Dark Chocolate Hazelnut Spread

Yeah, I went there.

It’s the end of August. As fall quickly approaches, you will soon be exchanging the time you spent all summer going to street festivals and drinking margaritas at 3 in the afternoon for quiet nights in, and if you’re anything like me, whiskey. And chocolate.

As a baker, I know that the majority of what I make is already considered an indulgence for most of you, but this recipe also contains a strong hint of gluttony that I’m not even going to try to hide. It will be the perfect treat to share with friends and family on those special nights in. Remember–no more bathing suits ’til next summer. Are you with me?

A close friend of mine recently enlightened me with some interesting advice. She basically said that if you want people to appreciate you for what you do, you need to give them a reason to. Well, this is my reason. I made this.

And now you can too.

Dark Chocolate Hazelnut Spread (aka Homemade Nutella)

2 cups roasted hazelnuts

3 tablespoons vegetable oil

5 tablespoons confectioner’s sugar

1 teaspoon vanilla extract

2 tablespoons cocoa powder

12 oz dark chocolate

2/3 cup milk of your choice, except skim (I used almond)

In a food processor, grind hazelnuts until it comes together as a thick paste. Add the oil, sugar, cocoa powder, vanilla, and salt and grind again until all ingredients are evenly distributed.

Either in the microwave or with a double boiler, melt the chocolate. Once fully melted, add to food processor and mix until combined. You can also do this part by hand. Add the milk last until completely incorporated. Pour into an airtight container and keep in the fridge.

Yes, you can eat this on toast, with fruit, or in between layers of cake, but my favorite way to do so is simply with a spoon.

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