Chocolate Hazelnut Spread
Photo: Yunhee Kim; Styling: Kevin Crafts
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.
How to Make It
Step 1
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.
Step 2
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.
Step 3
3
Add chocolate and remaining ingredients to nuts in food processor and whirl until smooth (some fine nutty bits will remain).
Step 4
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 at freddyguys.com, hazelnuthill.com, or yournw.com.
Step 5
5
Note: Nutritional analysis is per Tbsp.
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
