I finally got it right! It took a few tries to get the perfect consistency and flavour for this homemade hazelnut spread. The kids loved it; they prefer the texture of Nutella as it is much more smooth, but with the food processor it is as smooth of a texture I could get. Still very good for a homemade Nutella.
It does firm up after you refrigerate it, so just leave it out for a bit to soften before use. It goes great over toast and it’s even more delicious in anything you would add Nutella to such as cookies, brownies, turnovers, and frosting.
NOTE: As many of you know, I usually bake or make desserts with olive oil or non GMO oils such as sunflower or safflower oil. If you don’t want to use olive oil, that is fine; any tasteless oil will do. I do not use extra virgin olive oil in any of my desserts, as it is too strong of a flavour. I also find that avocado oil has a strong flavour as well.
What you will need:
- 1 cup peeled hazelnuts
- 6 oz semi sweet chocolate chips
- 1 0z milk chocolate chips
- 1 heaping tbsp dark cocoa
- 5-6 tbsp olive oil (NOT extra virgin)
- 1/2 tsp vanilla extract
- 1/2 cup icing sugar + if needed
I roast the hazelnuts in my toaster oven for 10 minutes and then rub the skin off with a kitchen towel, if you have peeled hazelnuts then you can skip this part.
Melt the chocolate chips in a double broiler or microwave if you have one. Add hazelnuts to the food processor and blend until grounded, add melted chocolate chips, dark cocoa, oil, vanilla extract and icing sugar in the food processor, blend until it becomes a smooth consistency, this will take about 5 minutes. Store in refrigerator, I cannot say for how long as it only lasts a few days in my house! Enjoy!