Homemade Chocolate-Hazelnut Spread

Total Time:
1 hr 10 min
Prep:
30 min
Inactive:
20 min
Cook:
20 min

Yield:
1 cup
Level:
Easy

Ingredients
  • 1/2 cup semisweet chocolate chips (3 ounces)
  • 3/4 cup skinned hazelnuts, toasted (about 4 ounces)
  • 2/3 cup sweetened condensed milk, such as Eagle Brand
  • 1 tablespoon honey
  • 1/8 teaspoon kosher salt
  • Toasted baguette slices
  • Sliced fruit, such as apples, pears, pineapple and/or bananas
Directions
Watch how to make this recipe

Cook's Note: To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 15 to 18 minutes until lightly toasted. Cool completely before using.

Preheat the oven to 350 degrees F.

Place the chocolate chips in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool to room temperature.

Grind the nuts in a food processor until pasty (the nuts will be stuck to the sides of work bowl), 1 minute. Scrape down the bowl with a rubber spatula. Add the condensed milk, honey and salt. Blend well, scraping down the bowl as needed. Add the cooled chocolate and pulse until combined. Transfer the spread to a small bowl.

Serve with the toasts and sliced fruit.

Cook's Note: The chocolate can also be melted in a microwave. Microwave the chocolate chips in a small microwave-safe bowl in 15-second intervals until the chocolate is very soft. Stir until melted and smooth.


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    This recipe is featured in:

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