Chocolate Hazelnut Spread

 about 2 cups

1½    cups skinned hazelnuts
1       cup (8 ounces) semisweet
         chocolate chips
2       tablespoons granulated sugar
½      teaspoon kosher salt
½      cup heavy cream
6       tablespoons unsalted butter, cut into
         1-inch pieces, room temperature

Nutritional information per serving (1 tablespoon):
Calories 94 (73% from fat) • carb. 6g • pro. 1g • fat 8g • sat. fat 4g • chol. 11mg • sod. 39mg • calc. 10mg • fiber 1g

1. Preheat the oven to 350°F. Spread the hazelnuts on a baking sheet, and toast until fragrant and lightly golden-brown, 5 to 8 minutes. Transfer to a wire rack to cool completely.
2. Put the chocolate chips in a small metal bowl. Place the bowl over a medium saucepan of simmering water, and stir until melted and smooth. Reserve.
3. Put the hazelnuts, sugar, and salt in the work bowl of the Cuisinart® 7-Cup Food Processor fitted with the universal blade. Pulse 5 to 6 times to break up the hazelnuts, then process until hazelnuts resemble a thick paste.
4. Add the melted chocolate, cream, and butter to the hazelnut mixture. Process until smooth. Transfer to an airtight container and refrigerate for at least 30 minutes. Store in the refrigerator for up to 2 weeks.

Tip: For best results, remove from the refrigerator 30 minutes prior to serving.