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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.

This Story Originally Appeared On sunset.com

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Credit: Yunhee Kim; Styling: Kevin Crafts

Recipe Summary test

total:
10 mins
Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • *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.

  • Note: Nutritional analysis is per Tbsp.

Nutrition Facts

114 calories; calories from fat 64%; protein 1.9g; fat 8.2g; saturated fat 0.5g; carbohydrates 9.7g; fiber 1g; sodium 5.9mg.
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