Diy Cocoa Hazelnut Spread Recipes
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.
HOMEMADE CHOCOLATE-HAZELNUT SPREAD
Making your own chocolate-hazelnut spread is easy and lets you use ingredients that are tastier and healthier than the original.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Combine white sugar and raw sugar in a food processor or blender; process until pulverized. You may have to do this in batches to not burn the motor.
- Add hazelnuts to the sugar mixture in the food processor, and continue blending until a smooth cream forms. Add powdered milk and blend to combine. Add oil and blend again.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes total. Add to the cream in the food processor, and blend until everything is well combined. Pour into a glass jar and allow to cool before sealing and refrigerating.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 23.9 g, Cholesterol 4.6 mg, Fat 19 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 18.1 mg, Sugar 20.8 g
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.
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CHOCOLATE HAZELNUT SPREAD (HOMEMADE NUTELLA)
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- Preheat your oven to 350°. Place the hazelnuts on a baking sheet and roast for 13-15 minutes, until golden brown. Transfer the nuts to a clean, lint free kitchen towel and cover with the edges to steam and loosen the skins.
- Once cool enough to handle, hold the towel with the nuts forming a pouch. Using the palm of your other hand, firmly and quickly rub the hazelnuts forcing the skins off. Do this for 30-60 seconds until most of the skins have been removed. Separate the hazelnuts from the skins, placing them in a blender or food processor. Discard the skins.
- Blend the hazelnuts on low speed for 8-10 minutes until it turns into nut butter. You will likely need to scrape the sides of the container down a few times. You will notice it first becomes a paste before you eventually notice the oil releasing from the hazelnuts and it becomes a creamy nut butter.
- While the nuts are blending, melt the chocolate in a double boiler. Stir in the maple syrup, vanilla, and espresso powder until combined. Once the nuts are blended pour the chocolate into the blender with a pinch of salt, and blend until combined.
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