CHOCOLATE HAZELNUT SPREAD

INGREDIENTS

• 1.5 cups skinned hazelnuts 
• 225g chocolate chips
• 2 tablespoons caster sugar 
• 1⁄2 teaspoon salt
• 1⁄2 cup thickened cream
• 85g unsalted butter, cut into 2cm pieces, room temperature

METHOD

1. Preheat the oven to 170°C. Spread the hazelnuts on a baking tray, and toast until fragrant and lightly golden-brown, 5 to 8 minutes. Transfer to a wire rack to cool completely.
2. Put the chocolate chips in a small metal bowl. Place the bowl over a medium saucepan of simmering water, and stir until melted and smooth. Reserve.
3. Put the hazelnuts, sugar, and salt in the work bowl of the Cuisinart Food Pro fitted with the universal blade.
4. Pulse 5 to 6 times to break up the hazelnuts, then process until hazelnuts resemble a thick paste.
5. Add the melted chocolate, cream, and butter to the hazelnut mixture. Process until smooth. Transfer to an airtight container and refrigerate for at least 30 minutes. Store in the refrigerator for up to 2 weeks.