As someone who grew up with a sister addicted to Nutella, I find interesting the idea of being able to whip up a batch of the decadent chocolate-hazelnut spread within just a few minutes.
- 2 cups raw hazelnuts
- 1 cup confectioners’ sugar
- ½ cup unsweetened cocoa powder, such as Scharffen Berger or Ghirardelli
- 3 tbs hazelnut oil, more as needed (could be vegetable oil, but flavor will be less intense)
- ½ tsp vanilla
- 1/8 tsp salt
Heat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet; roast until they become aromatic, 8-10 minutes. Transfer the nuts to a damp towel; rub to remove the skins. Grind the hazelnuts to a smooth butter in a food processor, scraping the sides as needed, about 5 minutes.
Add the sugar, cocoa, oil, vanilla and salt to the food processor; process until blended to the consistency of creamy peanut butter, about 1 minute. If it is too dry, process in a little extra hazelnut oil. Remove to a container; cover. Refrigerate until needed. Let come to room temperature before using. It will keep for at least a week.
Makes: 1 ½ cups
Source: Chicago Tribune