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Nutella is a brand name for a delicious hazelnut spread that contains cocoa powder, but why not make it homemade?
This recipe appeared in the Los Angeles Times on February 11, 2009. I have adapted it, and you'll find yourself eating it right from the mixing bowl – it's THAT good!
Hazelnuts and hazelnut oil can get rancid quickly, so smell before using. Store hazelnut oil and the recipe in the refrigerator.
CHOCOLATE RECIPE HELP
INGREDIENTS
2 cups raw hazelnuts, blanched
1 cup powdered sugar
1/2 cup unsweetened Natural or Dutch-process cocoa powder; use an excellent quality
1/4 teaspoon salt
3 tablespoons hazelnut oil, more as needed
2 teaspoons pure vanilla extract
INSTRUCTIONS
1. In a small bowl, sift together the powdered sugar, cocoa powder and salt. Set aside.
2. In a food processor, fitted with a steel blade, grind the hazelnuts to a smooth butter, pulsing it as necessary.
Stop the processor and scrape the sides as needed so the nuts process evenly, about 5 – 8 minutes. Do not let the nuts get greasy and oily.
3. Add the powdered sugar / cocoa mixture to the food processor and pulse the food processor once or twice.
Add the hazelnut oil and vanilla extract and continue to process until well blended, about 1 minute.
The finished spread should have the consistency of creamy peanut butter; if it is too dry, process in a little extra hazelnut oil, a few drops at a time,
until the desired consistency is achieved.
STORAGE
Remove to an airtight container, cover and refrigerate until needed. It will keep for at least a week refrigerated.
Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated.
Each tablespoon per the LA Times: 109 calories; 2 grams protein; 8 grams carbohydrates; 2 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 13 mg. sodium.
