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Nutulla-esque Chocolate-Hazelnut Spread: Submitted by: Marguerite Martin | Date Added: 29 Aug 2012
Listed in: Preserves & Sauces
Ingredients

cup semisweet chocolate chips (3 ounces)
1/4 cup dark cocoa powder
cup skinned hazelnuts, toasted (about 4 ounces)
2/3 cup sweetened condensed milk, such as Eagle Brand
1 Tbs honey
1/8 tsp kosher salt

Toasted baguette slices
Sliced fruit, such as apples, pears, pineapple and/or bananas

Cooking Instructions

What a great spread! Meg is such a great chief. A bit of texture to it and more chocolatey than Nutella.--Bob

Cook's Note: To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 15 to 18 minutes until lightly toasted. Cool completely before using.

Melt the chocolate chips in the microwave, stirring after each 15 seconds. Stir until smooth. Cool to lukewarm.

Grind the nuts in a food processor until pasty (the nuts will be stuck to the sides of work bowl), 1 minute. Scrape down the bowl with a rubber spatula. Add the condensed milk, honey and salt. Blend well, scraping down the bowl as needed. Add the cooled chocolate and the cocoa and pulse until combined. Transfer the spread to a small bowl.

Serve with the toasts and sliced fruit.

Based on a recipe from Giada De Laurentiis at Food Network.

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