Better Than Nutella (Chocolate-Hazelnut Spread)

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

Suggestions


Are you ready to embark on a delightful culinary journey that will elevate your snacking experience? Introducing our Better Than Nutella Chocolate-Hazelnut Spread—a luxurious, homemade alternative to the beloved store-bought classic. Rich, creamy, and utterly indulgent, this spread is not only gluten-free but also a crowd-pleaser that you and your family will adore.

Imagine velvety semisweet chocolate harmoniously combined with roasted hazelnuts, creating a buttery paste that melts in your mouth. The meticulous roasting process enhances the nutty flavor, while the blend of heavy cream and salted butter adds a velvety texture that will leave you craving more. This spread is perfect for dipping, slathering on warm toast, or simply enjoying by the spoonful!

With just 45 minutes of your time, you can whip up a batch that serves four lucky people. Each serving is packed with decadence—1110 calories of pure bliss! Plus, it’s a fantastic treat to make ahead of time, offering you the convenience of a delicious homemade spread that can be stored for up to four weeks. Whether you’re hosting a brunch, planning a cozy night in, or just treating yourself, this chocolate-hazelnut spread is sure to impress. Get ready to elevate your favorite snacks to a whole new level!

Ingredients

  • pound bittersweet chocolate coarsely chopped
  • cup heavy 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