Best Chocolate Hazelnut Butter Recipe By Tasty Recipes

CHOCOLATE HAZELNUT BUTTER RECIPE

Steps:

• Add warm skinless hazelnuts to a food processor and process on low speed until creamy and smooth (about 5-10 minutes). You will need to scrape down the sides of your bowl every few minutes or so.
• Add the rest of the ingredients.
• Pulse and process for 30 seconds for the mixture to come together. Do not over-mix as the mixture can separate.
• Taste and adjust for sweetness.
• Pour mixture into sterile jars.
• Keep at room temperature or refrigerated for one month. Please note that the spread will harden once refrigerated.

CHOCOLATE-HAZELNUT BUTTER

Steps:

• Place hazelnuts in a food processor; cover and process for 2-3 minutes or until mixture pulls away from sides of processor. Continue processing while gradually adding confectioners' sugar, cocoa and salt to reach desired consistency. Store in the refrigerator.

CHOCOLATE HAZELNUT BUTTER RECIPE BY TASTY

Steps:

• NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread hazelnuts onto a baking tray and bake for 10-12 minutes or until you can smell them.
• In a food processor, blend roasted hazelnuts. Scrape down the sides when necessary.
• Once the hazelnuts have broken down and become crumbly, add unsweetened cocoa powder, maple syrup, and vanilla extract.
• Blend again and slowly add canola oil while still mixing. Add more canola oil if you want a creamier texture.
• Pour into a jar, store in a refrigerator and use within one month.
• Nutrition Calories: 3029 Fat: 255 grams Carbs: 150 grams Fiber: 52 grams Sugars: 44 grams Protein: 71 grams
• Enjoy!

MOM'S HAZELNUT & CHOCOLATE BREAD PUDDING

Steps:

• Microwave butter and chocolate chips until melted, 30-45 seconds; stir until smooth. Cool. In a 3- or 4-qt. slow cooker coated with cooking spray, combine bread cubes and hazelnuts. In a large bowl, combine next 7 ingredients, mixing well. Add chocolate mixture to bowl; whisk until smooth., Pour egg mixture over bread and hazelnuts, gently pressing bread cubes to help them absorb liquid. Cook, covered, on low 4-5 hours or until a knife inserted in center comes out clean. Serve warm, dolloped with whipped cream if desired.

CHOCOLATE HAZELNUT SOUFFLé RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Butter two Soufflé ramekins and sprinkle with cocoa powder, knocking out excess.
• In a medium bowl, mix Nutella and 2 egg yolks.
• In a separate medium bowl, whisk 2 egg whites until foam starts to form. Add sugar and continue mixing until they hold stiff peaks.
• Fold ⅓ of the whites into the Nutella mixture until fully incorporated. Add the remaining whites to the mixture and fold gently, but thoroughly until the mixture is smooth.
• Pour the mixture in the ramekins, clean the rims so the Soufflé rises evenly, and bake for 15 - 17 minutes.
• Serve immediately.
• Enjoy!