Italy's favourite chocolate and hazelnut spread is conquering the world, selling 180 million kilograms every year. Home-made Nutella is incredibly delicious, tastes richly of hazelnuts and chocolate, and has the same magical OMG effect on all who eat it. You can make it with less sugar and fat than the original. Or, if you're that way inclined, more. It may not be as smooth and creamy as the one you buy, but it's just as addictive.
250g roasted hazelnuts (see method)
2 tbsp dark cocoa powder
4 tbsp hazelnut or almond oil
1 tsp vanilla extract
pinch of sea salt
Heat the oven to 180C and toast the hazelnuts for 10 minutes.
Remove the nuts, wrap in a clean tea towel and rub briskly, to remove the skins.
Pick out the skinned nuts, and place in a high-speed blender. Whiz for 30 seconds to break down the nuts. Add the honey, water, cocoa powder, nut oil, vanilla extract and sea salt and process for a good two minutes until you have a thick, smooth puree.
To serve, slather on grilled sourdough toast, waffles, pancakes or ice-cream, or serve with croissants or fresh fruit for breakfast.
Store in an airtight container in the fridge for up to three weeks.