Desserts
Chocolate Hazelnut Spread
about 2 cups
Chocolate Hazelnut Spread
about 2 cups
For a delectable treat, spread on warm toast.
Nutritional information per serving (1 tablespoon): Calories 94 (73% from fat)
carb. 6g
pro. 1g
fat 8g
sat. fat 4g
chol. 11mg
sod. 39mg
calc. 10mg
fiber 1g
carb. 6g
pro. 1g
fat 8g
sat. fat 4g
chol. 11mg
sod. 39mg
calc. 10mg
fiber 1g
Ingredients
- 1½cups skinned hazelnuts
- 1cup (8 ounces) semisweet
- chocolate chips
- 2tablespoons granulated sugar
- ½teaspoon kosher salt
- ½cup heavy cream
- 6tablespoons unsalted butter, cut into
- 1-inch pieces, room temperature
Preparation
- 1. Preheat the oven to 350°F. Spread the hazelnuts on a baking sheet, and toast until fragrant and lightly golden-brown, 5 to 8 minutes. Transfer to a wire rack to cool completely.
2. Put the chocolate chips in a small metal bowl. Place the bowl over a medium saucepan of simmering water, and stir until melted and smooth. Reserve.
3. Put the hazelnuts, sugar, and salt in the work bowl of the Cuisinart® 7-Cup Food Processor fitted with the universal blade. Pulse 5 to 6 times to break up the hazelnuts, then process until hazelnuts resemble a thick paste.
4. Add the melted chocolate, cream, and butter to the hazelnut mixture. Process until smooth. Transfer to an airtight container and refrigerate for at least 30 minutes. Store in the refrigerator for up to 2 weeks. - Tip: For best results, remove from the refrigerator 30 minutes prior to serving.