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Go60 YUM - recipes and the joys of dining
Share your recipes January 2015

Food Ventures

Chocolate-Hazelnut Spread

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(Courtesy of "In A Nutshell," W.W. Norton & Co.) Makes 2 cups

The commercial version of the spread is widely available but is easy to make at home.

 

2 cups (10 ounces) blanched hazelnuts, toasted

1 cup confectioners’ sugar

1/3 cup Dutch process cocoa powder

2 tablespoons hazelnut oil or canola oil

1 teaspoon vanilla extract

½ teaspoon salt

 

In the work bowl of a food processor, process the hazelnuts until a paste forms, about 2 minutes. Stop the processor, scrape down the sides of the bowl with a spatula, and continue to process for 3 minutes. The hazelnuts will have the texture of sand, with a little remaining graininess.

Add the confectioners’ sugar and cocoa and pulse until everything is well mixed, about 1 minute. Drizzle in the oil and add the vanilla and salt. Process until the spread is smooth (except for a little bit of visible hazelnut), about 5 minutes. Using a spatula, place it in a clean airtight container and refrigerate for up to 1 month. Spread on fruit or bread or crackers.

 


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