Make the popular chocolate hazelnut spread in your own kitchen with indulgent chocolate and fresh roasted hazelnuts. Beautiful packed in jars for gifts!
- 2 cups (heaping) hazelnuts, preferably skinned (about 10 ounces)
- 1/4 cup powdered sugar
- 1 pound semisweet chocolate, coarsely chopped (abt 2 1/2 C chips)
- 1/2 cup (1 stick) butter, cut into 1-inch pieces, room temperature
- 1 cup heavy cream
- jars or containers (will fill 4 8-ounce jars)
- Preheat oven to 350°. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until golden brown, 13-15 minutes. Let cool completely. (If nuts have skins, rub them in a kitchen towel to remove, see photos in post for tips.)
- Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute. You can use granulated sugar, or I prefer powdered sugar for a creamier consistency.
- Place chocolate in a medium metal or glass bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth.
- Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream, then hazelnut paste.
- Pour mixture into jars, dividing equally. Let cool (you can pop it in the fridge to speed up cooling). Mixture will thicken and become soft and peanut butter-like as it cools. Screw on lids.
Do Ahead Instructions
- This can be made up to 4 weeks ahead; keep chilled. Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to 4 days.