This is a newer recipe for us, but we wanted to try and make our own homemade Nutella from fresh ingredients! Serious question: who doesn't love Nutella?! The creamy chocolate-hazelnut spread is a favorite and can be eaten by the spoonful or spread over just about anything. Once we master this one, the options are endless!
What you'll need:
- 1 cup hazelnuts
- 12 oz. milk chocolate
- 2 tbsp. canola oil
- 3 tbsp. confectioners' sugar
- 1 tsp. vanilla extract
- 1 1/2 tbsp. unsweetened cocoa powder
- 3/4 tsp. salt
Preheat your oven to 350 degrees F and chop up your milk chocolate pieces.
On a baking sheet, lay out your hazelnuts in one later and toast in the oven for about 10 minutes or until lightly browned. Remove them from the oven and transfer them into a clean dish towel, rubbing them around to remove the loose skin. Let cool.
In a small saucepan over simmering water or in a double boiler, melt down the milk chocolate pieces and stir until smooth. Let cool.
Grind cooled hazelnuts in a food processor until a paste forms. Add in oil, cocoa powder, vanilla extract, sugar, and salt and continue to pulse until a smooth mixture forms. Add in the melted chocolate and blend well. If necessary, strain your mixture and then transfer to a glass jar to cool and thicken.
Keep covered and refrigerated and your mixture will last for up to two weeks!