How to Make Nugtella: A Collab with Mellows & Cannaisseur Series
Learn how to make cannabis infused chocolate hazelnut spread with Stephanie Hua and Coreen Carroll, the lovely authors of the best-selling EDIBLES cookbook. As always, please label your homemade infused treats with precise dosing and serving size. Keep out of reach of children. We hope you have a safe and happy holidays!
With Love,
Monica, Steph, and Coreen
Chocolate Hazelnut Spread
From EDIBLES: Small Bites for the Modern Cannabis Kitchen
Active Time: 15 minutes
Makes 1 1/2 cups
Ingredients:
• 3/4 cups | 135g high-quality semisweet chocolate chips (60%-65% cacao)
• 1 1/2 cups | 180g roasted, unsalted hazelnuts
• 2/3 cup | 150g heavy cream
• 1 Tbsp plus 3/4 tsp | 16g Canna Butter* (page 27), at room temperature
• Pinch of kosher salt
Directions:
1. Place the chocolate in a small heatproof bowl and set aside.
2. In a food processor, process the hazelnuts for about 5 minutes until you have a loose nut butter, pausing a few times to scrape down the sides of the bowl with a rubber spatula. The nut butter should be fluid enough that it will slowly ooze down like thick molasses. Transfer 1/4 cup to a small saucepan. The remaining nut butter is the chef’s snack!
3. Place the saucepan over medium-high heat and whisk in the cream. Bring the mixture to a simmer, whisking occasionally to combine well and keep the cream from sticking to the bottom of the pan. Once the mixture starts to bubble, immediately remove it from the heat and pour it over the chocolate. Let sit for 3 to 5 minutes until the chocolate melts. Whisk until completely melted and evenly blended.
4. Add canna butter and salt. Whisk well for about 1 minute to ensure equal distribution of the butter. Scrape down the sides of the bowl with a rubber spatula, and whisk a bit more for good measure. Refrigerate in an airtight container for up to two weeks, or freeze for up to six months.
*Canna Butter recipe is located on page 27 of the EDIBLES: Small Bites for the Modern Cannabis Kitchen cookbook. I highly recommend the cookbook but if you do not have access, feel free to substitute with Sous Weed butter.
