Roasted bananas smothered in Nutella and chocolate chips
Julia Child’s almond chocolate cake modified as cupcakes with nutella frosting.
Dark Chocolate Nutella
7 oz. (about 1 2/3 c.) hazelnuts, toasted and skinned as well as possible
9 oz. dark chocolate (I used 72% cacao)
1, 14 oz. can sweetened condensed milk
a pinch of sea salt, optional
evaporated milk (I used fat free)
Once your hazelnuts have been toasted, skinned, and cooled, toss them in your food processor and process them until they turn into a paste that resembles peanut butter. This will take a while, and may require you to stop and scrape the sides of your bowl a time or two.
Meanwhile, melt your chocolate in the microwave for 30 second intervals, stirring after each, until smooth and shiny. Add to that your sweetened condensed milk and sea salt, if desired, and mix thoroughly. Then mix in your hazelnut butter.
At this point, the mixture will be quite thick. That’s where the evaporated milk comes in. Stir in milk* a little at a time until you get the consistency you like, then add a bit more, because it will thicken more as it cools. I did this in my food processor to ensure that things were nice and smooth, but you certainly don’t have to. I used about half of a 12 oz. can of evaporated milk.
*Your milk should be room temp. or warmer. Cold milk will cause your chocolate mixture to seize up, and that’s no good.
While it’s still warm, pour into airtight containers. Once cool, you should store it in the fridge and remove it a couple of minutes before you want to spread it so it has a chance to soften up.
This made about 4 cups, so there’s plenty to share with the lucky beneficiary of your choice!