HOMEMADE CHOCOLATE-HAZELNUT SPREAD
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
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
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
CHOCOLATE AND HAZELNUT SPREAD
Provided by Annie Rigg
Categories Condiment/Spread Chocolate Dessert Valentine's Day Kid-Friendly Mother's Day Edible Gift Hazelnut Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 1 X 1 lb (450g) jar
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F (180°C). Turn the hazelnuts out onto a baking sheet and toast in the preheated oven for about 5-7 minutes, until pale golden. Remove the nuts from the oven and cool slightly. Put the warm hazelnuts into a food processor and chop until they become an almost smooth paste.
- Gently melt the chocolate, condensed milk, and hazelnut oil in a small saucepan over low heat. Stir until smooth and add to the hazelnut paste in the food processor. Add a pinch of salt and blend, then add the hot water and blend again until the mixture has a thick, spreadable consistency.
- Spoon into a pretty sterilized jar and let cool. Cover with a lid and label when cold.
CHOCOLATE HAZELNUT SPREAD - SUGAR FREE
A homemade healthy version of the nutella you get at the shops. A healthy alternative with no sugar and no preservatives.
Provided by cookingpompom
Categories Toddler Friendly
Time 4m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Place the first 4 ingredients into a food processor and blend.
- Slowly pour a small amount of oil into the mix, a little at a time, until it becomes a paste (a similar consistancy to peanut butter or nutella).
- Place paste into a jar and refrigerate.
- Keeps for 1 month.
Nutrition Facts : Calories 167.7, Fat 1, Sodium 156.7, Carbohydrate 40.6, Fiber 2.1, Sugar 34.5, Protein 2.1
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.
HOMEMADE CHOCOLATE HAZELNUT SPREAD
Making a DIY chocolate-hazelnut spread is as easy as can be.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 3
Steps:
- Combine hazelnuts, oil and melted chocolate in a food processor and blend until smooth, scraping down the sides as needed.
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- Add the roasted, skinned, and cooled hazelnuts to the bowl of a food processor. Process until the hazelnuts turn to a smooth paste, 4 to 5 minutes. Scrape the bowl a few times to make sure the hazelnuts blend to an even texture.
- When the nuts reach a smooth consistency (like a thick, spreadable butter), add the powdered sugar, cocoa powder, and salt. Process again until well blended. The mixture will be very thick at this point. Scrape down the bowl thoroughly.
- Add 1 tbsp of the oil, then process for 30 seconds. Scrape down the bowl and process for 30 seconds more. Check the texture: homemade chocolate-hazelnut spread should be smooth and spreadable—it should slowly drip down the side of a spoon. Add more oil if the mixture looks stiff.
- SERVING: Serve with any and all breakfast treats for a delightful morning upgrade, or with cake and gelato for a luxurious dessert.
HOMEMADE CHOCOLATE HAZELNUT SPREAD - CHEF SOUS CHEF
From chefsouschef.com
5/5 (17)Category Breakfast, Food + Drink, SnackCuisine Canadian, Comfort, Italian, North AmericanCalories 230 per serving
- Preheat your oven to 350°. Place the hazelnuts on a baking sheet and roast for 13-15 minutes, until golden brown. Transfer the nuts to a clean, lint free kitchen towel and cover with the edges to steam and loosen the skins.
- Once cool enough to handle, hold the towel with the nuts forming a pouch. Using the palm of your other hand, firmly and quickly rub the hazelnuts forcing the skins off. Do this for 30-60 seconds until most of the skins have been removed. Separate the hazelnuts from the skins, placing them in a blender or food processor. Discard the skins.
- Blend the hazelnuts on low speed for 8-10 minutes until it turns into nut butter. You will likely need to scrape the sides of the container down a few times. You will notice it first becomes a paste before you eventually notice the oil releasing from the hazelnuts and it becomes a creamy nut butter.
- While the nuts are blending, melt the chocolate in a double boiler. Stir in the maple syrup, vanilla, and espresso powder until combined. Once the nuts are blended pour the chocolate into the blender with a pinch of salt, and blend until combined.
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