Desserts

Chocolate Hazelnut Spread

Name: Chocolate Hazelnut Spread
Yield: about 2 cups

about 2 cups

View Recipe

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

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.