Ingredients

The following ingredients have 6 Servings
  • 1 cup hazelnuts
  • 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
  • 1/4 teaspoon kosher salt
  • 1/4 cup sweetened condensed milk
  • 1/4 cup semisweet chocolate chips
  • 2 tablespoons refined coconut oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons warm water

Instruction

  • Place 1 cup hazelnuts in a large skillet over medium-high heat. Toast, shaking the skillet often to redistribute the hazelnuts, until fragrant and darkened in color, 5 to 10 minutes. Transfer the hazelnuts to a a kitchen towel. Wrap the hazelnuts up and rub with the towel to loosen and remove the skins (don't worry if there's some skin left on a few nuts).
  • Transfer the hazelnuts to a food processor fitted with the blade attachment. Add 2 tablespoons unsweetened cocoa powder and 1/4 teaspoon kosher salt, and process until finely ground, about 2 minutes. Leave in the food processor.
  • Place 1/4 cup condensed milk, 1/4 cup semisweet chocolate chips, and 2 tablespoons coconut oil in a small saucepan over low heat. Cook, stirring occasionally, until the chocolate is melted and the mixture is smooth, about 3 minutes.
  • Transfer the mixture to the food processor. Add 2 tablespoons warm water and 1 teaspoon vanilla extract. Process until the mixture is combined and mostly smooth, stopping to scrape down the sides of the bowl as needed, about 2 minutes.