We had so much fun recreating this popular treat at home. We experimented a ton to get *the creamiest* consistency for our chocolate hazelnut spread, but finally nailed it. Hope your family enjoys this nutella! (And just like the store-bought, yes, it *can* be eaten straight out of the jar from a spoon or a finger. In case you’re wondering. đ)
INGREDIENTS
1 cup hazelnuts
5-10 oz melted milk chocolate
2 tablespoons liquid oil (canola, vegetable, coconut oil, or hazelnut work great)
3 tablespoons confectionersâ sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/2 teaspoon salt
DIRECTIONS
1) Roast hazelnuts on baking sheet at 400 for 8 minutes. Watch carefully to make sure they don’t burn.
2) Put hazelnuts in a kitchen towel and rub together so that skin falls off. Try to rub off remaining skin with your fingers.
3) Place hazelnuts in food processor and puree for one minute. Scrape down bowl and continue for another minute. Scrape bowl again and puree another minute, for a total of 3 minutes.
4) With the motor running, add the oil and vanilla and puree for about 30 seconds.
5) Add sugar, cocoa powder and salt and puree 30 seconds.
6) You can stop at this point and you’ll have a nutella that tastes great, is slightly healthier but it will have more of a grainy texture. If you want something super smooth, add 5-10 ounces of melted chocolate and puree for 20-30 seconds, no more. I would recommend starting with 5 ounces.
