Chocolate Hazelnut Sauce

Chocolate Hazelnut Sauce

I’ve made this sauce so many times, it doesn’t really even seem like a recipe…but it’s convenient to know how to make an easy chocolate hazelnut sauce.

I came up with this recipe while trying to recreate my favourite bistro crêpe (strawberries with chocolate-hazelnut sauce). I had started out using a store-bought chocolate-hazelnut spread, but something just wasn’t right.  The chocolate flavour wasn’t intense enough, and it was way too sweet.
I also didn’t appreciate the fact that some of these spreads contain hydrogenated oils.  So the result of some experimentation is the following fast and easy recipe for chocolate-hazelnut sauce.  All that’s needed are semi-sweet chocolate chips, or a bar of dark chocolate, some hazelnut butter and a pinch of salt (I also use almond butter when I’m out of hazelnut).

The proportions I give below make a smooth, not-too-sweet, rich, dark, delicious sauce. This spread can also be used on toast, etc. I think it must be loaded with antioxidants from the dark chocolate and good fats from the nut butter (that’s what I tell myself anyway).

Ingredients: (makes about 1/2 cup of sauce)
4 tablespoons semi-sweet chocolate chips, or chopped dark chocolate
pinch of salt (if your nut butter isn’t salted)
4 teaspoons hazelnut butter

Put chocolate chips and pinch of salt in a heat-proof bowl, and set over a pan of simmering water on the stovetop (or you can use a double boiler).  I take mine off the heat when the chips have mostly melted, but there are still a few left holding their shape.  You can also melt the chocolate chips in a microwave for one-minute increments, checking often and stirring to make sure they aren’t overheating.

Remove from heat, add the four teaspoons of hazelnut butter, and stir thoroughly until combined (try with my gluten-free crêpe recipe and strawberries for a tasty treat!).

Printable version:

Chocolate Hazelnut Sauce

Total Time 10 minutes
Servings 1 /2 cup (250ml)

Ingredients

  • 4 tablespoons semi-sweet chocolate chips or chopped dark chocolate
  • pinch of salt if your nut butter isn't already salted
  • 4 teaspoons hazelnut butter

Instructions

  1. Put chocolate chips and pinch of salt in a heat-proof bowl, and set over a pan of simmering water on the stovetop (or you can use a double boiler). I take mine off the heat when the chips have mostly melted, but there are still a few left holding their shape. You can also melt the chocolate chips in a microwave for one-minute increments, checking often and stirring to make sure they aren't overheating.
  2. When the chocolate is melted, remove from heat, add the hazelnut butter, and stir until throughly combined.
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