Sunday, August 2, 2009


This recipes looked too good to pass up. I haven't had a chance to try it yet.

From the LA TIMES comes this slightly tweaked recipe for Nutella.
The original recipe calls for Hazelnut oil. This is pricey and hard to find. If you have it on hand by all mean use it in place of the other oils suggested. Also suggested in the original article was Scharffen Burger Chocolate. If it's not in your pantry or budget, Hershey's European Dark Cocoa will work great.
Toasting the nuts really brings out their flavor, but if you prefer to skip this step it is ok. I suggest you do toast and remember to watch so you don't burn your hazelnuts.
Years ago I use to purchase a peanut-chocolate spread. You can use peanuts (regular roast, not dry roasted) in place of the hazelnuts. Purchasing roasted peanuts will save you a little time by not having to roast. Use you're favorite nut to personalize to your taste.

Hazelnut-chocolate spread (homemade Nutella)
February 11, 2009
Total time: 20 minutes
Servings: Makes about 1 1/2 cups

2 cups raw hazelnuts
1/2 cup unsweetened cocoa powder
1 cup powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
3 tablespoons light olive or canola oil

1. Heat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins.

2. In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly, about 5 minutes.

3. Add the cocoa, sugar, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute. The finished spread should have the consistency of creamy peanut butter; if it is too dry, process in a little extra hazelnut oil until the desired consistency is achieved. Remove to a container, cover and refrigerate until needed. Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.

Each tablespoon: 109 calories; 2 grams protein; 8 grams carbohydrates; 2 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 13 mg. sodium.