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.
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Um, I NEED to make this. As soon as I get a food processor……
Remember when I said I need to make this when I get a food processor? I’m making it right now!
uh oh, i’m in BIG trouble with this one! my hubby might be sending you a thank-you email later
happy friday beautiful girl!
Just fab!
I’ve never had nutella until recently – as a cake by an amazing Pastry Chef (Jean-Phillipe). I’ve been craving it ever since. Your recipe looks great and easy to make now if only I can recreate that cake.
Brillant! I can’t wait to make this!
This is dangerous. It’s the reason I can’t buy Nutella: I’d eat all of it in one sitting. I love Nutella on crepes, too, but let’s be honest: It’s just as amazing on fingers and spoons.
Oh goodness…you’re telling me I can now make homemade Nutella and it’s BETTER!?! This is going to be a problem…it looks delicious! And I love that it tastes more like hazelnuts!
oh my word.
must buy hazelnuts at co-op at thanksgiving.
OH! thanksgiving. buying my ticket NOW!!!!
Um, YES. This looks so easy and delicious. I love Nutella, but it’ll be so fun to make my own. Thanks for this!
I’m nut butter challenged. I’ve tried making Nutella AND Ashley’s PB before . . . no dice! I definitely think my food processor is to blame. This looks delicious!
Do you have a mini food processor or a full-sized one?
It’s a mini — 4-cup one. BUT I broke it last weekend. So, I’m in need of a new one. Hopefully like the one you just got!
Yeah, I broke my 4-cup one a few weeks ago.
I will say, though, that making nut butters/nutella is a LOT easier in the bigger processor!! I made peanut butter yesterday, too, and it worked SO MUCH better!
Mmm… what a wonderful way to christen the processor!
Nutella is one of my guilty pleasures. I refused to buy it for a really long time because of how much sugar is in it. I’ve wanted to try Justin’s version but can’t justify spending $10. If I could only find my lost mini processor I would definitely try this!
Yum!!! Can’t wait to hear about the cake
awesome, thanks! i’ve never seen an acceptable nutella substitute, and it never occurred to me to make my own. =) and what is it with those french teachers? infecting middle and high schools around the country with love for orangina and nutella…
I had that stuff all the time as a kid and now I can’t with all the sugar. You may have saved my crepe fun for this Christmas season. Loving the home-made versions!
Ooh, I love Nutella. Alas, I do not yet own a food processor so will not be making this any time soon.
Just made this and it’s absolutely awesome!! I’ll post a link to it tomorrow
Major adjustments to this recipe required! First, NEVER EVER use conola oil in a nut based spread – it will leave an aftertaste. Use Walnut oil or better yet hazelnut oil. Secondly – reduce the amount of hazelnuts by 1 cup – 2 &1/2 cups will create an unbalanced ratio of nut to chocolate flavor. You can also reduce the amount of cocoa powder and powdered sugar by a tablespoon. I recommend a good dark chocolate for this recipe. Overall this is not a recommended recipe for a good hazelnut spread.
Thanks for the advice! I didn’t notice an aftertaste with the canola oil but I think that is because it was very fresh (and had very little time to oxidize or start to degrade). I was going for a predominantly hazelnut flavor, but by all means add more chocolate or reduce the hazelnut! Sorry you didn’t enjoy my recipe