Better Than Nutella

9 ingredients
1 steps

Ingredients

  • 2 cups (heaping) hazelnuts, preferably skinned (about 10 ounces)
  • 1/4 cup sugar
  • 1 pound semisweet or bittersweet chocolate, coarsely chopped
  • 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature
  • 1 cup heavy cream
  • 3/4 teaspoon kosher salt
  • Special Equipment
  • Four clean 8-ounce jars
  • Read More http://www.bonappetit.com/recipes/2012/12/better-than-nutella#ixzz2Tnf74PLu

Directions

  1. 1
    {"0":"Preheat oven to 350\u00b0. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 minutes. Let cool completely. (If nuts have skins, rub them in a kitchen towel to remove.)","1":"Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute.","2":"Place chocolate in a medium metal bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream and salt, then hazelnut paste.","3":"Pour gianduja into jars, dividing equally. Let cool. (Gianduja will thicken and become soft and peanut butter-like as it cools.) Screw on lids. DO AHEAD Gianduja can be made up to 4 weeks ahead; keep chilled. Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to 4 days.","6":"Read More http:\/\/www.bonappetit.com\/recipes\/2012\/12\/better-than-nutella#ixzz2TnfGLoZj"}

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