Best 6 Chocolate Hazelnut Spread Mock Nutella From Gale Gand Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Chocolate hazelnut spread, often known as Nutella, is a delightful treat enjoyed by people of all ages. However, many store-bought Nutella brands contain unhealthy ingredients like refined sugars and palm oil, making them less than ideal for those seeking a healthier option. Fortunately, there's a delicious and nutritious alternative: a homemade chocolate hazelnut spread inspired by Gale Gand, a renowned chef and cookbook author known for her expertise in creating wholesome and flavorful dishes. This homemade version offers a rich and decadent taste without sacrificing nutritional value.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE CHOCOLATE-HAZELNUT SPREAD



Homemade Chocolate-Hazelnut Spread image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     condiment

Time 1h10m

Yield 1 cup

Number Of Ingredients 7

1/2 cup semisweet chocolate chips (3 ounces)
3/4 cup skinned hazelnuts, toasted (about 4 ounces)
2/3 cup sweetened condensed milk, such as Eagle Brand
1 tablespoon honey
1/8 teaspoon kosher salt
Toasted baguette slices
Sliced fruit, such as apples, pears, pineapple and/or bananas

Steps:

  • Preheat the oven to 350 degrees F. Place the chocolate chips in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool to room temperature.
  • Grind the nuts in a food processor until pasty (the nuts will be stuck to the sides of work bowl), 1 minute. Scrape down the bowl with a rubber spatula. Add the condensed milk, honey and salt. Blend well, scraping down the bowl as needed. Add the cooled chocolate and pulse until combined. Transfer the spread to a small bowl.
  • Serve with the toasts and sliced fruit. Cook's Note: The chocolate can also be melted in a microwave. Microwave the chocolate chips in a small microwave-safe bowl in 15-second intervals until the chocolate is very soft. Stir until melted and smooth.

CHOCOLATE-HAZELNUT SPREAD NO-BAKES



Chocolate-Hazelnut Spread No-Bakes image

No-bake cookies made without cocoa or milk. Made all in one pan, easy to double or cut in half. Warning! These are addicting.

Provided by Plaidipus

Categories     Desserts     Cookies     Nut Cookie Recipes     Hazelnut

Time 50m

Yield 30

Number Of Ingredients 7

1 cup butter
2 cups white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup peanut butter
1 cup chocolate-hazelnut spread (such as Nutella®)
3 cups rolled oats

Steps:

  • Line an 8-inch baking dish with aluminum foil.
  • Melt butter in a large saucepan over medium-high heat. Stir sugar, vanilla extract, and salt into the melted butter; bring to a boil and cook and stir until the sugar dissolves, about 1 minute.
  • Reduce heat to medium; add the peanut butter and chocolate-hazelnut spread. Cook and stir until smooth, about 5 minutes. Remove from heat and add the oats; stir to coat evenly. Dump the mixture into the prepared baking dish; spread into an even layer using a spatula or spoon.
  • Allow the mixture to cool completely, at least 30 minutes. Remove from baking dish, lifting by the foil. Cut into bars to serve.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 13.4 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 5.1 g, Sodium 110.9 mg, Sugar 18.7 g

CHOCOLATE HAZELNUT SPREAD WITH CREPES



Chocolate Hazelnut Spread with Crepes image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 4 servings plus extra spread

Number Of Ingredients 14

4 ounces peeled toasted hazelnuts
2 tablespoons vegetable oil
2 tablespoons powdered sugar
1 tablespoon cocoa powder
1/2 teaspoon vanilla extract
12 ounces milk chocolate, chopped and melted
2 eggs
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/4 teaspoon salt
1 teaspoon granulated sugar
1/2 cup all-purpose flour
Unsalted butter
2 bananas, sliced
Confectioners' sugar

Steps:

  • In a food processor, grind the hazelnuts into a paste. Add the oil, sugar, cocoa powder, and vanilla and continue processing. Add the melted chocolate and blend well. Strain the mixture through a fine strainer to remove any large grains of nuts. The mixture will be thin and a little warm. Pour into a jar to let cool and thicken slightly. Keeps 1 month, covered, at room temperature.
  • In a medium bowl, whisk together the eggs and milk. Whisk in the salt, granulated sugar, and flour. Set aside for 30 minutes, if you have got the time. In a nonstick 8 to 10-inch omelet pan, melt about 1/2 teaspoon butter over medium heat. When it foams, pour or ladle in about 1/8 cup (2 tablespoons) batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip the crepe, and cook until the other side is lightly browned. Transfer to a platter. Repeat until the batter is used up.
  • One by one, spread each crepe with a thin layer of the chocolate hazelnut spread, then some banana slices, and roll up like a cigar or fold into quarters. Place 2 crepes on each of 4 serving plates. Sprinkle with confectioners' sugar and serve.
  • Notes about the recipe: While in Italy we discovered Nutella, a chocolate hazelnut spread that comes in a jar like peanut butter. We can't get enough of it but also have trouble finding it. So I figured out how to make my own! This recipe makes more hazelnut spread than you need but it keeps and is great to spread on toast, inside croissants or on brioche. I've even caught family members just spreading it on a banana as they peel it down, one schmear per bite.

