Nutella, the classic European chocolate-hazelnut condiment, is beloved around the world. It's easier to make this sweet spread from scratch than you might think.
Start with 2 cups skinned hazelnuts, 1 cup confectioners' sugar, 1/3 cup cocoa powder, 2 tablespoons hazelnut oil or walnut oil (plus more if needed), 1 teaspoon vanilla extract and 1/8 teaspoon salt.
Toast the hazelnuts in a dry pan over medium heat. Keep them moving to prevent burning. Toast the nuts until they are golden and fragrant.
Place the hazelnuts in a food processor or blender, and pulse until sandy, then process until the oils are released and it forms a paste.
At this stage it should look like peanut butter (well, hazelnut butter). Blend until you reach the smoothness you desire.
Add the remaining ingredients and blend until the mixture becomes slightly looser and glossy. If necessary, add more oil, 1 teaspoon at a time, until it reaches that state.
Transfer your chocolate-hazelnut spread into a jar, seal, then store in a cool, dark place for up to a month (if it lasts that long!).
Try it in crepes, Parisian style, for a sweet breakfast or classic dessert.
