After much research and some experimentation, I wound up with the following recipe:
- 1 c pre-shelled hazelnuts
- 1/2 c unsweetened cocoa powder (the higher the fat, the better)
- 1/2 c dry nonfat milk powder
- 1/3 c artificial sweetener or the equivalent - 8 packets (you might want to use a few more)
- 3/4 cup milk (I used nonfat)
- 6 T walnut oil (I'd have used hazelnut oil if I'd had it available)
- 1/4 c warm water
- 1 tsp vanilla extract
- Get the skins off the hazelnuts. They taste bitter.
- Put the hazelnuts into the work bowl of your food processor and process for at least five minutes. You're trying to get this as close to a nut butter as possible.
- When the nuts are mostly a pasty glob, add the sweetener, milk powder, and fake sweetener.
- Once the aforementioned ingredients are combined and well-blended, add the cocoa powder 1/4 cup at a time, blending well between additions.
- Add the milk 1/4 cup at a time, incorporating each 1/4 cup before adding the next.
- Add the walnut oil, 1 T at a time.
- Add the warm water, drizzling it in slowly.
- Add the vanilla extract and blend until totally mixed.
This can be kept in the refrigerator in a sealed container for a week or two, depending upon the freshness of the ingredients.