Chocolate-Hazelnut Paste

An all-natural version of Nutella, this is spreadable straight out of the fridge. Melted, it makes a lush topping for ice cream.

Ingredients

• 1 cup hazelnuts, peeled
• 4 ounces semisweet chocolate, not chips
• 2 ounces unsalted butter (4 tablespoons)
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons nut or vegetable oil
• 3 tablespoons sweetened condensed milk
• ½ teaspoon kosher salt

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    257 calories; 21 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 3 grams protein; 17 milligrams cholesterol; 156 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Toast the hazelnuts in a dry pan until they are fragrant and golden, then let cool.
2. Meanwhile, melt the chocolate and butter. Stir in vanilla extract.
3. Blend cooled nuts in a food processor until smooth, 3 to 5 minutes, drizzling in the nut or vegetable oil. With the machine running, add the chocolate mixture, the sweetened condensed milk, and the salt. Transfer to a container and refrigerate.

About 20 minutes