From Canal House Cooks Every Day (Andrews McMeel, 2012)
makes about 2 cups
We slather this creamy chocolate and toasted hazelnut spread—our purer, more flavorful version of Nutella, the commercial brand available throughout the world—on warm toast for breakfast. (We’ve found that it also tastes sinfully good with Oreo cookies, but let’s just keep that our little secret.)
1 generous cup (5 ounces) skinned hazelnuts
Large pinch of sugar
8 ounces semisweet chocolate
½ cup heavy cream
4 tablespoons salted butter, cut into pieces
Preheat the oven to 350°. Spread the hazelnuts out on small baking sheet or in an ovenproof skillet and toast them in the oven until they are a deep toasty brown, about 15 minutes. Remove them from the oven and set aside to cool completely. Grind the hazelnuts with the sugar in batches in a food processor to a fairly smooth, buttery paste.
Melt the chocolate in a heatproof medium bowl set over a pot of simmering water over medium-low heat, stirring often. Remove the bowl from the heat and whisk in the cream and butter. Stir in the ground hazelnuts. The gianduia will thicken and become soft and peanut butter–like as it cools. It will keep at room temperature in a covered container for up to 2 weeks.