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Chocolate Hazelnut Dip

Source of Recipe

From "Savor" by Kimberly Stevens


Recipe Introduction

"A homemade version of Nutella, the dip that stole our hearts, this beloved spread brings a hint of umami to any dessert board."

List of Ingredients

â—¦ 2 cups hazelnuts
â—¦ â…“ cup sugar
â—¦ 1 teaspoon sea salt
â—¦ 16 ounces semisweet chocolate, chopped
â—¦ 1 stick of butter
â—¦ 1 cup heavy whipping cream


Recipe

Preheat the oven to 350° F. Remove the outer shell from the hazelnuts using a nutcracker. Layer the shelled hazelnuts on a baking sheet in one even layer. Roast in oven for 12 to 15 minutes, then remove and let cool.

Place cooled hazelnuts, sugar, and salt into a food processor and blend until the mixture forms a paste.

Meanwhile, boil ½ inch of water in a saucepan. Set a bowl over the boiling water, making sure the water does not touch the bowl. This is your double boiler. Add the chocolate to the bowl and allow to melt. Once melted, remove from heat and whisk in butter and cream. Then combine the chocolate mixture and the hazelnut paste. Chill before serving.

Makes 1 to 1 ½ cups