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.
CHOCOLATE-HAZELNUT SPREAD
Serve this sweet, nutty dessert spread over fresh fruit or country-style bread.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Heat oven to 400 degrees. Place hazelnuts in a single layer on a baking pan. Toast in oven until the skins are almost black, about 15 minutes. Wrap hot hazelnuts in a clean kitchen towel, and rub until most of the skins have come off. Discard skins, and place the hot hazelnuts in the bowl of a food processor.
- Process nuts, scraping down sides of bowl occasionally, until they have liquefied, about 5 minutes. Set the hazelnuts aside.
- Combine the condensed milk, chocolate chips, and honey in a heat-proof bowl or the top of a double boiler; set over a pan of simmering water. Stirring occasionally, heat until the chocolate chips have melted, about 3 minutes.
- Add the hot-chocolate mixture to the liquefied hazelnuts, and process until the mixture is smooth, about 5 minutes. Transfer the spread to an airtight container, and store, refrigerated, up to 1 month.
CHOCOLATE HAZELNUT SPREAD
About half as sweet and slightly chunky, this is Nutella for grownups. Use the best quality cocoa powder you can find; Valhrona is excellent. Adapted from a recipe by Lucy Baker at Serious Eats. http://bit.ly/gbXilj
Provided by DrGaellon
Categories Nuts
Time 30m
Yield 1 1/2 c, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F Spread nuts on baking sheet and bake 10-15 minutes until lightly browned and fragrant. Transfer nuts to clean kitchen towels and rub until most of the skins are removed.
- Transfer nuts to food processor and grind into a smooth paste, about 5 minutes. Add sugar, cocoa and salt and process until combined.
- With processor running, slowly pour oil into work bowl through feed tube until fully incorporated. Transfer to storage jars. Keeps about 1 month in refrigerator.
Nutrition Facts : Calories 101.8, Fat 8.3, SaturatedFat 0.7, Sodium 26.2, Carbohydrate 6.3, Fiber 1.5, Sugar 4.2, Protein 2.3
HAZELNUT CHOCOLATE NUTELLA TRUFFLES
Haven't tried these as yet, they look like a good treat to make for the holidays. Prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Candy
Time 2h
Yield 25 truffles (approx)
Number Of Ingredients 7
Steps:
- Mix cream butter and corn syrup together in a saucepan.
- Place over medium heat and bring to a full boil; turn off heat.
- Add in 9 ounces of chopped chocolate and gently swirl the pan (do not stir).
- Allow to rest for 5 minutes.
- After 5 minutes add in Nutella and whisk slowly to combine.
- Transfer the mixture to a bowl.
- Refrigerate for 45 minutes, stirring every 15 minutes.
- Meanwhile line baking sheets with parchment paper.
- After 45 minutes the mixture will start to thicken quickly, keep refrigerated another 11-15 minutes, stirring every 5 minutes.
- Using a mini ice cream scoop or 2 spoons, form the mixture into 1-inch balls, and place onto prepared sheets; chill until firm (about 10-15 minutes).
- While the balls are chilling, melt remaining 6 ounces of chocolate; cool the chocolate slightly before continuing.
- Place chopped hazelnuts in a small bowl.
- Remove the balls from the refrigerator.
- Using one hand, dip the balls into the melted chocolate.
- Roll it around in your hand (allowing the excess to drip back into the bowl).
- Place the truffle into the chopped hazelnuts.
- Using your clean hand cover the truffle with nuts.
- Lift it out and place back on the sheets.
- Repeat with remaining truffles.
- Place back into the refrigerator to set for about 5-8 minutes.
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