Chocolate Hazelnut Butter

AuthorFiona Von Max
RatingDifficultyBeginner

 

Roasting Hazelnuts

To get the best behavior and flavor out of hazelnuts, roast them. This will activate their oils and make the nuts more alive. Roasting them also blisters the dark brown skin on the outside of the nuts, allowing it to be peeled off. Preheat your oven to 350 degrees. Spread frozen nuts in a single layer on a baking sheet. Place in the oven for 10 to 15 minutes or until you see the skin start to blister and flake off. Don’t let them burn! While the nuts are still warm, working in batches, pick them up in a clean kitchen towel. Gently rub them together inside the towel as if you are washing your hands. The thin brown membrane will fall away, exposing the toasted nut.

What now? Your hazelnuts are ready to use. You can eat them all on the spot, put them back in the freezer for later use or include them in a savory recipe or a dessert. I like to use them in my version of the popular chocolate hazelnut spread that rhymes with “umbrella.”

Yields24 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins
 1 ⅔ cups cup hazelnuts
 1 ¾ cups whole milk
  cup powdered whole milk
 3 tbsp honey
 1 pinch salt
 5 oz milk chocolate, chopped
 6 oz bittersweet or semisweet chocolate, chopped
1

Spread the nuts on a baking sheet, and toast in a 350-degree oven for 10 to 15 minutes, stirring a few times until the hazelnuts are browned. While the nuts are roasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt until it just begins to boil. Remove from heat.

2

Melt the chocolates together until smooth by setting them in a clean, dry bowl over a pan of barely simmering water. Alternatively, place chocolates in a bowl and melt them in a microwave oven. Once the nuts are well-toasted, remove from oven and use a spatula to place the warm hazelnuts in a clean towel. Rub them vigorously inside the towel to remove loose skins. They don’t need to be pristine, just rub off as much as possible. In a food processor, grind the warm nuts until fine.
Add the melted chocolate and continue mixing in the food processor, scraping down the sides of the work bowl if necessary.
Once the mixture is smooth, add the warm milk mixture and combine.
Transfer the mixture into two, 8-ounce jars and refrigerate until ready to use.

Category

Ingredients

 1 ⅔ cups cup hazelnuts
 1 ¾ cups whole milk
  cup powdered whole milk
 3 tbsp honey
 1 pinch salt
 5 oz milk chocolate, chopped
 6 oz bittersweet or semisweet chocolate, chopped

Directions

1

Spread the nuts on a baking sheet, and toast in a 350-degree oven for 10 to 15 minutes, stirring a few times until the hazelnuts are browned. While the nuts are roasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt until it just begins to boil. Remove from heat.

2

Melt the chocolates together until smooth by setting them in a clean, dry bowl over a pan of barely simmering water. Alternatively, place chocolates in a bowl and melt them in a microwave oven. Once the nuts are well-toasted, remove from oven and use a spatula to place the warm hazelnuts in a clean towel. Rub them vigorously inside the towel to remove loose skins. They don’t need to be pristine, just rub off as much as possible. In a food processor, grind the warm nuts until fine.
Add the melted chocolate and continue mixing in the food processor, scraping down the sides of the work bowl if necessary.
Once the mixture is smooth, add the warm milk mixture and combine.
Transfer the mixture into two, 8-ounce jars and refrigerate until ready to use.

Chocolate Hazelnut Butter

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.