Can you imagine? One of my favorite Twitterers recommends this particular recipe, and it certainly looks both straightforward and OHMYGODSOGOOD.
Option 1: the recommended version
1/3 c. hazelnuts (skins on)
3/4 c. sweetened condensed milk
1/2 c. semi-sweet chocolate chips
Roast hazelnuts at 350 on a shallow pan – about 15 minutes, until skins are very dark. Wrap in kitchen towel and rub until skins are mostly all off (discard them). Process in food processor, about 5 minutes.
Combine condensed milk, chocolate chips, and honey in a double boiler, heat until chocolate has melted (or heat milk and honey in a saucepan, and add to the chips in a separate bowl). Add to the hazelnuts (in the food processor), and process until smooth, about 5 more minutes. Store, refrigerated, up to a month.
Option 2: ganache
You’ve made ganache, right? Easy peasy.
Toast your hazelnuts (1/3 c.), process until smooth and buttery. Add 3 oz. chocolate chips, and pulse some more. Heat 1/2 c. heavy cream, 3 T brown sugar, 1/2 t. vanilla and 1 t. salt in a saucepan until just boiling. Add to the food processor and pulse some more. Store in the refrigerator (nut oils go rancid on the shelf without hydrogenating them or adding some other preservatives, people!)
Enjoy the heck out of this stuff… I know I will!