Chocolate Hazelnut Sauce!

by Michelle on January 17, 2011

Recently I decided to subscribe to “Le Cucina Italiana”, a fabulous premier Italian food and cooking magazine. I’ve received my first issue right before Christmas and OMG…I just love it! The photography and articles are wonderful and I have three recipes bookmarked just in this one issue! One of the recipes I’ve made is Gianduja or Gianduia, a Chocolate Hazelnut Spread similar to Nutella but ohhhhhh…so much better!

I know I’m probably one in a million and just between you and I, I don’t like Nutella!

There I finally said it and the cat’s out of the bag. I feel so much better having outed another secret! Yep, Nutella and I just did not hit it off, not.at.all! But on the other hand the Chocolate Hazelnut Spread is fantastic. When I finished making the sauce, it looked so rich and gorgeous, of course I had to take a scoop for my first taste test. And I discovered a depth of flavor like no other….simply put, it’s AMAZING!

I did make the Chocolate Hazelnut Sauce with both milk chocolate and then a mix of equal amounts of milk chocolate and semi-sweet chocolate. Oddly enough, although I dearly love semi-sweet chocolate with this recipe I preferred the milk chocolate!

Chocolate Hazelnut Sauce (Gianduja)
Recipe adapted from Le Cucina Italiana Magazine

5 oz hazelnuts (about 1 cup)
8 oz milk chocolate (I used Lindt Chocolate)
1/4 c Demerara sugar
1/2 tsp kosher salt
1/4 c grapeseed oil (I used peanut oil, but vegetable, canola, sunflower seed oil or even olive oil would work out well)

Makes about 1 cup of Chocolate Hazelnut Sauce

1. Heat oven to 350 degrees
2. Spread our Hazelnuts on a parchment lined baking sheet and roast for about 5 minutes. Be careful because nuts burn easily so keep a close eye on them.
3. Wrap the warm nuts in a kitchen towel and rub to remove any loose skins. Don’t worry if all the dark skins don’t come off.
4. Place the warm nuts, chocolate, sugar and salt in a food processor.
5. With the food processor on blend add the oil in a slow, steady stream.
5. Transfer spread to an airtight container. Let stand at room temperature until thickened, about 2 days.
6. Spread keeps in an airtight container at room temperature for up to a month and refrigerated for up to 3 months.
7. To loosen spread, heat in microwave for about 5 seconds.

AllRightsReserved@BigBlackDog

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Comments

  • Sheila January 17, 2011 at 12:23 am

    Oh ,Michelle… my two favorite flavors blended in that perfect sauce. WOW! Thanks for this recipe. It sounds like heaven to me.

    XO,

    Sheila :-)

  • Sanjeeta kk January 17, 2011 at 12:24 am

    This looks a perfect sauce to go with my Pancakes. Would love to make and store it soon. Looks co creamy & chocolaty!

  • Shelby January 17, 2011 at 3:02 am

    You have me wondering which one I would like best now! Dark is most always my favorite just becuase it isn’t so sweet…guess there is only one way to find out!

  • Kayte January 17, 2011 at 6:21 am

    Beautiful photos of it all. I have heard so many good things about that magazine!

  • kat January 17, 2011 at 11:00 am

    I love the idea of making this from scratch.

  • Taryn Pyle January 17, 2011 at 11:08 am

    Just wondering what demerara sugar is and where can I find it? This sounds scrmptious!

    • Michelle January 17, 2011 at 1:00 pm

      I answered Taryn thru email but below is my response in case anyone else is having problems finding Demerara Sugar.

      Hi Taryn,

      Demerara Sugar is a coarse golden sugar. It is similar to cane sugar but has a VERY slight molasses taste.

      My bulk store carries Demerara Sugar and I have bought it at Oriental Markets too. If you can’t find it locally just use a slight 1/4 c regular sugar and add 1 tsp brown sugar…this should work out just fine.

      The Roasted Hazelnut Chocolate Sauce is so good, I’m sure you will enjoy it!

      Michelle

  • Danielle January 17, 2011 at 11:42 am

    I personally enjoy nutella but it has a waxiness about it that I can do without. What a fun recipe!!! I bet it is so much better than the stuff in the jar :)

  • […] This post was mentioned on Twitter by Michelle Safirstein. Michelle Safirstein said: Roasted Hazelnut Chocolate Sauce and it is out of this world GOOD! http://tinyurl.com/4j6bsq2 […]

  • Raina January 17, 2011 at 6:59 pm

    A homemade Nutella-like sauce has got to be great. I do love Nutella but would probably like this even more. My husband does not like Nutella either:)

  • Grace January 17, 2011 at 8:50 pm

    Too coincidental I just started buying this magazine too and love it. I missed the edition with this recipe. I must try it. Everyone in our house loves Nutella but I bet it tastes amazing from scratch, everything always does. Thank you so much for sharing Michelle!

  • Carolyn January 19, 2011 at 2:39 pm

    I just love hazel nuts and happen to have some in the cupboard :)

  • Nancy January 19, 2011 at 9:41 pm

    We moved from VT to CA! so I haven’t been around much lately. Am so happy to hear you love Le Cucina Italiana. I so look forward to its arrival every other month. I haven’t tried this recipe, but it sounds great.

  • Rochelle March 18, 2011 at 10:38 am

    This looks so yummy! I was thinking of making frozen yogurt today and was looking on the Internet for a chocolate hazelnut sauce to go with it (and to use up some great hazelnuts I have kicking around) and I came upon your blog…. I really like it! Thanks

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