Ingredients

The following ingredients have 4 Servings
  • 2 C hazelnuts
  • 10 oz chocolate (milk is traditional, but I used semi sweet)
  • 1/2 C powdered sugar
  • 1/2 tsp vanilla
  • 2 Tbsp Dark cocoa powder
  • 1/2 tsp salt

Instruction

  • Preheat the oven to 350°F.
  • spread in a pan and toast the hazelnuts until they're slightly browned and the skin is slightly blistered, 10-15 minutes.
  • Place the hazelnuts in a cloth towel and rub vigorously to remove as much of the skins as you can, let cool
  • Place the chocolate in a double broiler (in a clean dry metal bowl over a saucepan of boiling water - don't let the bowl touch the water) until melted and smooth, put aside and let cool
  • in a food processor (or high powered blender) grind the hazelnuts until they form a nut butter, it will take 6-10 mins depending on the strength of your processor, scraping the sides occationally
  • Add the powdered sugar, vanilla, cocoa and salt and continue to mix until the mixture is as smooth as possible
  • add the melted chocolate and blend until smooth
  • store in an airtight container at room tempurature for up to 2 weeks