Chocolate Hazelnut spread

This week I attempted two chocolate hazelnut spreads.  One was pretty simple with very few ingredients.  It was good, but it was missing the thicker, smoother consistency that nutella has, which is why I love nutella.  So, I found this recipe and tried it out.  I changed a few things, it calls for powdered milk, I replaced it with powdered sugar.  Uh, put your eyebrows back down, it is a perfectly acceptable substitution.  They are both powdered, white, and are solids.  The end.  I also used 1% milk instead of whole milk, because that would make me feel better about eating it...hahaha..not really, it is because that is what I had, and after what the hazelnuts cost me, I had to cut costs somewhere...and that is mostly the truth.  Unless I change my mind to another version of the truth.  :)  So, anyway.  I took pictures, but I guess it wasn't a good picture day, they didn't really turn out, so I only have one, but it kind of shows the creamy, chocolateyness (good word huh?!)  and I am going to continue to enjoy eating it, mostly by itself...(don't tell my diet, this is just between me and you.)

So, party on and chocolate it up!!!


Homemade Nutella

. Adapted from the Encyclopédie du Chocolat, by way of David Lebovitz.

1 1/2 cup whole hazelnuts
1 1/2 cups whole milk
3/4 cup powdered milk or even better....powdered sugar!!!!!  really, I mean it.
1 Tbsp. mild-flavored honey
pinch salt
1 heaping cup chopped bittersweet or semisweet chocolate, or chips
1 scant cup chopped milk chocolate, or chips

On a rimmed baking sheet, toast the nuts in a 400ºF for 10 minutes, or until fragrant and their skins begin to pop. Transfer to a tea towel, gather into a bundle and rub together to remove as much of their skins as possible. While warm, transfer to the bowl of a food processor and blend until they go from finely ground to pasty and thick, like natural peanut butter.

Meanwhile, warm the milk, powdered milk, honey and salt in a small saucepan just until it starts to boil. Remove from heat. In a glass or stainless steel bowl set over a pan of simmering water (or in the microwave), melt the chocolates, stirring occasionally until smooth.

Add the melted chocolate to the ground nuts and continue to process the mixture, stopping to scrape down the sides of the bowl as necessary. Add the warm milk mixture and process until everything is well blended and as smooth as you can get it. Makes about 2 cups.