Ingredients:
- 1 cup roasted hazelnuts
- 1/2 cup milk chocolate chips
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered sugar
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions:
To begin, roast the hazelnuts for 10 to 12 minutes, or until the skins start to crack and loosen, at 350 degrees Fahrenheit 175 degrees Celsius in a preheated oven
When the hazelnuts are roasted, spread them out on a fresh kitchen towel and rub off as much of the skins as you can
If a little skin is left, thats fine
The roasted hazelnuts should be added to a food processor and processed until a smooth hazelnut butter forms
This could take a few minutes, and you might need to periodically scrape down the bowls sides
Place the milk chocolate chips and vegetable oil in a bowl that is safe to use in the microwave
Microwave the chocolate for 20 seconds at a time, stirring in between, until it is smooth and completely melted
To the food processor with the hazelnut butter, add the melted chocolate, powdered sugar, vanilla extract, unsweetened cocoa powder, and salt
Blend all ingredients until a smooth, well-combined chocolate hazelnut praline spread is achieved
Blending this could take a few minutes
If necessary, add extra powdered sugar or salt after tasting the homemade Nutella to suit your desired level of sweetness or saltiness
Toss to combine again
Move the hazelnut-chocolate spread to a sanitized, airtight jar or container
Put a lid on the container and let it cool to room temperature
Before using, place the spread in the refrigerator for at least two hours to allow the flavors to combine and thicken
Spread it over toast, use it as a fruit dip, or use it however youd like For maximum freshness and shelf life, store your homemade Nutella in the refrigerator
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