DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 5 MIN SERVINGS: 8 COST: MEDIUM
4 OZ. HAZELNUTS
8 OZ. DARK CHOCOLATE, FINELY CUT
10 OZ. (1+1/4 CUPS) WHIPPING CREAM
2 TBSPOONS (1 OZ.) UNSALTED BUTTER
RECIPE
WITH AN ELECTRIC MIXER, FINELY CHOP THE HAZELNUTS UNTIL THEY ARE AS SMOOTH AS PEANUT BUTTER, (IT WILL TAKE A FEW MINUTES, 10 TO 15), SCAPE THE SIDES OCCASIONALLY. SET A SIDE
PLACE THE WHIPPING CREAM IN A 2-QUART SAUCE PAN OVER LOW HEAT. WHEN IT STARTS TO BOIL, TURN OFF THE HEAT AND ADD THE CHOCOLATE AND BUTTER. DO NOT STIR.
ADD THE HAZELNUTS
WHEN THE CHOCOLATE IS COMPLEATLY MELTED, STIR UNTIL SMOOTH
PLACE THE NUTELLA IN A CONTAINER AND LET IT COOL. THE NUTELLA WILL LAST JUST A FEW DAYS IN THE REFRIGERATOR, BUT NO WORRIES, IT WILL BE FINESHED SOONER. THE NUTELLA WILL BE HARDER FROM THE REFRIGERATOR THEN WHEN IT'S ROOM TEMPERATURE.