Homemade Nutella

ByElina

INGREDIENTS:

  • heaping cups toasted hazelnuts (10 oz)
  • 1/4 cup sugar
  • 1 lb semi-sweet or bittersweet chocolate
  • 1/2 cup butter, cut into 1-inch pieces, room temperature
  • 1 cup heavy cream
  • 1/4 tsp salt
  • 4 (8oz) jars

Place hazelnuts and sugar in bowl of food processor. Grind in food processor until a smooth paste forms, about 1 minute.

Place chocolate in a microwave safe bowl. Microwave on HIGH for 60 seconds. Stir and heat in 30-second intervals until melted. Add butter and stir until combined. Whisk in heavy cream and salt. Add hazelnut paste and stir until combined.

Pour mixture into jars. Refrigerate for up to 4 weeks or store at room temperature for 4 days.

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