Homemade Chocolate-Hazelnut Spread (Giada De Laurentiis) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Ingredients:
1/2 cup semisweet chocolate chips (3 ounces) |
3/4 cup skinned hazelnuts, toasted (about 4 ounces) |
2/3 cup sweetened condensed milk, such as eagle brand |
1 tablespoon honey |
1/8 teaspoon kosher salt |
toasted baguette slices |
sliced fruit, such as apples, pears, pineapple and/or bananas |
Directions:
1. 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.
2. Preheat the oven to 350 degrees F.
3. Place the chocolate chips in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool to room temperature.
4. 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 pulse until combined. Transfer the spread to a small bowl.
5. Serve with the toasts and sliced fruit.
6. Cook's Note: The chocolate can also be melted in a microwave. Microwave the chocolate chips in a small microwave-safe bowl in 15-second intervals until the chocolate is very soft. Stir until melted and smooth.
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