Homemade Chocolate Hazelnut Spread
Adapted from Epicurious.com. Yields 4 cups.
2 cups hazelnuts, skinned
1/4 cup sugar
1 pound semisweet chocolate, coarsely chopped
1/2 cup unsalted butter, cut into 1-inch pieces, room temperature
1 cup heavy cream
3/4 teaspoon kosher salt
Preheat oven to 350 degrees. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until deep brown, about 15 minutes. Let cool completely.
Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute.
Place chocolate in a medium metal 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 and salt, then hazelnut paste. Store for up to 4 weeks chilled. Allow to sit at room temperature to soften.
Note: If hazelnuts have skins, rub them in a kitchen towel after toasting to easily remove.
This recipe is one of our five ideas for edible homemade gifts. Click here to read the full story on lohud.com.