HOMEMADE NUTELLA® (CHOCOLATE-HAZELNUT SPREAD)
We were able to purchase fresh hazelnuts while in Portland last fall. This is one of the many ways to enjoy them. Hoping for a 'healthier' version of the store-bought variety, dark chocolate is used here with great results (for dark chocolate lovers) or it may be made with milk chocolate for the more traditional flavor.
Provided by grampnana
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 32
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread hazelnuts onto a baking sheet and roast in preheated oven until slightly browned and the skins are slightly blistered, 10 to 15 minutes.
- Spread a kitchen towel onto a flat work surface. Put the hazelnuts in the middle of the towel and wrap the towel around the nuts. Roll towel vigorously to strip the nuts from as much of the skins as you can remove. Discard skins and set nuts aside to cool completely.
- Put hazelnuts in a food processor and grind into a paste; add sugar, canola oil, cocoa powder, vanilla, and salt. Continue to process the mixture until it is as smooth as you can get it.
- Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour chocolate into the food processor and blend into the hazelnut mixture. Use a spatula to transfer into a container with a tight-fitting lid, but cool completely at room temperature before sealing tightly.
Nutrition Facts : Calories 87.5 calories, Carbohydrate 8.6 g, Fat 6.2 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 39.1 mg, Sugar 0.9 g
RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)
Flaky puff pastry is filled with chocolate-hazelnut spread and all-fruit raspberry spread in this delectable treat. I concocted this on a whim one afternoon, and after one bite, I knew it was one for the books! Simple, elegant, and delicious.
Provided by allison125
Categories Bread Yeast Bread Recipes
Time 38m
Yield 18
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
- Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
- Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 18.1 g, Cholesterol 10.3 mg, Fat 12 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 76.1 mg, Sugar 5.7 g
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