This alternative to store-bought varieties is easy to make and irresistible spread on French bread or between cookies. It can also be used as a cake filling.
Puree nuts and 1/4 teaspoon salt in a food processor until mixture is the texture of peanut butter. Add sugar and chocolate; pulse until combined.
Bring to room temperature before using.
Hazelnut-chocolate spread can be stored at room temperature for up to 3 days or refrigerated for up to 1 month. Bring to room temperature before using.