From The Kitchn recipe.
- 1.5 cup blanched hazelnuts
- 3 1/2 ounces 72% dark chocolate, broken into pieces
- 1.5 tablespoon unsweetened cocoa powder
- 1 (14-ounce) can sweetened condensed milk
- 3/4 teaspoon pure vanilla extract
- Pinch of fine sea salt
- 3 tablespoons whole or 2% milk, plus more as needed
- Preheat oven to 350°F.
- Spread the blanched hazelnuts on a rimmed baking sheet and roast, shaking halfway through to prevent burning, until oil is released and nuts are beginning to turn light golden, about 8-10 minutes.
- Transfer the roasted nuts to the bowl of a food processor. Process for about 5 minutes, stopping occasionally to push the mixture down the sides of the bowl, until it reaches a smooth almost peanut butter-like consistency.
- Meanwhile, melt the chocolate in a small saucepan over low heat (or in a microwave-proof bowl on medium power).
- Stir the condensed milk into the chocolate until combined.
- Add the chocolate mixture, cocoa powder, vanilla, and salt to the hazelnut butter in the food processor.
- Pulse until just combined. Add the milk through the feed tube to thin the spread. Taste and add additional milk, tablespoon by tablespoon, if a “runnier” spread is desired.
- Transfer “spread” to sealable glass jars and store at room temperature for up to 4 days (although it will never last that long; it’s too delicious) or in the refrigerator for up to 1 month. It is best enjoyed at room temperature, so remove from the refrigerator for a few hours before serving, if chilled.