Better Than Nutella (Chocolate-Hazelnut Spread)

Name: Better Than Nutella (Chocolate-Hazelnut Spread)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams semisweet or bittersweet chocolate, coarsely chopped; 237 milliliters heavy cream; 1 teaspoons kosher salt; 59 milliliters sugar; 118 milliliters (1 stick) unsalted butter, cut into 1 pieces, room temperature

Better Than Nutella (Chocolate-Hazelnut Spread) is a gluten free condiment. This recipe serves 4. One portion of this dish contains roughly 8g of protein, 88g of fat, and a total of 1114 calories. Head to the store and pick up bittersweet chocolate, butter, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Spread out nuts ona rimmed baking sheet or in an ovenproofskillet. Roast, shaking sheet once for eventoasting, until deep brown, 13-15 minutes.

Ingredients you will need

Spread

Nuts

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Baking Sheet

Let cool completely. (If nuts have skins,rub them in a kitchen towel to remove.)

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Nuts

Dry Seasoning Rub

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Kitchen Towels

Grind hazelnuts and sugar in a foodprocessor until a fairly smooth, butterypaste forms, about 1 minute.

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Hazelnuts

Sugar

Place chocolate in a medium metalbowl. Set bowl over a large saucepan ofsimmering water; stir often until chocolateis melted and smooth.

Ingredients you will need

Chocolate

Water

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Sauce Pan

Bowl

Remove bowl fromover saucepan; add butter and whiskuntil completely incorporated.

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Butter

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Sauce Pan

Bowl

Whisk incream and salt, then hazelnut paste.

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Hazelnuts

Salt

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Whisk

Pour gianduja into jars, dividingequally.

Let cool. (Gianduja will thickenand become soft and peanut butter-like as it cools.) Screw on lids. DO AHEAD:Gianduja can be made up to 4 weeksahead; keep chilled.

Ingredients you will need

Peanut Butter