Gianduja (Italian Chocolate-Hazelnut Spread)

Active time: 25 minutes

Total time: 35 minutes

Makes 4 x 8-ounce mason jars

2 heaping cups hazelnuts, preferably skinned, about 10 oz.

1/4 c. sugar

1 lb. semisweet or bittersweet chocolate, coarsely chopped (I prefer 70% cacao, but anything over 60% will work)

1 stick room-temperature unsalted butter, cut into 1” pieces

1 c. heavy cream

3/4 tsp. kosher salt

4 x 8oz. mason or glass jars with lids, cleaned thoroughly

Step 1

Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, like peanut butter. This may take 10-15 minutes. Occasionally stop the processing and scrape down the sides to make sure everything is blended well..

Step 2

Place chocolate in a medium glass bowl over a saucepan of simmering water. (The steam heat will melt the chocolate.) Stir the mixture often until the chocolate is melted and smooth. Remove the bowl from the saucepan. Add the butter and whisk until completely incorporated. Whisk in cream and salt, then hazelnut paste. Stir well to thoroughly incorporate. At this stage, it will be very liquidy.

Step 3

Pour the Gianduja into jars, dividing equally. Let it cool. The Gianduja will thicken and become soft and peanut butter-like as it cools. Screw on the lids and store in the refrigerator.

Gianduja will keep in the fridge for up to a month. To soften, let it sit at room temperature for a few hours.

Enjoy!