BETTER THAN NUTELLA (CHOCOLATE-HAZELNUT SPREAD)

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Better Than Nutella (Chocolate-Hazelnut Spread) image

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

2 cups (heaping) hazelnuts, preferably skinned (about 10 ounces)
1/4 cup sugar
1 pound semisweet or bittersweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, cut into 1" pieces, room temperature
1 cup heavy cream
3/4 teaspoon kosher salt
Special Equipment
Four clean 8-ounce jars

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.

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