DIY Chocolate Hazelnut Spread
Photography by Peter Ardito
Recipe by Sarah Tenaglia
- Makes 2 cupsServings
Ingredients
- 2 cups whole hazelnuts
- 1 tbsp. vegetable oil
- 4 oz. milk chocolate, melted
- 1/2 cup confectioners’ sugar
- 3 tbsp. natural unsweetened cocoa powder
Preparation
On rimmed baking sheet, bake hazelnuts at 350° until toasted, about 15 minutes. Wrap hazelnuts in towel; rub vigorously to remove skins. In food processor, finely grind hazelnuts, occasionally scraping down sides of bowl, about 3 minutes. Add oil; blend for 2 minutes. Add chocolate, sugar, cocoa, and 1/4 tsp. salt; blend until smooth, about 1 minute. Strain through fine-mesh sieve. Cover and refrigerate to store.
