CHOCOLATE HAZELNUT BUTTER RECIPE
This recipe for homemade Chocolate Hazelnut Butter is guaranteed to elevate your opinion of the humble nut butter. How could you possibly go wrong with cocoa and hazelnuts right?
Provided by Maria Vannelli RD
Categories condiment
Time 30m
Number Of Ingredients 6
Steps:
- Add warm skinless hazelnuts to a food processor and process on low speed until creamy and smooth (about 5-10 minutes). You will need to scrape down the sides of your bowl every few minutes or so.
- Add the rest of the ingredients.
- Pulse and process for 30 seconds for the mixture to come together. Do not over-mix as the mixture can separate.
- Taste and adjust for sweetness.
- Pour mixture into sterile jars.
- Keep at room temperature or refrigerated for one month. Please note that the spread will harden once refrigerated.
Nutrition Facts : ServingSize 1 serving, Calories 81 kcal, Carbohydrate 4 g, Protein 2 g, Fat 7 g, Fiber 1 g, Sugar 2 g, SaturatedFat 1 g, Sodium 19 mg
CHOCOLATE-HAZELNUT BUTTER
Store varieties of chocolate-hazelnut butter just can't compete with the homemade kind. Slather it on everything from toast and pretzels to banana chunks and shortbread cookies. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 4
Steps:
- Place hazelnuts in a food processor; cover and process for 2-3 minutes or until mixture pulls away from sides of processor. Continue processing while gradually adding confectioners' sugar, cocoa and salt to reach desired consistency. Store in the refrigerator.
Nutrition Facts : Calories 232 calories, Fat 18g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 3g fiber), Protein 4g protein.
CHOCOLATE HAZELNUT BUTTER RECIPE BY TASTY
Here's what you need: roasted hazelnut, unsweetened cocoa powder, maple syrup, vanilla extract, canola oil, food processor
Provided by Tiffany Lo
Categories Snacks
Yield 12 servings
Number Of Ingredients 6
Steps:
- NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread hazelnuts onto a baking tray and bake for 10-12 minutes or until you can smell them.
- In a food processor, blend roasted hazelnuts. Scrape down the sides when necessary.
- Once the hazelnuts have broken down and become crumbly, add unsweetened cocoa powder, maple syrup, and vanilla extract.
- Blend again and slowly add canola oil while still mixing. Add more canola oil if you want a creamier texture.
- Pour into a jar, store in a refrigerator and use within one month.
- Nutrition Calories: 3029 Fat: 255 grams Carbs: 150 grams Fiber: 52 grams Sugars: 44 grams Protein: 71 grams
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 9 grams, Fat 20 grams, Fiber 3 grams, Protein 4 grams, Sugar 3 grams
CHOCOLATE HAZELNUT BUTTER
Ditch the store-bought chocolate spreads that contain nasty oils and sugars - with our 10-minute, 3-ingredient recipe, you'll get all the same luscious, chocolaty flavor without an ounce of guilt.
Provided by Amy Symington
Categories Dessert
Time 10m
Yield 3 cups
Number Of Ingredients 3
Steps:
- In a high-powered blender or food processor, blend hazelnuts until smooth, scraping down sides of bowl as needed. In a double boiler or heat-proof bowl over a pot of simmering water, melt chocolate. Transfer melted chocolate to a bowl along with maple syrup and hazelnut butter and combine well. Store in an airtight container in the fridge for up to 1 month.
Nutrition Facts : Calories 58 calories
CHOCOLATE-HAZELNUT SPREAD NO-BAKES
No-bake cookies made without cocoa or milk. Made all in one pan, easy to double or cut in half. Warning! These are addicting.
Provided by Plaidipus
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 50m
Yield 30
Number Of Ingredients 7
Steps:
- Line an 8-inch baking dish with aluminum foil.
- Melt butter in a large saucepan over medium-high heat. Stir sugar, vanilla extract, and salt into the melted butter; bring to a boil and cook and stir until the sugar dissolves, about 1 minute.
- Reduce heat to medium; add the peanut butter and chocolate-hazelnut spread. Cook and stir until smooth, about 5 minutes. Remove from heat and add the oats; stir to coat evenly. Dump the mixture into the prepared baking dish; spread into an even layer using a spatula or spoon.
- Allow the mixture to cool completely, at least 30 minutes. Remove from baking dish, lifting by the foil. Cut into bars to serve.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 13.4 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 5.1 g, Sodium 110.9 mg, Sugar 18.7 g
HAZELNUT-BUTTER COOKIES WITH MINI CHOCOLATE CHIPS
Steps:
- Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter, hazelnut butter, and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Beat in flour mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before shaping.)
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls. Arrange 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Let cool on sheets on racks 5 minutes. Transfer cookies to racks and cool. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)
CHOCOLATE ALMOND- HAZELNUT BUTTER
Steps:
- Toast 3/4 cup blanched hazelnuts on a baking sheet at 350 degrees F until golden, 15 to 20 minutes. While the hazelnuts are warm, make Basic Almond Butter, using 3/4 cup almonds and the hazelnuts; omit the vegetable oil. Add 3 tablespoons unsweetened Dutch-process cocoa powder and 2 tablespoons superfine sugar; process. Pulse in 1 ounce melted bittersweet chocolate until combined.
