Chocolate Hazelnut Spread

Chocolate Hazelnut Spread

Easy Hazelnut Chocolate Spread.  Dangerously easy to make, this legendary chocolate-nut butter from Italy is a year-round favourite and the quickest DIY foodie gift. You can make it vegan by swapping in dairy-free dark chocolate for milk chocolate.

Ingredients:

1 1/2 cups (375 mL) hazelnuts, about 8 oz. (225 g)
3/4 cup (175 mL) icing sugar
1/4 cup (60 mL) unsweetened cocoa powder
2 tbsp (30 mL) vegetable oil or melted coconut oil
1 1/2 tsp (7 mL) pure vanilla extract
3/4 tsp (4 mL) Diamond Crystal kosher salt or scant 1/2 tsp (2 mL) table salt
6 oz (170 g) milk chocolate, chopped, melted

Directions:

Preheat oven to 350°F (177°C).

Spread hazelnuts on a rimmed baking sheet. Bake until browned and skins start to blister, 11 to 13 minutes. Let cool enough to handle, about 5 minutes.

Using hands, rub hazelnuts to release skins. Slowly tilt baking sheet to separate skins from hazelnuts. Transfer nuts to a highspeed blender or food processor. Blend until beginning to liquefy, about 5 minutes. Using a rubber spatula, scrape down bowl. Add icing sugar, cocoa, vegetable oil, vanilla and salt. Blend until smooth, 3 to 4 minutes.

Scrape down bowl; add milk chocolate and process until smooth and shiny, about 1 minute. Transfer to a 2-cup (500 mL) glass jar. Cover and store in a cool, dark cupboard for up to 2 weeks or refrigerate for up to 2 months. (If refrigerated, bring to room temperature before serving.)

Makes 1 3/4 cups (425 mL)