New This Month

Gianduja

This hazelnut-flavored chocolate, popular in Europe, makes a delicious sauce or spread.

  • Yield: Makes about 1 1/3 cups

Source: Martha Stewart Living, November 1997

Ingredients

  • 1 cup raw hazelnuts (5 ounces)
  • 1 tablespoon hazelnut oil, or other nut-flavored oil
  • 3 tablespoons Dutch cocoa powder
  • 3/4 cup light corn syrup
  • 1/4 cup superfine sugar
  • 1/4 cup heavy cream

Directions

  1. Heat oven to 350 degrees. On a baking pan, toast the hazelnuts until golden, 7 to 10 minutes. Remove from oven, and immediately transfer to food processor. Process until very smooth and runny, about 3 minutes. Scrape down sides of bowl several times. While processor is running, add oil. Scrape down sides again. Add cocoa; process to combine.

  2. Mix corn syrup and sugar in saucepan, and place over medium-high heat. Cook until sugar has dissolved, about 3 minutes. Stir in cream until just combined; remove from heat. While processor is running, slowly pour in syrup. Transfer to small bowl, and let cool.

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