“This is so easy a child can make it. Try it on No Ice Cream Nutella Cones. Some Nutella history: Chocolate and hazelnut is a classic taste combination in northern Italy, where it goes by the name of 'gianduia' (pronounced jon doo ya). Pietro Ferrero, a candy maker in Italy, blended the two into a spread in 1946, and the company that carries on its production says that Nutella has grown to become the best-selling sweet spread in the world. For another version, try Chocolate Hazelnut Spread (Mock Nutella from Gale Gand).”
1 cup

Ingredients Nutrition

  • 34 cup chopped hazelnuts (skins removed)
  • 14 cup semi-sweet chocolate chips
  • 12-1 tablespoon canola oil


  1. Place the hazelnuts in a dry skillet and toast over medium heat 2-4 minutes or until just starting to brown.
  2. Place the hazelnuts and the chocolate chips in the work bowl of a mini food processor fitted with a metal blade. Process for 3-5 minutes until the mixture starts to become smooth. (the heat from the nuts and processing will melt the chocolate and help it become smooth).
  3. Drizzle in 1/2 tablespoon of oil while continuing to process. If necessary, add another 1/2 tablespoon of oil until the mixture becomes smooth and spreadable.

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