Spreadable chocolate, I’m in!
I made this “Better Than Nutella” chocolate hazelnut spread as holiday gifts this year and it was a hit. I used a recent Bon Appetit recipe and it didn’t disappoint. I bought some cute, clear Pyrex bowls with lids from Target and even created my own label via Online Label’s label designer for the top to personalize it.
Beware this is NOT low fat, but makes a great gift.
Makes About 4 Cups:
2 cups (heaping) hazelnuts, preferably skinned (about 10 ounces) — skinned really saves time!
1/4 cup sugar
1 pound semisweet or bittersweet chocolate, coarsely chopped (I used semi-sweet)
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature
1 cup heavy cream
3/4 teaspoon kosher salt
Preheat oven to 350°. 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 glass 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.