Homemade Chocolate-Hazelnut Spread

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 30 min
  • Inactive: 20 min
  • Cook: 20 min
  • Yield: 1 cup
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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


  1. 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. 
  2.  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. 
  3.  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.

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