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–+ servings

Ingredients

Yields: 400 g jar of Nutella
  • 200 g hazelnuts - toasted
  • 150 g dark chocolate
  • 2 tbsp icing sugar
  • 80 g milo
  • ½ tsp vanilla extract
  • ½ tsp salt
  • 30 g neutral oil - use depending on your storage temperature (for cool climates, use all 30g; for warm climates like Malaysia, don't add any in)

Method

  • Toast the hazelnuts until nice, golden and aromatic. 10-15 minutes in a 160°C oven should do the trick. Let it cool down to room temperature.
  • Melt the chocolate over a bain-marie or in the microwave (two to three 15-second bursts).
  • In a blender, blend the toasted hazelnuts until it becomes a smooth paste. (You've made hazelnut butter! We-hey!) Add in the dark chocolate, icing sugar, milo, vanilla extract, salt, and the optional oil. Blend until smooth and homogeneous. You've made Mitella! Or Nutello. Or whatever you wanna call it.
  • Store it in a jar, it'll keep well for a week, or three if it's refrigerated. (It'll set in the fridge as there are no artificial stabilisers here, but bring it to room temperature before use and it'll be all good!) Spread it on toast, make brownies with it, or eat it straight out of the jar!