Gianduja Recipe
Italian · Confection · 25 min total
Gianduja is a smooth, creamy chocolate-hazelnut confection from Italy, similar to Nutella but with a firmer texture perfect for spreading or filling chocolates.
15
min prep
min prep
10
min cook
min cook
16
servings
servings
190
kcal/serving
kcal/serving
Ingredients
- 1 cup hazelnuts (5 oz / 140 g)
- 4 oz dark chocolate (70% cocoa), chopped
- 2 oz milk chocolate, chopped
- 2 tbsp unsalted butter, softened
- 1 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 10 minutes, until fragrant and skins begin to crack.
- Wrap hot hazelnuts in a clean kitchen towel and rub vigorously to remove most of the skins. Let cool.
- In a food processor, grind hazelnuts to a smooth paste, scraping sides occasionally, about 5 minutes.
- Melt dark and milk chocolate in a heatproof bowl over simmering water or in the microwave in 30-second bursts, stirring until smooth.
- Add melted chocolate, butter, powdered sugar, vanilla, and salt to the hazelnut paste. Process until completely smooth and well combined.
- Transfer gianduja to a small container or shape into a log using plastic wrap. Refrigerate until firm, about 2 hours.
- Serve at room temperature as a spread or use in desserts.
Tips
- For extra smooth gianduja, strain the hazelnut paste through a fine-mesh sieve before adding chocolate.
- Store in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature before spreading.
- Use as a filling for chocolates, spread on bread, or swirl into ice cream.
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