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Dark Chocolate Hazelnut Spread

They say that dark chocolate is healthy. I’m good with anyone or anything that gives me permission to eat chocolate so when I saw this recipe in Today’s Parent, I was sold! It looks yummy and actually pretty easy to make.

Here’s What you Need

  • 1/2 cup dark or semi-sweet chocolate
  • 3/4 cup hazelnuts, toasted
  • 2/3 cup sweetened condensed milk, such as Eagle Brand
  • 1 tablespoon honey
  • 1/8 teaspoon kosher salt

Here's What You Do

  • First, you need to toast the hazelnuts. It’s best to arrange them in a single layer on a baking sheet.
  • Bake the hazelnuts a preheated 350 degrees (F) oven for 15 to 18 minutes until lightly toasted. Cool completely.
  • Once cooled, put them in a clean dish towel and rub them until all the skins come off.
  • Place the chocolate 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 the bowl but just 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.

That’s it! You’re done. Scrape it into a serving dish and enjoy with fruit, bread or on it’s own. I’m off to buy some hazelnuts to try this out. I’ll let you know how it tastes!