Chocolate and Hazelnut Spread

From the kitchen of Carly

Rich dark chocolate meets toasted hazelnut in this silky homemade spread. Condensed milk keeps it luscious while hazelnut oil adds depth. Better than store-bought, ready in minutes, and exactly what your toast or fruit has been waiting for.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 cup blanched hazelnuts
  • 13 1/2 oz (100g) dark chocolate (72% cacao), chopped
  • 11/3 cup and 2 tablespoons sweetened condensed milk
  • 11-2 tablespoons hazelnut oil
  • 1Pinch of salt
  • 13-4 tablespoons hot water

Instructions

  1. Preheat the oven to 350°F (180°C). Turn the hazelnuts out onto a baking sheet and toast in the preheated oven for about 5-7 minutes, until pale golden. Remove the nuts from the oven and cool slightly. Put the warm hazelnuts into a food processor and chop until they become an almost smooth paste.

  2. Gently melt the chocolate, condensed milk, and hazelnut oil in a small saucepan over low heat. Stir until smooth and add to the hazelnut paste in the food processor. Add a pinch of salt and blend, then add the hot water and blend again until the mixture has a thick, spreadable consistency.

  3. Spoon into a pretty sterilized jar and let cool. Cover with a lid and label when cold.