DECADENT CHOCOLATE-HAZELNUT BUTTER
Instructions:
- ½ cup toasted hazelnuts;
- 2 tablespoons sugar;
- 2 ounces good-quality dark chocolate with 70 percent cocoa content, finely chopped;
- ½ cup heavy whipping cream;
- 1 tablespoon dark rum or bourbon (optional);
- 1/8 teaspoon vanilla extract.
- Place the nuts and the sugar in the bowl of a food processor fitted with the steel blade. Process until very fine, about 30 seconds.
- Put the chocolate in a small bowl. Heat the cream in a small heavy-bottomed saucepan over medium to medium-high heat until almost boiling (it will steam, and the small bubbles around the rim will become lively). Pour the cream over the chocolate and set aside for 5 minutes. Gently whisk until well blended, and then add the ground nut mixture, rum, and vanilla extract. Transfer to an 8-ounce Mason jar or other airtight container and allow to cool, uncovered, about 1 hour. (There will be a little extra for you to nibble on.) Close the jar, and refrigerate overnight for the chocolate butter to firm up and the flavors to meld—if you can wait that long. Serve at room temperature.
- TO LIGHTEN IT UP: Not possible.