Everyone has the occasional Nutella-by-the-spoonful day, right? Well this was mine, and since we didn’t have any on hand, I dug out an old recipe clipped from a restaurant industry magazine for the DIY version. Despite the shameless sugar content, I felt less guilty about it, being homemade & all.
Chocolate Hazelnut Nutella Spread
25 minutes to table; makes 1.5 cups
1 cup raw hazelnuts (really, you want raw nuts, not toasted, trust me)
8 oz good quality semi-sweet chocolate bits
1/4 cup Demerera sugar (for crunch!)
1/2 tsp kosher sea salt
1/4 cup grapeseed oil
1. Preheat oven to 350*. Spread hazelnuts on an ungreased baking sheet & toast for about 10 minutes, until your whole kitchen smells amazing.
2. Pour the still-hot nuts into a colander and shake them around to loosen the skins, removing as many as you can, but don’t worry about skins that won’t come off. And try not to blister your fingers (i always underestimate this problem).
3. While the nuts are still warm, put them in a food processor with the chocolate, sugar and salt. Add the oil gradually as you blend them into melty, gooey goodness.
4. Store in an airtight container (up to 1 month) or in the fridge (up to 3 months).