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Chocolate Hazelnut Spread

Photo: Yunhee Kim; Styling: Kevin Crafts
Total time 10 mins
Yield Makes 1 cup
Our homemade version of Nutella takes just a few minutes to make and has a more intense chocolate flavor than the storebought kind. Try it in the Hazelnut Chocolate Mousse Tart, or slather it on toast. 

Ingredients

  • 1 cup raw, skin-on hazelnuts*
  • 4 ounces semisweet chocolate
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon vegetable oil
  • A few pinches kosher salt

Nutrition Information

  • calories 114
  • caloriesfromfat 64 %
  • protein 1.9 g
  • fat 8.2 g
  • satfat 0.5 g
  • carbohydrate 9.7 g
  • fiber 1 g
  • sodium 5.9 mg
  • cholesterol 0.0 mg

How to Make It

  1. Preheat oven to 350°. Roast hazelnuts on a rimmed baking sheet until light golden, about 18 minutes. Rub the warm nuts in a kitchen towel to remove skins.

  2. Whirl nuts in a food processor, scraping sides as needed, until it looks like peanut butter. Melt chocolate in a small saucepan over low heat, stirring frequently; let cool slightly.

  3. Add chocolate and remaining ingredients to nuts in food processor and whirl until smooth (some fine nutty bits will remain).

  4. *Hazelnuts from Oregon--where virtually all the U.S. crop grows--taste much sweeter and fresher than imports. Find them in bulk bins in grocery stores (check the country of origin) and at freddyguys.com, hazelnuthill.com, or yournw.com.

  5. Note: Nutritional analysis is per Tbsp.