Chocolate Hazelnut Spread aka Nutella

I don't know about you but I can't be trusted around Nutella.  I took a trip to Paris a few years ago and I think the 6 or so pounds I gained on that trip is due to the fact that I was helpless to resist the street side windows of creperies and their Nutella and banana crepes.

 Nutella + Banana is possibly my favorite food combination.  

This recipe makes about 4 cups, so plan accordingly.   (Most of this batch is going to friends and co workers.)

Chocolate Hazelnut Spread

10 oz hazelnuts, blanched + skinless

1/4 cup sugar

1 lb bittersweet chocolate, chopped

1 stick butter

1 cup cream

pinches of salt

Heat oven to 350 degrees.  Place hazelnuts on a baking sheet and roast about 30 minutes until medium brown.  Turn pan once during roasting for evenness.  Remove from oven and let cool.  

Combine sugar and roasted hazelnuts in the smaller bowl of a food processor and process with the multi purpose blade for 12 minutes of so.  Mixture will have to consistency of melted, oily, creamy peanut butter.  

Meanwhile, set a metal bowl over a pot of simmering water and melt chocolate.  Add butter, stirring to melt and combine with chocolate.  Stir in cream.  Stir in hazelnut/sugar mixture and salt.  While warm, pour into clean jars.  

Will keep at room temperature of 4 days or in the fridge for a month.  

Chocolate Truffles

Truffles!  I don't really know what to say about these but they are easy to make and a nice looking gift.  Keep these little things in the fridge.  Roll them either in cocoa powder, crushed nuts, chopped dried cranberries, sprinkles, coconut or anything else.  

Chocolate Truffles

1/4 cup heavy cream

2 tablespoons grand marnier

6 oz german sweet chocolate  

4 tablespoons butter, room temperature

cocoa powder (or whatever you've chosen to roll the truffles in)

In a pan, boil cream until it is reduced to about 2 tablespoons.  Add grand marnier and chocolate.  Lower the heat and melt chocolate.  Add butter, stir until melted and mixture is smooth.  Pour into a shallow bowl and chill in the fridge for 1 hour.  

Scoop out with a spoon, shape and roll in toppings.