Leave it to the Mad Hausfrau to mess with the perfection that is Nutella. Forgive me. But once I got this idea in my head I could not let it go.
The trick was finding a recipe to adapt where I could add buttermilk. I went with David Lebovitz's version.
It's a unique tasting spread for sure. Tangy, chocolatey, nutty flavor and a fun food for Valentine's Day.
Red Velvet Nutella
- 1/3 cup blanched almonds (I cheated and used almond flour)
- 1+1/3 cup blanched hazelnuts
- 1+3/4 cup buttermilk
- 7/8 cup powdered milk
- 3 tablespoons raw honey
- 6 ounces dark chocolate, chopped
- 6 ounces milk chocolate, chopped
- 1 tablespoon vinegar
- Red food coloring
- Preheat oven to 350 degrees F.
- Spread Almonds and hazelnuts out on a baking sheet lined with parchment paper.
- Place in oven and toast until golden.
- Heat buttermilk and powdered milk in a saucepan. Whisk over a medium heat. The buttermilk will curdle. Do not boil. Remove from heat and set aside.
- Place roasted nuts in food processor and blitz it to get the mixture as fine as possible.
- Place milk and dark chocolate in the microwave and melt. Mix together until smooth and add to the nuts in the food processor. Blitz until combined.
- Add the teaspoon of vinegar and combine.
- Add the milk mixture to the other ingredients in the food processor through a strainer. Discard the milk solids.
- Process until smooth. Add the food coloring and process until the color is uniform. The mixture will be liquid. It will firm up in the fridge.
- Fill jars with the mixture and refrigerate a few hours before serving.
Makes about 2 cups. I filled four 4oz jars.