CHOCOLATE HAZELNUT BUTTER
This recipe is from Dundee Hazelnuts & The Oregon Hazelnut Industry. The cooking time is the estimated roasting time for the hazelnuts.
Provided by Mercy
Categories Fruit
Time 30m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- GENERAL DIRECTIONS- FOOD PROCESSOR: Place roasted hazelnuts in food processor container with all-purpose blade.
- Process to coarse butter texture, about 3 minutes.
- Gradually add sugar, salt or other ingredients through feed tube.
- Scrape down sides; continue to process until desired texture is achieved, 4 to 7 minutes.
- BLENDER: Place roasted hazelnuts and 1 tablespoon vegetable oil in blender container and grind to meal on low speed.
- Continue to blend on low for several minutes, scraping down sides of container as required and adding another tablespoon of oil, if necessary.
- When butter is fairly fluid, blend on high for 2 to 3 minutes or until desired texture is achieved.
- Gradually add other ingredients and blend on low until thoroughly mixed.
- FOR CRUNCHY BUTTER: Stir in 1/4 cup roasted, chopped hazelnuts or raw sunflower seeds to finished butter.
- Makes 1-3/4 cups butter.
- These butter recipes are for"old-fashioned" butters with no stabilizers; if they are kept refrigerated, very little oil separation will occur.
- Shelf life is about 3 months in the refrigerator.
Nutrition Facts : Calories 145.2, Fat 10.4, SaturatedFat 0.8, Sodium 0.3, Carbohydrate 12.8, Fiber 2, Sugar 9.9, Protein 2.8
EVA'S CHOCOLATE HAZELNUT BUTTER COOKIES
This is a really nice recipe if you want a butter cookie with a twist. The cookie itself is more of a soft thick cookie rather than a flat crisp one. Also this cookie is sweet but not too sweet. The Hazelnut and Chocolate are a perfect combination. These cookies are great to add to a holiday cookie tray or just to have in the evening as a special treat with a nice hot cup of coffee or tea.
Provided by Mye Mye
Categories Dessert
Time 1h40m
Yield 12-18 Cookies
Number Of Ingredients 9
Steps:
- Sift together dry ingredients: flour, baking powder, salt and cocoa.
- Add crushed hazelnuts; set aside.
- In a separate bowl; cream together butter and sugar.
- Add egg and vanilla to butter-sugar mixture.
- Beat with mixer for 30 seconds until light and fluffy (or by hand for about 2 minutes).
- Combine Flour Mixture to the Butter/Sugar Mixture BY HAND.
- Mixing only until all ingredients are incorporated.
- Chill for at least 1 Hour (Optionally, dough can be chilled overnight).
- Roll teaspoon-sized balls of dough and place on a parchment-lined baking sheet.
- Flatten balls slightly with a fork.
- Bake in a preheated oven at 400° for 10-12 minutes until set.
- DO NOT OVERBAKE.
- Let Cool for 2 minutes and remove from baking sheet.
HAZELNUT & CHOCOLATE BUTTER
A delicious treat to spread on your toast, blended from hazelnuts, maple syrup and cocoa
Provided by Cassie Best
Time 20m
Yield makes 1 jar
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the hazelnuts onto a large baking tray, place in the oven and roast for 10 mins, stirring now and then to ensure they don't catch at the edges. When golden brown, remove form the oven and leave to cool completely.
- Tip the nuts into a food processor, add the cocoa or cacao, maple syrup and salt. Blend for 6-8 mins, until you're left with a smooth nut butter, if you want to loosen the consistency, add a drizzle of hazelnut oil and blend again.
Nutrition Facts : Calories 100 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
CHOCOLATE-HAZELNUT FUDGE
Inspired by the traditional Italian treat torrone dei morti, this indulgent slab fudge calls for two kinds of chocolate (dark and milk), hazelnuts, and Nutella. It makes a wonderful holiday gift for friends, neighbors, kids' teachers, and anyone else on your list.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5h20m
Yield Makes 8 slices
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until golden and fragrant, about 14 minutes.
- Lightly brush a standard 9-by-5-inch loaf pan with butter; line in both directions with parchment. Melt 1 1/2 cups dark chocolate in a medium bowl set over a saucepan of simmering water. Brush loaf pan all over with half of melted chocolate; freeze 5 minutes. Brush again with remaining melted chocolate and freeze 5 minutes more.
- In a medium bowl set over a saucepan of simmering water, melt remaining 1 1/2 cups dark chocolate with milk chocolate, stirring together until smooth. Remove from heat; stir in hazelnut spread and hazelnuts. Pour into chilled chocolate shell and refrigerate until firm, at least 4 hours. Trim chocolate around top of loaf pan with a paring knife. Let temper 30 minutes before slicing crosswise into 8 pieces. Torrone can be refrigerated, covered, up to 2 weeks.
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