Chocolate Hazelnut Spread Tarifi

Malzemeler

• 2 Cups Raw Hazelnuts, 1/3 Cup Unsweetened Dark Cocoa Powder, 1/4 to 1/2 Cup Honey, 1/2 Teaspoon Vanilla Extract, 8 Ounces Dark Chocolate, Chopped, 3 Tablespoons Hazelnut Oil, 1/4 to 1/2 Cup Heavy Cream (Optional)

Hazırlanışı

1. Heat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast for 10 minutes. Transfer the hazelnuts to a damp towel and rub them together to remove the skins. In a food processor, grind the hazelnuts until smooth, scraping the sides as needed so they process evenly, about 5 minutes. Melt the chopped chocolate in the microwave or in a double boiler. Add the cocoa, honey, melted chocolate, vanilla, and oil to the food processor and continue to process until well blended, about 3 to 4 minutes. The finished spread should have the texture of creamy peanut butter if it is too dry, process in a little heavy cream, or extra hazelnut oil until the desired consistency is achieved. Remove the spread to a container, cover and refrigerate until needed. Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. The spread will keep for a week in the refrigerator if cream is added, 2 to 3 weeks if cream has not been used.

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