Chocolate-Hazelnut Spread (Nutella)

Recipe by CoffeeMom
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees F.
  • Place hazelnuts in a single layer on a shallow baking pan.
  • Toast until the skins are almost black, about 15 minutes.
  • Wrap hot hazelnuts in a clean kitchen towel, and rub until most of the skins have come off.
  • Discard skins.
  • Process nuts in the bowl of a food processor, scraping down sides of bowl occasionally, until they have liquefied, about 5 minutes.
  • Set the hazelnuts aside.
  • Combine the condensed milk, chocolate chips, and honey in a heatproof bowl or the top of a double boiler; set over a pan of simmering water.
  • Stirring occasionally, heat until the chocolate chips have melted, about 3 minutes.
  • Add the hot chocolate mixture to the liquefied hazelnuts, and process until the mixture is smooth, about 5 minutes.
  • Transfer the spread to an airtight container, and store, refrigerated, up to 1 month.
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