Hazelnut chocolate spread
March 8, 2013 • Category: Mezze/Appetizers, Dessert
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
15 Comments • Comments Feed
je testerai avec plaisir ! très bonne fête Joumana! grosses bises!
On March 8, 2013 at 8:25 am
Mmmhhh, absolutely divine!
On March 8, 2013 at 8:32 am
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 🙂
On March 8, 2013 at 8:38 am
@Hisham: Acutally the recipe was for dark chocolate. I am curious to read yours! 🙂
On March 8, 2013 at 12:26 pm
Oui, Chef says:
My boys became addicted to Nutella when we lived in Paris, they are gonna LOVE this!
On March 8, 2013 at 9:01 am
That’s not fair I am trying to get rid of the weight I put on in Casablanca over Christmas 🙁 Diane
On March 8, 2013 at 1:56 pm
I love this stuff on crispy baguette, Thank you Joumana for this easy, super tasty, delicious hazelnut chocolate spread.
On March 8, 2013 at 2:36 pm
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.
On March 8, 2013 at 5:04 pm
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.
On March 8, 2013 at 7:14 pm
This looks really yummy!
On March 10, 2013 at 12:17 am
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 🙂
On March 10, 2013 at 11:11 am
A Nutella replacement with lowered fat content, sounds awesome!
On March 10, 2013 at 1:02 pm
Sounds like a great alternative to nutella! I love to make healthier versions of foods and this spread goes to my must try list!
On March 10, 2013 at 2:16 pm
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.
On March 10, 2013 at 11:29 pm
Délicieuse pâte à tartiner maison et sans huile de palme…
On March 14, 2013 at 1:37 pm