Recipe courtesy of Giada De Laurentiis

Homemade Chocolate-Hazelnut Spread

Name: Homemade Chocolate-Hazelnut Spread
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 1 cup
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

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Level: Easy
Total: 1 hr 10 min

Prep: 30 min
Inactive: 20 min
Cook: 20 min

Yield: 1 cup

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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

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Watch how to make this recipe.

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.

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.