Recipe: 'Nutella-Esque' Dark Chocolate-Hazelnut Spread From the Kitchen Window column
NPR logo 'Nutella-Esque' Dark Chocolate-Hazelnut Spread

'Nutella-Esque' Dark Chocolate-Hazelnut Spread

This is my version of the classic Nutella spread, but with semisweet chocolate rather than milk. For dessert, serve on toast with a cup of chai or drizzle generously over vanilla ice cream.

Nicole Spiridakis for NPR
'Nutella-esque' Dark Chocolate-Hazelnut Spread
Nicole Spiridakis for NPR

Makes about 2 cups

1 1/4 cups hazelnuts

12 ounces semisweet chocolate, chopped

4 tablespoons sugar

2 tablespoons vegetable oil

1 tablespoon unsweetened cocoa powder

1/2 teaspoon vanilla extract

1/2 teaspoon salt

Preheat the oven to 350 degrees.

Spread the hazelnuts in a single layer on a baking sheet and toast in the oven for about 12 minutes until slightly browned. Cool completely before using.

Meanwhile, in a saucepan over simmering water melt the chocolate and the sugar, stirring until smooth and melted. Remove from heat and let cool.

In a food processor, grind the hazelnuts to form a paste. Add the oil, cocoa powder, vanilla and salt and process until the mixture is very smooth. Add the melted chocolate and pulse to blend well. If you prefer a smoother spread, force the mixture through a sieve to remove any bits of unprocessed hazelnuts.

Put the spread in a resealable container or jar and let reach room temperature. It will keep, covered and unrefrigerated, for up to 2 weeks.