Chocolate hazelnut butter
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Chocolate hazelnut butter
  Chocolate    Butter  
Last updated 6/12/2012 1:15:34 AM. Recipe ID 45018. Report a problem with this recipe.
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      Title: Chocolate hazelnut butter
 Categories: Desserts
      Yield: 1 Servings
      1 c  Granulated sugar
    3/4 c  Unsweetened cocoa powder
    1/2 c  Hot water
    1/2 ts Vanilla
    1/2 ts Almond extract - optional
    3/4 c  Butter - softened
      1 c  Hazelnuts - roasted -
           -coarsely chopped
  "Valerie Soon, a B.C.-born chef, offers this great Christmas
  have-on-hand item. She spreads this luscious butter on warmed pound
  cake or between vanilla wafers. Frozen, it can be scooped into balls
  and dusted with cocoa for instant truffles." In small heavy saucepan
  whisk together sugar, cocoa and water; cook over medium-low heat,
  stirring with wooden spoon, until sugar is dissolved. Bring to boil;
  boil, whisking, for 1 minute. Remove from heat; stir in vanilla and
  almond extract. Let cool to room temperature. In bowl, beat butter
  until light. Gradually beat in chocolate mixture until fluffy and
  light incolor. Fold in nuts. Scrape into jar; cover and refrigerate
  until chilled or for up to 2 weeks. Makes 2 1/2 cups. Hazelnut,
  filbert, cobnut and noisette are all the nut of the Corylus tree.
  Hazelnut is the accepted term worldwide. Roast shelled nuts on baking
  sheet at 350F 8-10 minutes or until fragrant. Or microwave 1 cup at
  High 3-4 minutes or until skins crack. While warm, rub nuts
  vigorously in tea towel to remove most of the skins.

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Recipe ID 45018 (Apr 03, 2005)

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