Chocolate Hazelnut Spread
Makes: 2 cups (500 mL)
Prep Time 20 mins
Cook Time 8 mins
Serves N/A
Difficulty N/A
Ingredients
- 1 cup (250 mL) hazelnuts, skins removed
- 1/2 cup (125 mL) chocolate chips, milk or semi-sweet, melted and cooled
- 1 can (300 mL) Eagle Brand® Sweetened Condensed milk, Original or Low Fat
- 1 tsp (5 mL) vanilla
- 2-4 tbsp (30–60 mL) cocoa powder, to taste
- 2-3 tbsp (30-45 mL) milk, optional
Directions
Step 1:
Preheat oven to 400°F (205°C). Place hazelnuts on parchment paper lined baking sheet and toast in preheated oven until light golden, about 8 minutes, checking frequently to ensure they don’t burn. Remove, cool to room temperature.
Step 2:
Place toasted hazelnuts in food processor bowl and process on and off, scraping down the sides of the bowl, until a smooth nut butter consistency is achieved. Add melted chocolate, condensed milk and vanilla, and process until incorporated. Add cocoa powder, 1 tbsp (15 mL) at a time until desired taste. Add milk, if necessary, to achieve a spreadable, smooth texture. Store in sealed container at room temperature, 4 days or refrigerate up to 12 to 14 days.