Chocolate Hazelnut Spread

1. 1

   In a medium saucepan, combine hazelnut meal, dry milk powder, brown sugar, cocoa powder and cornstarch.

2. 2

   Add in milk and vegetable oil and whisk until smooth.

3. 3

   Cook over medium heat, whisking frequently, until mixture begins to thicken and just starts to bubble.

4. 4

   Remove from heat and transfer to a heatproof container, preferably one with an airtight lid.

5. 5

   Cool to room temperature and, if not eating right away, store in the fridge with an airtight lid on the container.

6. 6

   Spread tastes best at room temperature and will keep for several days in the fridge.

No additional tips available.