- 1/4 cup white sugar
- 1/4 cup raw sugar
- 3/4 cup toasted hazelnuts
- 4 ounces 70% dark chocolate, chopped
- 1/4 cup powdered milk
- 1/4 cup light vegetable oil
- Combine white sugar and raw sugar in a food processor or blender; process until pulverized. You may have to do this in batches to not burn the motor.
- Add hazelnuts to the sugar mixture in the food processor, and continue blending until a smooth cream forms. Add powdered milk and blend to combine. Add oil and blend again.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes total. Add to the cream in the food processor, and blend until everything is well combined. Pour into a glass jar and allow to cool before sealing and refrigerating.
07/05/2019
recipepes.com
homemade chocolate-hazelnut spread, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
