Copycat Nutella

Containing a fraction of the sugar found in store-bought chocolate-hazelnut spreads, our DIY take on Nutella strikes a divine balance of intensely rich, purely chocolatey, and not overly sweet. In fact, we preferred this homemade Nutella over the real deal.  

Yield:

Makes 1 1/2 cups

Ingredients:

• 1 cup hazelnuts, toasted and skinned
• 1 to 2 tablespoons water
• 1 cup bittersweet chocolate chips
• ½ cup whole milk 
• 2 tablespoons hazelnut oil
• 2 tablespoons unsweetened cocoa
• 1 teaspoon vanilla extract
• Pinch of kosher salt
• 1 ¼ cups powdered sugar

Instructions:

Place hazelnuts in a heavy-duty blender; process until finely ground, scraping down sides with a spatula as needed. Add water, 1 tablespoon at a time, and process until nuts resemble wet sand.

Whisk together chocolate chips, milk, oil, cocoa, vanilla, and salt in a small saucepan over medium-low, whisking until melted.

Add melted chocolate mixture to nut mixture in blender, and process until combined and smooth. Add sugar; process until combined and smooth. Store in an airtight container in refrigerator.

Source: myrecipes