Hazelnut-Chocolate Spread

This is a much HEALTHIER version of Nutella

Hazelnut-Chocolate Spread
Hazelnut-Chocolate Spread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    stick unsalted butter, softened

  • 1

    cup hazelnuts

  • 7

    oz bittersweet chocolate, chopped

  • 2

    oz unsweetened chocolate, chopped

  • 1

    can sweetened condensed milk

  • pinch of salt

  • 1

    Tbsp boiling water

Directions

1. Preheat the oven to 350 degrees. In a medium ovenproof skillet, melt 1 Tbsp 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. 2. 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. 3. 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 Tbsp of butter and process until sooth, 2 minutes. Add the boiling water and process until creamy, 2 minutes. *The spread can be refrigerated for up to 3 weeks. Bring to room temperature and add a few drops of boiling water to smooth the texture.

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