10 Recipes Proving Sweets and Treats Are Nicer With Nutella
Nutella — that rich, creamy, chocolate-hazelnut spread — has a way of quickly disappearing after it comes home from the store. Eaten straight from the jar, slathered on toast, or used as a dip for fruit, it is irresistible. It is also a handy ingredient for making cookies or muffins, and it can improve tried-and-true dishes. If your jar lasts long enough, you’ll definitely want to try one of these 10 recipes.
If you don’t want to buy Nutella, you can make your own chocolate-hazelnut spread at home — like with this version from Bon Appétit. You will need jars to store the gianduja, the chocolate hazelnut paste you end up making.
- 2 cups (heaping) hazelnuts, preferably skinned (about 10 ounces)
- ¼ cup sugar
- 1 pound semisweet or bittersweet chocolate, coarsely chopped
- ½ cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature
- 1 cup heavy cream
Directions: Preheat oven to 350 degrees Fahrenheit. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 minutes. Let cool completely. (If nuts have skins, rub them in a kitchen towel to remove.)
Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute. Place chocolate in a medium metal bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream and salt, then hazelnut paste.
Pour gianduja into jars, dividing equally. Let cool. (Gianduja will thicken and become soft and peanut butter-like as it cools.) Screw on lids. Gianduja can be made up to four weeks ahead; keep chilled. Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to four days.