Low Iodine Chocolate Hazelnut Spread
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Learn more →Ingredients
16 servings
- 2 cups raw hazelnuts
- ¼ cup unsweetened cocoa powder
- ½ cup powdered sugar
- 2 tbsp neutral oil (such as sunflower or grapeseed oil)
- ½ tsp vanilla extract
- ½ tsp fine salt
- 2 tbsp whole milk
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
Instructions
- 1
Preheat the oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet and roast for 12–14 minutes, until the skins are cracked and the nuts are deep golden brown and fragrant.
- 2
Transfer the hot hazelnuts onto a clean kitchen towel, fold the towel over them, and rub vigorously for about 1 minute until most of the papery skins have come off. It is fine if a little skin remains. Let the nuts cool for 15–20 minutes until no longer warm to the touch.
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