Better Than Nutella

1. 1

   Preheat oven to 350u00b0. 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.)

2. 2

   Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute.

3. 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.

4. 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.

5. 5

   Read More http://www.bonappetit.com/recipes/2012/12/better-than-nutella#ixzz2TnfGLoZj

* Per serving · 4 servings · Values may vary.

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