My freshman year of high school, our French teacher would occasionally bring us common French treats. In December, i was Bouche du Noel, a frosted & filled sponge cake in the shape of a Yule Log. In the spring, she taught us the art of making crepes, deftly swirling the pan to make the thin, delicate rounds. She provided us with Nutella, butter and sugar to spread over the crepes. I swiped a few scoops of Nutella over my crepe, rolled it up and bit in. It was heavenly.
Ever since then, I have had an affection for the chocolate hazelnut sweetness that is Nutella. Since I’m not a huge fan of the ingredient list and think it tastes a little artificial, I now limit my consumption of Nutella to 2 or 3 jars a year, max. Now that I have my new food processor, I decided to make my own.
You can definitely taste the hazelnuts more in my version than in store-bought Nutella. But you know what? I like it better that way! There is no need for the main ingredient to be sugar (which it is in Nutella) to get a delicious chocolate nut butter.
I currently have a pound cake swirled with this spread in the oven… check back later for the recipe!
Chocolate Hazelnut Spread
Makes about 1 pint of spread
2 1/2 c hazelnuts
1/4 c canola oil
3 T powdered sugar
3 T cocoa powder
1/2 c chocolate chips
Preheat oven to 350*F. Spread the hazelnuts in a single layer on a pan, and bake for 15 minutes. Allow to cool.
Rub the hazelnuts between your hands to get some of the skins off. Don’t worry about removing all the skins, but getting some of them off will help make the spread more creamy in the end.
Put the hazelnuts and all remaining ingredients in a food processor. Process until smooth.