Vegan MoFo Day XIV : Chocolate Hazelnut Spread (with instructions for non-food processor people)

Chocolate Hazelnut spread on Pumpkin Spice Hazelnut Scones

I’m going to come right out and say that I’m not a big fan of chocolate spreads in general as I tend to find them too rich.  That doesn’t mean, however, that I don’t indulge every once in a while.  This is also not an everyday food by any means, and if you do like your chocolate spread every day, please go and find yourself a healthier version.  Ok?  Thanks.

Did you make your ganache?  Have you roasted your hazelnuts?  If you made the Peanut Butter Cup Cookies you probably had ganache left (unless you ate it all!).  This spread was born out of a new way to use my left-over ganache besides making truffles.  I like truffles, but seeing all those fresh-roasted hazelnuts got me thinking about that famous Italian spread and voila.  If you’ve already got roasted hazelnuts and some left-over ganache, this will take you 5 minutes, maybe less.

Chocolate Hazelnut Spread

160g/1 generous cup roasted hazelnuts (or any nut, really)

100g/3/4 cup plus 1 tbsp ganache

15 to 30ml/1 to 2 tbsp vegetable oil

If your ganache is in the fridge, you’ll need to warm it up either in the microwave or in a double boiler.  While you’re doing that put your hazelnuts in your food processor with an S blade and grind them up as much as you would like.  Personally, I like a little crunch so I left them closer to a coarse meal than powder.  Add some of the oil to help things along, and add more if necessary (this will depend on the oil-content of your nuts).

like so

Now, fold this into the chocolate ganache.  In a sterilised, air-tight jar this will last a few weeks in the cupboard.  In an air-tight container in the fridge it’ll last even longer.  It hardens up when it’s cold, but a warms-up just beautifully.

But wait!  I don’t have a food processor!  (Or I’m lazy and don’t want to roast nuts and wash my food processor). No panic.  Just use your favourite nut butter (hazelnut?).   You can add the same amount of nut butter to the ganache when you’re warming it up, just stir well.  Done!  Wasn’t that easy?

This obviously lends itself to many add-ins and subs, so play with it!  Pistachios are a personal favourite, but don’t let me influence you.

24 thoughts on “Vegan MoFo Day XIV : Chocolate Hazelnut Spread (with instructions for non-food processor people)

  1. Pingback: Gimme! Gimme! Gimme! (Friday Food) » V for Vegan:

  2. I’d never thought of doing it chunky! I guess I was influenced by the smoothness of Nutella, but you’re absolutely right – it must be amazing with bits of hazelnuts throughout. Miam!

  3. You are the cleverest vegan around, Shelly! I love that you thought of a non-food processor version and now I just have to make some because none of the store-bought vegan versions ever taste that good to me.

  4. I’m sitting here eating rice cakes while reading this. All of the sudden, they seem so disappointing.

    This spread and that scone are just so beautifully decadent!

  5. i’m kinda ashamed to say this Shelly, but i’ve never had any sort of chocolate spread before. i looooooove me some hazelnuts, and i’ve never made ganache before – so i think i’m gonna have to make this just ’cause i’m so ashamed. ahahahahahahahhhaa! also awesome (besides your chocolate hazelnut spread of total & complete deliciousness) – your recipe page! superw00t! i’m gonna go check it out now!

  6. I adore homemade nutella! Yours sounds perfectly easy–even without a processor. 🙂 But then again, I’m one of those people who’d probably just eat the gananche. 😉

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