Gianduja Chocolate

Instructions

1. Place roasted hazelnuts in a food processor and process until they form a smooth paste, about 5-7 minutes, scraping down the sides as needed.
2. In a heatproof bowl, combine the chopped chocolate and butter. Set the bowl over a pot of simmering water (double boiler) and stir until melted and smooth.
3. Remove the bowl from the heat and add the hazelnut paste, powdered sugar, vanilla extract, heavy cream, and salt to the chocolate mixture. Stir until all ingredients are well combined and the mixture is smooth.
4. Transfer the gianduja mixture to a clean, dry container. Let it cool to room temperature, then cover and refrigerate for at least 2 hours to set.
5. Once set, gianduja can be used as a filling for pralines, spread on toast, or shaped into small balls and coated with cocoa powder for truffles.