Chocolate Hazelnut Spread
We all know how well chocolate and hazelnut taste together.
It's the perfect marriage.
This recipe comes together easily. The most time is spent removing the skins from the hazelnuts which is necessary as it really affects the taste and mouthfeel if you leave the skins on. Here's a great video from the Mad Genius that has a great tip to remove the skins. I haven't tried it, so let me know if you do and it works for you!
2 cups hazelnuts
1/2 cup chocolate (I used our dark chocolate, but if you want it sweeter, use our semisweet chips)
Pinch of salt
Preheat your oven 250°F convection or 300° F regular.
Place the hazelnuts on a cookie sheet and put in the oven for 40 minutes. Let cool for 15 minutes and then place on a towel and rub them vigorously in the towel to remove the skins or use the method in the video linked above. I returned them to the sheet and took them outside to blow the skins off of them. You want as many of the skins to be removed as possible as it can affect the mouthfeel quite a bit.
If the hazelnuts have cooled down during the above process, return to the oven (which should still be warm) for a few minutes.
Place the hazelnuts, chocolate and a pinch of salt in the bowl of your food processor and blend on low for a minute until the nuts and chocolate start to come together and then increase the speed. Blend on medium high for about 8 minutes until the mixture looks quite smooth. It will likely be quite liquid at this point.
Pour the mixture into a wide-mouth jar and put in your fridge for it to set.
Spread it on EVERYTHING. Enjoy.