I don't buy Nutella because, truthfully, I can't be trusted with it around the house. I like it a little too much. But for some reason, when I make it at home and see the ingredients I'm using before me it doesn't seem all that bad.
My nutella recipe is quick: no melting chopped chocolate or heating milk. It's a simple food processor affair, and I'll often make a double-batch and keep it in the refrigerator for when a little chocolate need arises. Each time I make this recipe, I tend to adjust the amount of oil just a little based on how creamy I'd like the spread. So if you find the end product is too thick or robust for your taste, add a little extra oil and go from there.
Not as if you needed any serving ideas, but I love Nutella on toast, spread on waffles or pancakes, and as a dip for fresh fruit. It's also nice on English muffins or late at night on a spoon with a cup of tea.
Makes 6 ounces
1 cup toasted hazelnuts, peeled 1/4 cup dark cocoa powder 1/2 cup powdered sugar 3/4 teaspoon vanilla extract 1/4 teaspoon kosher salt 4 tablespoons canola oil
Place the hazelnuts in your food processor and blend continuously until they turn into a smooth butter, about 3 minutes. Add the remaining ingredients and continue blending until smooth and creamy. If stored in the refrigerator, the nutella is good 2 weeks.