INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 30 MIN          COOKING TIME: 5 MIN          SERVINGS: 8          COST: MEDIUM

4 OZ. HAZELNUTS

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8 OZ. DARK CHOCOLATE, FINELY CUT

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10 OZ. (1+1/4 CUPS) WHIPPING CREAM

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2 TBSPOONS (1 OZ.) UNSALTED BUTTER

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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

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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.

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ADD THE HAZELNUTS

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WHEN THE CHOCOLATE IS COMPLEATLY MELTED, STIR UNTIL SMOOTH

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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.

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SPREAD OVER FRESH, CRISPY ITALIAN BREAD. ENJOY!!

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