How to Make Chocolate Hazelnut Butter

This past weekend, Becky and I decided to have a breakfast day and try out a few new recipes, including this one for Chocolate Hazelnut Butter. I’m a giant fan of NUTELLA, so I thought attempting to make my own would be super fun. I was right, it really was.

Erin Coopey’s recipe is easy to follow, doesn’t cost much to make, and ends up perfect. If you want to know more about what makes Erin so fabulous read my interview with Erin Coopey here.

Chocolate Hazelnut Butter
Excerpted from The Kitchen Pantry Cookbook by Erin Coopey

Make your own chocolate hazelnut butter

This creamy chocolate blend can double as an ice cream topping if you don’t have any toast!Besides, when your little one becomes fuzzy with eating toasts or bread, you can please him with this experimental delicacy. It saves your time, effort and mood-consuming foodie fight with your naughty nut. This one also serves right when your health is not in its good terms and your taste buds are longing to feel something. When you are on the move, one quick preparation straight from the source saves a meal.

To make Chocolate Pecan Butter, substitute 1 1/3 cups (145 g) toasted pecan halves for the hazelnuts.

Yield: About 2 cups (520 g)

Ingredients
1 cup (175 g) semisweet chocolate chips
1/2 cup (120 ml) milk
1/2 cup (60 g) powdered milk
1 rounded tablespoon (20 g) honey
Pinch of sea salt or kosher salt
1/3 cup (48 g) blanched almonds
2/3 cup (90 g) toasted hazelnuts, skins removed (see Note)

Directions
Place the chocolate chips in a small mixing bowl and set aside.

In a small saucepan, combine the milk, powdered milk, honey, and salt. Heat over medium heat until the milk just reaches a boil. Remove from the heat and immediately pour over the chocolate chips. Do not stir. Cover the bowl with plastic wrap and let the milk and chocolate rest for 5 minutes.

Meanwhile, place the nuts in a food processor and grind until they are a fine paste. This may take 5 minutes or more of continuous grinding. Stop grinding from time to time to scrape down the sides of the food processor to ensure the nuts are grinding evenly.

Remove the plastic wrap from the mixing bowl and whisk the milk mixture until the chocolate is thoroughly blended. Now, begin to stream in the chocolate milk mixture. Continue to process until all the milk has been added. Blend until everything is well combined and takes on a glossy finish.

If you’d prefer a smoother texture, pour the mixture into a food mill with a medium disk or through a fine-mesh sieve to remove any unground bits of toasted nuts. Transfer to a jar and refrigerate. Use within 1 week.

Note: Toasted hazelnuts are often sold with the skins intact. If the hazelnuts you purchase have the skins on them, simply wrap them in a clean kitchen towel and rub vigorously. They don’t need to be perfectly clean; just try to slough off as much of the skin as possible.

 

 

 

If you purchase raw hazelnuts, place the nuts on a sheet pan and roast in a 350ºF (180ºC, or gas mark 4) oven for 15 minutes. Let cool and rub.

Learn how to make your own pantry staples with this essential handbook, including the condiments, nut butters, salad dressings, stocks, relishes, and dips you like to keep in stock. Homemade foods from scratch always taste better; just try a spoonful of creamy, eggy, from-scratch mayonnaise, and you’ll swear off the salty bland commercial stuff for good! The Kitchen Pantry Cookbook shows you how to make your own foods to have on hand for your favorite meals. Avoid the high fructose corn syrup, the extra salt, the trans fats, the modified food starch, and the unpronounceable preservatives, and tailor the recipes to avoid the ingredients your family is allergic to. Each recipe features easy substitutions whenever possible, as well as the best way to store the finished product.

Erin Coopey is a chef, writer, and food photographer in Seattle, WA. After receiving her culinary degree in Scottsdale, Erin trained at the Culinary Institute of America at Greystone. Erin’s recipes have appeared in numerous publications, and she has appeared on several television programs to demonstrate recipes and products. She teaches at South Seattle Community College, PCC Natural Markets, Chefshop.com, Parties That Cook, and privately through Glorified HomeChef.

Buy this book at Amazon, Barnes and Noble, through the Indiebound network, Indigo Canada, or at a retailer near you.