Chocolate Hazelnut Spread
Gianduja is a classic Italian sweet made of chocolate and hazelnuts. It is excellent drizzled on fresh fruit or ice cream, used as a filling for cookies, or simple spread over toast in the morning. It will keep in an airtight container for up to one month at room temperature or up to 3 months refrigerated. This recipe is from the Jan '11 edition of La Cucina Italiana magazine.
Total Steps
5
Ingredients
5
Tools Needed
5
Ingredients
- 1 cup hazelnuts
- 8 ounces milk chocolate
- 1/4 demerara sugar
- 1/2 teaspoon kosher salt
- 1/4 cup grapeseed oil
Instructions
Step 1
Heat oven to 350 degrees F.
Step 2
Spread hazelnuts on a baking sheet and toast until golden.
Step 3
Wrap nuts in a clean kitchen towel and rub to remove the outer skins.
Step 4
While nuts are still warm, combine them with chocolate, sugar, and salt in the bowl of a food processor. Puree until smooth, slowly adding the oil in a steady stream.
Step 5
Transfer to an airtight container and let stand at room temperature until thickened.