CHOCOLATE HAZELNUT PASTE
"An all-natural version of Nutella, this is spreadable straight out of the fridge. Melted, it makes a lush topping for ice cream."
1 cup peeled hazelnuts
4 squares (1 ounce each) semisweet chocolate (not chips)
2 ounces unsalted butter (4 tablespoons)
1 teaspoon vanilla extract
1 to 2 tablespoons nut oil or vegetable oil
3 tablespoons sweetened condensed milk
1/2 teaspoon kosher salt
Toast hazelnuts in a dry pan until they are fragrant and golden, then let cool.
Meanwhile, melt chocolate and butter. Stir in vanilla extract; set aside.
Blend cooled nuts in a food processor until smooth, 3 to 5 minutes, drizzling in 1 to 2 tablespoons oil. With the machine running, add the chocolate mixture, sweetened condensed milk, and salt. Transfer to a container and refrigerate.
Adapted from source: Julia Moskin, New York Times, March 2011
"An all-natural version of Nutella, this is spreadable straight out of the fridge. Melted, it makes a lush topping for ice cream."
1 cup peeled hazelnuts
4 squares (1 ounce each) semisweet chocolate (not chips)
2 ounces unsalted butter (4 tablespoons)
1 teaspoon vanilla extract
1 to 2 tablespoons nut oil or vegetable oil
3 tablespoons sweetened condensed milk
1/2 teaspoon kosher salt
Toast hazelnuts in a dry pan until they are fragrant and golden, then let cool.
Meanwhile, melt chocolate and butter. Stir in vanilla extract; set aside.
Blend cooled nuts in a food processor until smooth, 3 to 5 minutes, drizzling in 1 to 2 tablespoons oil. With the machine running, add the chocolate mixture, sweetened condensed milk, and salt. Transfer to a container and refrigerate.
Adapted from source: Julia Moskin, New York Times, March 2011
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