Better Than Nutella (Chocolate-Hazelnut Spread)

Gluten Free
Health score
8%
Better Than Nutella (Chocolate-Hazelnut Spread)
45 min.
4
1110kcal

Suggestions


Indulge your sweet tooth with a decadent treat that far surpasses the store-bought alternatives—this Better Than Nutella Chocolate-Hazelnut Spread! Crafted for chocolate lovers and hazelnut enthusiasts alike, this rich and creamy spread will elevate your breakfast, dessert, or snack time to a whole new level of delight.

With the perfect balance of silky semisweet chocolate and the natural nuttiness of hazelnuts, this homemade gem is incredibly simple to whip up in just 45 minutes. Imagine the aroma of freshly roasted hazelnuts filling your kitchen as you create a spread that is not only gluten-free but also a delightfully rich addition to your culinary repertoire. You can use it as a flavorful dip for fruits, a topping for warm pancakes, or a luxurious spread on your morning toast.

The magic lies in the combination of high-quality ingredients, such as velvety heavy cream and rich unsalted butter, which come together to create a texture that’s both creamy and spreadable. Best of all, the spread can be prepared in advance, keeping well in the fridge for up to four weeks—if it lasts that long! Treat yourself and your loved ones to a homemade indulgence that promises to be better than anything you’ve tasted before. Your taste buds will thank you!

Ingredients

  • pound bittersweet chocolate coarsely chopped
  • cup cup heavy whipping cream 
  • 0.8 teaspoon kosher salt 
  • 0.3 cup sugar 
  • 0.5 cup butter unsalted cut into 1" pieces, room temperature (1 stick)

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • oven
  • whisk
  • kitchen towels

Directions

  1. Preheat oven to 350°F.
  2. Spread out nuts ona rimmed baking sheet or in an ovenproofskillet. Roast, shaking sheet once for eventoasting, until deep brown, 13-15 minutes.
  3. Let cool completely. (If nuts have skins,rub them in a kitchen towel to remove.)
  4. Grind hazelnuts and sugar in a foodprocessor until a fairly smooth, butterypaste forms, about 1 minute.
  5. Place chocolate in a medium metalbowl. Set bowl over a large saucepan ofsimmering water; stir often until chocolateis melted and smooth.
  6. Remove bowl fromover saucepan; add butter and whiskuntil completely incorporated.
  7. Whisk incream and salt, then hazelnut paste.
  8. Pour gianduja into jars, dividingequally.
  9. Let cool. (Gianduja will thickenand become soft and peanut butter-like as it cools.) Screw on lids. DO AHEAD:Gianduja can be made up to 4 weeksahead; keep chilled.
  10. Let stand at roomtemperature for 4 hours to soften. Canstand at room temperature up to 4 days.

Nutrition Facts

Calories1110kcal
Protein3.16%
Fat70.59%
Carbs26.25%

Properties

Glycemic Index
17.52
Glycemic Load
8.73
Inflammation Score
-9
Nutrition Score
20.770000084587%

Nutrients percent of daily need

Calories:1110.45kcal
55.52%
Fat:87.98g
135.35%
Saturated Fat:53.24g
332.77%
Carbohydrates:73.6g
24.53%
Net Carbohydrates:64.53g
23.46%
Sugar:55.86g
62.06%
Cholesterol:135.05mg
45.02%
Sodium:466.68mg
20.29%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:97.52mg
32.51%
Protein:8.87g
17.74%
Manganese:1.51mg
75.29%
Copper:1.43mg
71.38%
Magnesium:204.32mg
51.08%
Iron:7.24mg
40.23%
Fiber:9.07g
36.29%
Phosphorus:336.16mg
33.62%
Vitamin A:1640.44IU
32.81%
Zinc:3.18mg
21.17%
Potassium:706.64mg
20.19%
Selenium:11.67µg
16.67%
Vitamin E:1.87mg
12.5%
Calcium:116.78mg
11.68%
Vitamin K:12.05µg
11.48%
Vitamin B2:0.18mg
10.56%
Vitamin D:1.38µg
9.18%
Vitamin B12:0.35µg
5.79%
Vitamin B5:0.52mg
5.23%
Vitamin B3:1mg
5%
Vitamin B1:0.05mg
3.31%
Vitamin B6:0.06mg
3.01%
Source:Epicurious