Yield about 1 cup (250 ml)
This dairy-free, homemade chocolate hazelnut spread is an intense, grown-up version of the store-bought stuff. It's a delightful breakfast upgrade and a luxurious topping for desserts.
Add the roasted, skinned, and cooled hazelnuts to the bowl of a food processor. Process until the hazelnuts turn to a smooth paste, 4 to 5 minutes. Scrape the bowl a few times to make sure the hazelnuts blend to an even texture.
When the nuts reach a smooth consistency (like a thick, spreadable butter), add the powdered sugar, cocoa powder, and salt. Process again until well blended. The mixture will be very thick at this point. Scrape down the bowl thoroughly.
Add 1 tbsp of the oil, then process for 30 seconds. Scrape down the bowl and process for 30 seconds more. Check the texture: homemade chocolate-hazelnut spread should be smooth and spreadable—it should slowly drip down the side of a spoon. Add more oil if the mixture looks stiff.
SERVING: Serve with any and all breakfast treats for a delightful morning upgrade, or with cake and gelato for a luxurious dessert.
STORAGE: Transfer the homemade chocolate hazelnut spread to a clean, airtight jar. Store in the refrigerator for up to 2 weeks. The treat remains spreadable when cold, but you can fully return it to its gooey state by letting it sit at room temperature for 20 minutes.
Recipe by Food Nouveau at https://foodnouveau.com/recipes/condiments-preserves/homemade-chocolate-hazelnut-spread/