Chocolate Hazelnut Spread

Serve this sweet, nutty dessert spread over fresh fruit or country-style bread.

2/3 cup (2½ oz) hazelnuts, skins on
¾ cup sweetened condensed milk
½ cup (3 oz) semi-sweet chocolate chips
3 Tbsp. pure honey

Heat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Place hazelnuts in a single layer on a baking pan. Toast in oven until the skins are almost black, about 15 minutes. Wrap hot hazelnuts in a clean kitchen towel and rub until most of the skins have come off. Discard skins and place the hot hazelnuts in the bowl of a food processor.

Process nuts, scraping down sides of bowl occasionally, until they have liquefied, about 5 minutes. Set the hazelnuts aside.

Combine the condensed milk, chocolate chips and honey in a heat-proof bowl or the top of a double boiler; set over a pan of simmering water. Stirring occasionally, heat until the chocolate chips have melted, about 3 minutes.

Add the hot-chocolate mixture to the liquefied hazelnuts and process until the mixture is smooth, about 5 minutes. Transfer the spread to an airtight container and store, refrigerated, up to 1 month.

Makes 2 cups.