I don't know about you but I can't be trusted around Nutella. I took a trip to Paris a few years ago and I think the 6 or so pounds I gained on that trip is due to the fact that I was helpless to resist the street side windows of creperies and their Nutella and banana crepes.
Nutella + Banana is possibly my favorite food combination.
This recipe makes about 4 cups, so plan accordingly. (Most of this batch is going to friends and co workers.)
Chocolate Hazelnut Spread
10 oz hazelnuts, blanched + skinless
1/4 cup sugar
1 lb bittersweet chocolate, chopped
1 stick butter
1 cup cream
pinches of salt
Heat oven to 350 degrees. Place hazelnuts on a baking sheet and roast about 30 minutes until medium brown. Turn pan once during roasting for evenness. Remove from oven and let cool.
Combine sugar and roasted hazelnuts in the smaller bowl of a food processor and process with the multi purpose blade for 12 minutes of so. Mixture will have to consistency of melted, oily, creamy peanut butter.
Meanwhile, set a metal bowl over a pot of simmering water and melt chocolate. Add butter, stirring to melt and combine with chocolate. Stir in cream. Stir in hazelnut/sugar mixture and salt. While warm, pour into clean jars.
Will keep at room temperature of 4 days or in the fridge for a month.