My Chocolate Hazelnut Spread-Nutella Knockoff
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- 3 c
- toasted chopped hazelnuts
- 14 oz
- can sweetened condensed milk
- 8 oz
- bittersweet chocolate, chopped
- 1/4 c
- unsweetened cocoa powder
- 2 Tbsp
- canola oil
- 1 Tbsp
- light corn syrup
- 1/2 c
- whole milk
1In the work bowl of a food processor, puree` hazelnuts until they release oil, approximately 5 minutes.
2In the top of a double boiler over simmering
water, combine condensed milk and chocolate. Cook over medium heat until chocolate is melted, stirring frequently.
3With a food processor running, slowly pour chocolate mixture into pureed hazelnuts. Add cocoa powder, oil and corn syrup, pulsing to combine.
4With food processor running, slowly add milk until milk mixture is smooth.
5Store in an airtight container in the refrigerator for up to 2 weeks.