Gianduja Cream Recipes

GIANDUJA (ITALIAN CHOCOLATE HAZELNUT SPREAD)

Gianduja (Italian Chocolate Hazelnut Spread) image

A recipe for Gianduja (Italian Chocolate Hazelnut Spread)

Provided by Tara

Categories Dessert

Time 30m

Number Of Ingredients 6

Ingredients

2 cups whole hazelnuts (skins removed)
1/4 cup granulated sugar
1 pound dark chocolate
1/2 cup unsalted butter (melted and slightly cooled)
1 cup heavy cream
3/4 teaspoon kosher salt

Steps:

Preheat oven to 350 degrees F. Arrange the hazelnuts in a single layer on a rimmed baking sheet. Bake in preheated oven until golden brown and fragrant, 13-15 minutes.
In a food processor, blend the roasted hazelnuts and sugar until it becomes a smooth paste.
Chop the chocolate into small pieces. Melt until smooth using either the microwave in 20 second increments or in a heatproof bowl over a pot of simmering water.
Transfer the melted chocolate to the bowl of a stand mixer fitted with a whisk attachment or a large bowl. Whisk in the butter, then the cream, salt, and smooth hazelnuts until blended.
Pour into containers, preferably glass, and allow to cool. Cover and refrigerate for up to 4 weeks.

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