CHOCOLATE-HAZELNUT SPREAD

Imagine a rich chocolate spread flavored with hazelnuts. Sure, it’s

almost a sinful explosion of calories, but once tasted, it’s

impossible to resist.

PREPARATION

4 ounces (100 grams) whole unsalted hazelnuts in their skins 4 ounces (100 grams) milk chocolate with
hazelnuts, broken into pieces ⅓ cup (9 cl) unsweetened condensed milk
1 teaspoon unsweetened cocoa powder
1 teaspoon sunflower or nut oil
½ teaspoon pure vanilla extract
Pinch of salt

Heat the oven to 350°F (180°C).

Spread the hazelnuts in a single layer in a shallow metal pan and roast for about

15 minutes. Remove the pan from the oven and let the nuts cool for about 5

minutes.

When cool enough to handle, rub the hazelnuts between your fingertips to

remove the skins. (You could also rub them with the folds of a clean dish towel

to remove the skins.) Transfer the nuts to a food processor or blender and pulse

for 2 to 3 minutes or until reduced to a fine powder.

In a saucepan, heat the chocolate and condensed milk over medium heat until

the chocolate melts. Stir occasionally to blend.

Pour the hot milk mixture over the ground nuts and add the cocoa powder, oil,

vanilla, and salt. Pulse several times or until the paste is smooth and evenly

colored. Spoon the paste into a sterilized 8-ounce jar, seal and refrigerate. (For

more on sterilizing jars, see page 140). The Butterella will keep for up to 2

weeks.