DIY Chocolate Hazelnut Spread
We may have saved the tastiest project for last! Without a doubt, the most challenging aspect of this DIY wedding favor will be keeping yourself from licking spoonfuls straight out of the bowl. Just think about it: what doesn’t taste better with Nutella? And better yet, without hydrogenated oils? We’re sure your guests will feel the same way, and we can’t imagine a more scrumptious parting gift!
1/2 cup whole almonds, raw
1 1/3 cup hazelnuts, raw
1 3/4 cup milk
7/8 cup powdered milk
3 tablespoons mild-flavored honey
pinch of salt
6 ounces bittersweet or semisweet chocolate chips
5 ounces milk chocolates chips
The original recipe was created by David Lebovitz and found via A Wooden Nest. The Chocolate-Hazelnut Paste will keep in the refrigerator for up to one week. However, we used fat free milk and fat free powdered milk, and the recipe turned out just as delish. The original recipe mentions it lasts a week. Our experiment was still good for two weeks, and chances are, you will eat it all before you know it.
1. Spread the nuts on a baking sheet, keeping the almond separate, and toast the nuts at 350ºF, stirring a few times, for 10 to 15 minutes, until the hazelnuts are browned.
2. While they are roasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt just until it starts to boil. Remove from heat.
3. In a clean, dry bowl set over a pan of barely simmering water, or in a microwave oven, melt the chocolates together until smooth.
4. Once the nuts are well-toasted, remove them from oven and use a spatula to place the warm hazelnuts in a clean tea towel, then fold them inside the towel and rub them vigorously to remove any loose skins. We didn’t worry too much about removing the skins completely. At the end, it won’t make any difference.
5. In a food processor, grind the hazelnuts and almonds until they’re as fine as possible. You may not be able to get them completely smooth, depending on your food processor. After 5 minutes in the food processor you will notice the creamy consistency – that’s what you want.
6. Using a double boiler, melt chocolate chips. Add milk mixture and chocolate with the nut paste. Mix well. Pour your warm Nutella in a Ziploc bag, seal and cut a small piece of one corner. Slowly squeeze onto your containers so it doesn’t spill on edges of the jars. This will help you speed up filling your containers faster than using a funnel) and it’s a lot less messy… This recipe makes 4 wedding favors using 8 ounce jars, and do I even need to say how much your guests will love you for these? Serve with fresh bread or crackers, and a mini milk bottle.
I grew up on Nutella and I hear this delish idea!
mmmm… such a delicious idea! making me want some but i’m going to take the easy way out and have some Nutella. 🙂
I will be making this and eating it all!
Do you know if they have to be kept chilled, or will sitting outside be okay? I’d love to try these, but I’m wondering how the milk will react if I have them out on a table during my summer wedding.
They’re look so cute and delicious! 🙂
@Jenny I kept mine on my kitchen counter for the first day (love the creamy texture at room temperature), and it was fine. Not sure how about sitting in the sun though. I’d recommend making a small batch to experiment with it – or maybe placing the little jars on trays with ice?
If would eat a whole jar if it wasn’t for the calories 🙁
Oh my gosh, thank you for sharing this recipe! I love, love, love hazelnut chocolate, and so does my son! And what a gret wedding favor idea!!
I will definitely have to try this out! Yummm!
anyone know the font on the label for this? adorable!
ahhh i love it! Too bad most of my family would mostly react ana-phylactically to this.
How many jars does this recipe make?
Nevermind, I should have read the ENTIRE post before asking 🙂