Chocolate Hazelnut Spread

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.

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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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Comments

  1. says

    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.

  2. says

    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!

  3. says

    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…

  4. Jim says

    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.

    • Julie says

      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

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