hazelnut-chocolate spread a.k.a. homemade nutella
(2 ratings)
If you can't get the store bought kind, as least you make due with this homemade version. This recipe was adapted from a posting in the LA Times.
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(2 ratings)
prep time
15 Min
Ingredients For hazelnut-chocolate spread a.k.a. homemade nutella
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2 chazelnuts, raw
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1/2 ccocoa powder, unsweetened (you will want to use good quality cocoa)
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1 cpowdered sugar
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1/2 tspvanilla extract
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1/8 tspsalt
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3 Tbsphazelnut oil, (you may need more)
How To Make hazelnut-chocolate spread a.k.a. homemade nutella
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1Preheat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins.
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2In a food processor fitted with a blade, grind the hazelnuts to a smooth butter, scraping the sides as needed. About five minutes.
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3Add the cocoa, sugar, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute. The finished spread should have the consistency of creamy peanut butter; if it is too dry, add in a little extra hazelnut oil until the desired consistency is achieved. Remove to a container, cover and refrigerate until needed. Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. Makes about 1 1/2 cup.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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