Ingredients:
- 2 cups (250 g) Whole Hazelnuts (raw, shelled)
- 1/2 cup (60 g) Powdered Sugar (Icing Sugar)
- 1/4 cup (25 g) Unsweetened Cocoa Powder (Natural or Dutch Process)
- 1/2 tsp (2.5 ml) Fine Sea Salt
- 4 oz (115 g) High-Quality Dark Chocolate (70% Cacao minimum), finely chopped
- 1 Tbsp (15 ml) Neutral Oil (e.g., Grape Seed or Canola), optional
- 1 tsp (5 ml) Pure Vanilla Extract
- 1–3 Tbsp (15–45 ml) Whole Milk or Heavy Cream (Optional for thinner texture or for dairy variation)
Instructions:
- Prep the Nuts: Preheat the oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet. Roast for 10–12 minutes, shaking halfway, until fragrant. Immediately transfer the hot nuts onto a clean kitchen towel. Fold the towel over and rub vigorously for several minutes to remove most of the papery skins. Discard the skins.
- Create Hazelnut Butter: Place the warm, skinned hazelnuts into a high-powered food processor or blender. Process for 1–2 minutes until a coarse meal forms. Continue blending for another 5–10 minutes until the mixture transforms into a smooth, liquid butter (scrape down sides as needed).
- Melt Chocolate and Combine Dry: Melt the finely chopped dark chocolate using a double boiler or microwave. In a separate small bowl, whisk together the powdered sugar, cocoa powder, and salt. Sift them if possible.
- The Final Blend: Add the melted chocolate, the sugar/cocoa mix, and the vanilla extract directly into the hazelnut butter in the food processor. Blend continuously for 1–2 minutes until all ingredients are fully incorporated and uniform in colour and texture. If the mixture is too thick, add the optional milk/cream (or plant milk for vegan variation) one tablespoon at a time until the desired spreadable texture is achieved.
- Setting and Storage: Transfer the warm Nutella into sterilised, airtight jars. Allow the jars to cool completely at room temperature; the spread will thicken considerably as it cools. Seal and store in the refrigerator for up to three weeks.