The simplest domestic nutella is brewed from several ingredients, of course, if you want to get a useful dessert, buy only fresh products of good quality.
Cocoa paste
Ingredients:
- cocoa powder - 3 tbsp. spoons;
- dried milk or cream - 3 tbsp. spoons;
- white domestic refined sugar - 3 tbsp. spoons;
- vanillin (optional) - 1 sachet;
- whole unburnt milk (can be pasteurized) - ½ cup;
- Nuts (walnuts, peanuts or hazel) cleaned - 1 large handful;
- oil "Farmer" or the like - 120-150 g.
Preparation
In the bowl mix sugar with vanillin, cocoa and milk powder. This is done to avoid the appearance of lumps. Warm warm milk with a thin trickle and mix. The resulting mass is heated with constant stirring, but do not let it boil. Nuts are cleaned from the husks, lightly fried, to make it easier to extract oil from them and crush them. Optimal - we rub in a mortar, but you can also use a blender. Get a thick mass, quite oily. In a warm paste, add walnut oil and butter. As soon as you stir to uniformity, you can remove from heat and transfer into a glass jar. Cooled paste stored in the refrigerator, however, before that, it may not live - it's really delicious.
Some additions
By the way, the chocolate paste "Nutella" at home is thick and viscous, it can be used as a cream for cakes and pastries. If desired, you can put a little more or less of cocoa and sugar. In principle, the preparation of a homemade chicken is simple, and the best recipe can be learned for yourself by experimenting, slightly changing the proportions of the products.
As for the choice of nuts, the home nutella with the hazel is most often prepared, but the recipe with walnuts is very popular, because it is more budgetary. Cook pasta and pine nuts, and even with an expensive cashew nut, but this is really a matter of taste and financial possibilities.
Pasta without nuts
There are also those who do not like nuts and because of various circumstances do not use them for food. However, the home nutella is liked by everyone, so we use the recipe without nuts.
Ingredients:
- chocolate dark tiled - 2 tiles of 100 g;
- oil, for example, "Peasant" - 50 g;
- whole milk, can be pasteurized - 1 glass;
- sugar white peeled domestic - 4-6 st. spoons;
- starch (in principle, any one will do) - 2 tbsp. spoons;
- Vanillin - 1 sachet.
Preparation
In a water bath, melt the chocolate. Do this by continuously stirring, otherwise it will burn. In warm milk, add sugar and vanillin and heat, but do not boil, also stirring, so that sugar does not burn. Cautiously, constantly stirring, we introduce starch, melted chocolate and - at the very end - oil. In any case, do not boil the mixture. It turns out a rather viscous mass, which will solidify when you cool it. As you can see, it's very easy to make a nutlet at home, and the taste of a chocolate paste can be perfectly adapted "for yourself".