Diy Cocoa Hazelnut Spread Recipes

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HOMEMADE CHOCOLATE-HAZELNUT SPREAD



Homemade Chocolate-Hazelnut Spread image

Making your own chocolate-hazelnut spread is easy and lets you use ingredients that are tastier and healthier than the original.

Provided by Buckwheat Queen

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 40m

Yield 8

Number Of Ingredients 6

¼ cup white sugar
¼ cup raw sugar
¾ cup toasted hazelnuts
4 ounces 70% dark chocolate, chopped
¼ cup powdered milk
¼ cup light vegetable oil

Steps:

  • Combine white sugar and raw sugar in a food processor or blender; process until pulverized. You may have to do this in batches to not burn the motor.
  • Add hazelnuts to the sugar mixture in the food processor, and continue blending until a smooth cream forms. Add powdered milk and blend to combine. Add oil and blend again.
  • Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes total. Add to the cream in the food processor, and blend until everything is well combined. Pour into a glass jar and allow to cool before sealing and refrigerating.

Nutrition Facts : Calories 270.1 calories, Carbohydrate 23.9 g, Cholesterol 4.6 mg, Fat 19 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 18.1 mg, Sugar 20.8 g

HOMEMADE CHOCOLATE-HAZELNUT SPREAD



Homemade Chocolate-Hazelnut Spread image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     condiment

Time 1h10m

Yield 1 cup

Number Of Ingredients 7

1/2 cup semisweet chocolate chips (3 ounces)
3/4 cup skinned hazelnuts, toasted (about 4 ounces)
2/3 cup sweetened condensed milk, such as Eagle Brand
1 tablespoon honey
1/8 teaspoon kosher salt
Toasted baguette slices
Sliced fruit, such as apples, pears, pineapple and/or bananas

Steps:

  • Preheat the oven to 350 degrees F. Place the chocolate chips in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool to room temperature.
  • Grind the nuts in a food processor until pasty (the nuts will be stuck to the sides of work bowl), 1 minute. Scrape down the bowl with a rubber spatula. Add the condensed milk, honey and salt. Blend well, scraping down the bowl as needed. Add the cooled chocolate and pulse until combined. Transfer the spread to a small bowl.
  • Serve with the toasts and sliced fruit. Cook's Note: The chocolate can also be melted in a microwave. Microwave the chocolate chips in a small microwave-safe bowl in 15-second intervals until the chocolate is very soft. Stir until melted and smooth.

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