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
- 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
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.
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.