Chocolate Hazelnut Sauce (Italian Gianduja)

Gianduja is an Italian Chocolate Hazelnut Spread that was the precursor to Nutella (originally called Pasta Gianduja). It was created in Turin, Italy in the mid-1800s as a way to extend the amount of chocolate available while the country had a shortage during the British blockade. In Italy, you can find Gianduja as a spread or a sliceable solid. This particular version is made by roasting hazelnuts, then processing until they become a paste. They are then mixed with dark chocolate, butter, and cream. It is spreadable when warm, but solidifies as it cools. Delicious on ice cream, smeared on crêpes or you can heat it gently and dip fresh fruit into it too.

2 heaping cups whole hazelnuts, skins removed
¼ cup granulated sugar
1 lb dark chocolate
½ cup unsalted butter, melted and slightly cooled
1 cup heavy cream
¾ tsp. kosher salt

Preheat oven to 350°F.

Arrange the hazelnuts in a single layer on a rimmed baking sheet. Bake in preheated oven until golden brown and fragrant, 13-15 minutes.

In a food processor, blend the roasted hazelnuts and sugar until it becomes a smooth paste.

Chop the chocolate into small pieces. Melt until smooth using either the microwave in 20 second increments or in a heatproof bowl over a pot of simmering water.

Transfer the melted chocolate to the bowl of a stand mixer fitted with a whisk attachment or a large bowl. Whisk in the butter, then the cream, salt, and smooth hazelnuts until blended.

Pour into containers, preferably glass, and allow to cool. Cover and refrigerate for up to 4 weeks.

Makes 4 cups.