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    Chocolate-Hazelnut Spread

    Source of Recipe

    From "Gale Gand's Brunch!" by Christie Matheson and Gale Gand

    Recipe Introduction

    "On a trip to Italy, I became addicted to Nutella, a popular decadent chocolate-hazelnut spread. I can't always find it in stores, here, so I created my own version of it. It's perfect for spreading in crpes or on toasted pound cake, or as a topping for French toast or waffles. My kids like to eat it with a bananaa little bit with each bite!"

    List of Ingredients

    ◦ 1 cup hazelnuts, toasted and peeled (see Note)
    ◦ 2 tablespoons canola oil
    ◦ 2 tablespoons confectioners' sugar
    ◦ 1 tablespoon unsweetened cocoa powder
    ◦ teaspoon pure vanilla extract
    ◦ 12 ounces milk chocolate, chopped and melted


    Grind the hazelnuts well in a food processor to make a paste.
    Add the oil, confectioners' sugar, cocoa powder, and vanilla and continue processing.

    Add the melted chocolate and blend well.
    Strain the mixture through a fine-mesh strainer into a bowl, to remove any large nut pieces. The mixture will be thin and a little warm.

    Pour it into a jar and let it cool and thicken slightly.
    This spread keeps for a month in an airtight container at room temperature.

    Makes about 1 cups

    ❧ Note: Peeling Hazelnuts:

    To remove the skins from hazelnuts, heat the oven to 350 degrees. Toast the hazelnuts in one layer on a baking sheet for 12 to 15 minutes, until the nuts are browned and the skins are slightly blistered. Wrap them in a tea towel and rub (and rub) to remove all the loose skin. Not all of the skin will loosen enough to be removed, and that's fine. Let cool before chopping.




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