Chocolate hazelnut spread/sauce

[kglowack]

I went a bit crazy today with cooking but here's my new invention (I haven't seen it done before but it's posisble that it's old news as well).

Chocolate hazelnut spread/sauce

1/2C nestle media cream
1/4C polyD
2 oz unsweetened chocolate (I used Nestle)
1T erythritol
1/2 packet AceK
6 drops liquid Splenda (concentrated) -- more or less to taste
2T dry milk powder*
4 drops LorAnn hazelnut flavor for chocolate** (optional)

In a small bowl, microwave cream until hot an bubbly. Add polyD and stir until dissolved (microwave some more if needed). Add chocolate and stir until well combined. Add the rest of the ingredients. Make sure milk powder is dissolved -- if it's not microwave the mixture some more. Let cool to room temperature then chill.

Once chilled this works well as a chocolate spread (sort of like Twist except without tummy upset) or microwave for hot fudge/choc sauce.

*I used 1T skim milk powder before I realized I still had some Keto powdered milk left so I added 1T of that as well. You can add more for a more milky flavor.

**I think this can handle a couple more drops of flavoring but I preferred to be conservative -- I didn't want to ruin the whole batch by adding too much flavoring. There are certainly other flavoring options as well -- I bet orange brandy or rum would be really yummy too.

I was also contemplating adding some cocoa butter but the mixture tasted fine without it and I figured why add more calories plus a lot of people don't have cocoa butter sitting in their pantry anyway.

I used only 1/4C of polyD since I'm almost out and I don't think it needs more than that but feel free to experiment.

Now I'm thinking about LC Nutella. Sounds quite doable -- just need to make some hazelnut paste. Here's a high carb recipe if anyone wants to play with it before I get a chance to do it (you'll need imitation honey though):

Nutella
3 ounces semisweet chocolate
1/2 cup hazelnut praline paste
1/2 cup honey
1/2 cup heavy whipping cream
1/8 teaspoon salt
1/8 cup hazelnut liqueur

Melt the chocolate in top of double boiler. Mix in the other ingredients slowly after chocolate has cooled slightly. Mixture should be very thick. Spoon into jar and refrigerate. DO NOT freeze.

[kglowack]

Here's a recipe for a LC Nutella

Karolina's LC Nutella

1/4 C Nestle Table cream (or use heavy cream)
2T PolyD
1T erythritol
1 drop liquid Splenda (concentrated version -- equivalent to 1.5t sugar) or more to taste
1/4-1/2 packet AceK
1/4 C LC honey
1 1/2 oz unsweetened chocolate (chopped)
1/4 C hazelnut praline paste (recipe follows)
2T Keto dry milk powder (or regular powdered milk) or more to taste
dash salt
1-2T Davinci Khalua and/or hazelnut
1 drop LorAnn hazelnut flavoring (optional)

In a small bowl, microwave cream until hot an bubbly. Add polyD and E and stir until dissolved (microwave some more if needed). Add honey (warmed in the micro), Splenda, and AceK, mix until well combined. Add chocolate and stir until well combined. Add hazelnut paste and the rest of the ingredients. Make sure milk powder is dissolved -- if it's not microwave the mixture some more. Let cool to room temperature then chill.

Hazelnut praline paste

2C hazelnuts
1T oil* (I used macademia nut since I had some left over and wanted to get rid of it to make room in my pantry for more stuff )
2T sugar substitute; less or more to taste (I used 5 drops liquid splenda)
dash of salt

1. To toast hazelnuts, position a rack in the center of an oven and preheat oven to 350°F (180°C). In a shallow roasting pan, spread the hazelnuts in a single layer and toast, shaking the pan 2 or 3 times, until the nuts are golden beneath their skins, 10 to 15 minutes. To check for doneness, remove a hazelnut from the oven after about 10 minutes and cut it open. Check every few minutes until the nuts are golden brown all the way through. Wrap the hot hazelnuts in a clean kitchen towel and rub the nuts in the towel to remove the loose skins.
2. In a food processor, combine the toasted hazelnuts, oil, sugar sub and salt. Process until a thick paste forms.

*You can probably use less oil or even skip it if you want a thicker consistency -- more like hazelnut butter

My Nutella is still cooling so I don't know what the final consistency would be after chilling but it's getting quite thick so it should make a nice spread.

[chickiemom]

This is one of dh's fav treats THANKS