6OzChocolate (dark or milk chocolate), finely chopped
1/2CupHeavy cream
1TbspUnsalted butter
1TspVanilla extract (optional)
Pinch of salt
Instructions
Roast Hazelnuts: Preheat oven to 350°F (175°C). Spread hazelnuts in a single layer on a baking sheet. Roast for 10-12 minutes, or until fragrant and skins start to peel. Briefly wrap them in a clean kitchen towel and rub gently to remove most of the skins.
Make Hazelnut Paste: Let cool slightly. Transfer the roasted hazelnuts to a food processor or high-powered blender and process until a smooth paste forms (this may take a few minutes).
Melt Chocolate:Stovetop: Place chopped chocolate, heavy cream, and butter in a small saucepan over very low heat. Stir constantly until melted and smooth.Microwave: Combine chopped chocolate, heavy cream, and butter in a heatproof bowl. Microwave in 30-second intervals, stirring in between, until melted and smooth.
Combine and Flavor: Remove from heat. Stir in hazelnut paste, vanilla extract (if using), and a pinch of salt.
Serve Warm: Serve warm alongside your churros for a deliciously nutty dipping sauce.
Notes
Serving Suggestions: Pair with classic churros, vanilla-infused churros, or add a sprinkle of toasted chopped hazelnuts on top for extra texture.Storage Guidance: Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days. Rewarm gently before serving.Recipe Notes:
Removing Skins: Don't stress about removing all the skins from the hazelnuts, some will add a bit of texture and rustic charm.
Chocolate Choice: Milk chocolate will have a sweeter base, while dark chocolate complements the toasted hazelnut flavor.
Consistency: If the sauce is too thick, add a touch more warm cream to thin it out.
Please Note: Ingredient costs and calorie counts can fluctuate. These are intended as general guides.