Chocolate Hazelnut Spread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Our homemade version of Nutella takes just a few minutes to make and has a more intense chocolate flavor than the storebought kind. Try it in the Hazelnut Chocolate Mousse Tart, or slather it on toast. Ingredients:
1 cup raw, skin-on hazelnuts |
4 ounces semisweet chocolate |
2 tablespoons unsweetened cocoa powder |
1/2 cup powdered sugar |
1/2 teaspoon vanilla extract |
1 teaspoon vegetable oil |
a few pinches kosher salt |
Directions:
1. Preheat oven to 350°. Roast hazelnuts on a rimmed baking sheet until light golden, about 18 minutes. Rub the warm nuts in a kitchen towel to remove skins.
2. Whirl nuts in a food processor, scraping sides as needed, until it looks like peanut butter. Melt chocolate in a small saucepan over low heat, stirring frequently; let cool slightly.
3. Add chocolate and remaining ingredients to nuts in food processor and whirl until smooth (some fine nutty bits will remain).
4. *Hazelnuts from Oregon-where virtually all the U.S. crop grows-taste much sweeter and fresher than imports. Find them in bulk bins in grocery stores (check the country of origin) and , , or .
5. Note: Nutritional analysis is per Tbsp.
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