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1
Preheat the oven to 400F.
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2
Spread the hazelnuts on a baking sheet and toast them until the skins darken but dont burn.
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3
Let them cool for about 5 minutes and then rub them with a dish towel to remove the skins.
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4
In the bowl of a food processor fitted with the metal blade, blend the hazelnuts until they are a smooth paste.
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5
This will take some patience.
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6
Scrape down the sides of the bowl several times during the process to keep the nuts blending; eventually they will start giving off oils and become smooth.
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7
This will take 5 to 10 minutes.
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8
While the nuts are blending, bring a pot of water to a simmer.
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9
Place the chocolate and butter in a heatproof bowl over the simmering water and stir to melt.
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10
Add the cocoa powder and mix until there are no lumps.
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11
Pour the chocolate mixture into the bowl of the food processor with the hazelnut paste and blend.
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12
Add the salt and 1/4 cup of the powdered sugar and blend.
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13
Taste the mixture and add additional powdered sugar to taste.
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14
The spread will thicken as it cools.
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15
Store in an airtight container in the refrigerator for up to 1 month.
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16
The spread can be reheated in the microwave to soften when needed.
