Chocolate-Hazelnut Paste

By Julia Moskin

Total Time
About 20 minutes
Rating
4(53)
Comments
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An all-natural version of Nutella, this is spreadable straight out of the fridge. Melted, it makes a lush topping for ice cream.

Featured in: D.I.Y. Cooking Handbook

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Ingredients

  • 1cup hazelnuts, peeled
  • 4ounces semisweet chocolate, not chips
  • 2ounces unsalted butter (4 tablespoons)
  • 1teaspoon vanilla extract
  • 1 to 2tablespoons nut or vegetable oil
  • 3tablespoons sweetened condensed milk
  • ½teaspoon kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

273 calories; 24 grams fat; 7 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 4 grams protein; 113 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Toast the hazelnuts in a dry pan until they are fragrant and golden, then let cool.

  2. Step 2

    Meanwhile, melt the chocolate and butter. Stir in vanilla extract.

  3. Step 3

    Blend cooled nuts in a food processor until smooth, 3 to 5 minutes, drizzling in the nut or vegetable oil. With the machine running, add the chocolate mixture, the sweetened condensed milk, and the salt. Transfer to a container and refrigerate.

Ratings

4 out of 5
53 user ratings
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Comments

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alice

Super good! I made it with dark chocolate and less condensed milk for a bit healthier option and it still tastes delicious!!

Vera

It was amazing, but I added 1/2 a teaspoon of powdered sugar to make it sweeter for my younger sisters. I will definitely make this again!!!

Laura

My hazelnuts had partially "turned," so I used 1/3c hazelnuts and a scant 2/3c natural peanut butter (no sugar/salt). I needed a bit less oil than the recipe calls for because of that, but I still added at least 1 1/2 tablespoons. I used only 2T condensed milk, as I found the chocolate added enough sweetness for me, and the texture is quite silky and light. You could take or leave the salt--I forgot to add it, and my Italian husband agrees that it still tastes better than Nutella!

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