Hi, I’m Ashlee Marie and today I’m going to teach you how to make homemade Nutella. This is one of our family staples. I seriously make a batch every two weeks. My kids can’t get enough of this and let’s face it, I can’t either. Don’t forget to subscribe so you don’t miss any upcoming recipes and cakes and let’s get started. So my youngest is on Nutella only diet. He’s at that stage of life right now. He’s obsessed with it, breakfast, lunch, dinner, Nutella toast, Nutella sandwich, Nutella open- faced sandwich, it’s all he ever wants. In fact, you’ll often find the jar of Nutella with the lid off it and a spoon in it, underneath the table where he has snuck it. I don’t even know how he gets it. He’s magic. Anyway, I figured it’s expensive so I should learn how to make it myself to save myself a little bit of money. Now granted, chocolate and hazelnuts are on the expensive side of things, so it doesn’t save a ton, but it’s also fun to make. So the first thing that you want to do is set up a pseudo double boiler, a pot of water that you bring to a boil with a metal pan with your chocolate in it over that. Now, I don’t recommend using chocolate chips and the reason for that is chocolate chips actually has a coating on them to help them hold their shape and be resistant against high heat. You don’t want to put chocolate chip cookies in the oven and have the chocolate just ooze out everywhere. You want them to stay in chip form so they’re actually made to be resistant to melting which is why chocolate chips don’t make good ganache or drips or melted chocolate or anything like that. You want to use a higher quality chocolate. This is coverture chocolate. Yes, it’s in the shape of chips. It looks like chocolate chips, but I promise this isn’t. This is chocolate that is made for melting. Once your chocolate is melted, go ahead and put it aside and let it cool. Now we’re going to start by making our hazelnut butter. So you want to take three cups of toasted or roasted hazelnuts. Now, if you can’t find any dry roasted, you can only find more fresh ones, you’re going to want to toast them in your oven. That’s going to give them a much better flavor. Now making your own nut butter it’s going to take a couple different stages. In fact, this will take about six to 10 minutes and the smoother you get it, the smoother your final product will be. After the first minute or so it will be like a dried nut powder. As you continue going it will start getting doughy and clump around as it gets mixed and you’ll think this isn’t right. This is just dough, but if you keep blending it, the natural oils of the nuts will be released and you’ll get it. It will start getting runnier and runnier and runnier. You’re going to want to stop and scrape it down a couple of times. Oh, this smells so good. You hit the point with homemade nut butter where you just can’t quite get it as smooth as commercial no matter how long you try, but go ahead and keep processing it until you’re happy with it. Now we’re going to add the rest of our ingredients, powdered sugar, and dark cocoa, salt, and some vanilla. After about a minute, stop and scrape it down. That powdered sugar and cocoa are kind of going to coat the sides and we want them inside. Now while the food processor is going, we’re going to slowly add our melted chocolate, and look at that. Ooh man. It smells so good and look at that. Look how good that looks. It’s definitely slightly grainier than the store-bought stuff. There’s just not a lot you can do. It tastes so good though and I love that by making it homemade, you can personalize it, like I use semi-sweet and dark cocoa. You can use milk chocolate and regular cocoa if you prefer a more milk chocolatey taste. You can add a little less sugar if you think that regular Nutella is too sweet. There’s just so much that you can do when you make it yourself. Now processing these nuts is obviously a warm thing. This is actually quite warm and the warm chocolate doesn’t help. So right now it’s super runny, but it won’t be after its sets back to room temperature, so pour it in some containers, put the lid on it and it will stay good for up to two weeks at room temperature. Look at that texture as you pour it. My new food processor is so much stronger than my old one. This is so much smoother. And that’s it. As if you can see, it is super simple to make easy, delicious, homemade Nutella. Now, I will say you can using high-end blender for this, but just like the food processors, the better the processor, the better and smoother the nut better at the end and in my opinion, blenders hold everything so close and so tight you end up having to scrape down the sides a ton more. It tends, it tends to be more active work and I feel like it gets it really hot and you have to worry about it then cooking the nut butter. So I personally prefer a food processor. That’s definitely what I recommend and whatever you do, don’t use a regular like twenty dollar at home blender. That’s really not going to work and going to cause a lot of mess and a lot of problems. So we are all finished. Even though I’ve been snacking on it the whole time, let’s get the official end of the video try, right? I could seriously just eat this by the spoonful every day. Baby boy has the right idea. So good. So in the comments down below, let me know have you ever made your own nut butter? Is that something you’d be interested in? Don’t forget to also leave a comment letting me know if there’s any video that you want to make sure that I make in 2017, so happy new years and thanks for watching.