When I was slathering my baguette with Nutella years ago while living in France I never dreamt that this food would become so popular in the US. In Lebanon every corner market carries Nutella. I guess it is the most popular food Italy has exported in the sweets category.
I was in the mood to make a spread that would be close to it but without the palm oil that Nutella is made of.
Clearly this is not as good as Nutella; on the other hand, I avoided the palm oil that is so loaded with saturated fat (0.8 for canola instead of 6.7 for palm-grams per tablespoons).
- 1 bar of milk chocolate (100 g.) can use dark chocolate
- 4 tbsp of powdered hazelnuts (40 g.)
- 1/2 cup canola or safflower oil
- 1 tbsp cocoa powder
- 3/4 cup sweetened condensed milk (225 g.)
- 2 to 4 tbsp confectioner’s sugar (powdered)
1. Break the chocolate into chunks and place in a skillet over very low heat; melt the chocolate, stirring with a wooden spoon; add the powdered hazelnuts, stir to mix; add the oil, stirring, add the cocoa powder, then sweetened condensed milk and finally add the powdered sugar. Transfer to a jar, cool and close the jar. Keep in a cool place.
NOTE: To get the hazelnut powder or flour, place the nuts in a cookie sheet in a 300F oven; toast for 15 minutes until they are fragrant. Turn off the oven and let them cool; rub them and remove all the skins. Place the nuts in a coffee mill and reduce to a powder.
Recipe is adapted from qooq.com