Description
Wait until you taste this perfect simple ganache with added hazelnut butter to make the nuttiest, most chocolatey spread ever. There’s almost no end to what this spread will make taste better, but right out of the jar with a spoon is perhaps the best.
Ingredients
- 8 oz whole hazelnuts (about 1 and 3/4 cups), (227g)
- 8 oz semi-sweet chocolate (227 g)
- 3/4 cup canned full fat coconut milk (177 mL)
- 3 Tablespoons Dutch-process cocoa powder (15 g)
- 1 Tablespoon vanilla sugar (optional)
- 1/2 teaspoon espresso powder (optional)
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 F (180 C). Place the hazelnuts on a sheet tray in the oven for 8-10 minutes, until they are starting to brown.
Be careful not to leave them in much longer. Burned hazelnuts are sad sad sad. - Set aside the hazelnuts to cool. If you’d like, set the nuts in a clean kitchen towel and rub off the skins (see note).
- Open up the coconut milk can. Stir the coconut completely. If there’s solid cream on top that’s not stirring into the rest of the liquid, microwave the milk for a few seconds until it is warm enough to whisk smooth. Measure out the smooth coconut milk into a small pan.
- Set the pan over medium heat until you see bubbles just around the edge of the pan. The milk should be hot but not quite at a full boil.
- Chop the chocolate into small pieces and set them in a small bowl. Pour the hot milk over the chocolate. Let the chocolate sit for a couple minutes. Stir the chocolate occasionally until you have a smooth glossy ganache.
- While the chocolate is melting, put the toasted hazelnuts in a food processor. Process the nuts for about 4 minutes until they turn into a smooth nut butter. Scrape down the sides of the work bowl as needed to keep the nuts moving.
- Measure the cocoa powder, vanilla sugar, espresso powder, and salt into the melted chocolate.
- Scoop the melted chocolate into the hazelnut butter.
Pulse until the paste is mixed well. You should now have a smooth, spreadable chocolate hazelnut spread. - Pack the spread into a clean jar and store in the fridge.
The spread will keep in the fridge for about 2 weeks.
Notes
Choose your chocolate: Semi sweet makes a reliably smooth ganache, though 60% chocolate bars work well too. If you’re not sure about the cocoa content of your chocolate, use chocolate chips. They’re easy to work with and make a decent ganache.
Save on hazelnuts: I get it, hazelnuts are pricey-time. Sometimes I use less hazelnuts or use half and half hazelnuts and almonds. You’ll still get a tasty spread, and it will be less pricey.
Dairy: Though this recipe calls for coconut milk, feel free to use whipping cream. While I prefer the flavor of the coconut milk, there’s no denying that cream makes a luxurious ganache that’s also really good here.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Baking Building Blocks
- Method: Food Processor
- Cuisine: Italian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 76
- Sugar: 3
- Sodium: 16
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 1
- Cholesterol: 0