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Hazelnut-Chocolate Spread
© Tara Fisher

Hazelnut-Chocolate Spread

  • TOTAL TIME: 30 MIN
  • SERVINGS: 3 cups
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

Creamy, nutty and chocolaty, this is what Nutella spread dreams of being.

  1. 1 stick unsalted butter, softened
  2. 1 cup hazelnuts
  3. 7 ounces bittersweet chocolate, chopped
  4. 2 ounces unsweetened chocolate, chopped
  5. 1 can sweetened condensed milk
  6. Pinch of salt
  7. 1 tablespoon boiling water
  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.
  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 tablespoons of butter and process until smooth, 2 minutes. Add the boiling water and process until creamy, 2 minutes.
Make Ahead

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.

Serve With

Toast, bananas or apples.

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