Hazelnut-Chocolate Spread

1. 1

   Preheat the oven to 350.

2. 2

   In a medium ovenproof skillet, melt 1 tablespoon of the butter.

3. 3

   Add the hazelnuts and cook over moderate heat until just beginning to brown in spots, about 2 minutes.

4. 4

   Transfer the skillet to the oven and roast the nuts for about 6 minutes, until the skins blister.

5. 5

   Transfer the nuts to a kitchen towel and rub off the skins.

6. 6

   Let cool.

7. 7

   In a food processor, combine the hazelnuts with both chocolates and process until the nuts are finely chopped and the chocolate just begins to melt, 4 minutes.

8. 8

   In a small saucepan, heat the sweetened condensed milk with the salt until hot.

9. 9

   With the food processor on, add the hot condensed milk and process until incorporated.

10. 10

    Add the remaining 7 tablespoons of butter and process until smooth, 2 minutes.

11. 11

    Add the boiling water and process until creamy, 2 minutes.

* Per serving · 4 servings · Values may vary.