A chocolately nutty treat of such joy, these smooth bites melt in the mouth in an intensely luscious way.
This is my version of the gianduja, a classic Italian sweet, and this recipe uses just 3 ingredients – well, four if you want to top it with dark chocolate! It might not be totally authentic, but it has now over-taken good commercial gianduja in this house.
Gianduja is so simple to make if you have a food processor and it really is worth making.
These are great eaten just as they are, but I am partial to gilding the lily somewhat by dunking them in dark chocolate for an additional chocolate hit.
My only warning with these chocolates would be that you can’t eat too much in one go! Or maybe that is a challenge……..
These also make perfect gifts, packaged up in nice bags with pretty ribbons – ideal for Christmas!
And whether you like these with the chocolate topping or plain, I am sure you will want to make these again and again.
Recipe: gianduja – makes 450g
- 150g toasted hazelnuts
- 150g icing sugar
- 150g best quality milk chocolate, melted and slightly cooled
- optional: tempered or melted dark chocolate to dip into
(1) Put the nuts and icing sugar in a food processor and blitz in short bursts until you get as fine a powder as you can.
(2) Add the chocolate and blitz until incorporated, scraping down the bowl from time to time.
(3) Spoon into a small rectangular tin lined with clingfilm, pressing it altogether. Flatten the surface with a knife and chill until set.
NB: it will have the texture of thick wet sand – not a tempting image, I know, but just wait until you taste it! Any dry bits can be pressed into the mixture.
(4) Cut into small pieces. If you want to, dip them into melted chocolate, either submerging them or going about half way.