5.0 1

Hazelnut-Chocolate Spread

  • Total Time:
  • Servings: 3 cups

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

KEY: Fast - Column, Dips & Spreads, Food Gifts, Fast, Make Ahead, Vegetarian, Breakfast

Related Video

More Videos
Hang Heung Cake Shop in Hong Kong

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

How to make this recipe

  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.

Contributed By Photo © Tara Fisher Published May 2013

Related Video

More Videos
Hang Heung Cake Shop in Hong Kong




485047 recipes/hazelnut-chocolate-spread 2013-12-06 Grace Parisi fast-column|dips-and-spreads|food-gifts|fast|make-ahead|vegetarian|breakfast may-2013 recipes,hazelnut-chocolate-spread 485047
Close