Chocolate and hazelnuts. Whoever came up with that pairing deserves a super duper awesome award. If you’re a Nutella lover like myself, you will be thrilled to know you can make it yourself!
The rich chocolate flavor comes through beautifully in this recipe and it’s not tooth-achingly sweet like the storebought kind. It is delicious on bread, graham crackers, cookies, a spoon, your finger . . . you get the idea!
Adapted from leitesculinaria
Makes approximately 2 cups
1 cup hazelnuts
12 ounces dark chocolate, chopped
2 tablespoons canola oil
3 tablespoons confectioners’ sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/2 teaspoon salt (add more if you like)
- Preheat the oven to 350°F.
- Spread the hazelnuts in a single layer on a rimmed baking sheet and toast them in the oven for about 10 minutes (or until light golden brown), shaking the pan halfway through. While they are still warm, wrap them up in a kitchen towel and rub vigorously to remove the skins. It’s okay if small amounts remain on the nuts. Let cool completely.
- Melt the chocolate in a large glass bowl set on a saucepan of gently simmering water or in a microwave, stirring until smooth. Let cool completely.
- Grind the hazelnuts in a food processor until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture reaches your desired consistency. Add the melted chocolate, blend well. Taste and add more salt (a pinch at a time) if you like. The mixture may be a bit runny at this stage but not to worry as it will thicken nicely as it cools to room temperature. Store on the counter for up to 2 weeks.
P.S. The recipe says “Makes approximately 2 cups” because I’m not really sure how much I (and the eager taste-testers at my house) ate before I remembered to measure it!