Chocolate Hazelnut Spread

Snow Day Comfort Food

In the summer this rustic birdhouse
is home to a family of birds.

Giada's recipe for homemade chocolate hazelnut spread

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

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

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.

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.

Serve with the toasts and sliced fruit.

Or just eat with a spoon- that's what I like to do!