Chocolate And Hazelnut Spread

• 1/2 cup blanched hazelnuts
• 3 1/2 oz (100g) dark chocolate (72% cacao), chopped
• 1/3 cup and 2 tablespoons sweetened condensed milk
• 1-2 tablespoons hazelnut oil
• Pinch of salt
• 3-4 tablespoons hot water

1. Preheat the oven to 350u0b0F (180u0b0C). Turn the hazelnuts out onto a baking sheet and toast in the preheated oven for about 5-7 minutes, until pale golden. Remove the nuts from the oven and cool slightly. Put the warm hazelnuts into a food processor and chop until they become an almost smooth paste.
2. Gently melt the chocolate, condensed milk, and hazelnut oil in a small saucepan over low heat. Stir until smooth and add to the hazelnut paste in the food processor. Add a pinch of salt and blend, then add the hot water and blend again until the mixture has a thick, spreadable consistency.
3. Spoon into a pretty sterilized jar and let cool. Cover with a lid and label when cold.

blanched hazelnuts, chocolate, condensed milk, hazelnut oil, salt, water

Taken from www.epicurious.com/recipes/food/views/chocolate-and-hazelnut-spread-367792 (may not work)