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Chocolate Hazelnut Spread

Source of Recipe

From "Food Gift Love" by Maggie Battista


Recipe Introduction

"There is very little as mouthwatering as chocolate and hazelnut together, and I sometimes find it hard to part with jars of my Chocolate Hazelnut Spread, but I relent because something this good needs to be shared. My version is nothing like anything else; it's shiny and thick, and you can taste little bits of hazelnuts in every bite. I favor smooth and sweet milk chocolate, so I've increased the indulgence factor by using high-quality milk chocolate in my recipe. You can, of course, use dark chocolate, but the milk chocolate adds a little more creaminess due to the dairy in it. Getting the right texture depends on using a food processor or a powerful blender. Pulverizing hazelnuts is uncertain business and may require extra liquid to achieve the right consistency; add a little additional oil if the spread is not shiny after everything has been blended together."

List of Ingredients

• 2 cups hazelnuts
• ½ pound milk chocolate chips
• 5 Tbsp unsalted butter
• 2 Tbsp coconut or extra-virgin olive oil
• 1 tsp hazelnut extract (optional)
• ½ cup confectioners' sugar
• ¼ tsp fine sea salt


Recipe

Preheat the oven to 350°F.
Spread the hazelnuts into a single layer on a cookie sheet. Roast 10 minutes or until the skins begin to pull away from the nuts and the kitchen smells like roasted nuts. Remove from the oven and let cool 10 minutes. Rub the skins off the hazelnuts with a kitchen towel until they're mostly removed. Discard the skins.

Place the cooled nuts in the bowl of a food processor and process, scraping down the side of the bowl frequently, until the nuts release their heavenly oils. This will take about 5 minutes, but it may take longer in order to achieve a smooth, but still gritty, texture that looks like a smooth peanut butter.

Meanwhile, in a double boiler set over medium heat, place a bit of water in the bottom pot, making sure that the water doesn't touch the underside of the top pot. Assemble the double boiler. (If you do not have a double boiler, place a metal or glass bowl on top of a medium pot.) Add the chocolate, butter, coconut oil, and hazelnut extract (if using) to the top of the double boiler and melt until liquefied and well combined, stirring to urge it along. This should take 4 to 5 minutes.

To the food processor, add the melted chocolate mixture, confectioners' sugar, and salt. Process until well combined, smooth, and glossy. This spread will still be gritty; that's the nature of homemade nut spreads.

Transfer the spread to glass jars - one for you, one for a friend - and store in the refrigerator up to one week. This is best given and eaten immediately, but bring to room temperature before serving or gifting.

Makes 2 cups


Gift Wrap:

• Wax paper
• Tiny espresso cups
• Baker's twine
• Tiny spoons (optional)

Trace several circles on the wax paper that are 2 inches larger than the diameter of the espresso cup opening. Cut out the circles and set aside.
Pour the spread into the espresso cups. Place a wax paper circle over the opening of each espresso cup and fold the extra paper down to mold to the shape of the cup. Tie it in place with baker's twine wrapped around the cup three times. Gift with tiny spoons.