Better Than Nutella (Chocolate-Hazelnut Spread)

1. 1

   Preheat oven to 350u00b0F. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 minutes. Let cool completely. (If nuts have skins, rub them in a kitchen towel to remove.)

2. 2

   Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute.

3. 3

   Place chocolate in a medium metal bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream and salt, then hazelnut paste.

4. 4

   Pour gianduja into jars, dividing equally. Let cool. (Gianduja will thicken and become soft and peanut butter- like as it cools.) Screw on lids. DO AHEAD:

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