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    Chocolate Hazelnut Butter


    Source of Recipe


    Valerie Soon

    List of Ingredients




    1 cup Sugar
    3/4 cup Unsweetened cocoa powder
    1/2 cup Hot water
    1/2 teaspoon vanilla
    1/2 teaspoon Almond extract ; optional
    3/4 cup Butter ; softened
    1 cup Hazelnuts ; roasted, coarse chopped

    Recipe



    In small heavy saucepan whisk together sugar, cocoa and water; cook over medium-low heat, stirring with wooden spoon, until sugar is dissolved. Bring to boil; boil, whisking, for 1 minute. Remove from heat; stir in vanilla and almond extract. Let cool to room temperature. In bowl, beat butter until light. Gradually beat in chocolate mixture until fluffy and light incolor. Fold in nuts. Scrape into jar; cover and refrigerate until chilled or for up to 2 weeks.Makes 2 1/2 cups.

    Roast shelled nuts on baking sheet at 350F 8-10 minutes or until fragrant. Or microwave 1 cup at High 3-4 minutes or until skins crack. While warm, rub nuts vigorously in tea towel to remove most of the skins.

 

 

 

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