Recipe: Homemade Nutella (food processor)

MAKING NUTELLA AT HOME

Hazelnuts
Unsweetened cocoa powder
Confectioners' sugar
Vanilla extract
Hazelnut oil

I began by toasting hazelnuts in the oven, peeling them, then grinding them in a food processor until they were transformed into a smooth butter. (A note about hazelnuts: Because of their high fat content, many nuts turn rancid easily, and it's often impossible to tell before you purchase them if they've gone bad. Buy your nuts from a good source, store them in an airtight container in the refrigerator, and taste them before you roast them.)

Then I added high-quality unsweetened cocoa powder, confectioners' sugar and vanilla extract. To get the right consistency and to heighten the hazelnut flavor, I added a few tablespoons of hazelnut oil rather than vegetable oil to the mixing bowl while blending.

The homemade stuff is glorious, neither as sweet as Nutella nor with that vague aftertaste that comes, perhaps, from the oils or emulsifiers. The hazelnut flavor is more pronounced, and the chocolate is a little stronger. The texture is grainier, as it would be without the use of an industrial machine.

It can be used in all kinds of recipes, swirled into ice cream, pudding or oatmeal or used as a filling for cookies. Of course, sometimes basic is best. Nutella is great as it is, just spread on a simple slice of bread. Or eat out of the jar with a spoon.

Makes 4 servings
Source: Amy Scattergood to the Chicago Tribune