Recipe by 2Bleu
This is so easy a child can make it. Try it on No Ice Cream Nutella Cones. Some Nutella history: Chocolate and hazelnut is a classic taste combination in northern Italy, where it goes by the name of 'gianduia' (pronounced jon doo ya). Pietro Ferrero, a candy maker in Italy, blended the two into a spread in 1946, and the company that carries on its production says that Nutella has grown to become the best-selling sweet spread in the world. For another version, try Chocolate Hazelnut Spread (Mock Nutella from Gale Gand).
Top Review by kzmom
I have several German recipes which call for hazelnuts. So, at Christmas time, I buy hazelnuts in the shell at any grocery store (often cheaper because they are in bulk). I remove from shells and freeze meats for future recipes. It's work, but at least you have them available for all those tasty recipes. I have also substituted almonds for hazelnuts with great results!
- 177.44 ml chopped hazelnuts (skins removed)
- 59.14 ml semi-sweet chocolate chips
- 7.39-14.79 ml canola oil
Directions See How It's Made
- Place the hazelnuts in a dry skillet and toast over medium heat 2-4 minutes or until just starting to brown.
- Place the hazelnuts and the chocolate chips in the work bowl of a mini food processor fitted with a metal blade. Process for 3-5 minutes until the mixture starts to become smooth. (the heat from the nuts and processing will melt the chocolate and help it become smooth).
- Drizzle in 1/2 tablespoon of oil while continuing to process. If necessary, add another 1/2 tablespoon of oil until the mixture becomes smooth and spreadable.