Friday, December 24, 2010
Chocolate Hazelnut Spread for Christmas
I've been busy making a holiday food basket for two special people. I do wish I had taken the time to make one for a lot of people but there is always next year. This year, however, this was just time for one basket. So far I've put blueberry preserves that I made this past Summer, lemon curd, kitchen utensils, a mini loaf of banana bread, crackers and this delightful Chocolate Hazelnut Spread.
I read about Chocolate Hazelnut Spread on Angry Chicken's blog and really wanted to try my hand at making it. (Of course we all should remember that Angry Chicken is the Awesome and that I usually want to do what she does).
This was even simpler to make than the Meyer Lemon Curd I posted about and surprisingly fast. If I were to make this again, I might up the sugar as I found this to be a bit too nutty and not sweet enough. It is still very tasty though.
Chocolate Hazelnut Spread
Yield 1 1/2 cups
1/3 cup hazelnut meal (ground hazelnuts)
1/2 cup dry nonfat milk powder
1/3 cup brown sugar
1/4 cup unsweetened cocoa powder
1 tbsp cornstarch
3/4 cup milk (low fat)
1 tbsp vegetable oil
1. In a medium saucepan, combine hazelnut meal, dry milk powder, brown sugar, cocoa powder and cornstarch. Add in milk and vegetable oil and whisk until smooth.
2. Cook over medium heat and whisk frequently, until mixture begins to thicken and just starts to bubble. Remove from heat and transfer to a heatproof container, preferably one with an airtight lid.
3. Cool to room temperature and, if not eating right away, store in the fridge with an airtight lid on the container.
4. Spread tastes best at room temperature and will keep for several days in the fridge.