Chocolate Hazelnut Spread
By The Broken Bread
Images
Serves
Makes just over 1 cup
Ingredients
- 1 cup raw hazelnuts
- 8 oz milk chocolate, preferably from a bar
- 1 tbs cacao powder
- 1 tsp vanilla extract
- pinch sea salt
- 2 tbs neutral or hazelnut oil
- 2-3 tbs powdered sugar, optional
Procedure
Heat oven to 350° F. Place the hazelnuts onto a baking sheet and bake for 10 minutes, stirring once.
Allow the hazelnuts to cool, then place them in the center of a kitchen towel. Fold the towel over the nuts and rub vigorously to remove the skins. Some skin may not come off which is totally okay.
Roughly chop the milk chocolate and transfer it to a small, heat-safe bowl. Melt the chocolate in the microwave in 30 second increments, stirring each time until melted and smooth. Alternatively, you can also melt the chocolate in a double boiler. Once melted, set aside.
Place the hazelnuts inside a food processor and blend for about 5 minutes, or until glossy and smooth. Add the melted chocolate, cacao powder, vanilla, and a pinch of sea salt to the hazelnut butter and blend again until well combined. With the food processor on, pour in the oil. Continue blending for an additional minute.
Taste the spread and add 2-3 tbs of powdered sugar if a sweeter spread is desired. Blend to combine.
Place the spread in a sealable container and enjoy right away, or allow some time for it to cool, and use once thickened. Store at room temperature for up to a week.
*If the spread becomes too thick, simply warm in the microwave, or run the jar under hot water to thin it out again.
Allow the hazelnuts to cool, then place them in the center of a kitchen towel. Fold the towel over the nuts and rub vigorously to remove the skins. Some skin may not come off which is totally okay.
Roughly chop the milk chocolate and transfer it to a small, heat-safe bowl. Melt the chocolate in the microwave in 30 second increments, stirring each time until melted and smooth. Alternatively, you can also melt the chocolate in a double boiler. Once melted, set aside.
Place the hazelnuts inside a food processor and blend for about 5 minutes, or until glossy and smooth. Add the melted chocolate, cacao powder, vanilla, and a pinch of sea salt to the hazelnut butter and blend again until well combined. With the food processor on, pour in the oil. Continue blending for an additional minute.
Taste the spread and add 2-3 tbs of powdered sugar if a sweeter spread is desired. Blend to combine.
Place the spread in a sealable container and enjoy right away, or allow some time for it to cool, and use once thickened. Store at room temperature for up to a week.
*If the spread becomes too thick, simply warm in the microwave, or run the jar under hot water to thin it out again.
Chocolate Hazelnut Spread
By The Broken Bread
Serves
Makes just over 1 cup
Ingredients
- 1 cup raw hazelnuts
- 8 oz milk chocolate, preferably from a bar
- 1 tbs cacao powder
- 1 tsp vanilla extract
- pinch sea salt
- 2 tbs neutral or hazelnut oil
- 2-3 tbs powdered sugar, optional
Procedure
Heat oven to 350° F. Place the hazelnuts onto a baking sheet and bake for 10 minutes, stirring once.
Allow the hazelnuts to cool, then place them in the center of a kitchen towel. Fold the towel over the nuts and rub vigorously to remove the skins. Some skin may not come off which is totally okay.
Roughly chop the milk chocolate and transfer it to a small, heat-safe bowl. Melt the chocolate in the microwave in 30 second increments, stirring each time until melted and smooth. Alternatively, you can also melt the chocolate in a double boiler. Once melted, set aside.
Place the hazelnuts inside a food processor and blend for about 5 minutes, or until glossy and smooth. Add the melted chocolate, cacao powder, vanilla, and a pinch of sea salt to the hazelnut butter and blend again until well combined. With the food processor on, pour in the oil. Continue blending for an additional minute.
Taste the spread and add 2-3 tbs of powdered sugar if a sweeter spread is desired. Blend to combine.
Place the spread in a sealable container and enjoy right away, or allow some time for it to cool, and use once thickened. Store at room temperature for up to a week.
*If the spread becomes too thick, simply warm in the microwave, or run the jar under hot water to thin it out again.
Allow the hazelnuts to cool, then place them in the center of a kitchen towel. Fold the towel over the nuts and rub vigorously to remove the skins. Some skin may not come off which is totally okay.
Roughly chop the milk chocolate and transfer it to a small, heat-safe bowl. Melt the chocolate in the microwave in 30 second increments, stirring each time until melted and smooth. Alternatively, you can also melt the chocolate in a double boiler. Once melted, set aside.
Place the hazelnuts inside a food processor and blend for about 5 minutes, or until glossy and smooth. Add the melted chocolate, cacao powder, vanilla, and a pinch of sea salt to the hazelnut butter and blend again until well combined. With the food processor on, pour in the oil. Continue blending for an additional minute.
Taste the spread and add 2-3 tbs of powdered sugar if a sweeter spread is desired. Blend to combine.
Place the spread in a sealable container and enjoy right away, or allow some time for it to cool, and use once thickened. Store at room temperature for up to a week.
*If the spread becomes too thick, simply warm in the microwave, or run the jar under hot water to thin it out again.