Recipe courtesy of Giada De Laurentiis
Homemade Chocolate-Hazelnut Spread
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 30 min
- Inactive: 20 min
- Cook: 20 min
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 246
- Total Fat
- 14 g
- Saturated Fat
- 4 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 24 g
- Protein
- 5 g
- Cholesterol
- 9 mg
- Sodium
- 71 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 30 min
- Inactive: 20 min
- Cook: 20 min
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 246
- Total Fat
- 14 g
- Saturated Fat
- 4 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 24 g
- Protein
- 5 g
- Cholesterol
- 9 mg
- Sodium
- 71 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Place the chocolate chips in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool to room temperature.
- Grind the nuts in a food processor until pasty (the nuts will be stuck to the sides of work bowl), 1 minute. Scrape down the bowl with a rubber spatula. Add the condensed milk, honey and salt. Blend well, scraping down the bowl as needed. Add the cooled chocolate and pulse until combined. Transfer the spread to a small bowl.
- Serve with the toasts and sliced fruit. Cook's Note: The chocolate can also be melted in a microwave. Microwave the chocolate chips in a small microwave-safe bowl in 15-second intervals until the chocolate is very soft. Stir until melted and smooth.
Cook’s Note
To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 15 to 18 minutes until lightly toasted. Cool completely before using.
My Private Notes
Show:
Giada at Home
Episode:
Chocolate Heaven
