Better Than Nutella Chocolate Hazelnut Spread Recipes
BETTER THAN NUTELLA (CHOCOLATE-HAZELNUT SPREAD)
Provided by Melissa Hamilton
Categories Sauce Chocolate Dessert Valentine's Day Vegetarian Kid-Friendly Low Sodium Low Cholesterol Edible Gift Hazelnut Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 minutes. Let cool completely. (If nuts have skins, rub them in a kitchen towel to remove.)
- Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute.
- Place chocolate in a medium metal bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream and salt, then hazelnut paste.
- Pour gianduja into jars, dividing equally. Let cool. (Gianduja will thicken and become soft and peanut butter- like as it cools.) Screw on lids. DO AHEAD: Gianduja can be made up to 4 weeks ahead; keep chilled. Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to 4 days.
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BETTER THAN NUTELLA (CHOCOLATE-HAZELNUT SPREAD) RECIPE
2012-11-13 Step 1. Preheat oven to 350°. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, …
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- Preheat oven to 350°. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 minutes. Let cool completely. (If nuts have skins, rub them in a kitchen towel to remove.)
- Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute.
- Place chocolate in a medium metal bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream and salt, then hazelnut paste.
- Pour gianduja into jars, dividing equally. Let cool. (Gianduja will thicken and become soft and peanut butter-like as it cools.) Screw on lids. DO AHEAD Gianduja can be made up to 4 weeks ahead; keep chilled. Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to 4 days.
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- Fill a medium pot halfway with water and place on the stove over high heat. Once the water comes to a boil, throw in 3 tablespoons baking soda and watch as it foams. (This part is super cool.) Drop the hazelnuts into the pot and boil for three minutes. The water will turn a very dark reddish-brown—don’t freak out. That’s totally normal.
- Drain the nuts and quickly place them in a prepared ice bath. Run cold water over the nuts as you work, pinching peel and rubbing the the nuts between your fingers. You will be so surprised by how easily the peel falls off.
- Dry the peeled nuts thoroughly with a kitchen towel and place on a baking sheet. Roast the nuts at 375°F for 15 minutes, shaking the sheet once for even roasting. The nuts may need a few additional minutes depending on how well, or not-so-well, you dry them. Keep an eye on them and remove from the oven once golden brown and aromatic. Let cool for 5 minutes.
- Place the roasted hazelnuts to the bowl of a food processor and pulse for a few minutes until chopped. Reserve a few tablespoons of hazelnuts if you’d like to make a chunky spread.
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