Chocolate and Hazelnuts, OH MY!

Still wondering what to give for the Holidays? Our Make and Take gift giving class last week was a great success with each student taking home a gift size sample of 6 different culinary concoctions. One of them was this heavenly combination of chocolate, hazelnuts, butter and cream. -SW

Gianduja (HOMEMADE NUTELLA!!!)
Makes 4 (8 ounce) jars

2 cups hazelnuts, preferably skinned
1/4 cup sugar
1 stick unsalted butter cut into pieces, at room temperature
1 pound bittersweet chocolate, such as Lindt excellence, coarsely chopped
1 cup heavy cream
3/4 teaspoon kosher salt
 

Preheat the oven to 350°F. Spread the nuts on a baking sheet and roast, until deep brown, about 15 minutes. Rub the nuts in a kitchen towel to remove the skins while still warm, then grind the hazelnuts and the sugar in a food processor until it is the consistency of smooth peanut butter (be patient!), about 2 minutes.

Place the butter and the chocolate in a medium metal bowl. Set the bowl over a large saucepan of barely simmering water until the butter and chocolate are melted, gently stirring occasionally. Remove the bowl from the heat, whisk in the cream and salt, then the hazelnut butter.

Pour gianduja into jars, dividing equally. Let cool.

Ian Knauer1 Comment