Friday, May 13, 2011

Chocolate Hazelnut Spread

  • 2 cups raw hazelnuts (filberts) shelled and skinned
  • ½ cup dark, rich unsweetened cocoa powder
  • 1½ cups Splenda
  • ¼ tsp salt
  • 3 tbs canola oil
  1. Heat oven to 400° F.  Spread hazelnuts evenly on cookie sheet.  Roast until they darken, about 10 minutes, rattling them around a bit halfway through so they toast evenly.
  2. Transfer hazelnuts to food processor and grind for about 5 minutes.  They’ll become a paste and, finally, they’ll liquefy.  Scrape down sides as needed.
  3. Add cocoa, Splenda, salt, and 2 tablespoons oil to food processor and continue to process until well blended, about 1 minute.  Add remaining oil if consistency seems too thick.
  4. Store in refrigerator for up to a week in covered container.  When fully chilled, it will become thick like peanut butter.

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