Homemade Gianduja (Italian Chocolate Hazelnut Spread)
This recipe for Homemade Gianduja (Italian Chocolate Hazelnut Spread) features only 5 ingredients and is really simple to make. It's dairy-free, vegan, and you'll never have to buy chocolate hazelnut spread at the store again.
Calories 69 kcal 50 g dark chocolate chopped 50 g hazelnut butter 100% pure ground hazelnuts 20 g icing sugar pinch sea salt ⅛ teaspoon vanilla extract
In a heat-proof bowl, add in the chopped dark chocolate.
Place the bowl over a double-boiler and heat over medium heat, stirring occasionally with a spatula until the chocolate is melted. Next, add in hazelnut butter in small increments, stirring until fully incorporated. Add in the icing sugar, sea salt and stir until the mixture is smooth.
Turn off the heat and add in a tiny splash of vanilla extract. Give it a stir. If it starts to seize, continue to stir over the remaining heat and it should smooth itself out.
Transfer the chocolate hazelnut spread to a clean, sterile jar or container and store at room temperature for up to 1 week.
Calories: 69 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 1 mg | Sodium: 1 mg | Potassium: 70 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 3 IU | Vitamin C: 1 mg | Calcium: 9 mg | Iron: 1 mg