Hazelnut-Chocolate Spread a.k.a. Homemade Nutella

★★★★★ 2 Reviews
MWimpelberg avatar
By Missy Wimpelberg
from Franklin, TN

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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prep time 15 Min

Ingredients

  •   2 c
    hazelnuts, raw
  •   1/2 c
    cocoa powder, unsweetened (you will want to use good quality cocoa)
  •   1 c
    powdered sugar
  •   1/2 tsp
    vanilla extract
  •   1/8 tsp
    salt
  •   3 Tbsp
    hazelnut oil, (you may need more)

How To Make

  • 1
    Preheat 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.
  • 2
    In a food processor fitted with a blade, grind the hazelnuts to a smooth butter, scraping the sides as needed. About five minutes.
  • 3
    Add 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.

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