HOMEMADE CHOCOLATE HAZELNUT SPREAD
I was going to include this as a part of the Beauty and the Beast Chocolate Rose Tart, but decided that it merited its own blog entry. It’s that good, it’s that easy, and it deserves a permanent spot on your pantry shelf.
With all of the hoopla these days regarding additives in store bought foods, this recipe is doubly welcome. Not only do you know exactly what’s in it, but there’s nothing unexpected in it. So you can go ahead and lick the bowl without feeling guilty. I promise I won’t tell.
INGREDIENTS:
2 cups blanched hazelnuts
1 cup (120g) confectioner’s sugar
2 Tbsp (10g) cocoa powder, preferably Dutch process
2 Tbsp neutral oil, such as canola or vegetable
1 tsp pure vanilla extract
¼ tsp kosher salt
SPECIAL EQUIPMENT:
Food Processor
DIRECTIONS:
- PROCESS THE NUTS: Add the nuts to the food processor and process until the nuts release their oils and start to resemble a paste.
- ADD THE REST OF THE INGREDIENTS: Add the rest of the ingredients and process until well incorporated and glossy. Walk away. The longer you process the smoother the mixture becomes. Feel free to add a little more oil if you need to loosen the mixture a bit more.
NOTE: When you store the spread, the oil will separate and rise to the top, just like when you buy all-natural nut butters. Just stir it back in. It will be fine.
Adapted from America’s Test Kitchen
