Crema Gianduia (Italian Chocolate Hazelnut Spread)
A recipe for Crema Gianduia (Italian Chocolate Hazelnut Spread)! Hazelnuts are roasted until fragrant, then blended with chocolate, sugar, butter, and milk.
Servings 2 Cups
Ingredients
- 1 cup (135 grams) whole hazelnuts
- 1/2 cup (100 grams) granulated sugar
- 1/2 teaspoon salt
- 6 ounces (170 grams) dark chocolate chips or chopped
- 6 tablespoons (85 grams) unsalted butter
- 1/2 cup (120 milliliters) milk
Instructions
- Preheat oven to 350˚F (180˚C). Arrange the hazelnuts in a single layer on a rimmed baking sheet.
- Bake in the preheated oven until golden brown and fragrant, 10-15 minutes.
- Once cooled slightly, place the hazelnuts in a clean cloth and rub to remove the skins.
- Place the hazelnuts in a food processor with the sugar and salt. Blend to create a smooth paste.
- Place the milk and butter in a small saucepan over medium heat. Cook, stirring occasionally, until the butter is melted and the mixture is steaming, but not yet at a boil.
- Remove from heat and add the chocolate. Allow to rest for 1 minute before whisking to combine and melt the chocolate into a smooth and creamy mixture.
- Whisk in the hazelnut paste until smooth.
- Transfer the chocolate hazelnut spread to jars, allow to cool to room temperature, and refrigerate for up to a week.