Ingredients:
2 cups hazelnuts
12 ounces semi-sweet choclate (1 bag of semi sweet choc ships)
12 ounces milk chocolate (1 bag of milk chocolate chips)
1/2 cup sugar
1.5 cup heavy cream
pinch of salt
Recipe:
1. Heat oven to 350 degrees. Place hazelnuts on a cookie sheet and roast for 10-15 minuets.
2. Once hazelnuts have cooled vigorously rub nuts between your palms to get the skin off. Most of it should come off very easily, if there is some skin left on it is okay.
3. Place roasted nuts in the high powered blender or food processor and puree for 5 minuets. First, it will chop the nuts and then it will make hazelnut butter. It will look very similar to a peanut butter. The goal is to have this be as smooth as possible so leave it on for a good 5 minuets. set aside.
4. In a medium saucepan heat cream , salt, and sugar until hot. Add chocolate and still until just melted. Remove from heat and let cool for about 15 minuets. You should add the hazelnut butter when the chocolate and cream mixture is warm but NOT hot. If the chocolate mixture is too hot the oil from the hazelnuts will separate and you will end up with a gloppy texture rather than silky smooth.
Once it's warm mix the hazelnut butter in and jar.
Serve at room temperature but store in the refrigerator. Will keep in the fridge about 2-3 weeks but again bring to room temp before serving. It;s fantastic with Challah bread!!
1. Heat oven to 350 degrees. Place hazelnuts on a cookie sheet and roast for 10-15 minuets.
2. Once hazelnuts have cooled vigorously rub nuts between your palms to get the skin off. Most of it should come off very easily, if there is some skin left on it is okay.
3. Place roasted nuts in the high powered blender or food processor and puree for 5 minuets. First, it will chop the nuts and then it will make hazelnut butter. It will look very similar to a peanut butter. The goal is to have this be as smooth as possible so leave it on for a
good 5 minuets. set aside.
4. In a medium saucepan heat cream , salt, and sugar until hot. Add chocolate and still until just melted. Remove from heat and let cool for about 15 minuets. You should add the hazelnut butter when the chocolate and cream mixture is warm but NOT hot. If the chocolate mixture is too hot the oil from the hazelnuts will separate and you will end up with a gloppy texture rather than silky smooth.
Once it's warm mix the hazelnut butter in and jar.
Serve at room temperature but store in the refrigerator. Will keep in the fridge about 2-3 weeks but again bring to room temp before serving. It;s fantastic with Challah bread!!
Honestly, this has been one of the most amazing things I've ever made. I really hope you will try it!!
.JPG)
