Chocolate Hazelnut Butter 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 AND PEANUT BUTTER CUPCAKES

Steps:

• For Cupcakes: HEAT oven to 350 degrees F. Line 24 muffin cups with paper baking cups. Prepare cake mix according to package directions using water, oil and eggs. Beat in peanut butter until smooth. Divide batter evenly into baking cups.
• BAKE for 24 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans to wire rack to cool completely.
• For Frosting: BEAT shortening, butter and peanut butter in a large bowl, with an electric mixer on medium speed until smooth. Add powdered sugar, vanilla and salt. Mix slowly until combined. Beat on high for 3 to 5 minutes until light and fluffy.
• SPREAD 2 teaspoons hazelnut spread on each cupcake. Place frosting in decorator bag fitted with a star decorating tip (2A). Frost cupcakes by working in a circular motion moving towards center to build up frosting, creating a swirl effect, leaving chocolate exposed. Garnish with peanuts and shaved chocolate.

CHOCOLATE HAZELNUT BUTTER

Steps:

• In a high-powered blender or food processor, blend hazelnuts until smooth, scraping down sides of bowl as needed. In a double boiler or heat-proof bowl over a pot of simmering water, melt chocolate. Transfer melted chocolate to a bowl along with maple syrup and hazelnut butter and combine well. Store in an airtight container in the fridge for up to 1 month.

HAZELNUT & CHOCOLATE BUTTER

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the hazelnuts onto a large baking tray, place in the oven and roast for 10 mins, stirring now and then to ensure they don't catch at the edges. When golden brown, remove form the oven and leave to cool completely.
• Tip the nuts into a food processor, add the cocoa or cacao, maple syrup and salt. Blend for 6-8 mins, until you're left with a smooth nut butter, if you want to loosen the consistency, add a drizzle of hazelnut oil and blend again.

CHOCOLATE HAZELNUT BUTTER

Steps:

• GENERAL DIRECTIONS- FOOD PROCESSOR: Place roasted hazelnuts in food processor container with all-purpose blade.
• Process to coarse butter texture, about 3 minutes.
• Gradually add sugar, salt or other ingredients through feed tube.
• Scrape down sides; continue to process until desired texture is achieved, 4 to 7 minutes.
• BLENDER: Place roasted hazelnuts and 1 tablespoon vegetable oil in blender container and grind to meal on low speed.
• Continue to blend on low for several minutes, scraping down sides of container as required and adding another tablespoon of oil, if necessary.
• When butter is fairly fluid, blend on high for 2 to 3 minutes or until desired texture is achieved.
• Gradually add other ingredients and blend on low until thoroughly mixed.
• FOR CRUNCHY BUTTER: Stir in 1/4 cup roasted, chopped hazelnuts or raw sunflower seeds to finished butter.
• Makes 1-3/4 cups butter.
• These butter recipes are for"old-fashioned" butters with no stabilizers; if they are kept refrigerated, very little oil separation will occur.
• Shelf life is about 3 months in the refrigerator.

HAZELNUT-BUTTER COOKIES WITH MINI CHOCOLATE CHIPS

Steps:

• Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter, hazelnut butter, and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Beat in flour mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before shaping.)
• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls. Arrange 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Let cool on sheets on racks 5 minutes. Transfer cookies to racks and cool. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)