Chocolate Hazelnut Spread

Preparation info

  • Yield: approximately

    1½ cups

    • Difficulty


Appears in

Baked Explorations: Classic American Desserts Reinvented

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

  • About

I am a man of good intentions. I have grand ideas about raising my own chickens (for eggs), churning my own butter, and grinding my own spices on an as-needed basis. I would also like to make homemade Nutella more often. Unfortunately, I am still without my own chickens, and I rarely churn my own butter—but I have reorganized my spice drawer with a tilt toward the fresh, and I have been making this chocolate hazelnut spread repeatedly for a wide swath of friends. I am still addicted to the jarred stuff. I still impulsively place at least two tubs of Nutella in my grocery cart without conscious thought, but I also thoroughly enjoy the homemade version. Adapted from the brilliant blogger Jessica Su of Su Good Sweets, it is thicker and a bit richer than Nutella, and it is heavenly. I am still uncertain whether it is less expensive (after all, hazelnuts are pricey), but it is well worth the effort. Serve it on toast, bananas, graham crackers, pancakes, tucked inside a crepe, warmed and poured on ice cream, or with almost anything else you dream of.