Gianduja (Italian Chocolate Hazelnut Spread)
A recipe for Gianduja (Italian Chocolate Hazelnut Spread)
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Cups
- 2 cups whole hazelnuts skins removed
- 1/4 cup granulated sugar
- 1 pound dark chocolate
- 1/2 cup unsalted butter melted and slightly cooled
- 1 cup heavy cream
- 3/4 teaspoon kosher salt
Preheat oven to 350 degrees F. Arrange the hazelnuts in a single layer on a rimmed baking sheet. Bake in preheated oven until golden brown and fragrant, 13-15 minutes.
In a food processor, blend the roasted hazelnuts and sugar until it becomes a smooth paste.
Chop the chocolate into small pieces. Melt until smooth using either the microwave in 20 second increments or in a heatproof bowl over a pot of simmering water.
Transfer the melted chocolate to the bowl of a stand mixer fitted with a whisk attachment or a large bowl. Whisk in the butter, then the cream, salt, and smooth hazelnuts until blended.
Pour into containers, preferably glass, and allow to cool. Cover and refrigerate for up to 4 weeks.