The Bent Fork - Chocolate Hazelnut Spread!

Chocolate Hazelnut Spread  

Ingredients

2 cups raw, hazelnuts 1 cup powdered sugar 1/4 cup unsweetened cocoa, powder 1/4 cup vegetable oil 1/2 teaspoon vanilla extract

Directions

Preheat the oven to 300 degrees. Line the raw hazelnuts in a shallow baking pan. Toast for 15 minutes or until the skins are almost black. Stir the nuts once in the course of toasting them, to ensure an even color.

Allow the hazelnuts to cool then use a paper towel to remove the majority of the skins.

In a food processor, process the hazelnuts for 5 minutes or until they liquefy. While the hazelnuts will initially remain solid, processing the hazelnuts will extract oils creating hazelnut butter.

Add the sugar, cocoa, and vanilla extract to the mixture. While processing the mixture, slowly add enough vegetable oil to create a spreadable consistency.

Transfer the chocolate hazelnut spread to the refrigerator for 1 to 2 months.

Description

Whether on toast, ice cream, or fruit, this delectable spread makes every snack and dessert better. Over the years, I’ve tried modified this recipe to create an easy but truly indulgent topping. It makes a wonderful homemade gift, especially during the holiday season drizzled over cookies, ice cream or hot chocolate.