Hazelnut chocolate spread

March 8, 2013  • 

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).


INGREDIENTS:

  • 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) 

 METHOD:

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. 

spread

Recipe is adapted from qooq.com

Comments

15 Comments  •  Comments Feed

  1. kouky says:

    je testerai avec plaisir ! très bonne fête Joumana! grosses bises!

  2. Rosa says:

    Mmmhhh, absolutely divine!

    Cheers,

    Rosa

  3. Hisham Assaad says:

    It’s a healthier replacement for Nutella. But still, I find nutella to be too sweet, and I don’t go nuts over it.
    I made dark chocolate “hazelnut spread”. I could have licked the blades of the processor without caring about the risks.

    Will do it again and post it 🙂

  4. Oui, Chef says:

    My boys became addicted to Nutella when we lived in Paris, they are gonna LOVE this!

  5. Diane says:

    That’s not fair I am trying to get rid of the weight I put on in Casablanca over Christmas 🙁 Diane

  6. Sylvia says:

    I love this stuff on crispy baguette, Thank you Joumana for this easy, super tasty, delicious hazelnut chocolate spread.

  7. Julie says:

    I was also surprised (and elated) that it took off in the States, since I grew up with it oversees then went through withdrawal once I moved here. Even though it’s easy to get here now, I’ve always toyed with the idea of making my own. Your recipe looks simply delicious and beautiful photos, as always.

  8. Belinda @zomppa says:

    Fainting! This looks easier than I had anticipated…I can’t buy Nutella b/c I can’t control myself around it.

  9. Familycook says:

    This looks really yummy!

  10. Susan says:

    Call me nuts but I’ve never really enjoyed Nutella! I think it’s a bit too sweet for me. Maybe I’d enjoy this recipe with dark chocolate better. Worth a try 🙂

  11. Wizzy says:

    A Nutella replacement with lowered fat content, sounds awesome!

  12. zerrin says:

    Sounds like a great alternative to nutella! I love to make healthier versions of foods and this spread goes to my must try list!

  13. Louise says:

    I know that Nutella is very, very bad for us, but it does taste remarkably good. I’m so glad that I was in my 20s before I ever tasted it! Having said that one of the things I’m most looking forward to tasting in Paris later on this year is a Nutella crepe. I found a recipe for a sugar free nutella this week (sweetend with rice malt syrup)- I’m keen to try it out.

  14. domi says:

    Délicieuse pâte à tartiner maison et sans huile de palme…

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