Breakfast/Brunch/ Dessert/ Gluten Free

CHOCOLATE HAZELNUT SPREAD (HOMEMADE NUTELLA)

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Ingredients

  • Makes 2 cups:
  • 1 cup hazelnuts
  • 12 ounces high quality milk chocolate
  • ​2 tablespoons vegetable oil
  • ​3 tablespoons confectioner's sugar
  • 1 tablespoon cocoa powder
  • pinch of salt

Instructions

1

In my opinion, this is way better than the store bought varieties. The ingredients are simple (nothing you cannot pronounce) and it all comes together in your food processor. Did I mention that it makes for a beautiful gift? Package it in a simple mason jar with a ribbon and you will make anyone instantly happy!

2

Preheat the oven to 350°F (176°C).

3

Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 10 minutes.

4

You may also toast them in a skillet over medium heat, turning them often so that they do not burn. This will take about 8 minutes until they are slightly browned and their skins begin to blister.

5

Wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible. (there will still be some skin left on the hazelnuts. It is ok.) Let cool completely.

6

Place the hazelnuts with a pinch of salt in a food processor and grind them until they form a paste and become shiny. The oil will begin to separate. This will take a few minutes so keep going until they are properly ground. This will ensure that you end up with a very smooth spread. The mixture will also begin to heat up. This is perfect to melt the chocolate that will be added next.

7

​Add all of the remaining ingredients and blend well until completely smooth.

8

​The hazelnut spread will be runny and warm, but it will continue to thicken as it cools. My favorite time to eat it is a day later.

9

​Store this decadent treat in a jar at room temperature for two weeks. I don't know of any case where it's lasted that long....

10

​Enjoy!

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