Honestly, I can’t believe I haven’t been making homemade chocolate hazelnut spread (*cough*nutella*cough*) my whole life. But to my credit, I didn’t really discover it until I went to college and I didn’t fall in love with it until a few years ago.
Lately, I’ve been making it in batches: to stuff croissants with, to make chocolate hazelnut bread pudding (yes, I count this as a breakfast dish), to eat directly from a spoon slowly savoring each atom of it. It doesn’t help that it’s easy to make as I first learnt it at TruffleNation’s bakery classes. How easy? Check this recipe out.
Chocolate Hazelnut Spread
- 2 cups hazelnuts, roasted
- 6 tablespoons unsweetened cocoa powder
- 1 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 3/4 teaspoon vanilla extract
- 1/4 cup canola oil
1. Roast hazelnuts in oven preheated to 400 deg F for 10 minutes. Once cooled, remove as many skins as possible by rolling them off in a towel or by hand.
2. Put hazelnuts in food processor and puree for 5 minutes. Add cocoa powder, sugar, salt and vanilla. Puree for 15 seconds. Stream in canola oil while pureeing.
3. Ta da! Spoon into jars. Or your mouth. Or make some croissants. Really, it’s perfect with almost anything, almost anytime.
Yup, that easy.