Chocolate Hazelnut Spread
Yankee Plus Dec 2015
TABLE OF CONTENTS
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- 1/3 cup hazelnut meal (ground hazelnuts)
- 1/2 cup dry nonfat milk powder
- 1/3 cup brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 tbsp cornstarch
- 3/4 cup milk (low fat)
- 1 tbsp vegetable oil
Instructions:In a medium saucepan, combine hazelnut meal, dry milk powder, brown sugar, cocoa powder and cornstarch. Add in milk and vegetable oil and whisk until smooth. Cook over medium heat, whisking frequently, until mixture begins to thicken and just starts to bubble. Remove from heat and transfer to a heatproof container, preferably one with an airtight lid.
Cool to room temperature and, if not eating right away, store in the fridge with an airtight lid on the container.
Spread tastes best at room temperature and will keep for several days in the fridge.
Makes about 1 1/2 cups.