Name: Better Than Nutella (Chocolate-Hazelnut Spread)
Yield: Makes 4 cups
Ingredients: 2 cups (heaping) hazelnuts, preferably skinned (about 10 ounces); 1/4 cup sugar; 1 pound semisweet or bittersweet chocolate, coarsely chopped; 1/2 cup (1 stick) unsalted butter, cut into 1" pieces, room temperature; 1 cup heavy cream; 3/4 teaspoon kosher salt; Four clean 8-ounce jars

Better Than Nutella (Chocolate-Hazelnut Spread)Hirsheimer & Hamilton

We're big fans of Nutella, but this luxurious homemade gianduja tastes even better.

Recipe information

Yield
Makes 4 cups

Ingredients

2 cups (heaping) hazelnuts, preferably skinned (about 10 ounces)

1/4 cup sugar

1 pound semisweet or bittersweet chocolate, coarsely chopped

1/2 cup (1 stick) unsalted butter, cut into 1" pieces, room temperature

1 cup heavy cream

3/4 teaspoon kosher salt

Special Equipment

Four clean 8-ounce jars

Preparation

Step 1
Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 minutes. Let cool completely. (If nuts have skins, rub them in a kitchen towel to remove.)
Step 2
Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute.
Step 3
Place chocolate in a medium metal bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream and salt, then hazelnut paste.
Step 4
Pour gianduja into jars, dividing equally. Let cool. (Gianduja will thicken and become soft and peanut butter- like as it cools.) Screw on lids. DO AHEAD: Gianduja can be made up to 4 weeks ahead; keep chilled. Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to 4 days.