
- whole milk - 185 ml;
- granulated sugar - 210 g;
- cocoa powder - 90 g;
- butter peasant creamy - 100 g.
Preparation
Just like in the previous case, we prepare properly and chop the nuts. Next, to make a chocolate paste "Nutella", put a container of milk on the stove, pour the sugar and heat until all the crystals are dissolved. Now add the cocoa powder. It is better to first dilute it in a small portion of cool milk, casting it from the total. We introduce into the vessel the nut crumb prepared earlier and weld the mass with continuous stirring for seven minutes. Let the pasta cool to room temperature, and we put soft butter into it. We beat the paste thoroughly with a mixer or whisk, spread it over the jars and store it in the refrigerator.