I just happened to run across this recipe in the Los Angeles Times when I was not even looking for it...what a nice surprise!!! It sounded pretty simple and straightforward so I thought I would make a go of it:)
When the hazelnuts were grinding in the food processor they smelled heavenly! Oh my!
Here are all the ingredients coming together-YUM!
The magic of the food processor..."Nutella" at the touch of a button!
Ahhhh...the end result:) Though this tastes very much like the original, I actually like this homemade version better! It's more nutty flavored, and less sweet. There's also no dairy products in this version which also helps to spotlight the hazelnuts. It is not quite as smooth( It's akin to the texture of "natural" peanut butter), but that just gives it authentic homemade character:) You can see for yourself it looks dreamy and creamy slathered(heavily) on bread:)
When my husband tried this, he instantly gave it a "two-thumbs up" and became a #1 fan! Me too!
Recipe for Hazelnut-chocolate spread(homemade Nutella)
Total time: 20 minutes
Servings: Makes about 1 1/2 cups
2 cups raw hazelnuts(I found them at a health food store, in bulk, and luckily, on sale)
1/2 cup unsweetened cocoa powder
1 cup powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
3 tablespoons hazelnut oil, more as needed(I used peanut oil because I couldn't find hazelnut)
1. Heat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins. (I didn't have total success with removing the skins, so I cut the recipe in half, used the skinless nuts, and just snacked on the "leftovers.") This was the second time I made this recipe and I still haven't found the "trick" to easier skinning:(
2. In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly, about 5 minutes.
3. Add the cocoa, sugar, vanilla, salt and oil to the food processor 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 until the desired consistency is achieved. Remove to a container, cover and refrigerate until needed. Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.
Each tablespoon: 109 calories; 2 grams protein; 8 grams carbohydrates; 2 grmas fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 13 mg. sodium.
Enjoy and have fun!