Nutella is magical on its own, but our version of the beloved chocolate hazelnut spread is truly transformative, because it also contains cannabis.
Happy magic making!
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
1 cup hazelnuts
12 oz milk chocolate, chopped
3 tbsp powdered sugar
1 tbsp unsweetened cocoa powder
1/2 tsp vanilla extract
3/4 tsp salt
Preheat oven to 350°F.
Spread the hazelnuts in a single layer on a rimmed baking sheet. Toast the hazelnuts until they’re slightly browned and the skin is slightly blistered, about 10 minutes. Wrap the hazelnuts in a kitchen towel and rub vigorously to remove as much loose skin as possible (some skin may not remove, that’s fine). Let cool completely.
Place the chocolate in a microwave-safe bowl and microwave in 30-second bursts, stirring between each burst, until the chocolate is melted and smooth. Let cool completely.
In a blender or in a food processor, blitz the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla and salt and continue to process until the mixture is as smooth as possible. Add the melted chocolate and blend until smooth. Press the mixture through a fine strainer to remove any chunks of hazelnuts that might be left behind.
Allow the mixture to cool (it will be warm from blending or processing). Store nugtella in an airtight container at room temperature for up to 2 weeks.