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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.

Stephanie Spencer
This Story Originally Appeared On sunset.com

Gallery

Credit: Yunhee Kim; Styling: Kevin Crafts

Recipe Summary

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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