Ingredients: 1/4 C 70% dark chocolate chunks(1.5 oz) 1 T sugar 1 1/2 T butter 1/2 C hazelnuts, shelled and toasted 1 1/2 T avocado oil 1/8 C milk 2 T honey 1/8 t salt
1. Measure chocolate, sugar, and butter into a microwave safe bowl. Melt in microwave for 30 sec, stir, then melt additional 30 sec. (continue for 10 additional sec at a time until melted). 2. Process hazelnuts in food processor until they form small crumbs (about 15 sec). 3. With processor running, pour avocado oil down chute and process 10 sec. 4. Next, with processor running, pour chocolate mixture down chute and process 10 sec. Stop processor and scrape sides down. Replace lid and mix 5 more sec. Scrape again. Replace lid. 5. With processor running, pour milk, honey, and salt down chute. Process 30 sec. or until smooth, scraping once about halfway through. 6. Serve immediately or store in fridge until ready to serve. If serving from fridge, allow to come to room temp first for best spreadability. You can also add a very small amount of milk and heat for about 10 sec in microwave to thin slightly.
Notes: 1. Use a high quality chocolate for best flavor. (my favorites for baking are Raaka (also my favorite for eating straight up!), El Rey, and Theo) 2. If you can't find shelled hazelnuts in your grocery story, order online. 3. I leave the papery hazelnut peels on as I don't mind the texture they provide in the finished product and they contain fiber and antioxidants. For a bit smoother texture, remove the peel. 4. Serve with a variety of fruit, shortbread cookies, and/or nuts or as part of a chocolate board (click for directions)for an easy dessert. 5. This also makes a great filling for Chai Spiced shortbread cookies (click for recipe). Just omit the vanilla bean glaze, let the spread chill in fridge and gently spoon a small amount on one cookie then top with second.