Chocolate Hazelnut Spread (The Best)

(32)

Preparation 10 min
Cooking 5 min
Chilling 2 h
Servings 1
Makes 2 cups (500 ml)
Freezes Yes

Can you imagine a chocolate hazelnut spread that tastes just as good (if not better) as store-bought ones, without all the additives and unwanted ingredients? We can!

Featured in RICARDO Magazine FALL 2016

Vegetarian
Gluten-free
Egg-free

Ingredients

- 1 cup (250 ml) 35% heavy cream
- 1/4 cup (55 g) sugar
- 3 tbsp (20 g) cocoa powder
- 6 oz (170 g) milk chocolate, chopped
- 1/2 cup (125 ml) hazelnut butter

Preparation

- In a saucepan, off the heat, combine the cream, sugar and cocoa powder with a whisk. Bring to a boil and let simmer for 1 minute, whisking constantly.
- Pour into a blender. Add the chocolate and hazelnut butter. Let melt for 1 minute. Process until smooth. Beware of splattering.
- Pour into jars. Let cool. Cover and refrigerate for 2 hours. Bring to room temperature before serving.
- The chocolate hazelnut spread will keep for 2 to 3 weeks in the refrigerator.

Personal Note

RICARDO Measuring Cups Set

35.99 $

This set of 4 stainless steel measuring cups will measure ingredients with precision. Professional grade quality, these cups can be inserted into each other for easy storage.

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Chocolate Hazelnut Spread (The Best)

Categories

Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Measuring Cups Set