Chocolate Hazelnut Spread

by Jeanne

Adapted from Martha Stewart Living, April, 1999

Makes 2 cups
2/3 cup (about 2 ½ ounces) hazelnuts, toasted with skins removed
¾ cup sweetened condensed milk
½ cup (3 ounces) semisweet chocolate chips
3 tablespoons honey

Process nuts, scraping down sides of bowl occasionally until they have liquefied about 4 minutes. Set aside.

Combine the sweetened condensed milk, chocolate chips, and honey in a heat-proof bowl or in the top of a double boiler, set over a pan of simmering water. Stirring occasionally, heat until the chocolate chips have melted, about 3 minutes.

Add the hot-chocolate mixture to the liquefied hazelnuts, and process until the mixture is smooth about 5 minutes. Transfer the spread to an airtight container. Store in refrigerator for up to 1 month.

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