Hazelnut-Chocolate Spread

By cserumga

Ingredients

• 1 stick unsalted butter, softened
• 1 cup hazelnuts
• 7 ounces bittersweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 1 can sweetened condensed milk
• Pinch of salt
• 1 tablespoon boiling water

Details

Servings 3
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 350°. In a medium ovenproof skillet, melt 1 tablespoon of the butter. Add the hazelnuts and cook over moderate heat until just beginning to brown in spots, about 2 minutes. Transfer the skillet to the oven and roast the nuts for about 6 minutes, until the skins blister. Transfer the nuts to a kitchen towel and rub off the skins. Let cool.

In a food processor, combine the hazelnuts with both chocolates and process until the nuts are finely chopped and the chocolate just begins to melt, 4 minutes.

In a small saucepan, heat the sweetened condensed milk with the salt until hot. With the food processor on, add the hot condensed milk and process until incorporated. Add the remaining 7 tablespoons of butter and process until smooth, 2 minutes. Add the boiling water and process until creamy, 2 minutes.