Better Than Nutella (Chocolate-Hazelnut Spread)
A luxurious homemade chocolate-hazelnut spread made with roasted hazelnuts, dark chocolate, and heavy cream. This rich and creamy gianduja is a gourmet alternative to store-bought hazelnut spreads.
Ingredients
- •2 cups hazelnuts
- •¼ cup sugar
- •1 pound semisweet or bittersweet chocolate
- •½ cup unsalted butter
- •1 cup heavy cream
- •¾ teaspoon kosher salt
- •4 pieces 8-ounce jars
Cooking Instructions
- 1.
Preheat oven to 350°F. 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.)
15 min
- 2.
Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute.
1 min
- 3.
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.
15 min
- 4.
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.
240 min
