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Prep Time: 20 minutes
Chill Time: 2 hours
Shelf Life: 2 weeks refrigerated
Everyone talks about Nutella, but being allergic to tree nuts I’ve never been able to give it a try. But the idea of a chocolate spread to use on crepes, waffles, baked goods, pastries sounds amazing. I’ve also incorporated it into some sweet challah breads! So with a little research and testing, I’ve come up to what I think is a good alternative. Since I’ve never had Nutella, don’t judge if they aren’t comparable. But what I do know is this tastes amazing!
- ¼ cup of buttermilk (whole milk will work if buttermilk isn’t available)
- ½ cup granulated sugar
- 2 tablespoons Dutched Cacao Powder
- 1 teaspoon vanilla
- 4 ounces of unsweetened baker’s chocolate
- 8 tablespoons butter (1 stick) – if using unsalted, then add a dash of salt!
- Using a double boiled to avoid burning or overheating, combine buttermilk, sugar and cacao powder. Bring to a very light simmer and wait until smooth and sugar seems to have dissolved.
- Remove from heat source, but keep boiled water under the double boiler. This way you are still getting heat from the water, but it’s not too much heat.
- Add vanilla, unsweetened chocolate, and chopped butter. Whisk until all is melted and everything looks velvety smooth!
- Using a funnel (or not if you have a steadier hand than I do!), add the chocolate to a jar or container with a tight lid.
- Refrigerate for about 2-3 hours to allow it to firm up.
- Bring to room temperature prior to using so that it is easily spreadable.