Chocolate Hazelnut Spread |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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About half as sweet and slightly chunky, this is Nutella for grownups. Use the best quality cocoa powder you can find; Valhrona is excellent. Adapted from a recipe by Lucy Baker at Serious Eats. Ingredients:
1 cup hazelnuts |
1 cup almonds |
3/4 cup confectioners' sugar |
1/4 cup cocoa powder |
1 pinch salt |
3 tablespoons canola oil (or other neutral oil) |
Directions:
1. Preheat oven to 375°F Spread nuts on baking sheet and bake 10-15 minutes until lightly browned and fragrant. Transfer nuts to clean kitchen towels and rub until most of the skins are removed.
2. Transfer nuts to food processor and grind into a smooth paste, about 5 minutes. Add sugar, cocoa and salt and process until combined.
3. With processor running, slowly pour oil into work bowl through feed tube until fully incorporated. Transfer to storage jars. Keeps about 1 month in refrigerator.
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