CHOCOLATE HAZELNUT SPREAD (MOCK NUTELLA FROM GALE GAND)



Chocolate Hazelnut Spread (Mock Nutella from Gale Gand) image

Recipe courtesy Gale Gand. Keeps 1 month, covered, at room temperature. Try it on Recipe #328906. Some Nutella history: Chocolate and hazelnut is a classic taste combination in northern Italy, where it goes by the name of 'gianduia' (pronounced jon doo ya). Pietro Ferrero, a candy maker in Italy, blended the two into a spread in 1946, and the company that carries on its production says that Nutella has grown to become the best-selling sweet spread in the world. For another (simpler) but lower calorie version, try Recipe #328643

Provided by 2Bleu

Categories     Kid Friendly

Time 10m

Yield 2 cups

Number Of Ingredients 6

4 ounces peeled toasted hazelnuts (see note)
2 tablespoons vegetable oil
2 tablespoons powdered sugar
1 tablespoon cocoa powder
1/2 teaspoon vanilla extract
12 ounces milk chocolate, chopped and melted

Steps:

  • In a food processor, grind the hazelnuts into a paste. Add the oil, sugar, cocoa powder, and vanilla and continue processing. Add the melted chocolate and blend well.
  • Strain the mixture through a fine strainer to remove any large grains of nuts. The mixture will be thin and a little warm. Pour into a jar to let cool and thicken slightly.
  • NOTE: To roast and peel hazelnuts: Preheat oven to 350°F Place nuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes, stirring halfway through baking so ensure an even color. Let cool, then place the nuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off.

CHOCOLATE HAZELNUT SPREAD



Chocolate Hazelnut Spread image

About half as sweet and slightly chunky, this is Nutella for grownups. Use the best quality cocoa powder you can find; Valhrona is excellent. Adapted from a recipe by Lucy Baker at Serious Eats. http://bit.ly/gbXilj

Provided by DrGaellon

Categories     Nuts

Time 30m

Yield 1 1/2 c, 24 serving(s)

Number Of Ingredients 6

1 cup hazelnuts
1 cup almonds
3/4 cup confectioners' sugar
1/4 cup cocoa powder
1 pinch salt
3 tablespoons canola oil (or other neutral oil)

Steps:

  • Preheat oven to 375°F Spread nuts on baking sheet and bake 10-15 minutes until lightly browned and fragrant. Transfer nuts to clean kitchen towels and rub until most of the skins are removed.
  • Transfer nuts to food processor and grind into a smooth paste, about 5 minutes. Add sugar, cocoa and salt and process until combined.
  • With processor running, slowly pour oil into work bowl through feed tube until fully incorporated. Transfer to storage jars. Keeps about 1 month in refrigerator.

Nutrition Facts : Calories 101.8, Fat 8.3, SaturatedFat 0.7, Sodium 26.2, Carbohydrate 6.3, Fiber 1.5, Sugar 4.2, Protein 2.3

BETTER THAN NUTELLA (CHOCOLATE-HAZELNUT SPREAD)



Better Than Nutella (Chocolate-Hazelnut Spread) image

Provided by Melissa Hamilton

Categories     Sauce     Chocolate     Dessert     Valentine's Day     Vegetarian     Kid-Friendly     Low Sodium     Low Cholesterol     Edible Gift     Hazelnut     Bon Appétit     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 cups

Number Of Ingredients 8

2 cups (heaping) hazelnuts, preferably skinned (about 10 ounces)
1/4 cup sugar
1 pound semisweet or bittersweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, cut into 1" pieces, room temperature
1 cup heavy cream
3/4 teaspoon kosher salt
Special Equipment
Four clean 8-ounce jars

Steps:

  • Preheat oven to 350°F. 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. DO AHEAD: Gianduja can be made up to 4 weeks ahead; keep chilled. Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to 4 days.

Tips for Making the Best Chocolate Hazelnut Spread:

  • Use good quality chocolate. The chocolate is the star of the show in this recipe, so it's important to use a good quality chocolate that you enjoy the taste of. A dark chocolate with a cocoa content of at least 70% is a good option.
  • Roast the hazelnuts. Roasting the hazelnuts brings out their flavor and makes them more fragrant. You can roast them in a preheated oven at 350 degrees Fahrenheit for about 10 minutes, or until they are golden brown and fragrant.
  • Use a food processor or high-powered blender. A food processor or high-powered blender is the best way to get a smooth and creamy chocolate hazelnut spread. If you don't have either of these appliances, you can use a regular blender, but you may need to blend the mixture for longer.
  • Be patient. It takes a little time to make chocolate hazelnut spread, but it's worth it! The mixture needs to be blended for several minutes until it is smooth and creamy. Don't be tempted to rush the process, or you'll end up with a grainy spread.

Conclusion:

This chocolate hazelnut spread is a delicious and versatile treat that can be used in a variety of ways. It's perfect for spreading on toast or crackers, using as a dip for fruit or pretzels, or adding to smoothies or milkshakes. It's also a great gift idea for friends and family. So next time you're looking for a sweet treat, give this chocolate hazelnut spread a try. You won't be disappointed!

Related Topics