CHOCOLATE HAZELNUT SPREAD
Hazelnuts are toasted and then blended with chocolate chips to make a spread that rivals the popular brand. Serve with French bread or it's even good on crackers.
Provided by your mom
Categories Side Dish Sauces and Condiments Recipes
Time 25m
Yield 32
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line a baking sheet with aluminum foil. Spread hazelnuts on the sheet in an even layer. Bake until skins have split and nuts are fragrant, 10 to 15 minutes; rub with a damp towel and blow the skins away. If they cooled off when you removed the skins, go ahead and warm them in the oven again. This will help them to release more oil.
- Combine the nuts and chocolate chips in the bowl of a food processor. Add the honey and process into a smooth paste, adding more oil if needed. Spoon into a container and store at room temperature.
Nutrition Facts : Calories 70.1 calories, Carbohydrate 4.6 g, Fat 5.9 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 0.5 mg, Sugar 3.5 g
HOMEMADE CHOCOLATE-HAZELNUT SPREAD
Provided by Giada De Laurentiis Bio & Top Recipes
Categories condiment
Time 1h10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Place the chocolate chips in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool to room temperature.
- Grind the nuts in a food processor until pasty (the nuts will be stuck to the sides of work bowl), 1 minute. Scrape down the bowl with a rubber spatula. Add the condensed milk, honey and salt. Blend well, scraping down the bowl as needed. Add the cooled chocolate and pulse until combined. Transfer the spread to a small bowl.
- Serve with the toasts and sliced fruit. Cook's Note: The chocolate can also be melted in a microwave. Microwave the chocolate chips in a small microwave-safe bowl in 15-second intervals until the chocolate is very soft. Stir until melted and smooth.
CHOCOLATE-HAZELNUT SPREAD NO-BAKES
No-bake cookies made without cocoa or milk. Made all in one pan, easy to double or cut in half. Warning! These are addicting.
Provided by Plaidipus
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 50m
Yield 30
Number Of Ingredients 7
Steps:
- Line an 8-inch baking dish with aluminum foil.
- Melt butter in a large saucepan over medium-high heat. Stir sugar, vanilla extract, and salt into the melted butter; bring to a boil and cook and stir until the sugar dissolves, about 1 minute.
- Reduce heat to medium; add the peanut butter and chocolate-hazelnut spread. Cook and stir until smooth, about 5 minutes. Remove from heat and add the oats; stir to coat evenly. Dump the mixture into the prepared baking dish; spread into an even layer using a spatula or spoon.
- Allow the mixture to cool completely, at least 30 minutes. Remove from baking dish, lifting by the foil. Cut into bars to serve.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 13.4 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 5.1 g, Sodium 110.9 mg, Sugar 18.7 g
WHITE CHOCOLATE-HAZELNUT SPREAD
My sister found this in an issue of Chocolatier Magazine when she was 19 and has made it for so long she knows the recipe backwards! We're all happy about that, because this is fabulous! Slather it on homemade crumb cake for a breakfast fit for royalty!
Provided by JamesDeansGirl
Categories Spreads
Time 15m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- Place the white chocolate in a small bowl; set aside.
- In a small, heavy saucepan over moderate heat, bring the cream to a boil.
- Remove pan from heat and pour the cream over the chocolate, shaking the bowl to immerse the chocolate completely.
- Let stand for 1 minute, then beat with a wire whisk until smooth.
- Blend in the ground hazelnuts and vanilla.
- Cover and refrigerate until of spreading consistency, about 1 hour.
- *Cashewsmake a super variation!
BETTER THAN NUTELLA (CHOCOLATE-HAZELNUT SPREAD)
Provided by Melissa Hamilton
Categories Sauce Chocolate Dessert Valentine's Day Vegetarian Kid-Friendly Low Sodium Low Cholesterol Edible Gift Hazelnut Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- 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.)
- Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute.
- 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.
- 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.
HAZELNUT-CHOCOLATE SPREAD
This alternative to store-bought varieties is easy to make and irresistible spread on French bread or between cookies. It can also be used as a cake filling.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Puree nuts and 1/4 teaspoon salt in a food processor until mixture is the texture of peanut butter. Add sugar and chocolate; pulse until combined.
- Bring to room temperature before using.
CHOCOLATE AND HAZELNUT SPREAD
In essence this is just homemade Nutella, very indulgent and would make a superb present for any chocoholic. Makes 2 x 300ml jars.
Provided by eleanorormsby
Time 30m
Yield Makes Jars
Number Of Ingredients 5
Steps:
- Sterilise your jam jars. You want the jar to be hot when you fill them, so this when your spread is nearly done.
- Preheat your oven as 180C. Scatter the hazelnuts on an ovenproof tray. Toast the hazelnuts in the oven for 5 minutes. They should look marginally golden. Leave to cool. Whizz the hazelnuts in a food processor until they are finely ground.
- Chop your chocolate into shards so they melt quicker. In a saucepan over a low heat melt the chocolate, condensed milk and oil together. Stir together until amalgamated.
- Pour this mixture into the food processor with the hazelnuts and a pinch of salt and 6tbsps of hot water.
- Blend until it is at a spreadable consistency. Spoon the chocolate spread into the hot sterilised jars while the spread is still hot. Leave to cool with the lids off and then seal. Decorate the jars with a label with a use by date etcâ¦
- These yummy jars of scrumptiousness can be kept in the fridge for up to a month.
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