New This Month

Chocolate-Hazelnut Spread

56

Serve this sweet, nutty dessert spread over fresh fruit or country-style bread.

  • Yield: Makes 2 cups

Photography: BEATRIZ DA COSTA

Source: Martha Stewart Living, April 1999

Ingredients

  • 2/3 cup (2 1/2 ounces) hazelnuts, skins on
  • 3/4 cup sweetened condensed milk
  • 1/2 cup (3 ounces) semisweet chocolate chips
  • 3 tablespoons honey

Directions

  1. Heat oven to 400 degrees. Place hazelnuts in a single layer on a baking pan. Toast in oven until the skins are almost black, about 15 minutes. Wrap hot hazelnuts in a clean kitchen towel, and rub until most of the skins have come off. Discard skins, and place the hot hazelnuts in the bowl of a food processor.

  2. Process nuts, scraping down sides of bowl occasionally, until they have liquefied, about 5 minutes. Set the hazelnuts aside.

  3. Combine the condensed milk, chocolate chips, and honey in a heat-proof bowl or 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.

  4. 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, and store, refrigerated, up to 1 month.

Reviews Add a comment